Wonderful recipe! I don't like my cookies too sweet so I cut the sugars down to 3/4 cup each. Perfect! The only challenge I run into is that my husband and I always want to eat the dough before it's baked. The timing is key: I overbaked once by about one minute and it made all the difference in a chewy cookie and a dry, crackery cookie. I will continue to make these again and again!

Reviewed On: Nov. 19, 2009

Great recipe! Both my husband and I absolutely loved them. I used small russet potatoes and they came out beautifully. Because we both love bacon, I added 4 strips of thick-cut fresh bacon to the top. It roasted with the potatoes and added a nice smokey, savory flavor. The only thing that confused me is it doesn't specify whether to cook covered or uncovered. So I roasted them covered for about 20 minutes, then uncovered them and let them roast another 10 minutes and they came out cooked perfectly in the center with a slightly crispy outer. I will definitely be making these again!

Reviewed On: Jul. 25, 2009

Wow! I made this on a whim this morning for my husband and I and we've eaten nearly every muffin. Perfect sweet factor, not too sugary but not bland. Excellent texture from the apples (I used Gala) and very moist. I will definitely be baking these again soon.

Reviewed On: Jul. 4, 2009