I doubled the recipe, used half whole wheat flour, and made the topping suggested by chef joy. The double recipe was too much batter for 12 muffins...even filled up to the brim. I had leftover that I baked in a little pyrex ramekin. They didn't sink at all even with the whole wheat addition and they certainly are delicious!

Reviewed On: Jul. 11, 2009

I made these cookies adding the 1/4 c. brown sugar and I still feel like they are kind of bland. Nonetheless, I won't feel so guilty eating them so maybe that is the tradeoff, LOL! (I'm thinking maybe add some cinamon next time, or molasses, or throw it all to heck and dump in chocolate chips! )

Reviewed On: Jul. 5, 2009

These were a huge hit at a family gathering- a nice big sturdy cookie. I think they would be even more fabulous with choclolate chips but well, that goes without saying, right?

Reviewed On: Jul. 1, 2009