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Soft Chocolate Cookies

Reviewed: Apr. 20, 2011
These are a pregnant woman's dream! I am usually not a huge fan of chocolate, but this soft and chewy cookie is absolutely divine! I followed the recipe as is, and it turned out perfect.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 20, 2009
This is an absolutely wonderful, dense loaf. It is actually my first time making pumpkin bread (after buying it at Starbucks and finding it absolutely addictive), and I am never looking for another recipe. The only changes I made were 1) I used half brown sugar and half white sugar, and 2) I added a hanful of roasted pecans to the batter (just because Starbucks does too :). I also used fresh pumpkin that I bought at the market (that I first roasted, then pureed and left in a cheesecloth overnight to drain) and it was delicious. I also tried the recipe today with Splenda and the entire amount of whole wheat flour, and although it was a little paler in colour and took a little less time to bake, it was wonderful. It was a great treat for my diabetic father. Thanks so much for the recipe!!
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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Aug. 18, 2009
These are delicious, but here are a few suggestions to make them even better. First, instead of dropping the cookies by spoonful, I shape the dough into golf-sized balls with my hands and put them in the freezer to solidify a bit. That way the cookies spread less than my first batch which I just dropped by spoonfuls onto the baking sheet. I also found that the cookies burn on the bottom before the 10 minute baking time is up. This could be just due to my oven, but to overcome the problem, I placed the cookie sheet on the top shelf of my oven and baked only 10 minutes... 12 minutes was too much for my cookies. Also, make sure that you do keep the cookies 2 inches apart as the recipe suggests, as they do spread. Delicious recipe – thank you!
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