Wonderful recipe!!! Made them today and there is not one left!! My daughter said they were the best she has ever had. We plan on making a bunch to freeze over Thanksgiving break. To do that, just leave off the butter and topppings and freeze the baked pretzels in a single layer on a cookie sheet. When you want one or two just take them out of the freezer, brush frozen pretzels with water, sprinkle with salt and bake at 450 for about 5 minutes or until hot. Or heat, then brush with butter and sprinkle salt. It's a great,quick snack.

Reviewed On: Nov. 2, 2006

This is a wonderful recipe!!! We've already made them three times and they are a hit with the kids!! I was looking for a cookie made with oil, to save on the cost of butter, and I bake a lot with whole wheat, so that was a plus, though they taste great with white flour too. I've made a couple of variations of these cookies. One was to add 1/2 tablespoon of cinnamon--this made them almost taste like snickerdoodles. Another time we substituted lemon extract for the vanilla--yummy!! Not sure what we'll try next. I did find that while the dough was easy to work with, it was a little too sticky to roll into balls by hand. I ended up using a cookie scoop that I dipped into water occassionally to keep the dough from sticking. These were a real winner and will made in our home regularly. Thanks for the great recipe!! UPDATE--Our latest variation was to substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the flour and adding 3 drops of peppermint oil. They were delicious!! Now what will we think of next...

Reviewed On: Oct. 16, 2006

I have been doing this for years and it is wonderful caramel. I think the taste is far better than anything that can be bought. It is a thicker caramel, not a pourable syrup. Just make sure you keep topping off the water and you should have no problem at all. I have a 6 quart pot that is used specifically for this purpose, as the long boiling time causes a buildup on the sides of the pot. I can boil 6 cans at once, making it worth the time and energy. I don't bother with turning the cans, and have never had any problems with burning. I also let them cool completely before opening. I like it better chilled than at room temperature. This is wonderful for dipping apples in, spreading on the top of shortbread cookies, or just eating right off a spoon!!!

Reviewed On: Oct. 11, 2006