These are great! I LOVE the Nestle Toll House chocolate chip cookies better than any other brand. This is my first time making the bar version and it worked pretty well. The only thing is I used a 9x13in pan for a thicker cookie which drastically increased the cooking time to at least 40 minutes. Also JDLAMBERT is right...the secret is all in the butter. While making the drop cookie version I once melted the butter too much (it was liquid) and the cookies turned out very spongy and cake-like. Couldn't figure out why until it kept happening every time I made the cookies. If you melt the butter it doesn't cream well with the sugar. You want to achieve a fluffy, airy texture like scrambled eggs when you beat the butter and sugar together. So now what I do is get the butter out first thing and set it on the preheating oven to soften a bit (don't use the microwave). Usually it is still cold by the time I'm ready to use it but using a solid stick of cold butter is better than using liquified butter because you can't achieve the same scrambled egg consistency with butter that is too soft or melted.

Reviewed On: Sep. 14, 2011

This is excellent! My mom used to make carrot raisin salad all the time when I was younger. I omitted the brown sugar and added 1 8oz. can of crushed pineapple and 1 cup of coconut for a tropical summertime treat that's worthy of a picnic!

Reviewed On: Jul. 14, 2009

This is good! I make it with rotisserie chicken. It's really flavorful and a great way to use up any leftover rotisserie chicken! It's pretty basic and works well with many variations such as waldorf chicken salad with apples, grapes and walnuts.

Reviewed On: Jun. 9, 2009