I have been making a family favorite recipe for cinnamon rolls for years...until now. I don't know what the secret is, probably the vanilla pudding, but these are so wonderful I can't think of anything else. I'm restraining myself from making more, because I know I'll just eat them all myself. I added cream cheese to my frosting, and used pecans. YUMMY!

I made these with an extra banana and no blueberries. They are SO YUMMY! These are by far the softest, melt-in-your mouth muffins I've ever had. They tasted like "normal" muffins the next day, but when you eat them just out of the oven they are honestly the best I've ever had!

I was looking for a way to use up some extra molasses, and I'm SO GLAD I tried this recipe. My whole family ate them up. They are really yummy! I left out the dry mustard; I didn't have any.

I was extremely disappointed with these cookies. Even my husband, who usually inhales any cookie without thought, said, "What is WRONG with these cookies?" I followed the recipe exactly but they just did not work. First: the texture. After refrigerating them for 5 hours, after rolling them out they became very sticky and gooey. It was impossible to cut shapes out of them. Finally, I rolled the dough onto my cookie sheet and baked them. When they came out of the oven I then cut them with the shapes, which worked just fine. But then we tasted them. Second: Flavor. They do taste a bit carmel-y, which is nice, but they have a bitter aftertaste. I also was leery about adding the cornmeal to cookies, and my gut instinct was right. Cornmeal should not be in cookies. It gave them a gritty feel. Yuk. Maybe I did something wrong. But I don't really want to try the recipe again to find out!

WOW! I needed to use up my molasses and I'm sure glad I came across this recipe! They turned out great, even though I had to mix them by hand. (My beaters are packed up and on their way to my new home). The only changes I made are that I used half brown sugar, and then rolled them in sugar before baking. They are wonderful, chewy and sweet. You won't regret it if you make these!

I have a yummy crispy chocolate chip cookie recipe that I love, but I was craving soft cookies today, so I thought I'd try this recipe. These cookies are so wonderful that I will probably never make those crispy cookies again! This recipe is great! I didn't change anything, and I made sure I took them out right when they were beginning to turn golden at the edges. One batch I took out even earlier than that and I let them "bake" on the cookie sheet for a while. They were not quite done, but now that they've cooled they are my favorite out of the whole batch! They are so soft and just melt in your mouth. Try these, you won't be disappointed!

WOW! I was initally a little nervous trying a recipe that didn't have any reviews and only 1 rating, but I am SO GLAD that I did! These are wonderful. The thing that sets these cookies apart is the texture. They are so soft, they literally just melt in your mouth. I've never had a cookie like this before, so it is hard to describe. The best I can say is just try them!! I used 1/2 cup splenda instead of the white sugar and 2 large eggs. I took them out of the oven right at 8 minutes. Make sure you use peanut butter chips that are fresh...mine were a bit old and a little stale. Despite stale chips, the cookies were WONDERFUL!

These are so moist they almost taste like pumpkin pie without the crust! To cook them in a normal baking dish (8x11), I changed the servings to 18. It worked great.

I followed the advice of some of the reviewers and added some peanut butter and oats. I also used butter, one stick unsalted. The cookies came out very good, so although I haven't tried the original version, I don't think I will! The only thing I will change next time is less salt or use both sticks unsalted. The cookies were just a little salty.