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Showing 1-5 of 5
on October 30, 2011
I wish I could give this recipe more than just 5 stars.
I've made them in both a regular and a convection oven and I've never had any problems with them coming out crumbly. They're always perfectly chewy and never seem to get harder with time, unlike other cookie recipes I've tried. As another reviewer said, I usually use 1 cup of butterscotch and 1 cup of chocolate chips rather than 2 cups of butterscotch, and they're unbelievable. My husband calls them 'awesome cookies.'
I'm also thinking of trying a cranberry/walnut/white chocolate chip version instead of raisins/butterscotch.
on February 16, 2010
These come out looking nothing like the photo, they are flat, they stick to the sheet and crumble whether you take them off in one minute or five. The taste isn't that great, I will honestly say this recipe is a WASTE of ingredients.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 16, 2009
I just made these and omg!! one of the best cookies I've ever tried. Thanks so much for sharing this!! Just a note....these disappeared so fast the first time I made them I'm doubling the recipe this time and as per hubby's request I'm using chocolate and butterscotch chips.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 06, 2008
We really enjoyed the spicy twist to this traditional cookie. I was out of raisins so I omitted them. They were a bit crumbly, but the taste was very good. Make sure you remove them from the cookie sheets within a minute of getting them out of the oven or you won't be able to without breaking them.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #379657
on November 12, 2006
Serving Size: 1 (1673 g)
Servings Per Recipe: 1