I love these cookies. They are always the ones people request. However, I find that they are better crispier (and easier to peel off the foil). Leave them in the oven 10 minutes instead of five to seven. :-)

I LOVE this recipe! I was so excited with how these turned out. They are a really elegant looking cookie and quite unique. I’m definitely going to make these for gifts and such since they make a pretty presentation and it’s something that will stand out from the usual butter/sugar/spritz/chocolate chip cookies. They look like something you’d have to get at a specialty bakery and are very yummy. Because I like chocolate, I made one change to the recipe and that is I added two Tablespoons of unsweetened cocoa powder. I took a chance and added the cocoa the first time I made them since there was a comment that this recipe was too sweet. I figured the cocoa would be a good counter to the sweetness and I like dark chocolate anyway. On my opinion, it was a very tasty move. I always enjoy reading helpful hints from other’s reviews, so I hope someone else will find this suggestion useful. Next time I make these, I think I will use special candy making chocolate (the kind that hardens back) so that the cookies are less messy. (Although melted chocolate on your hands isn’t all that bad a thing!) I prefer dark chocolate so that's what I used. I also used parchment paper, but I imagine release foil would work just as well. I agree with other’s suggestions about the cooking time. I made a few trays crispy and a few chewy, both were great. Just pay attention to the level teaspoon of batter and the space on the cookie sheet or else you get a giant blob of stuck together cookies. Ha

This has become one of my favorite cookie recipes. A variation I've used (and really like) is dark chocolate in place of the milk chocolate. Keep a close eye on the color while baking - they brown up at once and should not be overcooked. I typically use convection baking at 350 for 7 minutes then watch them constantly until light golden across the cookie.

Excellent cookies, I have been making these for years and they are very popular. I definitely recommend using parchment as the foil seems to stick. Also, I find if you roll the batter into small balls and then spread them onto to parchment paper using a spatula that has been sprayed with cooking spray - I get a much better looking and consistent shaped cookie. Make sure you give your self a few hours to make these, they are a bit of work and can be time consuming, but well worth the effort.

These were really good. I added about 1/2 cup of slivered almonds and baked for 8 minutes. I also used semi-sweet chocolate instead of milk. I recommend flattening the cookie a bit before baking.

Not exactly the recipe I was looking for, but delicious just the same. Make sure to follow the recipe exactly, especially when it comes to the size of the cookies. Mine came out a little on the large size.

My mom requested these for her birthday this year because they are so good. I used semi-sweet chocolate chips for the spread (using milk chocolate chips in previous years have caused the response, "they're too sweet"). Turned out fantastic! Definitely make sure to grease the foil!

These are sooo good - like a more elegant version of oatmeal chocolate chip. I think the crispiness is just preference. My family prefers chewy..so I only bake them about 5 minutes.

This is very good and sugary! Using parchment paper is the best way to line the pans. I spread chocolate on top of each individual cookie instead of sandwiching the cookie. I agree though, they are best when crispy and should be cooked for 10 mins.

These cookies are amazing and have received rave reviews every time I made them! I recommend them for bakesales and cookie exchanges.