I used all shortening (last time I subbed in butter they spread very thin), quick cooking oats, and 1/2 tsp salt. They are still a skoosh salty (but note I also don't regularly overly salt things). Next time, I'll use 1/4 tsp salt in this recipe. The baking soda is salt enough, and activates off the brown sugar...so salt here is only for seasoning. Overall good cookie - crispy outside, chewy inside. They are not thick cookies, and I did bake them after sitting in the fridge for 2 hrs. They settled once out of the oven, but any more baking and they would have been just all crispy.

Reviewed On: Nov. 16, 2009

5 stars, with caveat. This is the second time I made this, this time w/ fresh rosemary and fresh thyme. I also added lemon, since the last time I made this it was lacking "something". The lemon helps to freshen it up a bit. I added about 2 TB of fresh lemon juice (not that concentrate bottled stuff). I upped the amount of herbs for the fresh herbs. I placed the bone-in breasts in a baking dish, and spread the marinade (it's a bit thick) on the skin side. Then I placed cut lemon slices (rounds) on top. I covered w/ wrap and refrigerate for 3 hrs. I baked about 25 minutes foil covered, then basted and removed the foil and lemon slices on top for a remaining 25 minutes (they were thick breasts) to crisp up the skin. Then I let it rest (foil covered) for 10 minutes before serving (essential for the juices to run back into the meat). These were juicy succulent good tasting chicken.

Reviewed On: Mar. 17, 2009

This was a GREAT recipe and before I made it I did comparing to the other Apple Bavarian Torte (70 reviews) on this site. The main difference is the amount of "cheesecake like" center. THis recipe uses double the other, which makes it more like a cheesecake w/ apple pie filling on top than a bavarian torte (equal amounts of apple/filling). Next time I make this, a few changes: (1) make only 3/4 of this filling recipe (2) increase apples by 1 cup (3) add scant dash of fresh nutmeg to cheesecake batter (4) cook til center doesn't jiggle. Of note: I precooked the apples. Since I used granny smith (which I suggest, do not use red apples or red pie apples like McIntosh), they will take longer to get tender. I sliced 'em up thin and nuked them for 3 minutes in a covered glass dish. I drained them, then tossed in the cinnamon/sugar (to which I added 1 TB of flour b/c of apple moisture). Next time, I may add more flour. The apples weep considerably. As far as telling when it's done...I cooked mine for 70 minutes and it still jiggled in the middle slightly, which is how you should cook cheesecakes. I may cook it next time til there is no real jiggle, especially if I want to serve it within 2 hrs of cooling. the center was still mush. However, upon refrigeration the center was perfect. Lastly: this is usually served warmed or room temp. So if you refrigerate it b/c you baked ahead, then just let it sit out for a while on the counter or toss in a warm oven to heat up the apples.

Reviewed On: Nov. 18, 2008