They taste fine. I added raisins to one batch and chocolate chips to another, but one their own I'm sure they'd be fine too. My biggest complaint is how they cook. My first batch, I kept them in for 10 minutes, took them out, let them rest for five more. When I came to transfer them, they fell apart into mushy globs, as if they hadn't been cooked all the way. So I put them in for a few more minutes. Then they got so crunchy and hard! I just couldn't win with these. Maybe I was just having bad luck, everyone else seems to have such good things to say! And yes, they flatten like mad on their own, you don't need to flatten them yourself unless you want them to be really crunchy and chip-like.

Reviewed On: Aug. 10, 2009

Went with others' suggestions... added 1 tsp. of vanilla, used one entire 12 oz. bag of chocolate chips, and I added another half of a cup of sugar (since there was more chocolate). Then I kept it in a sealed container in my fridge... I personally like it better when it is chilled!

Reviewed On: Apr. 19, 2009

These were great! The shortening is really key. I left them in for about ten minutes - enough for the outside to be slightly crunchy but the inside to be super moist, even throughout the next few days. I tried flattening them and using my cookie cutters for one of the batches, but this recipe and it's softness does really work best when it's rolled into balls. The cut-out cookies were good too, though! Please everyone, don't overcook these! I saw a review of someone mentioning that they were so hard/inedible, so keep them in a few minutes less if you need to! I imagine it's hard to screw these up otherwise.

Reviewed On: Mar. 10, 2009