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Molasses Cookies

Reviewed: Nov. 6, 2012
I followed this recipe precisely. The batter was easy to put together. I chilled them for a couple hours but they still weren't firm enough to form, so I let them sit in the fridge overnight. DEFINITELY check your size on these; I tried using my standard cookie scoop that makes an average size cookie normally, but they turned out way too big. Walnut sized is exactly right. But I had the same problem many others did in that they spread like crazy. I did 8 (instead of my usual 12) to a tray and they still stuck to each other. Also I decreased my time to 5 minutes and they still came out thin and crispy and dark. No beautiful cracking or shape. They also stuck to the cookie sheet terribly; I definitely recommend using parchment paper or greasing your tray. (I tried both ways; parchment paper worked better for me.) Also, if you make a larger batch as I did, divide your dough for chilling; about the time I got halfway through, the dough was too soft to form and I had to chill it again. If there's a next time (I usually give recipes a second shot before completely dismissing them!) I'll soften the butter/margarine instead of melting it as suggested and I'll probably add some more flour. I'm a good baker, but these cookies mystified me. I don't know why they didn't turn out like most of the reviews suggest! :(
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Zucchini Brownies

Reviewed: Aug. 29, 2012
These are amazing! The only reason I am not giving it five stars is because this is much more like cake than brownies. They weren't quite what I was going for, but the next time I want an amazing chocolate cake, I know which recipe I'm going to be reaching for!
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