This is terrific. You say it's a recipe you designed? Then I think you have a future in culinary school, such as the CIA (if you can afford it, or get loans). Think about it. It makes ground turkey, which is often dry, into a moist, succulent dish. This one's a keeper.

Reviewed On: Dec. 17, 2010

I tried this version of cake mix cookies for my first time ever of this type of cookie. It took about 15 minutes to mix up (by hand) and ten minutes to bake. Two dozen cookies in half an hour--perfect. After reading the reviews about dryness and texture, I added an extra egg to keep them moist and give a cakier, chewier, texture. They kept three days in a thick plastic bread bag. So far, I twice used a yellow mix with two cups of raisins instead of chips, and once a carrot cake mix with 1 1/2 cups of sweetened, shredded coconut with natural pineapple flavoring from King Arthur. My coworkers loved them. I'm going to try chocolate fudge with raisins to see if I can get a chocolate-covered raisin flavor. (Can you tell I like raisins?) Another tip about dry cookies/brownies. Most bakers bake them too long, until they're fully set and done. Instead, you should bake them less time because they'll continue to bake after you remove them from the oven. Trust me. I got the tip from Cook's Illustrated.

Reviewed On: Dec. 3, 2010