Thin mint cookies from the Girl Scouts were good, maybe they still are. Might try Amazon to get a few boxes.

Freshness may be a concern. I heard that whatever the Girl Scouts were unable to sell they chuck them on over to Amazon.

Make your own:
<http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>

For my money, though, nothing beats a homemade chocolate chip
cookie (made with butter, not margarine or vegetable shortening).

Cindy Hamilton

On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> wrote:

>Make your own:
><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>
>For my money, though, nothing beats a homemade chocolate chip
>cookie (made with butter, not margarine or vegetable shortening).
>
>Cindy Hamilton

Hear hear!! Vegetable shortening gives a little crispier CC cookie,
but at what flavoir sacrifice? Would you spread Crisco on a cracker or
bread and eat it? NO! Then why use it in cooking?

John Kuthe...

On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >Make your own:
> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> >
> >For my money, though, nothing beats a homemade chocolate chip
> >cookie (made with butter, not margarine or vegetable shortening).
> >
> >Cindy Hamilton
>
> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
> bread and eat it? NO! Then why use it in cooking?
>
> John Kuthe...

Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.

On Thu, 20 Aug 2015 13:16:31 -0700 (PDT), dsi1 >
wrote:

>On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
>> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Make your own:
>> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>> >
>> >For my money, though, nothing beats a homemade chocolate chip
>> >cookie (made with butter, not margarine or vegetable shortening).
>> >
>> >Cindy Hamilton
>>
>> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
>> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
>> bread and eat it? NO! Then why use it in cooking?
>>
>> John Kuthe...
>
>Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.

If you are making home made Toll House cookies, what do you care more
about? Texture and stability or flavor?

John Kuthe...

On Thursday, August 20, 2015 at 10:42:14 AM UTC-10, John Kuthe wrote:
> On Thu, 20 Aug 2015 13:16:31 -0700 (PDT), dsi1 <d>
> wrote:
>
> >On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
> >> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >Make your own:
> >> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> >> >
> >> >For my money, though, nothing beats a homemade chocolate chip
> >> >cookie (made with butter, not margarine or vegetable shortening).
> >> >
> >> >Cindy Hamilton
> >>
> >> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
> >> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
> >> bread and eat it? NO! Then why use it in cooking?
> >>
> >> John Kuthe...
> >
> >Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.
>
> If you are making home made Toll House cookies, what do you care more
> about? Texture and stability or flavor?
>
> John Kuthe...

Butter isn't the main flavor in a Toll House cookie. I've made these cookies both ways. I don't like to see cookies getting all flat in the oven. That's just my awesome opinion. There are some cookies where a butter flavor is of primary importance. Those are tasty too.

John Kootchie wrote:
>dsi vwrote:
>>John Kootchie wrote:
>>>Cindy Hamilton wrote:
>>>
>>> >Make your own:
>>> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>>> >
>>> >For my money, though, nothing beats a homemade chocolate chip
>>> >cookie (made with butter, not margarine or vegetable shortening).
>>>
>>> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
>>> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
>>> bread and eat it? NO! Then why use it in cooking?
>>
>>Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.
>
>If you are making home made Toll House cookies, what do you care more
>about? Texture and stability or flavor?
>
>John Koothie

So tell us, why is Crisco Bwrrryan's and your lubricant of choice for
anal sex?

On Thursday, August 20, 2015 at 3:16:37 PM UTC-5, dsi1 wrote:
> On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
> > On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > >Make your own:
> > ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> > >
> > >For my money, though, nothing beats a homemade chocolate chip
> > >cookie (made with butter, not margarine or vegetable shortening).
> > >
> > >Cindy Hamilton
> >
> > Hear hear!! Vegetable shortening gives a little crispier CC cookie,
> > but at what flavoir sacrifice? Would you spread Crisco on a cracker or
> > bread and eat it? NO! Then why use it in cooking?
> >
> > John Kuthe...
>
> Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.

The residents of the Great State of Hawai'i are infamous for eating icky
foods like Spam.

--Bryan

On 8/20/2015 3:08 PM, MisterDiddyWahDiddy wrote:
> On Thursday, August 20, 2015 at 3:16:37 PM UTC-5, dsi1 wrote:
>> On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
>>> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> Make your own:
>>>> <http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>>>>
>>>> For my money, though, nothing beats a homemade chocolate chip
>>>> cookie (made with butter, not margarine or vegetable shortening).
>>>>
>>>> Cindy Hamilton
>>>
>>> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
>>> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
>>> bread and eat it? NO! Then why use it in cooking?
>>>
>>> John Kuthe...
>>
>> Shortening isn't used for flavor but for texture and stability. It keeps the dough from melting and spreading out in CCCs. I wouldn't want to spread coco butter on a cracker either but it's still important in making chocolate.
>
> The residents of the Great State of Hawai'i are infamous for eating icky
> foods like Spam.
>
> --Bryan
>

You got that all wrong - Hawaii is a trending, exciting, kind of place
foodwise. We got foods here that you've never imagined. You can just
come off of your high-horse barbecue grill mister!

"dsi1" > wrote in message
...
> On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
>> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Make your own:
>> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>> >
>> >For my money, though, nothing beats a homemade chocolate chip
>> >cookie (made with butter, not margarine or vegetable shortening).
>> >
>> >Cindy Hamilton
>>
>> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
>> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
>> bread and eat it? NO! Then why use it in cooking?
>>
>> John Kuthe...
>
> Shortening isn't used for flavor but for texture and stability. It keeps
> the dough from melting and spreading out in CCCs. I wouldn't want to
> spread coco butter on a cracker either but it's still important in making
> chocolate.

Yes. I find that shortening is necessary for some cookies. In some case,
half that and half butter. I would never use it in something like Spritz or
Shortbread though.

On Friday, August 21, 2015 at 1:58:11 AM UTC-7, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Thursday, August 20, 2015 at 9:57:38 AM UTC-10, John Kuthe wrote:
> >> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >Make your own:
> >> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> >> >
> >> >For my money, though, nothing beats a homemade chocolate chip
> >> >cookie (made with butter, not margarine or vegetable shortening).
> >> >
> >> >Cindy Hamilton
> >>
> >> Hear hear!! Vegetable shortening gives a little crispier CC cookie,
> >> but at what flavoir sacrifice? Would you spread Crisco on a cracker or
> >> bread and eat it? NO! Then why use it in cooking?
> >>
> >> John Kuthe...
> >
> > Shortening isn't used for flavor but for texture and stability. It keeps
> > the dough from melting and spreading out in CCCs. I wouldn't want to
> > spread coco butter on a cracker either but it's still important in making
> > chocolate.
>
> Yes. I find that shortening is necessary for some cookies. In some case,
> half that and half butter. I would never use it in something like Spritz or
> Shortbread though.

I baked some 'crybaby cookies' using shortening but that was a mistake. I'll use butter next time.

On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> wrote:

>Make your own:
><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>
>For my money, though, nothing beats a homemade chocolate chip
>cookie (made with butter, not margarine or vegetable shortening).
>
>Cindy Hamilton

This is another famous recipe:

https://www.verybestbaking.com/recip...-chip-cookies/



William

On Friday, August 21, 2015 at 7:49:55 AM UTC-4, BigC300 wrote:
> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >Make your own:
> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
> >
> >For my money, though, nothing beats a homemade chocolate chip
> >cookie (made with butter, not margarine or vegetable shortening).
> >
> >Cindy Hamilton
>
> This is another famous recipe:
>
> https://www.verybestbaking.com/recip...-chip-cookies/

That's the recipe I follow, except my husband won't let me use
the nuts. He just doesn't like them. If I've got them on hand,
sometimes I'll just jam a few walnuts into some of the cookies,
which suits both of us.

Cindy Hamilton

On Fri, 21 Aug 2015 06:13:57 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, August 21, 2015 at 7:49:55 AM UTC-4, BigC300 wrote:
>> On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >Make your own:
>> ><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>> >
>> >For my money, though, nothing beats a homemade chocolate chip
>> >cookie (made with butter, not margarine or vegetable shortening).
>> >
>> >Cindy Hamilton
>>
>> This is another famous recipe:
>>
>> https://www.verybestbaking.com/recip...-chip-cookies/
>
>That's the recipe I follow, except my husband won't let me use
>the nuts. He just doesn't like them. If I've got them on hand,
>sometimes I'll just jam a few walnuts into some of the cookies,
>which suits both of us.
>
>Cindy Hamilton

Nuts or no nuts is an eternal argument whern it comes to chocolate
chip cookies. My mother used to put pecans in them, YUM!!! Although
while I loved them, I typically put none in my CC cookies.

John Kuthe...

I am allergic to tree nuts, but a combo of white chocolate chunks and macadamia nuts
are a big hit in my recipe. At least that is what people told me. ;-))

N.

On 2015-08-21, William > wrote:

> https://www.verybestbaking.com/recip...-chip-cookies/

Sorry. I'm currently boycotting Nestle everything.

nb

On Friday, August 21, 2015 at 12:42:22 PM UTC-4, notbob wrote:
> On 2015-08-21, William > wrote:
>
> > https://www.verybestbaking.com/recip...-chip-cookies/
>
> Sorry. I'm currently boycotting Nestle everything.

Nestle doesn't make a cent off you using the recipe, and you
can buy whatever chocolate chips you want, or bust up a
big bar of chocolate and make your own.

Cindy Hamilton

On 21 Aug 2015 16:42:17 GMT, notbob > wrote:

>On 2015-08-21, William > wrote:
>
>> https://www.verybestbaking.com/recip...-chip-cookies/
>
>Sorry. I'm currently boycotting Nestle everything.
>
>nb

Even in between Nestle boycotts, I STILL used other brands of
chocolate chips. Nestle's suck, plain and simple, and I gave theirs up
years ago.

On 8/21/2015 10:55 AM, Boron Elgar wrote:
> On 21 Aug 2015 16:42:17 GMT, notbob > wrote:
>
>> On 2015-08-21, William > wrote:
>>
>>> https://www.verybestbaking.com/recip...-chip-cookies/
>>
>> Sorry. I'm currently boycotting Nestle everything.
>>
>> nb
>
> Even in between Nestle boycotts, I STILL used other brands of
> chocolate chips. Nestle's suck, plain and simple, and I gave theirs up
> years ago.
>

WTF does anyone boycott Nestle, sheesh!

On 21 Aug 2015 16:42:17 GMT, notbob > wrote:

>On 2015-08-21, William > wrote:
>
>> https://www.verybestbaking.com/recip...-chip-cookies/
>
>Sorry. I'm currently boycotting Nestle everything.
>
>nb


Why the Boycott notbob? I've always enloyed products I bought from
them. I never tried the "horsemeat" they were selling in Europe but I
assume the Europeans enjoyed it.

William

On 2015-08-23, William > wrote:

> Why the Boycott notbob?

"Water is not a human right...." --Nestle



nb

On 8/24/2015 5:36 AM, William wrote:
> On 21 Aug 2015 16:42:17 GMT, notbob > wrote:
>
>> On 2015-0"horsemeat" they were selling in Europe but I
> assume the Europeans enjoyed it.
>
> William
>
>
Ayup...

On 8/24/2015 5:59 AM, Bruce wrote:
> OnEuropeans enjoyed it.
>
> I don't know any European who'd knowingly eat horse meat anymore. I'm
> not saying they don't exist, because there are lots of different sorts
> of Europeans. Maybe Albanians are into it.
>

Ayup...

On 8/23/2015 1:59 PM, Bruce wrote:
> I don't know any European who'd knowingly eat horse meat anymore.

Idiot!

http://www.grubstreet.com/2013/03/20...the-world.html

10. Stravaigin, Glasgow (3,221 miles)
Bucking the trend of British stores purging tainted horsemeat from their
shelves, the Scottish restaurant is now selling locavore horsemeat lasagna.

11. Kezie Foods, Berwickshire (3,310 miles)
While in Scotland, visit this purveyor of exotic meats, who offer a full
line of mince, sausage, and even horse rump roasts. Have your Scottish
friend ship you some meatballs.

12. Le Taxi Jaune, Paris (3,624 miles)
Fried horse heart and braised brain make the menu at this bistro. Of
course it's in the Marais.

13.Les Tontons, Paris (3,626 miles)
Up to fifteen "flavors" of tartare, scenically pitched in old bistro
clothes opposite the old municipal abattoir. Sadly, no actual tauntauns.

14. Horse House, Vilvoorde (3,661 miles)
This small Belgian town contains a small restaurant that only sells one
kind of meat. Don't want horse? You're in the wrong house.

15. Trattoria All’ Isola, Verona (4,096 miles)
Verona is known in regional Italian cooking circles for its love of
Italian stallions. Get your daily dose of iron at this upscale restaurant.

16. Hot Horse, Ljubljana (4,218 miles)
Slovenian fast food that once galloped: The mini-chain offers “juicy
colt strips” in a “real mexican tortilla,” as well as the dubious claim
of “the first and only horseburger.” That's only sort of true.

17. Tagyn Darkhan Restaurant , Yakutsk (5,230 miles)
The wine list may be extensive and there are actually white tablecloths
on the tables, but you're still in Siberia, and you have to stay warm,
so you eat horse.

http://tuscantraveler.com/2013/mangi...-italy-market/

In Europe and Japan, it is a staple and in Sweden horsemeat out-sells
mutton and lamb combined. Residents of Austria, Belgium, Canada, Chile,
China, France, Germany, Iceland, Indonesia, Kazakhstan, Malta, Mongolia,
the Netherlands, Norway, Poland, Slovenia, and Switzerland all consume
horsemeat. But Italy surpasses all other countries in the European Union
in horsemeat consumption.

"Bruce" > wrote in message
...
> On Sun, 23 Aug 2015 15:36:12 -0400, William > wrote:
>
>>On 21 Aug 2015 16:42:17 GMT, notbob > wrote:
>>
>>>On 2015-08-21, William > wrote:
>>>
>>>> https://www.verybestbaking.com/recip...-chip-cookies/
>>>
>>>Sorry. I'm currently boycotting Nestle everything.
>>>
>>>nb
>>
>>
>>Why the Boycott notbob? I've always enloyed products I bought from
>>them. I never tried the "horsemeat" they were selling in Europe but I
>>assume the Europeans enjoyed it.
>
> I don't know any European who'd knowingly eat horse meat anymore. I'm
> not saying they don't exist, because there are lots of different sorts
> of Europeans. Maybe Albanians are into it.

When I lived in Germany and Belgium, there were freezers with horsemeat,
alongside freezers for beef, pork etc in all the supermarkets.

We never get it in UK.

--
http://www.helpforheroes.org.uk/shop/

On 8/23/2015 3:59 PM, Bruce wrote:

>
> I don't know any European who'd knowingly eat horse meat anymore. I'm
> not saying they don't exist, because there are lots of different sorts
> of Europeans. Maybe Albanians are into it.
>

Available in France, Italy, Quebec.

Enjoy
http://montreal.eater.com/2014/1/31/...se-in-montreal

On 8/24/2015 6:48 AM, wrote:
> On Mon, 24 Aug 2015 05:59:37 +1000, Bruce > wrote:
>
>> On Sun, 23 Aug 2015 15:36:12 -0400, William > wrote:
>>
>>> On 21 Aug 2015 16:42:17 GMT, notbob > wrote:
>>>


Ayup...

On Thu, 20 Aug 2015 09:44:33 -0700 (PDT), Cindy Hamilton
> wrote:

>Make your own:
><http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>
>For my money, though, nothing beats a homemade chocolate chip
>cookie (made with butter, not margarine or vegetable shortening).
>
>Cindy Hamilton

Here's a recipe from Recipe Source:
http://www.recipesource.com/baked-go...1/rec0151.html



William

Search this group for "big soft chocolate chip cookies" for my recipe, and try it.
It is super easy...no chilling required. As a matter of fact, the butter and oleo is
melted and then cooled a little before adding the sugars. The cookies do NOT
come out flat. They are perfect, and if eaten fresh or vacuum sealed and frozen,
they are a hit with everyone who has tried them.

N.

On 8/21/2015 2:44 AM, Cindy Hamilton wrote:
> Make your own:
> <http://www.inkatrinaskitchen.com/homemade-girl-scout-cookies-thin-mints/>
>
> For my money, though, nothing beats a homemade chocolate chip
> cookie (made with butter, not margarine or vegetable shortening).
>
> Cindy Hamilton
>
Mmmm hmmm...

On 8/20/2015 11:41 AM, wrote:
> Thin mint cookies from the Girl Scouts were good, maybe they still are. Might try Amazon to get a few boxes.
>
> Freshness may be a concern. I heard that whatever the Girl Scouts were unable to sell they chuck them on over to Amazon.
>

Home made chocolate chip is best. Toll House recipe
Next is a Walker shortbread cookie
Everything else is tied for third.

On 20/08/2015 1:06 PM, Ed Pawlowski wrote:
> On 8/20/2015 11:41 AM, wrote:
>> Thin mint cookies from the Girl Scouts were good, maybe they still
>> are. Might try Amazon to get a few boxes.
>>
>> Freshness may be a concern. I heard that whatever the Girl Scouts
>> were unable to sell they chuck them on over to Amazon.
>>
>
> Home made chocolate chip is best. Toll House recipe
> Next is a Walker shortbread cookie
> Everything else is tied for third.
I looked at the Toll House recipe and there's a helluva lot of sugar in
it. Cooks Illustrated cut the sugar content for their version. When I
came to live in Canada, I noticed early on how much sweeter cookies and
cakes were compared to their European equivalents. Halving the sugar
content in some recipes we tried was often still a bit too sweet.
Graham
--
"You can't buy happiness, but you can buy wine,
which is kind of the same thing".

On Thu, 20 Aug 2015 14:21:28 -0600, graham > wrote:

>On 20/08/2015 1:06 PM, Ed Pawlowski wrote:
>> On 8/20/2015 11:41 AM, wrote:
>>> Thin mint cookies from the Girl Scouts were good, maybe they still
>>> are. Might try Amazon to get a few boxes.
>>>
>>> Freshness may be a concern. I heard that whatever the Girl Scouts
>>> were unable to sell they chuck them on over to Amazon.
>>>
>>
>> Home made chocolate chip is best. Toll House recipe
>> Next is a Walker shortbread cookie
>> Everything else is tied for third.
>I looked at the Toll House recipe and there's a helluva lot of sugar in
>it. Cooks Illustrated cut the sugar content for their version. When I
>came to live in Canada, I noticed early on how much sweeter cookies and
>cakes were compared to their European equivalents. Halving the sugar
>content in some recipes we tried was often still a bit too sweet.
>Graham

Yes, but that's the original Toll House cookie recipe.

I know most United Statesian recipes have far too much sugar in them.

John Kuthe...

On Thursday, August 20, 2015 at 11:55:47 AM UTC-7, Ed Pawlowski wrote:
> On 8/20/2015 11:41 AM, wrote:
> > Thin mint cookies from the Girl Scouts were good, maybe they still are. Might try Amazon to get a few boxes.
> >
> > Freshness may be a concern. I heard that whatever the Girl Scouts were unable to sell they chuck them on over to Amazon.
> >
>
> Home made chocolate chip is best. Toll House recipe
> Next is a Walker shortbread cookie
> Everything else is tied for third.

Famous Amos was really good for chocolate chip cookies, but that was when he had franchises. The cookies were warm and fresh, better than anything I had ever tasted. Now they're availabl only in grocery stores, cold and with a big compromise in the ingredients.

My CC cookies are the best, with 2/3 butter and 1/3 oleo. And John K., you have it
opposite...butter makes them crisper, and margarine makes them softer.

N.

On 8/20/2015 6:29 PM, Nancy2 wrote:
> My CC cookies are the best, with 2/3 butter and 1/3 oleo. And John K., you have it
> opposite...butter makes them crisper, and margarine makes them softer.
>
> N.
>

Good tip on the margarine - thanks!

On 20/08/2015 1:06 PM, Ed Pawlowski wrote:
> On 8/20/2015 11:41 AM, wrote:
>> Thin mint cookies from the Girl Scouts were good, maybe they still
>> are. Might try Amazon to get a few boxes.
>>
>> Freshness may be a concern. I heard that whatever the Girl Scouts
>> were unable to sell they chuck them on over to Amazon.
>>
>
> Home made chocolate chip is best. Toll House recipe
> Next is a Walker shortbread cookie
> Everything else is tied for third.

I've just made a batch of TH cookies for my d-i-l who just delivered
twins:-) I cut the white sugar by half and they are still too sweet, IMO.
Graham
--
"You can't buy happiness, but you can buy wine,
which is kind of the same thing".

On 8/21/2015 12:11 PM, graham wrote:
> On 20/0hite sugar by half and they are still too sweet, IMO.
> Graham
Ayup...

vivapadrepio wrote:
>
>Thin mint cookies from the Girl Scouts were good.

Mallowmars rule!

On Thursday, August 20, 2015 at 5:41:48 AM UTC-10, wrote:
> Thin mint cookies from the Girl Scouts were good, maybe they still are. Might try Amazon to get a few boxes.
>
> Freshness may be a concern. I heard that whatever the Girl Scouts were unable to sell they chuck them on over to Amazon.

The best ones are made by a cute blue-eyed blond gal that really enjoys baking. If you don't have one of those, I guess GS cookies will have to do.