It tasted ok, though certainly wasn't my favorite. After it sat in the fridge for like 10 hours (and that was after I had left it in the oven as recommended in recipe) it tasted too eggy and spongy, not dense and rich. After it sat for like 24 hours it became much more rich and more like cheesecake texture. However, it was pretty bland and not very tangy or rich. And I thought it was too eggy tasting and not rich enough. I was surprised about my results, I had researched for a long time before selecting this recipe. The technique itself was good, but the ingredients weren't quite right. Needs to be tangier, richer, and less eggy IMO.

These really are great tasting bars. I was looking for a recipe that would come close to those sold in delis and bakeries, and this comes very close. It's chewey and rich, really yummy. I ommitted the nuts and cut back a lil on the oats. I will definitely bake this again, everyone really loved them

yum very good and moist, the whole family loved it.

This really is a good recipe and lives up to the hype, provided you are going for a crispy on the outside chewey in the middle. I followed the recipe exactly and the cookies turned out excellent. They are definitely crispy on the outside and towards the center there is a firm "chew" to the texture that is absolutey delicious. This recipe does not produce soft cookies - the chew is a firm one, delicious and just slightly sticky. It's become one of my staple recipes for the basics. They were ready at 12 minutes, 12 cookies per sheet

This was just ok for us... I would say that it's too lemony, as its rather sour. It's also very greasy, even though I reduced the butter by 1/3. The sauce began to break about halfway through dinner and towards the end we were left with a greasy mess. It didnt taste terrible, it just wasnt as good as I was hoping it to be.. definitely not delicious or something i'd be willing to repeat in the future.