Awesome recipe! I substituted EVOO for the shortening and reduced the sugar slightly. The result was a super fluffy, spongy, yeasty dinner roll. This recipe is a keeper for me. CAREFUL! This is a wet, sticky, gloppy dough. It's not a dry, pliable dough that you can handle. Don't add flour. Treat it like muffin batter that requires rising and you won't be disappointed.

Reviewed On: Jul. 26, 2008

These were way way too sweet for me. They almost tasted like a sugar cookie. Despite that, I want to mention that I used 1/4 cup measure to scoop the dough, smooshed slightly on the pan before baking, and they came out with a great size, texture, consistency, etc. Baked perfectly in 10 minutes. Although they were too sweet for my liking, I took them in to the office this morning fresh from the oven and they were devoured in minutes with rave reviews. Everyone enthusiastically loved them. I might try these again with less sugar, but I think I'll just stick to the recipe for Best Big, Fat, Chewy Chocolate Chip Cookie on this site because the flavor is so much better.

Reviewed On: Jul. 10, 2008

I made this with drained fat free plain yogurt, dijon mustard, and omitted the lemon juice and it was delicious!

Reviewed On: Dec. 6, 2006