i printed this recipe out over 5 years ago and felt obligated to finally write a review. these are simple, but AMAZING brownies. so moist and fudgy. i usually leave out the walnuts and always make with melted butter instead of oil. these keep well for days. i usually line the pan with lightly oiled foil to easily remove the brownies from the pan. when the edges just start to pull away from the sides i take it out of the oven. that way the edges crisp up a little, but don't get too hard. these brownies are so easy and delicious.

Reviewed On: Dec. 25, 2009

i know... why bother to review when so many people have already made it pretty clear that this is an AMAZING recipe, but i had to:). i printed this recipe at least 5 years ago and it has been my go-to recipe for oatmeal raisin cookies. i leave the shortening out and use only butter, but that is the only change. i bake them until they are still slightly soft in the middle and they stay moist for days. the most delicious oatmeal raisin cookie i've ever made or tasted.

Reviewed On: Dec. 25, 2009

one word..... dangerous. it was impossible to not eat too much of this stuff. i think i successfully consumed half the batch all by myself over 2 days:). i used semi sweet choco and my box of cereal was only 15oz. the only thing i think i would try differently next time is to mix powdered sugar and some cocoa together so the coating wouldn't be quite so sweet. i know that the powdered, sugary sweetness is the way it is suppose to be...... but i think i could probably eat more if it was toned down just a little:).

Reviewed On: Dec. 25, 2009