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I made this recipe and it was great.
I personally like to scoop my dough onto a parchement lined
baking sheet and refrigerate for an hour or so before
baking. The dough responds much better giving it a chewy
texture.

Replies:
 
 
Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
 
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TONI - 1-19-2004
 
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Betsy at Recipelink.com - 1-19-2004
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maria oregon - 1-6-2009


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