I'm so glad I tried this recipe! I doubled the recipe and used my smallest scoop and ended up with over 3 dozen sandwich cookies. They are delicious! My cookies came out nice and round and did not crumble when I layered the filling. This recipe produces a very nice cookie that is crispy on the outside, but chewy on the inside. The addition of the quick oats makes for a nice texture and flavor. For those having trouble with the cookie spreading too much, it could be because the butter was too soft. For my oven, just under 9 minutes was perfect. I set my timer for 8 minutes and the kept watch to look for that pretty, golden color. I made one pan of cookies that I pressed down lightly with my fingers, but I think the cookies that I pressed down using a fork are prettier. With a big glass of cold milk, this cookie will be a fan-favorite after school snack. Thank you for sharing!

Reviewed On: Aug. 12, 2011

This is a classic buttercream recipe, one I've been using for years. The only difference is that I add a pinch of salt. I also add the sugar one cup at a time to ensure that the sugar is completely blended. Milk should be added until the desired consistency is achieved. Paste food colorings work best. Many reviewers have omitted the shortening, which is fine and produces a beautiful, creamy frosting; however, when blended properly, the shortening gives the frosting an added 'fluff' that can't be achieved with butter only. For those worried about the taste of the shortening, be sure to blend well. For more options: In addition to the vanilla, I add a 1/2 teaspoon of almond extract. For a chocolate buttercream, add 1/2 c of cocoa powder. (more or less can be added to taste) Thanks for sharing and happy baking!

Reviewed On: Nov. 3, 2009

This is a fantastic chocolate chip cookie recipe! There is a higher sugar to fat ratio than my standard recipe and perhaps that lends to a lighter, softer cookie. Or maybe it is the baking soda dissolved in water that does the trick. Whatever it is, I'll never use another recipe ever again! I followed the recipe as written and each time it is a winner. I've found that lining my cookie sheets with parchment aids in baking a lighter colored cookie, which I like. I did not find it necessary to chill the dough before baking. For uniform cookies, I use a small scoop and lightly press down on each mound. Many thanks to the submitter for such a great recipe.

Reviewed On: Aug. 26, 2009