I'm not a fan of flat cookies. I like them chunky, thick, and well-formed. But the taste reviews were so great for these that I had to try them. Well, after reading the other reviews and putting all the "tweaks" together, I have to admit that this is an awesome cookie! For those of you that are interested, here is what I did--no flatties here! 1. Used 1/2 cup butter and 1/2 cup butter-flavored shortening, 2. reduced white sugar to 1/2 cup, 3. added 1/2 cup finely processed rolled oats, 4. omitted baking soda altogether, 5. increased vanilla to 2tsp (just cuz I love vanilla :) ) I used milk chocolate, semi-sweet, and butterscotch chips; walnuts, pecans, and macadamias (just personal preference) and reduced amounts to 1/3cup each for chips, and 1/4cup each for nuts since I used only half the dough for these. To the rest of the dough I added chopped maraschino cherries, white chips, and macadamias. I chilled the dough thoroughly then rolled into balls and baked on parchment paper. No sticking, no flat cookies...just beautiful, chunky, heavenly tasting gems! Even better after a day or two. Thanks for a great recipe to work from!

Reviewed On: Aug. 6, 2008

I couldn't wait to try this recipe, and I was not disappointed...just wonderful! I love breads; grew up with Italian sausage and spinach bread, and this recipe reminded me of that special treat. Dough is easy to work with, and the recipe is quick and simple. The only things I did differently was rather than brush melted butter on dough before topping with spinach, I mixed the spices with the remaining butter and brushed this over baked twists, and also added shredded mozzarella to the spinach/parmesan filling. I sauteed the spinach in a skillet with the butter and garlic (didn't have any green onions) Soooooooo good! Thank-you for a great recipe that I will use again and again!

Reviewed On: Apr. 17, 2008