I've been making these for years now, as a cookie base for chocolate chips, M&Ms, monster cookies, etc. I always use 3c. whole wheat white instead of 2c. ww and one cup white, and I butter, not margarine. If the dough is a little goopy when I am putting the cookies on the sheet to bake, I add a little more WW flour to the mix. Sometimes, I leave out 1/2c flour and use All Bran. If I make M&M cookies, I use less sugar. Use a mini ice cream scoop to drop them and you will get a perfect cookie every time.
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I've been making these for years now, as a cookie base for chocolate chips, M&Ms, monster...