This was really good, although I might want to play with it a few more times to get it JUST RIGHT. I made it twice so far. I used grated cheese AND shredded cheese, both Parmasan, and I used a little more than the recipe called for....just really went my instinct. I like a lot of cheese and a lot of garlic!!! It was great when I made it using the smaller fatter Italian bread. The first time I made it, I used a delicious, long dough-y Italian bread but it was almost too dense and chewy for garlic bread. That bread was perfect on its own with butter. The second time was better. Also, it was better to burn it a little bit or at least make it browner. I used minced garlic from the jar, and I used more than the recipe called for. Also added a bit more parsley, and I think the second time I used a little oregano, too. VERY yummmmy. First time I made it for my boyfriend and he really liked it. Second time I made it for my parents and they LOVED it. Like I said, the second time I made it was better. Might experiment with more seasonings next time. Also might experiment with different types of cheese, either as substitutes or as combinations. I make a lot of Italien food, so there is plenty of opportunity to make a good cheesy garlic bread to go with our meals!! Yummmmmmm!!!

Reviewed On: Mar. 1, 2009

These came out AMAZING...and I have never made homemade chocolate chip cookies before! I read 10 pages of reviews beforehand and wrote down some tips. Here is how I changed the recipe: first of all, I doubled the ingredients so I could make extra. I used almost 3/4 c. extra flour (if making 18 cookies, maybe use about 1/4 c. or so of extra flour), as a few people said this helped make them come out less flat. Since it just called for brown sugar and didn't specify light or dark, I used 1 cup of each (for 18 cookies, use 1/2 cup of each.) Not sure if it made a difference or not, but they are certainly delicious! I also used almost 1 extra TBSP vanilla (use half that for 18 cookies). I also used 2 cups of semi-sweet chips and 2 cups of milk chocolate and this was a nice mix (1 cup of each for 18 cookies). Might use a little less chips next time, though. I baked them about 15 mins and this was perfect, but ovens vary so keep an eye on them. I actually did it in increments (1st 10 mins., then another 5, then for a couple batches I waited about 1 more minute). On someone's tip, I used an ice cream scooper to dole out the dough, although I found the smaller ones got a little more puffy so I tended to use a little less than 1 scoop for each cookie. All in all, these are GREAT. I am sending them to my boyfriend who is away so let's see what he thinks! (Will also see how they ship, so I will post another comment when I find out.) A++++++++++ ***OK, I made them again - nice an

Reviewed On: Mar. 1, 2009