Pretty good. I used a granny smith, red onion and a really sharp white cheddar that had been soaked in currant vodka... actually not that bad to prepare, time-wise. Went well with roasted potatoes and asparagus. I probably used more butter than was suggested :)

Reviewed On: Feb. 20, 2006

I love these cookies; I much prefer soft/cakey cookies over chewy flat ones. These are wonderful and forgiving - I've made them as the recipe states, subbing at various times & combinations butter or margerine for all the fat, sour cream for yogurt, whole wheat for regular flour. My favourite variation is actually 1 cup reese's pieces with 1 cup chips... those also disappear really fast around other people (literally 15 min for an entire batch at work). I do find they tend to brown quickly on the bottom, but I don't feel bad underbaking them as there's no eggs. My oven is also a little variable in terms of temperature, which is probably why this happens.

Reviewed On: Jan. 30, 2006

I halved the recipe; the only change I made was to use 1 whole egg rather than one white. These were nice waffles - no, they are not especially light and fluffy, but that's cause they're whole grain. They were soft but still had a nice chew to them I really appreciated. I will make these again... they're good lunch waffles rather than breakfast waffles, and are nice with fruit on top.

Reviewed On: Jan. 22, 2006