Maegan Zofnas

So i read the reviews before making to ensure i get the best quality. I added A little gouda, garlic powder and salt and pepper to my cheese and mac mix and added garlic powder onion and onion powder to my crumb mix for extra flavor. I only refrigerated for an hour and freeze time definitely needs to be shortened! I froze mine for 45min and still they were to solid for the fryer. My oil was a tiny bit high, so i left them until browned then threw them in the oven at 350 for a good 5-10 minutes to ensure they were hot in the center. They came out perfectly and so incredibly delicious. Out of all the ones ive tried including restaurants you have to try these

So ive made this recipe about 10 times now. These are big cookies as in they spread, they are wide, but they are not tall. That being said these are the best cookies ive ever made over the years and ive tried many recipes, everytime i end up with crisp edges but soft cookie. I suggest using soft butter over melted (i microwave sticks for about 25 seconds out of the fridge) i tried it with melted and they had absolutely no volume, they were very flat, where they have some volume with stiffer butter. Also these will need about twice the time as suggested or you can bump up your temperature.