These actually do live up to their rather cocky title. I've baked so many different cookies over the years and none of them have ever been as good as the ones you find in a bakery. Some have been close, but these are really amazing!! My friend even went so far as to say they're the best he's eaten (without being prompted!). I halved the recipe and it worked just as well. I think I also made them smaller than the recipe calls for since with 1/2 the recipe I actually still made 20 cookies and they were done in 13 minutes. They stay so perfectly soft and chewy in the middle with a wonderful crunchy edge! I used non-hydrogenated margarine as I really don't like using butter too much because of the cholesterol factors, I also find with cookies it makes them crunchier and thinner. Oh and for the people finding this comes out crumbly - you are probably using too much flour. When measuring flour into cups make sure you spoon it in and level it off, scooping the flour *with* the cup will result in too much flour because it compacts it and so you get more! Also, leaving them on the baking sheet for 20 minutes is a typo I think! I left them for the usual 3-4 minutes as with most other cookie recipes and as long as you're careful (as always) that's plenty long for them to set!

Reviewed On: Oct. 19, 2009

i added twice as much butter asked for and also twice as much vanilla (because i tasted it and it just tasted like icing sugar and i prefer more flavour than that). i also used water instead of milk because in the summer months leaving the cake out of the fridge causes the milk in the icing to go sour. i coloured it electric blue and topped cupcakes with it by dipping them in. the consistency is amazing and it tasted wonderful after all my edition. it goes on SO smooth and nice and is a hundred times easier than fondant for cupcakes!

Reviewed On: Apr. 28, 2009

absolutely incredible. i've been searching for the best stroganoff recipe for my whole life and this is it. so unbelievably delicious! i did add extra everything - doubled the concentrated broth, the mustard and used REAL portabello mushrooms (sauted) - i can't imagine using tinned mushrooms. also added 2 tspns cumin and had to substitute the wine for ale. so good!

Reviewed On: Apr. 23, 2009