You HAVE to try this recipe - it truly is the only chocolate chip cookie recipe you'll EVER need. I'm a fan of the soft, chewy cookie part, so I decrease the chocolate chips by half. I also add a dash more salt and decrease the vanilla to about 2 teaspoons. I've never needed to refrigerate the dough - I just use a cookie scooper and scoop them right onto the pan and bake. HINT: Make sure to bake a double batch if you want any the day after you make them! They seem to disappear right off the cookie sheet!

Reviewed On: Sep. 14, 2009

This is a great, HEALTHY alternative to my mom's recipe (which is still my favorite, but this is a close second). I really liked the nutty flavor from the flax meal and wheat flour. It was very lumpy and "rough" looking when I spread it in the pan - not like a regular bread batter. Watch the time carefully - I used a dark pan and ended up decreasing the baking time by 20 minutes.

Reviewed On: Sep. 14, 2009

Better than any restaurant shrimp! We used the U-15 size from Costco's seafood roadshow...delicious!

Reviewed On: Sep. 7, 2009