- Most Helpful
- Highest Rating
Awesome cookies! My subs: applesauce for half the butter, whole wheat flour instead of regular (used about 1/8 cup less since WW sucks more moisture) and added none of the optional items (did use chunky peanut butter). These taste amazing, the dough tasted amazing too :-) They took the longer amount of baking time, about 15 minutes, until they were done. Thanks for another keeper Kittencal!
My favourite cookies! I sub whole wheat flour for about 1/2 the total and I never measure the peanut butter - I just eyeball it. I tend to cook them for 10-12 minutes in my oven. I get about 6 dozen 2.5-3" cookies per batch. Thanks!
This is the best of all the cookie worlds rolled into one. *Not for the lactose intolerant! You need a big, cold glass of milk and enjoy them still warm from the oven for a real treat. Not only are they delicious, but they are picture-perfect in appearance once cooled. My family loved these and so did everyone at Hubs' office. Thanks again to Kittencal for another homerun!
Yum-nummer! Used 1/2 the choco chips b/c that's what I seem to do. These are great! I think next time I mught do the little fork print to flatten them a little, other wise, parfait! Thank you!
What a fabulous cookie! I added macadamia nuts and a little extra peanut butter so there'd be more than a hint of the flavor and they came out great. I halved the recipe and got just over 2 dozen. These are supposed to be a gift, but I'm not sure they're going to make it before I eat them all! Thanks Kittencal :)
These cookies are really good and quick to throw together. I love recipes that have ingredients that are stocked in the pantry! I made the recipe as listed without any changes, except maybe a little extra peanut butter. The cookies all turned out very uniform and attractive. (Not always the case with some cookie recipes) Thanks for posting!
I've made this recipe 3 times so far as written and I still can't think of a thing I would change. Excellent cookies! My entire family gobbles these up in no time flat.
Oh. My. Goodness. These ROCK! I have some new ingredients I'm trying out - teff flour and sunflower seed butter - and I added 1/4 cup org. teff, 1/4 cup org. WW pastry flour, and the rest my organic pastry flour. Then I directly substitued the sunflower seed butter for the peanut butter. It was amazing! Less "sunflowery," and more "nutty" than you would think, and the kids devoured them! Think I'll try to sub some applesauce next time for some of the butter, but these are definitely the go-to cookie for school treats (where no nuts are allowed). Thank you so much for the springboard recipe!
These are the best cookie I have ever made. Seriously delicious. I too, think I've packed on a couple pounds eating thses things, but I am not ready to give them up just yet...also, my husband and four kids love them as well!