Oh, gosh. I really wanted to like this recipe...I really did. My niece likes chewy cookies and I thought this would fit the bill. However, they were bland, and the texture was less like a chewy cookie and more like a muffin on top of a cookie bottom. I'm an experienced baker but usually follow a recipe the first time I try it as it is written and then make adjustments the second time around. There were so many alterations needed in this recipe that I think it will be easier to just find another. It's a popular recipe...with a lot of gold stars...but if you are looking for anything that resembles a traditional cookie...look elsewhere. Good luck!

Reviewed On: Dec. 9, 2011

Good recipe! I modified by using 1/2 cup of butter, a dash of crushed red pepper in with the garlic, and some fresh lemon juice for brightness. I also used heavy cream (and was thankful that I did because it wasn't watery and there was no need to thicken with the cornstarch). *It's not an alfredo sauce with regard to thickness; it's more like a parmesan-butter-cream sauce. So don't be alarmed.* Quite tasty. After the shrimp and scallops were cooked, I wilted some arugula before adding the heavy cream. (We like the peppery flavor.) *I would recommend using scallops that are at least 1/2 inch in diameter lest they become rubbery while the shrimp are cooking.* I garnished with some diced roma tomatoes and some of the grated parmesan, and it looked beautiful on the plate. This is quite a lot of food but is definitely "company" worthy. Especially if served with a salad, garlic bread, and your favorite white wine. I think you could modify this recipe to suit your own tastes without any difficulty at all, even for those who haven't cooked a tremendous amount of seafood...or just haven't cooked a tremendous amount. If you follow the recipe you'll yield spectacular results! Happy cooking!

Reviewed On: Dec. 1, 2011

Good basic recipe. I played with iit and made it into a potato/broccoli (I even steamed up some shredded carrot) and cheese soup. Used a small brick of 2% Velveeta and 1/2 bag of pre-shredded cheddar cheese. 1 c fat free milk. 1 box of good chicken stock. Used 1 tsp pureed garlic with the onion and butter. (Without the cheddar cheese or the garlic...I would not have rated this a 5). All in all a good starter recipe. Thanks for posting it!

Reviewed On: Mar. 28, 2010