MarySC Recipe Reviews (Pg. 1) - (13850111)

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Oatmeal Peanut Butter Cookies III

Reviewed: Jul. 26, 2012
Very, very good. I used my small scoop (leveled off not rounded) & got 15 sandwiches; they were a good bit larger than Oreos. I baked for 8 minutes until barely brown just at the edges then cooled them on the baking sheets. 10 minutes would have been WAY too long. I added a little less milk to the filling and added some vanilla and a dash of salt. It was thick enough to just blop on with a knife. I had leftover filling but not enough to do a double batch of cookies. Next time I'll use a melon baller to get smaller ones. I discovered that you can emboss the cookies while still warm (I used a play dough plastic "stamp") so they have a design on them!! For those complaining about dry/crumbly cookies... you are overbaking.
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Giant Chocolate Chip Cookie

Reviewed: Oct. 5, 2008
I got a PERFECT soft cookie! I used a 14 inch lipped pizza pan and lined it with parchment cut a little larger than the pan . I also used 1/2 cup shortening and 1/2 cup butter which always decreases the amount of "cookie spread". I used all the flour but did reduce the salt to 1/2 teaspoon, and used a mixture of semisweet and milk chocolatea chips totalling about 1 3/4 cups. I spread the dough all the way to the edge, thinking the lip and parchment would control it, and it worked perfectly-- I used all but maybe 1/4 cup of the dough. I baked it at 350 and the edges didn't overbrown.
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