This wasn't a good recipe at all. I followed the recipe to the T except I added 2 tsp vanilla instead of 1. The cookie tasted very bland and very doughy texture. I won't make this ever again.

Reviewed On: Dec. 21, 2008

I added 2 tsp vanilla and reduced to 1 cup sugar. In terms of taste and texture, it was pretty good. Even though I overcooked the cookies, I didn't find it dry or crunchy. I also liked that I reduced the sugar so it's not as sweet. But I had trouble with the cooking time and temperature. My oven temperature is average (ie. if the recipe asks for 8-10 min, my food is usually ready for 9 min). When I baked these cookies at 375F for 8 min, the bottoms were burnt and the center was not cooked. Also, the cookies didn't spread out as much as everyone said they did, so the cookies were a little bit too high. In the end, I flattened the cookies to about 1/2 inch thick and then baked at 350F for 12 min. They turned out really well. I'm only giving this a 3-star because I nearly ruined all my cookies before figuring out the best time/temp to bake them.

Reviewed On: Dec. 21, 2008

This was an ok recipe and I will try this again because I think I can improve it. I used 4 pieces of chicken thighs (with bones), 2 sprigs of fresh rosemary, 1 medium size cooking onion, 2 Tbsp Olive oil and 3 Tbsp lemon juice. I mixed all the ingredients together and rub the chicken into the wet mixture. Then I overlaid the rosemary on top. I baked for 15 min uncovered and then another 25 min covered with tinfoil. My chicken turned out moist and fairly tastey. However, I could barely taste the rosemary, so next time, I think I'll add a little more. Also, I'd also try marinating the chicken with salt and pepper for a few hours before cooking which will make the whole dish a little less bland

Reviewed On: Apr. 16, 2007