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About this recipe: This is an adaptation of recipe I wanted to make but didn't have any brown sugar. I winged it and it went surprisingly well. They're an economical treat too - I used value brand everything and they turned out great.
When I'm making soft cookies I have to remember to keep my nerve with the cooking time. At 10 minutes these cookies will look pale and unappealing, but don't be tempted to give them another five minutes. You can do that, and they'd still be tasty, but have a biscuit texture.
Take them out when the edge of the cookies are just turning golden brown. They're delicious but very crumbly out of the oven - if you leave them for half an hour they'll 'set' and you'll get a firmer cookie.