Hi Nicole! You significantly changed the recipe which would account for the difference in texture. I am glad they still turned out though!
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Made these for my nanny kids and they were a big hit! I subbed a little less than 2/3 cup honey for the sugar, subbed 1 tbsp of peanut butter for 1 tbsp of butter, & added 3 tbsp of flour to balance out the extra liquid. The texture came out somewhere between bread and cookie. I don’t know if that’s because of the subbed/extra ingredients or because of using baking soda & powder. Kids really love them though! ]]>
Hi Luann! I haven’t tried it with quick cooking myself but I suspect it will be fine. It may change the texture of the cookies though.
]]>Hi Guy! So glad you liked these. Thanks for your tips!
]]>Excellent I just made these with gluten free 1 to 1 flour and added a 1/4 cup raisins to a half batch and also accidentally put in full amount of salt and granulated sugar. Also did not chill… I’m impatient like that. Turned out freakin amazing. ]]>
Thanks, Donna! So glad you loved these 🙂
]]>I used gf flour and they were delicious!!!! ]]>
Hi Sarah! So glad you like them. I just store them in an airtight container at room temp. If storing for longer than a week or so you can freeze them as well.
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