I just made these and was super dissappointed. Mine turned out crunchy, just like regular sugar cookies :( They had a great flavor, but the crunchiness wasn't what I wanted. I followed the flour and temperature recommendations as well.

Awesome cookies! We have had this recipe for years . The only difference is the spices. We always use 1 tsp. of ginger and we add 1/2 tsp. of nutmeg along with the called for amounts of cinnamon and cloves. The are so good! Using brown sugar isn't necessary since you are adding molasses. These are perfect, chewy, and delicious!

YUM! These were so easy and different! I love the salty/sweet flavors together. I used Ritz crackers because that is what I have, and I like them a lot more than Saltines. They were tasty!

These were ok. I baked them instead of fried them, which actually worked very well. The only problem was that they were too dense and I also thought the nutmeg was a little strong. You just want a hint of it, not for it to be over-powering.

These are the best cookies! I have had this recipe for several years and my family gushes over how good they are every time I make them. They are our favorite cookies! i never have peanut butter chips in the house so I just add more chocolate chips. I also have never added cocoa powder. They are perfect with out it. One other thing that I do is whip the butter, peanut butter, and sugars for 3 minutes. It says to do that on my recipe and I think that it gives these cookies an amazing texture. It is part of the amazingness of these cookies. I would definitely recommend everyone do that! As for the baking time, which everyone seems to be changing, I find that the time stated works perfectly if you use a #40 scoop, which I believe is 2 T. This makes a 3-4 inch cookie.

WOW! I can't believe how good these were. Ok, so I wanted a sweeter biscuit (more like a breakfast donut taste). these were awesome! I trippled the sugar and added 1/4 t. nutmeg. They are to die for!

I was so dissappointed with these muffins after reading all the great reviews. Mine were not fullfy and were really flavorless. I tried making them again and adding cinnamon, which helped quite a lot, but I still didn't think they were great.

This turned out really well! I think the liquid smoke really added something. The meat didn't take 8 hours, only about 6 hrs on low. I didn't want it to dry out so I took it out and shredded it then. I also trimmed it before putting it in the crockpot so there wasn't all that fat. It was a little sweet, but very tasty!

These were wonderfully fluffy! Cook them on a fairly low heat setting so that the middle can cook through and get nice and fluffy (so they aren't dense and thick). I added about 1 T. of vanilla. They were great!

These are such a unique and delicious cookie! The date fulling is like a caramel swirl in the middle. I used half butter and half shortening for more flavor. The dough then needs to be refridgerated so it is firm enought to roll out. It is a soft dough, so I rolled it out on parchment so it would not stick to the counter when I rolled it up. It worked great. I rolled the dough into two 12x12 inch squares before spreading on filling and rolling. I found that the roll actually needed to be put in the freezer for several hours before it was hard enough to cut into nice cookies. I cut then 1/4 inch thick and baked at 350 for 8-9 minutes. They are soft, chewy and wonderful!

I made this and was very dissappointed. It didn't rise as much as I had hoped and the topping just wasn't that flavorful. I used pecan instead of walnuts, because I like them better and they did add a little flavor, but the bread part was very bland. Maybe adding some cinnamon would help.

These are fantastic! I upped the cinnamon to 1 1/2 times what it calls for. They are awesome. Everyone in my family loves them!

I didn't have bread flour, but all purpose worked great. It made a beautiful loaf, but I was very dissappointed because it was very flavorless. I would have never known it had cheese in it. If I made it again I would at least double the amount of cheeses. I was hoping to be able to taste the wonderful swiss and parmesan flavors.

I made some major modifications to the recipe according to other reviewers. I sauteed the stems and onion some butter (not the huge amount called for!) then mixed in everything else. I then stuffed the mushrooms with the mixture and didn't pour any extra butter over. The mushrooms were done in about 25 minutes, but the stuffing never got crunchy. The flavor was pretty good, but I wish the texture had been different.

This was very boring. I liked the apple, pear, and cashews, but the dressing itself was missing some flavor.

This was extemely tasty! I didn't have parchment paper, so getting it out of the pan didn't work. Instead I decided to leave it in the pan and just make it into thin pumpkin bars. I discovered that thin pumpkin bars are great! They have a bigger frosting to cake ratio. I did use pumpkin pie spice in the cake and frosting part. It definantly added something.

This frosting is perfect. It tastes great and is wonderful for decorating (see my flower picture) The amount of milk can be adjusted according to how you want to use it. Very versitile recipe!

With a few minor revisions this is a five star. I like my guacamole to tast like avocado, not like tomatoes and onion so the amounts of those are perfect. I would leave out the oil though and you NEED garlic! Other than that I love the simplicity of the recipe.

This is very good, however, it is too thick due to the lack of lemon juice. Add a little lemon (about 1 T.) and it would be great. I also like to add about 1 T. chopped onion. Love using the salsa though, so many recipes have too much tomato.

This was excellent. Very sweet, but that is how my family likes it. My dad liked it with plain butter, but everyone else loved it with chipotle butter. It would be great for breakfast too. Loved it!