CHRIST1NE
02-03-2001, 02:40 PM
I made 2 batches of these today. I used regular crisco (in the sticks) in place of the butter. Everything else was as directed.
One batch I cooked on my Wearever Insulated Cookie Sheet. I it sprayed with Pam and wiped off the excess.
The other batch I cooked on a jelly roll type pan with parchment paper.
The ones on the insulated cookie sheet came out much better in my opinion. They were not "puffy" at all and had more of a traditional chocolate chip cookie texture/look to them.
The ones cooked on the parchment paper were definately puffy and cake like. The bottoms were also a little darker.
Just thought I would share since we have have differed so much on the outcome of these cookies.
PS I also used my new Pampered Chef 1 tablespoon cookie scoop - much easier! I was able to get 40 cookies out of it.
[This message has been edited by CHRIST1NE (edited 02-03-2001).]
One batch I cooked on my Wearever Insulated Cookie Sheet. I it sprayed with Pam and wiped off the excess.
The other batch I cooked on a jelly roll type pan with parchment paper.
The ones on the insulated cookie sheet came out much better in my opinion. They were not "puffy" at all and had more of a traditional chocolate chip cookie texture/look to them.
The ones cooked on the parchment paper were definately puffy and cake like. The bottoms were also a little darker.
Just thought I would share since we have have differed so much on the outcome of these cookies.
PS I also used my new Pampered Chef 1 tablespoon cookie scoop - much easier! I was able to get 40 cookies out of it.
[This message has been edited by CHRIST1NE (edited 02-03-2001).]