If you're looking for a sugar cookie recipe for your cookie cutters, this isn't the one for you. These cookies spread quite a bit in the oven. This recipe is a good one if you're looking for a drop sugar cookie. The texture is light and crispy and not overwhelmingly sweet (unless you coat the outside with sugar). For an even lighter, more delicate cookie, press the dough with the bottom of a glass to flatten. The cookies will bake thin and crisp throughout. Use a different extract, like almond, to give your cookiea different flavor.

Reviewed On: Nov. 10, 2009

The quintessential bran muffin recipe. They aren't as heavy as some bran muffins I've had and they don't have that super sweet honey taste you get from market bran muffins.This muffin is fine with or without raisins. There are 2 things I modify to make them a little healthier. First, I decrease the brown sugar to half a cup. I also use a combination of whole wheat and all purpose flour. I use anything between 1/4 to 1/2 a cup wheat flour and make up the difference with all purpose. Any changes in texture (due to the whole wheat flour) are hardly noticed due to the bran.

Reviewed On: Jun. 29, 2009

A good recipe. This is basically a peanut butter cookie with chocolate chips and a few sprinkles of oatmeal. So don't expect a chocolate chip cookie because that texture just isn't here, but if you're a peanut butter cookie fan, you'll enjoy this cookie's texture. I was disappointed in the oatmeal component. I think the flavor would have been enhanced had there been more oatmeal and/or if the oatmeal had been powdered. The way the recipe stands, there just isn't enough oatmeal flavor like you'd expect.

Reviewed On: Feb. 18, 2009