Sherry Ralph-Lyle

Fantastic recipe! Better than my mother's, but don't tell her that! I have made this once, and followed the recipe exactly. Next time, I may add chocolate or white chocolate and macadamia nuts. Absolutely a winner!

Love it! Dont change a thing. Follow the recipe. Just a tip. Roll and fold the dough over gently a few times. That creates more fluff!

I did the recipe almost exactly as written. Only difference was I learned years ago to coat your blueberries with a bit of sugar and flour before folding in. It helps so the blueberry juice is absorbed a little during baking when they burst. I just throw them in a ziploc bag and coat them before dumping them into the batter. Also I'm impatient and didn't have ingredients at room temp but they sill turned out fabulous. FYI, line ypur bottom rack in the oven with foil or the juice frim the berries might bubble over.

These turned out perfect. To the other review about it being salty, mine was not at all. I think they must have used baking soda instead of powder, because they even talk about it in their review using baking soda. A BIG difference! Of course if you use too much baking soda it will make it salty but this recipe doesn't call for soda does it? It says powder. Hello!

I swapped regular onions for crunchy onions. So when it cooked, it was extra delicious and the onions soften also and have tons of flavor.

Perfect! I changed the recipe with a swap. If you don't want as much butter and want these cookies to rise more like chewy puffed up cookies, then swap a stick of butter (1/2 cup) for another half cup of peanut butter. Either way you do it, it's a classic cookie, and if you are looking to get rid of extra peanut butter in your cabinet, try the swap.