This is an unusual cookie. I followed the recipe as written. The batter is the consistency of brownie batter. The cookies bake up very soft, cakelike, not normal cookie texture. I think they need more salt as well. The people I served these to either loved it or didn't care for them, split about 50-50 so I'm giving it 3 stars.

This is very good, although I found the allspice too strong. I recommend using 1/2 tsp instead of 1 tsp. I have also made this lower fat by replacing 1/2 cup oil with 1 cup pureed prunes (still adding the chopped prunes as indicated). Thanks for sharing!

This is delicious as written. My only advice is to begin well ahead of time (1.5 to 2 hrs) as it takes awhile to cook the ingredients, let cool, and then assemble and cook the dish. It's not hard, but allow enough time.

This cake is miraculous. I used 5 medium sized beets. Boiled them, then pureed in blender using about 1/2 cup of the water from the pot. When the batter is mixed, it is a VERY bright magenta. Really alarming...And it does not taste good. But don't fret! But when the cake is done, it is absolutely fantastic. No hint of beet taste and the color is like a normal chocolate cake...but extra delicious. Served to several people and nobody could taste the beets. THANK YOU!

I had wondered if all these ingredients, combined, would create a new taste (whole greater than sum of its parts?). Since I happened to have these things on had I thought I'd give it a try. If you can imagine cool whip + condensed milk, tossed with canned fruit, that is the taste. If that sounds good, you'll probably like this recipe...for me it was just way too sweet.

First of all, THANK YOU Veronica for this amazing recipe. I just made a 10x recipe and am giving it away as Christmas gifts. I have a few comments that may be of interest to others. (#1) as others have noted this is a forgiving recipe and you can tweak as desired. Personally I like it with an additional 1c oats, and only 1/2 cup of sesame seeds and 1/2 cup of sunflower seeds, and add 1/4 tsp salt. (#2) You can be make this into bars or very clumpy granola as follows. Bake the granola in a jelly roll or half sheet rimmed pan. After mixing in the dried fruit, cover with a clean kitchen towel and press down hard to flatten into bars. Once completely cool, you can then break into bars or crumple into chunky granola. Great for snacks. (#3) for a different taste this can be baked for up to 45 minutes. Be very sure to stir often after 20 minutes so it won't burn, but you will end up with a rich golden brown granola that is quite crisp. The recipe as written produces an excellent chewy granola...if you want it crisp just bake longer. Thanks again Veronica.

The texture of this cookie is soft but crumbly, like a soft shortbread. If made with ground nuts they resemble a soft Mexican Wedding cookie. They are not soft and chewy sugar cookies, like Otis Spunkmeyer. They are a bit plain and I recommend a generous sprinkle of sugar, or frosting.

Excellent. Made this in a pinch when I had no eggs but wanted a choc cake. I was afraid it would taste like mayonnaise because the batter has a pronounced mayo taste...but when baked there is no trace of mayo flavor. No one will know you used mayonnaise! I also added 3/4 c mini choc chips before baking, and a chocolate glaze to pump up the chocolate. Thank you!

Another nice thing about this recipe is that you can pour the glaze on top of a warm cake. (I did it with a 11x7" pan). Just tilt the pan to distribute the glaze. Great when you're in a hurry and don't want to wait for the cake to cool in order to frost it. Thank you!

This was excellent. I omitted avocado, red pepper, and mint jelly (not much in fridge today!) and it was still delish.

Awesome!! Just wish I could find more chard recipes this good.

I was very wary of all-WW flour cookies. These are AWESOME. Nobody guesses they are whole wheat. Thank you!

This is really excellent. I added a pinch of salt, used only 3/4 c sugar, and 1 tsp lime juice for a bit more zing. Fabulous!

Excellent! To make it even easier, I omitted the 1 tsp milk and added the baking soda along with the other dry ingredients. Also, it's better to overbake than underbake these, they'll still be soft and chewy. Delish!!

Fantastic! I used peanut butter instead of the butterscotch chips. Tasted like Take Five candy bars. Thanks for the great recipe.

A keeper! Great change of pace from beans & rice as a Mexican side dish. Also very versatile: I omitted the chicken, used macaroni instead of spaghetti, and canned tomatoes instead of fresh. Probably less authentic but still delish. Thanks!

I made this successfully in the crock pot. I soaked the beans overnight, drained them, skipped the simmer-for-2-hours step, and followed the rest of the recipe using the crock pot. I cooked it on low for 20 hours, and did have to add water periodically. AWESOME. thanks you!

Excellent! Because I'm on the west coast, finding chipped ham is impossible. I used high quality Virginia ham and had the deli slice it as thin as possible. It worked great. I made this in the crockpot - delicious!

Awesome! Just served this for a Carolina Panthers party and it was a HUGE hit! Thank You Doug! A few comments/suggestions for others: (1) increase the salt to 2 tsp (2) after the meat has cooked, place it in a closed paper bag for 1 hr to further tenderize the meat (3) an 8 lb roast yielded about 15 sandwiches. thanks again!!!

Excellent. I added 1 tsp Dijon mustard and a pinch of cayenne to the sauce. This added a nice little edge to the sauce. I also substituted 1/2 cup of white wine for some of the broth. Great. I also successfully split this into two 8x8 pans. I used 12 noodles but that was the only change.