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So easy and tasty! Big hit at work. I made 3 11" x 7" trays to bring to the office. I used about 8 eggs for each pan, 2 1/4 cups of milk, added chopped and sautéed onions and red peppers as well as some raw spinach for color. I did use French bread, but I just tore it in pieces and covered the bottom of the pan so that it would be easy to spoon out and that worked really well. I made one that was ground sausage (ended up not using the whole pound), one with ham (only needed 1/2 pound of diced ham), and one with just veggies/cheese. I accidentally forgot the salt and mustard because I was so excited to get everything in the pans, but it still came out quite tasty. I will add those ingredients next time to compare. My 3 trays took about 1 hour 15 minutes to bake, but that could have been due to the fact that there were 3 in my oven. Will definitely be making again!

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Robbi's M&M Cookies

Reviewed: Apr. 4, 2010

Used 1/2 butter 1/2 shortening and they came out DELICIOUS! I made them nice and big (8 per sheet) and used 1 cup of semi sweet and a bag of peanut butter m&ms (my favorite). Will definitely be making again!

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Mrs. Sigg's Snickerdoodles

Reviewed: Sep. 2, 2009

The cookies are always delicious. I do have a question though: I follow the recipe exactly but have only been able to get the beautiful cracked texture once (when I used a different oven). I really like how they crack and get crunchy on the outside and stay soft on the inside, what was different and how can i try to recreate this effect with my oven...is it the temperature maybe?? any suggestion will help!

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jul. 30, 2009

followed the recipe exactly except made mine fairly small (12/cookie sheet) they were exceptional! i don't like cakey cookies very much, i'm more of a fan of the melt-in-your-mouth with a slight crunch but gooey middle kind of cookies and these were perfect! (Felix's don't even say... cookies from this website were too cakey for me). these also had a pretty large amount of chocolate chips to dough ratio which i love but if you aren't a fan of really chocolatey chocolate chip cookies you may want to cut down on the chips. DEFINITELY making these over and over. I may have found my perfect chocolate chip cookie recipe!

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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Jul. 26, 2009

very good cookies. everyone LOVED them but they were a little too cakey for my taste. i followed the recipe exactly and they turned out way bigger than i usually make my cookies. i got 34 cookies (only fit 8 on a cookie sheet). still searching for the very best chocolate chip cookie recipe but this is definitely a keeper!

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Peanut Butter "Snickerdoodles"

Reviewed: Jul. 1, 2009

the dough tastes great raw, but the cookie was a little disappointing. i halved the recipe and used mini snickers, but i needed more than one bag of candy to use up the dough. i found it best to just roll the dough around the candy just so it was covered. too much dough meant most of the cookie was plain and snicker-less. i didnt make a crosshatch patter on the top either: it was too hard to make it look pretty with the hard snicker inside. the peanut butter cookie dough lacked peanut butter flavor and would be a pretty bland cookie alone. definitely needs some adjustments. i might try my favorite pb cookie recipe with the snickers inside next time, but this recipe was not one i'll be making again.

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Holiday Snickerdoodles (Cookie Mix)

Reviewed: Apr. 28, 2009

Perfect, easy, delicious. Skipped the icing and they are still beautiful and tastey

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Pumpkin Chocolate Chip Cookies III

Reviewed: Jan. 25, 2009

These are the most popular cookies that i make! definitely best chilled in the fridge and iced with a simple icing of powdered sugar, vanilla, and milk. It makes them look prettier too. These are very soft cookies, but i think they are best slightly under-baked rather than over-baked. Take them out of the oven as soon as they lose their sheen, and as they cool they will become firmer but still stay soft. over-baking makes them too cakey.

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