Okay, after reading the previous reviews, I think I have a few pointers. Anyone who is having flat cookies is probably not letting the butter soften naturally. This is definitely important - if you use the microwave to soften the butter your cookies will certainly flatten. If you are still having flat cookies you can try and use baking powder instead of baking soda. The next suggestion is to add at least 2 tsp. cinnamon (and possibly some allspice and cloves if you like those flavors - 1/2 tsp. of each). This recipe calls for rolled oats - but this does not mean traditional cooking oats - they are rolled oats also, but so are quick 1-minute oats and they will soften in the oven whereas the traditional oats will not. And whatever reviewer suggested mixing the dough with your hands was a genius. My hands worked so much better than a spoon. And make sure to use 3 jumbo eggs or 4 large eggs to give it enough to keep it together. These cookies when prepared correctly are wonderful. By far the best oatmeal raisin cookie I have ever made!

Reviewed On: May 2, 2006

Okay, this was a WONDERFUL icing with just a few tweaks. I omitted the milk and instant coffee and used about 1/3 cup of strong brewed coffee (dark roast). Once I added the sugar, it was way too sweet, so I added a little bit (tablespoon or two) of butter flavored shortening to cut the sweetness and it turned out perfect. Make sure to add the coffee in slowly so you can stop before the frosting gets runny. And I find it helps using a high quality cinnamon or specialty cinnamon. And of course, the stronger the coffee the better. This recipe on a chocolate cake is pure heaven. Thanks so much!

Reviewed On: Feb. 20, 2006

I have been searching for a chocolate frosting recipe for over 4 years now. Every recipe I have tried ends up tasting like the store bought kind. I hate the store bought kind. This recipe is wonderful! I used it on my son's birthday cake and everyone loved it (me too for once). I can't wait to try it on my deep dish brownies. I used butter shortening instead of regular, cream instead of milk, and double the vanilla - voila! The perfect chocolate frosting recipe...

Reviewed On: Jan. 25, 2006