Thse are the best! I was skeptical at first b/c the amounts of the ingredients were so different from any chocolate chip cookie I'v ever made but it totally works. They were fabulous. I did leave the dough in the fridge over night and it was still pretty stiff when I hacked off 1/4 cup sized chunks, popped them onto a parchment lined cookie sheet and into the oven. Took 17 minutes in my oven. Only change was I used about a cup and a half of chips. Will definitely make again and again.

I made there for a birthday party bbq. The flavor was good but after abour 1 hr 20 min in the oven my guests still didn't think they were done so we had to throw them on the grill.

This is tasty and easy. Although it is a little too light for a poundcake in my book; I would make it again as it was very good just lighter than traditional poundcake. Iced it with White Chocolate Sour Cream frosting from this site- YUMMMY~!

This icing gets a 5 for ease and taste. I melted the chocolate in the microwave and once melted added the sour cream- SO EASY!! Love this recipe.

I know that everyone and thier mother has reviewed this recipe, but I can't help it. It was just so very good. I subbed 1/2 cup ground flax seeds for 1/2 cup of the flour to boost nutritional content (and somehow make it ok that I ate EIGHT cookies throughout the day that I baked these!!) & dropped the white sugar for a squeeze of honey. Although I made a few changes it was nothing too drastic that altered the "flavor" so I feel like I can say that this is the very best recipe for oatmeal cookies EVER!(you might get tired of reading it, but...) Thank you so much for this recipe, Beth!

Absolutely delicious!! Wonderful sauce! THANKS SO MUCH!

Absurdly delicious! I ended up using one hen for two people, but kept the liquid amounts the same. I stuffed two sprigs of rosemary inside along with only two cloves of garlic instead of the large number of cloves outside of the hen. I roasted some potatoes in a separate pan as a side dish. What a wonderful dish!

I also used Olive oil-best salmon I ever made

Easy to pick up and my husband wants this each time I make a cake

Delicious - messy to make, and very sweet - but Delicious. :-)

Ours came out soft and split but I too had a tough time transferring them to the cake rack. Make sure that you heavily flour your work area- after they rise they tend to stick and make the move really hard. Stuck to the recipe as is but added 1/2 tsp onion powder. Used the towel method to soften pitas and then placed in the bag until dinner time. Good recipe- the results are worth it!

This is the first time I ever made caramel popcorn and it was great. I did do like some of the other comment said and cut the butter to a 1/2 cup and if I didn't know it, I wouldn't know the difference. I also used a large roaster pan(like you would use for a turkey at thanksgiving) and it worked wonderfully. I love this recipe and will definately use it again!