So, today’s Freezer Cooking in an Hour felt like a royal flop. However, nothing actually ended up in the trash, so I guess it wasn’t a complete flop.
I had high hopes for these Coconut Flour Waffles. I should have realized that they would have tasted rather egg-y though, since they do happen to have six eggs and only 1/4 cup coconut flour. I guess I failed to notice that until after I was making the recipe. Oops.
At any rate, the batter cooked on the waffle iron okay, but they just didn’t taste all that great in my opinion. The children said they were fine, but they didn’t gobble them down like they usually do fresh-off-the-waffle-iron waffles.
I think we’ll stick to this Dairy-Free, Gluten-Free Waffle recipe.
And the Flourless Fudge Cookies looked so good, but I messed up the recipe by using whole eggs instead of egg whites. Don’t ask what I was thinking as I apparently wasn’t! I was chatting with my sister while I was making them and maybe that’s why I failed to think about the ramifications of that recipe tweak.
The batter was really soupy, so I decided to try adding in some gluten-free oats and chocolate chips. It didn’t seem to make that much of a difference as the pan of cookies clearly shows. 🙂
My brother was over and he walked in the kitchen saying, “It smells so good in here, what are you making?” After seeing the pan of “cookies” (if you can call them that), he wasn’t quite as excited about the good smells. Instead he asked, “What is THAT?!”
Kathrynne, sweet girl that she is, tried to console me by saying, “Mom, I think they look good.”
Despite how flat, run together, and crumbly the cookies were, they actually tasted great. And I think the recipe would be really good if I used egg whites instead of whole eggs.
Oh when will I ever learn to stop making so many substitutions?!? 🙂
Have you had any recipe successes or failures recently?
Dineen says
Oh, and coconut flour recipes… I am struggling with the egg-y taste too with the recipes I’ve tried.
Dineen says
I made coconut macaroons yesterday with my little one (a gluten-free easy recipe — you can find lots of flourless versions). I halved the recipe, since I didn’t think they would freeze well, being primarily egg and I didn’t want our small family to “pig-out”. So, instead of six egg yolks to deal with, I only had 3. I just added them to our scrambled eggs the next morning for the super extra burst of all the good things in yolks. They were yummy. If I weren’t in the habit of making eggs every morning for an easy high-protein breakfast, homemade pudding or a even a custard (quiche with leftovers probably) would have been my next use.
Lynn’s Kitchen Adventures has a flourless chocolate cookie that’s a lot like Premeditated Leftovers’, but just egg white (and uses chocolate chips like you). It’s in her allergy section. She also recommends parchment to keep the cookies from spreading. I’ve not made it, but it’s on my “try” list.
Theresa says
When I was first venturing into allergy friendly cooking, I altered recipes very little because I didn’t really know what to expect. It wasn’t nearly as fun because I always played with recipes before! Now I like to challege myself by just using any old recipe and making it safe for our family.
Btw – my oldest was reading over my shoulder just now and said, “Mmmm, those cookies look yummy!” 🙂
Alea @ Premeditated Leftovers says
I have a habit of listening to music and dancing with my children while I am cooking and it has led to some rather interesting outcomes. We call them happy accidents because we were having fun making them.
I intentionally changed a flourless chocolate cookie to include whole eggs because I don’t always feel like finding a way to use up the yolks (and it goes against my nature to toss them): Flourless Chocolate Cookies
Sarah says
Hi Crystal!
I just found out I am allergic to gluten and soy about 2 weeks ago. I LOVE baking, so I have been experimenting already with recipes I can make cheaply at home. I found a great oatmeal raisin recipe, but I tweaked it a bit and used chocolate chips instead of raisins :<) I also doubled the recipe and used yogurt instead of oil and in place of milk (I made this recipe twice, the first time they were very dry and hard to even form into balls, the second time I used yogurt in place of the oil and they were more moist!) They were so good and flourless!
http://chocolatecoveredkatie.com/2012/02/20/flourless-oatmeal-raisin-cookies/
Erin Hodel says
Your cookies made me laugh, I had an experience just like that with a new whole wheat cookie recipe (trying to use too coarse whole wheat)…my kids called them “Pancake Cookies”. They were great hot with ice cream!
Tracy @ Hall of Fame Moms says
A homeschooling blogger I follow on Youtube made Vegan Chocolate pudding and it looked so good and easy but I used 2 bananas and 1 avocado and though I can eat my boys and husband all pretty much had the same reaction – BLAH! Two of them went to the trash can to spit and the other headed to the bathroom (for a drink I think)!
Tracy @ Hall of Fame Moms says
That should say, “though I can eat it”. I’m not eating my boys 😉 Just to be clear! lol
Heather says
Crystal!
These waffles are one of the tastiest things I’ve had in over 6 years of being gluten and dairy free. If you’re not tired of trying out waffle recipes go to http://allergy-friendlytastebuds.blogspot.com/2012/03/best-gf-and-df-waffles-ever.html
Even my husband and kids that regularly eat gluten devour them and beg for more. :0)
Crystal says
Thanks so much for sharing the recipe!
Jen @ Dear Mommy Brain says
The cookies could be really good ground up and used as a pie crust. That’s what I do with all my cookie debacles. Unless they are horribly burnt, then there isn’t much you can do.
sheeba [email protected] says
My recent cooking flop was trying to make macaroons which I loved as a child when i was my son’s age.
My link for the whole flop:
http://www.desisavingmom.com/2012/02/friday-cooking-adventuresmacaroons.html
Leah at YourDimeYourTime.com says
Hey-your cooking flops look like something my family might consider a success! LOL. J/K, but really, you do so much wonderful cooking that I can’t imagine they can complain about an occasional mishap.
Wow, last week must have been the week of illness! I just wrote about the Three Things I Learned From My “Friend” Strep. 😉
http://yourdimeyourtime.com/three-things-i-learned-from-my-good-friend-streptococcal-pharyngitis/
Elise says
Well, wouldn’t life be boring though if we never messed up? LOL
Thanks for the link to the flourless fudge cookies though! Definitely going to try those. 🙂
Crystal says
😉
Vanessa says
We have a new oven I’ve been having trouble getting the temperature right. It seems to be a lot hotter than our old one and everything I have baked lately has turned out wrong including my tried and true chocolate chip cookie recipe!
I did make some chocolate coconut granola bars that turned out great last week…probably due to the fact that they were no-bake granola bars. 🙂
T says
Some GF recipes just don’t turn out no matter what you do. Then you have to wonder about the people testing them–do they really enjoy food that looks and tastes that bad??!
When we end up with a GF recipe that has been to thin and runny like your cookies turned out, we will scrape them out, chunk them up and eat them over some rice dream ice cream or with some soy milk poured on it. Still works even if not how the food was intended originally.
Jen says
As I was sitting here reading this post, I burned the egg I was making for breakfast! LOL! The irony! 🙂
Robin says
Thank you for sharing your disasters as well as your successes. It makes me feel a bit less of a failure myself. I always beat myself up over the loss of time & ingredients.
Victoria says
I am laughing so hard! but with you not at you I promise. My problem is I cannot cook well with distractions and my 9 year old is always talking to me as I bake. Since she came into my life I have lost count at how many recipes I have left out either sugar or baking powder or butter or yeast in bread.
Victoria says
Not sure if this would interest anyone, but desserts made for Passover can be used year-round for those on a GF diet. They’re all flour free.
Carrie says
Its good to know that a super-mom like you messes up too!
Leah says
I have a frugal suggestion for you after seeing your cookies on your cookie sheet.
Have you ever tried using parchment paper under your baked goods? I do and it has saved me literally hours of scrubbing in the few years I have used it. I have also found that I can brush off the big crumbs then fold it up and store it in the refrigerator to re-use again and again.
Meredith says
Not only that, but you get a more even cook. Every cookie baked in my house comes off parchment.
rebekah rummel says
Gah! I was just getting on to make a very similar recommendation! Although parchment paper would work great, I use silpat which is insanely easy to clean. I can’t imagine how difficult it must have been to scrape those cookies off and then scrub the pan. A parchment or silpat liner would make your life SO much easier, Crystal. Thanks for all you do, sister!
Crystal says
I haven’t–thanks for the suggestion!
Joy says
I was just going to post this. Parchment paper makes a world of difference when making cookies. I also line my pan with foil when making brownies.
Sadina says
I made butter today and it was a success…i didn’t know how easy it was and it tastes great!
Leah H says
My husband often can’t believe how I have tried to substitute. But, you gotta make do sometimes when it’s not on hand 🙂 I recently substituted olive oil for canola oil (which I am eliminating soon for coconut oil) in some brownies. LOL- They weren’t horrible, but were kinda odd 🙂
Jen says
I had a bunch of potatoes that I had bought on sale and was trying to make something the kids would like, I found a recipe for potato pancakes that you make out of mashed potatoes. I thought that sounded kind of good, but the kids did not! They ate them, but were not excited at all about them! I think this is the first time that I had a thumbs down from all the kids! (We have six boys).
Emily @ Our Frugal Happy Life says
I learned an important lesson a few weeks ago: Don’t leave out the baking soda in muffins. Oh yes, a dismal failure! They all hit the trash can. 🙁 I made another successful batch after the failure though!
I used this recipe and subbed pureed pumpkin for bananas – my husband really liked them (I am GF so I couldn’t eat them):
http://goodcheapeats.com/2009/05/chocolate-chip-banana-bread/
Jennifer Van Dahm- What's Cookin' says
Failure: Chicken Casserole-to bland
Success: Crock Pot Rootbeer BBQ Drumsticks- finger-lickin’ good! http://www.jennifervandahm.com/2012/01/crock-pot-root-beer-bbq-drumsticks.html
Jessica says
Lol! I’ve had several baking failures this week. Especially with bread making, I’m not sure why but my dough keeps turning out lumpy looking, and not rising properly. I don’t think I’m a good multi tasker either!
Jennifer S. says
Oh my gosh! I made those cookies too!! They spread like crazy for me too and I did use only whites AND I chilled them before baking! They still tasted great but I didn’t give them as a welcome-to-the-neighborhood gift like I had planned.
Also, several weeks ago I tried using coconut flour in a shortbread. I thought it would make a nice light tropical taste. Uuuuhhhh noooo… My husband said they’d be the perfect murder weapon because as soon as you tried to swallow them they’d thicken up at the back of your throat! They were deadly! Death by shortbread. Hahaha!
Dian says
I had white cake mix and found canned pumpkin and added it to the batter with half tsp cinnamon and a half tsp nutmeg and passed them off as muffins. yummy
Jennifer says
If others have made them without trouble, maybe the recipe is fine, but a tiny bit of xanthan gum does wonders to GF cookies! Holds them together since they don’t have the gluten to do it. My husband has been GF for 2 years now, and it has taken some experimentation, that’s for sure. I have come to love love love Pamela’s baking mix. I use it in everything! I make oatmeal raisin cookies (with certified GF oats) and replace the flour called for with that baking mix. I have not been disappointed yet!
Sandy says
We love Pamela’s baking mix too. Just substitute it into regular recipes. I made a Lemon Crinkle cookie just this week (GF) from a regular recipe. Yum.
Brandi says
We love Pamela’s mixes too! I’ve most recently made chocolate chip cookies from the pancake/baking mix and corn bread from the bread mix and both turned out fabulously. If I hadn’t made them myself, I never would have guessed either were gluten-free. Monday is my daughter’s 4th birthday and I’ll be trying Pamela’s Chocolate Cake Mix and Chocolate Frosting Mix for the first time and I’m looking forward to it!
Amanda says
I made these “Breakfast Tacos” for my freezer and they are great, and gluten-free. They are a little bit of work to assemble. We have a large freezer, so we made 100 of them which will last for breakfast for several weeks. They only take 1 minute in the microwave. I like them because I am not a big egg fan unless there is alot of flavors to go with the egg.
http://whatsmarinating.blogspot.com/2012/03/breakfast-tacos-gluten-free.html
Bethany M says
I’d take any kind of flop if I got to see my brother in the mix of it all. How nice to keep up with family!
Mary says
Hi! I am very very new to cooking for allergies…I’m recently diagnosed with a large number of allergies including wheat, eggs, dairy, potatoes, bananas, eggplant, tomatoes, and kiwi fruit for starts.
I’m mostly eating rice, chicken, cabbage, squash, and sweet potatoes, along with some fruits until I learn more, but I have one quick/easy recipe I wanted to share. I too am an experimenter in the kitchen, so I made up my own 🙂
1/3 cup whole grain brown rice flour
3/4 cup water (or rice milk)
1/3 cup fine carrot pulp (left over from juicing. I run the pulp through 2 or 3 times to get it very fine and dry).
2 teaspoons extra virgin olive oil
Stir the flour and water together in a bowl, using a fork or whisk. Then gently stir in the pulp.
Heat up a 12″ nonstick pan until water dances when sprinkled on it. Place 1 tsp of olive oil and use it to coat the pan. Pour in the batter.
Cover with a tight fitting lid and cook for 3 minutes on medium-high heat (on my electric stove, I set the temp to 5).
Take off the lid and check the top of the batter. It should just be starting to firm up. Drizzle the last tsp of olive oil over the top and carefully smooth it out all over the pancake with the back of a spoon or rubber spatula.
Cook uncovered for approx. 10 more minutes until the under side is very golden brown and crispy. (Watch carefully so it doesn’t burn!).
When the bottom is very crispy, it is time to turn it.
It should flip over in one piece (my last few attemps have been successful at this, but the first ones ended up in many pieces! haha).
Lower the heat and cook an additional 10 minutes until the under side is also golden brown and crispy.
This pancake is more of a ‘pan-crisp’, but is very yummy with agave nectar, honey, or pure maple syrup! I like to use scissors to cut into little crispy triangles, then smooth honey over the top of each one and eat with our fingers. The children like them as a snack here too!
Also, very good with an all fruit jelly.
I hope someone is able to use this ‘home-made’ recipe!
This is my first and only bread attempt on my new diet, so if anyone has suggestions for cooking without eggs, wheat, and dairy, I would appreciate them!
The cooking part i
Monica says
The Super Allergy Girl Cookbook has awesome recipes for Gluten Dairy Egg and Nut free bread, cake, cookies and all sorts of other delicious foods!
Karah says
Hi! I just tried the waffles from the Babycakes covers the classics cookbook and they are my new favorite gluten free waffles. The book is all gluten free and vegan. So far I have loved everything I’ve tried. I also love the first Babycakes cookbook. This one isn’t all gluten free (some recipes with spelt), but they are dairy free. Another book to try is Cooking for Isaiah. This is both gluten and dairy free with some great recipes. And finally, try the blog Simply gluten and sugar free. Amy is absolutely wonderful and has the most amazing recipes. You can be sure that her recipes will be good. You can find links to other great gluten free blogs from there. I hope this helps! Thanks! Karah
Joan says
My son is a type 1 diabetic, and I’ve been trying to reduce his carb intake by baking with almond and coconut flour. I’ve had good luck with some of the almond flour recipes, but every single coconut flour concoction I have tried has been a total disaster- nasty taste and texture. I keep hoping to find something that works and everyone likes!
Lana says
heavenlyhomemakers.com has a recipe for coconut flour muffins that they seem to really like. I have not tried them myself though.
Joan says
Thanks! I will check that out.
Ginger says
I do believe you’re on the right track here with the reduced carb intake and the almond/coconut flour for your boy. I was borderline diabetic — well, borderline everything! — until I started doing the above. My doctor recently told me I have the best labs she’s ever seen. 🙂 And have lost (and, for the first time ever, am actually managing to keep off!) 80 pounds. I’m eating Paleo and loving it. Feeling grateful.
Joan says
Congrats on your good numbers and weight loss! We see that keeping carbs low really helps stabilize his blood sugar, but unfortunately, most pediatric endos are not on board with limiting carbs much. Also, my son is already quite thin so keeping weight on him is such a struggle without a lot of carbs. It is amazing what eliminating grains does- my husband and I have lost weight as well (but we didn’t really need to!) and we have so much energy. We aren’t totally eating paleo because we still do dairy and some artificial sweeteners as well (more for my son to have some treats than any other reason.) Kind of a compromise way of eating.
Ginger says
Hi Joan. You might be interested to know that some doctors ARE beginning to recommend what they are calling a “carb conscious” diet for their diabetic patients. I am a medical transcriptionist and type up the notes on the patients, so that’s how I know. I just about fell out of my chair the first time I heard a doctor say it, but it’s been happening more and more now.
There are many people on marksdailyapple.com who have completely reversed their diabetes, high blood pressure, PCOS, high cholesterol, 100+ pounds lost (and maintained) … really, you name it.
Also, Paleo + dairy = “Primal.” Easier for people to get started on Primal. That’s what I did and I recommend for beginners. Still great results with even the dairy on board over on marksdailyapple.com (but harder to lose weight, many of us have found). Also, there are lots of recipes on fastpaleo.com, and some do include dairy. There is an option to include recipes with dairy when you’re searching.
My mom had diabetes, but it was years ago and nobody had made the carb connection at that point. So it makes me happy that your son is doing so well. 🙂
Cotton says
Wow…must be something in the air. This week I made a loaf of bread and added three times the amount of salt. I had to toss it because it was nasty tasting. Ugh.
Melissa says
I think the main trick with substitutions is to first compare several different recipes, and secondly – it helps if you understand some of the science behind the use of certain ingredients. I started watching a show on PBS called America’s Test Kitchen on occasion, and they have great tips! They even have clips on their website if you don’t have the time or inclination to sit through an entire show. Having said that, there are still those floppy times no matter how much you know about cooking – but like everything else, that’s just how you learn!
Jessie says
I made a similar waffle recipe (or maybe the same one? the coconut flour recipes all seemed pretty similar-we’re grain-free and refined sugar free at our house for health reasons). I ended up using 4 eggs, and adding homemade almond milk to make up the difference. Can’t find the link to the recipe I used (rats!), but they weren’t as eggy as the first batch I tried! Of course, I *meant* to pour my milk into a measuring cup so I’d know how much I used…but I didn’t. So I just added milk until the consistency looked good for waffles! 🙂
Barb says
I have found gluten free baking to be extremely fussy! Have had many flops trying to make my own substitutions! What makes it worse is that the ingredients cost so much more that regular.
Anna @ Feminine Adventures says
I forgot to add yeast to my bread today! Talk about major whoops–especially since I was going to serve it to company. We had tacos instead and *if* my rescue attempt worked, bread will be our bedtime snack.
Crystal says
I hope your rescue attempt works! So sorry about the mishap, but glad you came up with a backup plan!
Kassandra Wood says
Absolutely we have! We usually eat pizza from the box since I can find them so inexpensively—-scratch that—-because I am a lazy bum who would rather buy pizza from a box than make it from scratch. 🙂 Or so I thought. Last fall, I decided that our family needed to cook from scratch more often, so I asked for a mixer. My grandfather-in-law purchased one for us and my “Secret Santa” at work purchased me a pizza stone with accessories. Let’s just say, Lazy Bum Momma had no idea that you were supposed to oil the pizza stone… or that there was a certain order when preparing dough. We ended up with DELICIOUS whole-grain crust and yummy pizza toppings, but it was puffed up all over the place and was stuck to the stone! FAIL! It was the funnest failure so far this year! HaHa
AC says
When I made your previous GF waffle recipe, I was so excited and though they tasted great, they looked awful. Couldn’t figure out why they hadn’t worked out. As I was cleaning up (after breakfast, mind you), I realized I had neglected to add the coconut oil which I had melted and promptly forgotten. 🙂
Crystal says
Glad you figured out what it was, but I’m sorry that they didn’t look so great!
Paula Cornell says
I guess you’ll have that some days 🙁 At least the kids ate ’em! And if I didn’t know better – it sounds a little like pregnancy brain…….
Crystal says
Nope, don’t think that’s the case here. Just too much multi-tasking! 🙂
Hannah says
If you make then again with just the whites they’ll knock your socks off! They are so chewy and chocolatey! Yum!!
Crystal says
So good to know that it’s a great recipe!
Candy says
We all have those kinds of days. Usually I will say the weather did it, LOL. I hate baking when it is windy outside or there is a storm coming in.
Holly says
I have no problem making substitutions when I am cooking. However, I don’t like baking because you have to follow the directions, or you can get a flop. I leave the baking to Grandma because I just cannot leave well enough alone. If I follow the recipe, I’m fine, but I have found that I just CANNOT follow a recipe. I am too tempted to “make it my own”.
Glad I’m not alone in this. 🙂
Crystal says
Sounds like we’re two peas in a pod. 🙂
Diane says
I learned not to talk on the phone while baking when I was talking to my mom while making bread. I forgot to add the water until after I mixed the dough (and wondered why it was so hard and dry) and then poured the water on top and tried to mix it in after I had put it in the fridge. It was a total loss. I will talk on the phone now if it’s a really familiar recipe but not for the first time 🙂
Crystal says
I’m *not* a good multi-tasker when cooking. I can listen to audiobooks, but that’s about it. My sister was over today and she was sitting at my kitchen table cutting coupons, so we were talking about new recipes we’d tried recently. I should have told her I couldn’t talk until the batter was mixed up. 🙂
Marie says
Crystal I’m just amazed at your attempts especially after the weekend you had! And you had sick kids last week too! I’m on week 3 of pink eye at my house (3 kids, 3 different weeks!) and my one year old got a nasty cold ontop of it and hasn’t slept in 3 nights, which means mama hasn’t slept. I’m lucky to just be functioning at this point. My husband comes home Friday.
You should try Elizabeth Hasselback’s waffle recipe.
Crystal says
Today’s the first day in two weeks that I’ve really felt great–and everyone else is finally feeling good, too. I almost forgot what it was like to have a lot of energy after that nasty bug. And now I want to go tackle the world! 🙂
Meredith says
Quick suggestion for the pink eye…. whenever your kids start with a cold, change the pillowcases frequently! Someone once told me that pink eye starts when kids lay on the pillowcases covered with mucus… I know it’s gross… but, ever since I heard that advice, if my kids have a cold or just a runny nose, I flip the pillow and then the next day, I change it and wash it…. it definitely works!! Hope you all feel better soon!
Eldie Wood says
Crumble those cookies over ice cream or put ice cream over them. If my husband was there he would say, “Let’s destroy the evidence.” HA! Not that I have messed up a lot to. It’s the flops that you remember, when things turn out right it’s not funny.
Crystal says
I was telling that to my daughter–the cookies would be so good over ice cream with chocolate syrup!
I love your husband’s mantra. 🙂
Stephanie says
I bet they would also make a really good cookie crumb crust for an icebox pie.
Tiffany Higginson says
http://www.recipegirl.com/2007/11/24/chewy-gooey-flourless-chocolate-cookies/
I made these this last weekend for a g-free friend. They are amazing! Nice crisp exterior and a gooey middle. I will make these often! They are also very easy!
Crystal says
Thanks so much for sharing!
Jessica says
You crack me up! THAT is why I can’t let you test recipes for me. Would you follow my directions? 😉
Crystal says
Well, if I *had* to, I could probably follow instructions. 😉 But life would be so dull if we always made the recipes the same way. 🙂
Candy says
I have done the same thing. got to be in the mood or things don’t turn out.
The Prudent Pantry says
Here’s my favorite GFCF waffle recipe:
http://theprudentpantryblog.blogspot.com/2011/08/nutty-blender-waffles-gfcf.html
Also, I have been trying to make dairy-free soups using coconut milk. So far, I’ve had some successes:
Curried Corn Chowder
http://theprudentpantryblog.blogspot.com/2012/02/curried-corn-chowder-with-coconut-milk.html
Potato Leek Soup
http://theprudentpantryblog.blogspot.com/2012/03/potato-leek-soup.html
Crystal says
Thanks for sharing–yum!
Lori says
Crystal,
When I used to eat no white flour/no white sugar, I had this great recipe for “pancakes” that used egg whites, oatmeal and cinnamon. They were delicious and with syrup on them, you really couldn’t tell the difference. Hope this is helpful 🙂
Crystal says
Do you have a recipe link? I’d love to try it!
Lori says
http://allrecipes.com/recipe/flourless-oatmeal-blueberry-pancakes/
Crystal says
Thanks so much!
Alicia says
Sounds like my boyfriend, constantly substituting things and then wondering why they don’t turn out well. That’s why I stick to the recipes and he makes stuff that don’t require recipes, just “a bit of this, some of that”.
I’ve had some flops exchanging some ingredients while perfecting my vegan cake pops but none so bad I had to throw them out. At least your cookies still tasted ok. 🙂
Crystal says
I should learn to stick to the recipes, but I guess it’s the adventurous spirit in me that likes to constantly experiment and tweak. And *sometimes*, it works out well. 🙂
Tara says
Alicia, do you have a perfected vegan cake pop recipe that you’d be willing to share? My daughter has cow’s milk & egg allergies, so I’m always looking for good vegan recipes. =)
Tara says
Sorry! I didn’t see that you make cake pops as a business when I asked for the recipe. I understand if you’d rather not share it. =)
Sarah Z. says
We just made those cookies on Sunday. On my first egg, I had to fish out the yolk!
Crystal says
Did they turn out well for you?
Sarah Z. says
They turned out great! I used a Tablespoon to scoop the dough and on the first batch, they didn’t spread out. On the next batch I smashed them flat and they were perfect. Good luck on your next try!
Erin says
With all the positive reviews of these cookies, I’m tempted to try them, but judging by the recipe, they look achingly sweet. Are they?