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I'd been wanting to make these for a while, and finally got the chance to do so tonight. My boyfriend was skeptical at first, but snuck some of the mixture off the spoon. He was following me around exclaiming how amazing they tasted! My mix was having a little trouble setting up, so I added some honey and let it boil for a bit longer. Turned out fabulous!

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 3, 2010

Mmm, wonderful. I used all butter, and since I only had dark brown sugar, adjusted the white to brown ratio to 1:1. I want to try adjusting this to a cranberry white chocolate recipe sometime as well! There were some heretics in my group who refused to touch them because they had raisins in them.

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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 3, 2010

These were delicious, and two dozen cookies disappeared within half a day. I only had butter on hand, but it worked fabulously. Next time I make these (and there's already been requests for next time), I'll probably use a teaspoon less of the cream of tartar and a teaspoon more of the baking soda for a sweeter cookie.

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Flourless Peanut Butter Cookies

Reviewed: Dec. 23, 2009

These were delicious coming straight out of the oven (and also helped me learn that the 350 setting on my oven is really closer to 500). They were melty, rich, and flavorful. However, I'm not so impressed with them the next day. They don't store very well, and have taken on a very dry, crumbly texture. They've still got a very nice flavor, but I think I'll go with a flour recipe next time.

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Shortbread Cookies II

Reviewed: Dec. 12, 2009

Absolutely fabulous. My roommates and I can't stop eating them. I used almond extract instead of vanilla, and since I didn't have a press, I flattened them out after dipping the tops in cinnamon sugar. Next time, I'm making thumbprint cookies!

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Chocolate Fudge Cookies

Reviewed: Jun. 12, 2009

I think my main issue with the recipe was the vegetable oil. It could be I used a particularly pungent vegetable oil, but the taste and smell completely overwhelmed the chocolate, even after baking. I ended up throwing out the rest of the batter after the first two batches. I gave the recipe another shot though, and used melted butter in place of the oil. They turned out great! They're soft, flavorful, and tasty. Yum.

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A Good Easy Garlic Chicken

Reviewed: May 20, 2009

As a relative novice on a college student budget, this is a wonderful start recipe. It's cheap, easy, and I actually had the ingredients on hand. Next time, I'm totally making that gravy.

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