This recipe is PERFECT the way it is. Tonight I tried it with the sweetened condensed milk, and it is really, really, REALLY sweet. It's still quite tasty, but not nearly as creamy and smooth as this cake is with the whipping cream. This is our go to cheesecake recipe and we LOVE it!!!

Reviewed On: Oct. 17, 2009

We really enjoyed these cookies!! After reading some reviews saying it wasn't necessary to refridgerate the dough, I decided to cool half the dough and see if there was a difference in the cookie. I ended up keeping the dough in the fridge overnight and made the cookies the next morning. The result was a cookie that was a lot fluffier and tastier. That being said, the dough that wasn't refridgerated was still tasty and looked good, it was just a bit flat and crispier. The refridgerated dough also needed the full 10 minutes, where as the dough that was not refridgerated only needed about 8. I also did not flatten the cookies--I didn't see a need. I also found it easier to get the cookies off the pan after greasing it.

Reviewed On: Oct. 11, 2009

We really enjoyed this recipe! I followed it pretty much exactly, only adding some Coconut milk at the end. It didn't make a lot, but did make enough to fill up me, my husband, and our 3 1/2 year old son. I will double it next time for left overs and will definitly be making this again!!!

Reviewed On: Oct. 11, 2009