In an effort to use up ingredients before I move, I made this recipe. I had to use margarine instead of butter, and I substituted orange extract for the vanilla and white chocolate chips, dried cranberries, and pecans for the walnuts. I used the microwave to combine the ingredients rather than the stove. Once the batter is made, let it sit for a few minutes as it really sets up. Also, it's better for them to be slightly undercooked rather than overcooked at all (plus I think this oven I'm using has a higher temperature than it's supposed to). The orange extract was a nice decision, and I'd recommend it. The cookies were chewy, and soon became quite hard. I'm not sure how often I would make them.

I added some mashed bananas as the batter was just beginning to combine, then sprinkled blueberries into the pancakes as they were cooking (before the pancakes bubble and are flipped). Very nice.

Not too sweet and a great texture. I used about 3/4 c of butter and it was fine - I might add a bit more next time instead. To the bottom half I added a little bit of milk (probably about a few tablespoons) to help it hold together better; it worked well. I also used frozen blueberries, taken out of the freezer about 10 minutes ahead of time, and they worked great.

This is an excellent cookie recipe that I will definitely be making again. It isn't that maple-y though (which is why it's 4 stars instead of 5), and I would follow the recommendations to add some cinnamon and nutmeg, which I forgot and hence neglected. Still, the cookie was delicious. I had a small bit of maple syrup remaining, so I mixed it with powdered sugar and drizzled it over the cookies.

I had 3 chicken breasts, which I cut into 7 approximately equal pieces (the third breast was larger than the first two) and I used one whole egg with another yolk. I also used panko bread crumbs, because that's what I had around. Also, I substituted cumin seeds for the parsley (with more than the recipe called for) and it was really really delicious.

I baked this in two 9x13 pans and filled it with vanilla pudding and strawberries. It worked really well; I made vanilla pudding from the box (with less milk to make it thicker) and mixed it with dices strawberries and spread it in the center before putting on the second layer and frosting the entire thing. The cake was still good and moist, even when a change in circumstances resulted in the cake sitting out for most of the day, then overnight in the fridge. The next afternoon it was still delicious.

These were really plain and I didn't like them too much. It could have been made more interesting with different extracts or add-ins, perhaps. If I make this again, for a birthday party or something, I will be experimenting with the recipe considerably.

These cookies had people asking for more! Really cute and soft. They had a slighty buttery taste and the chocolate minis and icing all went well together. I added a few more drops of red food coloring and also used 2 1/2" circles instead of 3", which seemed a better size (expands a tad bit in the oven) and it yielded about 55 cookies. A great sugar cookie recipe in general.

These were great! I made these yesterday and they are a big hit in my house-from ages 12 to 79! One note:make sure to grease to corners well. I didn't grease the corners of the pan very well and had to pry the corner brownies off! But this is a definite keeper.

I absolutely LOVED this cookie! I've made it several times and it just gets better. They looked great in my Christmas baskets and they didn't last long.