As per some reviews, this batter is on the thin side, but after refridgerating it's not bad. The dough is sticky and hard to handle with a scoop. Definately use parchment paper to save yourself clean up. I baked these more like 15-17 min. Touch the top lightly before you take out of the oven. If it still feels soft and like its not done, add like 3 more minutes. I also had to let these rest on the sheet after taking out of the oven, so they wouldn't come apart upon transferring to a cooling rack. As far as flavor,and moistness they're pretty good, but they flatten out upon baking, they don't look like the pic. I'll probably look for a better recipe in the future of chocolate crinkle cookie baking.

Reviewed On: Dec. 9, 2011

Yes! This is a wonderful fix!!! I've overcome my fear of rib roast today!!! (never fixed one in 35 yrs) LOL. I bought a 4.35lb rib roast, KROGER UADA SELECT, on sale after I read this highly rated recipe. Made the rub, rubbed all over roast, but put most of it on fat side (top). Placed in a small oval porcelain roaster. left it set out for about an hour, inserted (into "meaty" side til point reached center of meaat) a digital thermometer probe with wire to base, set temp for alarm at 145*, preheated oven to 375*, placed in oven (uncovered) set timer on oven for 1hr, turned oven off after that hour, left meat in oven and did not dare open the oven because at the end of that hour the temp on meat only read 130*, so I left it in for 3 hrs (setting my timer again)and as said, the temp went up, but only to 139*, at this time I'm thinking I spoiled it or it's gonna end up bloody, everything goes through your mind, but no...it's really fine. Now after that 3 hour rest, the meat temp dropped to 117*, I IMMEDIATELY fired the oven back up to 375* and set timer for 50 min, cause I'm thinking I'd rather it be a little done than bloody. Turned oven off after 50 min and left it set in oven with door shut for another 20 min, by then the meat temp had gone up to 152*. which was good. Said a prayer. Took out and placed on plastic cutting board, pulled back the fat top because I had most of the salt mix on it and layed it aside. THE ROAST WAS PERFECT!!! Juicy and Just a little pink inside.

Reviewed On: Apr. 19, 2011

We made this recipe in "Home Ec" in H.S. in the '70's, lol! A wonderful secret was...make drop dumplings with BisQuik and drop them into the simmering "soup" follow the "drop dumpling" directions on the BisQuik box....Oh my!!! It's like chocolate cobbler! Put a few slices of banana or your fav fresh fruit on top.

Reviewed On: Nov. 9, 2010