I baked these cookies for a party and I was disapointed when the first guest took one and pratically broke a tooth bighting into it (and I made them that day too!). But after I put them in a container w/ bread (which softens them up) they taste pretty good. I think they could have a stronger butterfinger taste though.
I found the exact same recipe in a recipe book from Indiana...the only difference is that it used shortening instead of butter chilled the dough and baked the cookies at 350 degrees instead of 375. I think those changes make a difference on the texture of the cookies.
Really crispy I prefer soft cookies better. They got eaten up at the family gathering but I probably won't make them again.
This recipe was very dry but good.
This recipe was easy and quick. Personally I thought the taste was way to sweet for me. The recipe would work for my daughter's "Easy Bake". Not very good for me but my kids liked them.
I had some problems with these. Too thin and flat and they were overbaked at 8 minutes. Took another reviewers advice and chilled the rest of the dough and baked them for 9 minutes at 350 with better results.Too much trouble to make them again. Thanks for sharing.
The whole family loved these cookies & they were quick & easy to make.
This is a nice recipe! It's very sweet and crunchy. They turned out a tad flatter than I would like but they tasted great. I will definitely make these again.
I followed the recipe exact. These were very dry and crumbly difficult to eat without them falling to pieces. I won't be making these again.
