Tried this recipe for the first time tonight but made a few changes after reading the reviews. I used half butter and half shortning so my cookies wouldn't spread into pancakes. I also used 1 cup white sugar and 1 cup brown so that they would be a little softer. Doubled up on the vanilla to put back the moisture lacking in the shortning. After this they turned out perfect. They spread a bit but are still nice and puffy with no crunch at all! Excellent recipe with a few mod will be making again.
This Recipe was very good. Alot of you have said that they spread too much and are flat. I have been baking for years, and to keep any cookie from spreading flat while baking..... Chill the dough for an hour before baking. Trust me it works.
A bit different but easy to make and tasty. I like chewy cookies and these definitely are.
I loved this recipe! Helpful hint: bake a test cookie first. If they spread too much when baking add another tablespoon or so of flour so they hold their shape.
These cookies tasted great BUT looked horrible FLAT as a pancake. Perhaps more than 2 cups of flour would have helped?
DISGUSTING!!! Ugh I really thought they would be good but my first batch spread so much that the whole pan was a big cookie so when i took it off it wasn't even totally cooked. So for the next batch I made the balls smaller and I cooked it for 2 minutes longer. They turned out as flat crispy "cookies". My family tried them and said that they were too rich and buttery. They were easy enough to make but cleaning the pan was a nightmare. I would not reccomed this recipe to any one with tastebuds.
So my husband has said "Oh man I think these might be my favorites so far " (he always calls me "man" when he's impressed) and "Curse you vile woman" as he just took his 8th 9th and 10th cookie. These must be a hit! They are serious spreaders so you'll want to chill the dough for a while before you bake them. I happen to like flat chewy cookies but these were a little too flat for me without chilling first. Still...they are awesome. Thanks!:)
Yum!!! Be careful not to overbake or make your cookies too big and you'll want to make these over and over again...
You should definitely NOT MELT THE BUTTER in this recipe. It is almost exactly the recipe on the back of the "Reese's Peanut Butter Chips" bag...except in the Reese's recipe there is 1/4 c. LESS butter and it is certainly not melted. You should be able to "cream" the butter. I would recommend just buying the Reese's bag and following the recipe on the bag (although it too can be altered to taste...for example I usually use less sugar and sometime will do part white/part brown sugar.)
