I'd have to say this recipie almost has it. I was looking at the picture trying to figure out why the edges had gone flush with the pan and burned, so I tried this recipie. Turns out the dough is too sticky. I had to add another half cup of oats. Oatmeal cookies should be sticky, but should not 'melt' in the oven. I also added baking powder for a fluffier oatmeal cookie, and substituted walnuts for raisons. I also cut the white sugar in half and added brown sugar, as is customary in oatmeal cookies. I think the original recipie functions more like 'drop' cookies.

Reviewed On: Nov. 23, 2006

This recipie is a great base for potato soup. I added chives, cumin, tumeric, salt, pepper, red pepper flakes, and garlic salt to this recipie and it was great. I also substituted starch for flour. I find starch is actually easier to work with than flour and clumps less. I put grated taco cheese and green onion on top. It was great. I also find that you can fix a thin recipie by adding more corn starch. I had to add 2 more table spoon of starch to get the resipie to the thickness that I desired, but I expected that as I think I made more than the recipie called for. I read a few of the comments beforehand and frankly, you have to know how to cook to be able to use a recipie. Otherwise you are just practising and the recipie may turn out terrible, but after practice a recipie can be wonderful.

Reviewed On: Feb. 21, 2003

This recipie was great. Really tasty. To really bring out the flavor add 1/2 pound strip steak and a sweet soft red wine. Yum yum

Reviewed On: Jul. 9, 2001