Pumpkin Pecan White Chocolate Cookies

"I made this cookie recipe according to the directions. I baked them at 300 degrees, after letting them sit on the cookie sheet approx. 5 min. I removed them from the sheet and allowed them to cool. Af..." See moreter eating one I found it to be doughy in the middle. The next batch I baked at 350 degrees for 15 min. it seemed to work much better baking these cookies at a higher temperature."

"It's ironic that the bakers trying this recipe liked more spice as if you increase the spice to 1tsp you have Mrs. Fields recipe - verbatim. This is one of my family's absolute favorites and is an ex..." See morecellent - but credit is due to Mrs. Fields- you may also increase the pecans and toast them prior to adding to the mix for an added 'nutty' flavor."

"I changed these a bit to make them better in my opinion. I added twice the pumpkin pie spice and used homegrown butternut squash instead of pumpkin. I also used semi-sweet chocolate chips and added a ..." See more1/2 tsp of salt because I think it brings out the flavor of the other ingredients better. I did add more flour as well, because I wanted a taller, chewy texture rather than flat and cakey and baked them at 325 degrees. I think the lower temperature made them spread to flat. These were such a huge hit with the changes! I've made these a few times now, by request of those who ate them the first time. Definately a 5-star ater the changes. Highly addictive!!!"