I used this recipe as a jumping off point to make a much healthier cookie, but I was interested in the proportions of ingredients mostly. This turned out very well. (If anyone is interested, I used spelt instead of white flour, 3/4 cup coconut oil instead of the shortening, 1/2 cup organic brown sugar and 1/4 cup agave nectar instead of the refined sugars, only 3/4 cup chocolate chips, and I added a bit of vanilla). They were delicious. By the way, refrigerating them for a couple hours before baking really helped the texture. NOTE: If you get flat, burned cookies, your dough was too soft!! Add a little more flour or refrigerate the dough for a little while first. It isn't the recipe's fault, you just didn't bake them right.

Reviewed On: Jun. 23, 2009

Not really what I was expecting. It was too sweet, and the texture was a little chewy. I'd prefer something softer. I added a little vanilla and salt as others suggested and added some blueberries, but this shouldn't have changed the flavor/texture too much. I will keep looking for another recipe.

Reviewed On: Jun. 20, 2009

I like these a lot. I was looking for a sweet, easy, versatile dinner roll to make. I did bake them in muffin cups as other suggested, seemed easiest. It made 24+ for me this way. I did make a couple small changes. I used spelt flour instead of all-purpose and raw honey instead of sugar. Otherwise I didn't change anything. DD (17 mo.) loved them so much that I'm making several more. I've been craving cinnamon lately so I may make some as cinnamon rolls this time.

Reviewed On: Jun. 18, 2009