Room 157 Sugar Cookies

I found this recipe while looking for something easy to bake. It’s perfect and very delicious. 157 are my lucky numbers.

I cut the recipe in half, replaced the oil with melted butter (same measurement) and it was great! My family and I loved it! I would love to make this again sometime.

A nice, not overly sweet, cookie.

My batch didn’t come out very well. The dough was crumbily and the cookies cracked in the oven.

If you’re looking for simple, whole wheat cookies these are perfect! I think it depends on the type of whole wheat flour you use. I use King Arthur’s brand and they were delicious. Of course if you are using whole wheat flour they are going to taste like you used whole wheat flour. I had all this stuff handy to just whip up a batch which is exactly what I was looking for.

I was looking for a quick recipe and this fit the bill! I made a sheet of large cookies, and I love the texture. The edge was slightly crisp and the rest of the cookie was soft/chewy – that’s just what I wanted! The only change I did was to use 1/2 cup of whole wheat flour and you’d never be able to tell with the finished result.

Whole wheat is supposed to make it taste HEARTY, not like playdough! Ewww! I have grown up on whole wheat, but yuck! And I don’t blame you, BAKERCOLLEGEBAKER because of you comment about the folks in the test kitchen changing it. If you DO decide to chance this recipe, add about 3 tbs of melted butter into the oil, and DO NOT UNDER ANY CIRCUMSTANCES cook longer than the recipe says, even if they seem underdone. also, adding a little honey would go along way toward making it edible.

These are really good for a whole wheat flour cookie! I rolled them in cinnamon and suger, baked mine for a minute or two longer though, my kids loved them, thanks!

Even though this recipe previously got bad reviews I thought I’d try it because I wondered if people just weren’t used to the taste of whole wheat flour…but I did not care for these. Too much flour, the cookies were tough and didn’t soften or cook up well at all. Good with coffee if you’re looking for something of simply munchy substance though.

Trapped inside in “Snowmageddon” (a huge MN blizzard) I needed something to do, and with no butter and limited groceries on hand, i found this recipe! Minor changes i made were white flour (didnt have the wheat) and coconut oil instead of vegetable oil, and coconut extract instead of vanilla! YUM!!! The dough itself was worth five stars, and once baked, a little dry, but good with coffee on a cold snowy day! Thanks for the recipe! i WILL make these again!!!

Not bad for a butterless, shortening-less cookie. It certainly satisfied my after-dinner cookie craving and my daughter liked them okay. Not the best cookie I’ve ever tasted, but definitely not horrible. The whole wheat is not over powering either. I would make it again but probably only a half batch.

WOW! Why did this get bad reviews?!?! This is my go-to recipe from now on!!!!! FYI – the dough looks very oily, but do not worry!! I have been looking for a good no-butter cookie recipe and this is IT! Slightly crispy, a little fluffy. I actually made a batch with reg flour and a batch with whole wheat. Both are terrific!

We did not have a good experience with these cookies. We used whole white wheat flour, which should give them more of a white flour cookie flavor. They weren’t totally inedible, but they tasted salty or like there was too much baking powder. We thought we made a mistake and tried again, but it was still not good. We used small scoops and it was not nearly enough time to cook the cookie through. I’d keep looking for another recipe. Sorry!

These tasted more like sweet biscuits to me than cookies, and they looked a lot like biscuits too. They were pretty good though. I used brown sugar instead of white, so maybe that made a difference in the taste.

I’d actually rate these 3.5 stars. Not exactly WOW but not bad — a bit more cake-y than I like. I did add almond extract but I think, if I make them again, I may also add chopped almonds or walnuts for a little extra texture/flavor.

I was looking for a not-too-sweet cookie to go with some lavender frosting I made, and these were perfect! Very cute little puff cookies. I used all purpose flour instead of the wheat flour, but I’d imagine they’d be great with the flowery frosting either way. Thank you!

I had the midnight munchies and decided to try this recipe out and eat it raw. When I tried all i could taste was the wheat flour. Mabye I had to use normal white flour but the cookie dough I made tasted horrible.

The ONLY reason I am giving this 2 stars is because I really liked the consistancy. I hate wasting food, but there was no getting around how terrible these were.

These were pretty awful…not completely inedible, but close.

I didn’t stick to the recipe. First of all, I used AP flour because that what I had. I also added cinnamon, pumpkin spice to the mixture and pressed the entire dough into a sheet instead of doing them individually. I also added rainsins to the top. 🙂 This is a really nice recipe for basic cookies.

I love these cookies! They’re the only ones that turn out well if I replace the oil with applesauce. They’re really fluffy and definitely more chewy than crispy, but I love them anyways. Next time I’m trying them with Splenda!