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Carol Kitchens of Ridgeland, Mississippi cautions, "These great cookies don't last long - make a double batch!"
Nutritional Facts 1 serving (1 each) equals 96 calories, 5 g fat (2 g saturated fat), 5 mg cholesterol, 83 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Butterfinger Cookies in Taste of Home June/July 1998, p67
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Reviewed on Aug. 25, 2008 by mtnest_MO
Oh, a thought--I used stick oleo instead of butter, which I think spreads more than oleo. Also, some recipes for peanut butter cookies call for NO flour, and they are good, so 1 cup is fine. Just have oleo at room temperature so that it is not cold, but do NOT melt it. Be sure to measure carefully. Extra sugar can make them more liquid. Be sure you have chunks of candy bar, not all tiny pieces. If they are too small they will melt and not stay in chunks. Good luck!
I've made these cookies twice. The first time was not so great, but I learned that you do not flatten the balls like for peanut butter cookies and you cook them until browning around the edges. Then leave them on the pan and let cool 5-6 minutes on the rack, then you can remove them from the pan with a spatula easily. They are scrumptious! I like them better than any other cookie, now! I only used the 1 cup of flour and had great results.mtnest
I've made these cookies twice. The first time was not so great, but I learned that you do not flatten the balls like for peanut butter cookies and you cook them until browning around the edges. Then leave them on the pan and let cool 5-6 minutes on the rack, then you can remove them from the pan with a spatula easily. They are scrumptious! I like them better than any other cookie, now! I only used the 1 cup of flour and had great results.
mtnest
Reviewed on Aug. 11, 2008 by Joscy
Have you tried this recipe again since you've added another cup flour? Did they hold their shape ok after baking? I look forward to trying them soon, following your advice. Thank you for the tip!Sincerely,Joscey from Oxford NY
Have you tried this recipe again since you've added another cup flour? Did they hold their shape ok after baking? I look forward to trying them soon, following your advice. Thank you for the tip!
Sincerely,
Joscey from Oxford NY
Reviewed on Jul. 20, 2008 by Stickygoo
I'm just a 60 year old want-to-be baker so take this for what it's worthI tried this recipe and with 1 cup of flour my cookies were a disaster.I did it again with 2 cups of flour and they came out much better, still nice, moist and soft days later. I couldn't even keep them together when trying to form the dough into 1 1/2" balls with 1 C of flour.Your thoughts?
I'm just a 60 year old want-to-be baker so take this for what it's worth
I tried this recipe and with 1 cup of flour my cookies were a disaster.
I did it again with 2 cups of flour and they came out much better, still nice, moist and soft days later. I couldn't even keep them together when trying to form the dough into 1 1/2" balls with 1 C of flour.
Your thoughts?
Reviewed on Dec. 10, 2007 by arlene
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