These were surprisingly very good. They turned out a lot softer than I thought they would. I pictured them kinda hard and crunchy, but they were very soft and cooked through all the way just fine. Fantastic recipe. My husband even went for seconds, which is the seal of approval! Will make again and again. And sooo easy..

This recipe is a must on our Thanksgiving table, and is requested every year. I finely grated some of the orange peel and mixed that in there as well. And I cut down the sugar to only 1 cup. I make it the day before, so it has time for the flavors to meld together, and for the sugar to make it a little juicy. It's fantastic.

Sinful! Very addictive. I made this already easy recipe a little easier by using Pillsbury refridgerated chocolate chip cookie dough in place of all the other ingredients. Just cut the cookie dough log into 12 equal slices, and cut each slice in half. Roll each half into a ball and plop it into the mini muffin tin (GREASED AND FLOURED). You have to make sure you change the cooking temp. from 375 to 350, as the cookie dough package directions state. And then just like this recipe says, bake for 8-9 minutes, and immediately place a reese cup into each cookie. I did take others advice and froze the reese cups before using them. This helped them not to melt. I think the chocolate chip cookie dough was a fantastic touch, and solved other reviewers problems of a "bland cookie dough". YUM!

These were very good. Wonderful flavor. I left out the pecans, and added cinnamon/nutmeg to the batter. My husband even told me to make sure I hang onto this recipe! Success!

Very moist and very tender. The flavor was a lot more mild than I thought, so next time I'll add cinnamon/nutmeg to the batter as well, and use orange juice concentrate instead of regular orange juice. The crumb topping was outstanding.

Very very yum! And creative. I did use chopped peanuts to offset some of the sweet. And I added cinnamon, nutmeg, and ginger to the graham cracker crust to give it sort of a "gingerbread" flavor. A Christmas tradition for us!

These are very very good. Even my husband, who is very skimpy with the compliments, loved this. He even suggested I make it for his parents who are visiting this coming weekend! Wow! I did quarter the apples and used smaller bisquits. These are wonderful.

Oh wow! I've finally found the perfect peanut butter cookie recipe! I didn't believe it existed. I used crunchy peanut butter. These are great.

This is outstanding. Great flavor. I added cinnamon and nutmeg, and used pineapple tidbits, as that was all I had on hand. It was great to taste chunks of pineapple in there. Will probably reduce the amount of oil to 1/2 cup next time.

I dare say this is my new favorite peanut butter cookie recipe. I can't believe it's this simple. They really surprised me, because I was skeptical at first. They didn't flatten out. Fresh from the oven they have a peanut butter fudge flavor. The next day they taste like normal peanut butter cookies. I think next time I'll use chunky peanut butter, like another reviewer suggested. I didn't have parchment paper, and just used non-stick cookiing spray, and it worked perfectly. Also, leave the cookies on the cookie sheet to cool for about 5 minutes or so.

We really enjoyed this recipe. I have to admit, it sounded a little odd when I read it, but Im so glad we tried it! It was very easy, and had lots of flavor. I did use cheddar cheese on top instead. We will be definately making this again in the future.Thanks!!

This recipe has replaced all my other chocolate chip cookie recipes. They held their shape very well. Didn't flatten out at all. The color, texture, smell, and taste is amazing!! And sooo easy!! I did half the recipe, added a little salt (the recipe doesn't call for it), and only used 1 cup chocolate chips and 1 cup walnuts...and STILL came out with 4 dozen cookies!!! Holy cow!! Very outstanding!! Thanks a bunch!

This recipe is great. MUCH better than the other "big soft ginger cookie" recipe I tried on this site. They are about exactly the same, except this one doesn't add an extra tablespoon of water to the batter. Fantastic!! Thank you again!! This is THE recipe.

I expected this fluffy, fabulous cookie. Instead, I ended up with a flat, underbaked mess. The picture that shows what these cookies are supposed to look like has GOT to be for a different recipe. It is certainly not for this one! The only reason I didn't rate it any lower was because the flavor was really good. I can't believe I wasted the last of my ginger and sugar on this recipe.

Absolute comfort in a bowl. This is the exact recipe I grew up on, and this is the one my kids will grow up on. The only thing I changed was instead of adding salt and pepper, I threw in a chicken bouillion cube. Out of this world recipe.

These are good. I didn't find them rubbery in texture in the least. The chocolate chips made them really sweet, to my surprise. I think next time (and there will be a next time for sure) I will try raisins instead of chocolate chips.

Ooo! This are really moist, and held together really well. I added a little salt. And I took them out of the oven and off the cookie sheet when I thought they were just a little underdone. Perfect! My husband really likes these. Fantastic flavor. They taste even better the next day.

I don't think I've ever made a cheesecake quite this perfect! I used heavy cream in place of the milk. And instead of a springform pan, I used 2 store bought graham cracker crusts. I placed the cheesecakes on the top rack, and a pan filled with water in the second rack. My cakes didn't crack whatsoever, and was so pretty!!

These were ok. Nothing special, and I was really rooting for them. I will probably not make these again. If Im going to make a cookie with a hershey's kiss, it will be the peanut butter blossoms.

Right on. So very greatful that the hard work was done by a bread machine. They turned out so good. I have a 2 year old, a 9 month old, and 4 months pregnant with our third, and I STILL had time for these. Thank you for a new tradition in our home.