We love these cookies! Been making them for years. They are quite perfect and the unusual size makes it look as if they came straight out of a bakery. I like to make them with white chocolate chips and cranberries as well. I'm not sure about the question whether melted butter is needed but frankly I find it easier because I always seem to forget to take butter out of the fridge in time.
I won a cookie contest at a local fall fair with this recipe! They are huge, though. DH thought they were like store-bought. Best results if baked in a dark metal pan. Not sure why it requires starting with melted butter then an extensive mixing time with the sugars, during which time it cools down but the sugar does not dissolve of course. Seems it would be faster and less work to use softened butter. Any comments on that?
I won a cookie competition with this recipe at a local fall fair! I topped each with a pecan half. These are huge and chewy if not overbaked. Use a dark metal pan for best results, or bake longer if you have to use a glass pan. Not sure why the recipe uses melted butter and such a long time creaming it with the sugars (the sugars do not dissolve), during which time it cools down - seems it would be faster and less work to simply start with softened butter. Comments on this anyone?
Outstanding cookies!! Rich and delicious, and the maple flavoring was very subtle. I got 30 delicious bakery-sized cookies out of this recipe and I will definitely make these again!