Awesome recipe! I am very picky about blueberry muffins and these are wonderful. They are even better than Otis Spunkmeyer (and I always thought no one could beat them at one point.) I usually play with recipes but the only thing I did to this recipe was add some vanilla (don't know exactly how much because I just poured some in. Will make it again many times!

Reviewed On: Aug. 13, 2008

This is a great recipe! I didn't make them "Big,Fat" but they were definitely the best and chewy! I used a regular sized cookie scoop from Pampered Chef and cooked the cookies for 11 minutes. They were golden around the edges and I let them sit on the pan for 3 minutes before I transferred to the cooling rack. I think the next time I will cut back on the salt a little bit because they were a little bit salty for me. (Even though I used unsalted butter.) I used 1/2 cup butter and 1/4 cup butter flavor Crisco just because I didn't have the last 1/4 cup of real butter. (They turned out so great though I don't think I will change it next time because they are so nice and chewy and perfect consistency I don't want to change it.) I think next time I will also cut back the chocolate chips to 1 1/2 cups because I like a little cookie with my chocolate and these had a lot of chocolate. (For those of you that complained that the cookie spread out to much....use parchment paper instead of greasing your cookie sheets.) Parchment Paper will make your cookies not spread out as much and grease seems to make the cookies spread out extra. This is definitely a keeper! I have thought that my old cookie recipe could not be improved but I think this one is better. I will continue to tweak it to my tastes but it is a great recipe! Thanks so much.

Reviewed On: Aug. 9, 2008

This is a awesome recipe...for taste it is definitively a 5 star recipe. I was a tad disappointed that it had a bit to much liquid in it for my tastes but, even the caramel type liquid was wonderful (I would just prefer it to not have as much although perhaps my apples were just really juicey. I ended up cooking mine 15 minutes longer than suggested. Next time I think I will precook the apples a little bit after I get the caramel sauce done try putting the apples in it and letting it cook with it for a while. I didn't make a lattice pie crust so I just mixed most of the liquid except what I saved for the top with the apples and poured it all in before I put the top crust on. I made this recipe yesterday and it was gone before the day was over. I have already had requests to make it again. I used a recipe for a pie crust I found on the internet on another Recipe site and OMG it was the perfect combination to this pie. I had always thought I made great pie crusts but when everyone bit into this pie and the crust that I made I was told it was a apple pie flakey crust piece of heaven. I can't wait to play with this recipe a little bit (I did add a TBSP of vanilla, 1 tsp of cinnamon, and a 1/2 tsp of nutmeg (next time I think I will cut it down to 1/4 teaspoon of nutmeg.) I am not sure if I will continue to put some of the liquid on top or not...I can't decide if I liked it or if I would prefer just a egg wash. It gave it a different look but, I just can't decide if I liked

Reviewed On: Jul. 5, 2008