I make the one from Martha's Cookie book, (no raisns) add Walnuts and Pecan's which I toast first add them last so not to break them up much, I fold them in. I Love this recipe on the softer side, more soft then not, I make 1/2 and batch to have them really fresh and bake that 14 minutes, let cool for about 10 to 15 min. then slice , and bake only for 7 minutes. (1/2 batch remember). they cool on a rack, and are more of a brownie texture not hard cookie, LOVE them.
Martha Stewart Member
I love the flavor of this cookie but it always crumbled. This year I cooked it 8 minutes longer and cooled it 30 minutes before cutting. I was generous with the size of the cookie and nearly all of them held together.