I have just made these cookies and they have cooled down enough for a taste test. I must say that, although I tweaked them to my own taste, they came out especially good. I admit that I ‘borrowed ‘ideas from other reviewers, but I and M’Lady liked the finished product. Here are the changed I made: I used ½ applesauce for ½ the butter, I cup of brown sugar and about 1/3 cup honey, buttermilk for the liquid, ground flaxseed for the wheat germ, ½ cup of raisins and ¾ cup of chocolate chips. I think I might try adding about 1 cup of chopped walnuts next time.

I have made these cookies several times recently, and, while I like them the way they are, I can’t help but try to make them better. I have tried to add both cherry liquid and chopped cherries to the batter, to try to get a little more of the cherry flavor into the cookie. Next, I may try adding a few chopped walnuts. I also do not cover the tops with chocolate, because I think that would make then a little too sweet. These cookies will last for several days, even just on the counter; if they’re not gobbled up first!

I made these yesterday for the grandkids, and I couldn't keep my hands off of them! I think I made a mistake in mixing in the dry by using my KA, because the batter was wetter than I expected, and the cookies baked up flatter than I wanted. I, personally prefer a softer cookie, but these were very good, and I can't fault them for MY preferences.

I have the cookie mix for the next batch in the freezer as I type. I made these during this past week, and I’m ready for the next batch! I used a German chocolate cake mix, strictly for the color contrast, and they came out very good. Even the little rugrats, who don’t care for sweets, asked for seconds. The only problem that I had was a dimple on the top, which I hid with frosting. But, when I made the cookies, I left the bottoms flat, and this time I made them more round. I’ll see if that will help take care of the dimple. This will also be one of my often repeated recipes!

I made these yesterday for the grandkids (Yeah, the grandkids!!), and they turned out quite well. Actually, all the problems were caused by ME, not the recipe. I used a fudgy brownie mix and a yellow cake mix. I made them with a dollop of cake mix on the bottom and without. The ones with the cake on the bottom released from the papers much better than the others. Found it easier to use two soup spoons to fill the cupcake pans. (Of course, M’Lady and I had to check to make sure that they were fit to eat; that’s why they’re about half gone already, and not a grandkid in sight!) Those with a bit of cake on the bottom came out of the liner very nicely, but the other ones stuck. Maybe I didn’t bake them enough? However, the cake was done perfectly. I got about 30 cupcakes out of the batch, and about 6 brownie cakes. (Just let the brownies bake about 5-6 minutes longer than the cupcakes. I’m going to work on transferring the batter to the pan. Maybe a baster? Just thinking! However, M’Lady and I like them, and we’ll have to see what the grandkids say when they get here tomorrow.

What can I say that hasn’t been said? This is a great recipe, with great taste and texture. M’Lady actually thought that I had added cream to the dish! This will definitely be made again and again in this household. We are eager to try this with other cheeses, too.

This is a very good recipe! I had all I could do to keep my spoon out of it while it was cooking. I thought the texture was very smooth on the tongue. M”Lady gave it a definite large 5 stars, and I concur wholeheartedly. I’m thinking of adding some oregano and garlic, and trying it as a spaghetti sauce. It’s definitely a recipe to keep.

I made two batches of these cookies four days ago, and I am very impressed. The cookies are still as soft and chewy as when they came out of the oven, and they've been stored in an open plastic bag. I definitely will be making these again and again!