Dedem Recipe Reviews (Pg. 1) - Allrecipes.com (180413201)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 16, 2014
I didn't bother to refidgerate or anything, just took them out after 16 minutes and poof- perfect, a good .4 inch raised and BIG. The trick is to raise them up a bit with your hands before baking and to be GENEROUS in the amount you drop. I also find that using a whole bag of mini chocolate chips helps. They come out wonderfully moist when golden around the edges and chewy. DON'T cook for longer than 20 minutes! Great for those days at home when you just want a cookie!
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jan. 17, 2014
Difficult to get out of the pan, but absolutely wonderful when consumed.
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Peanut Butter Bars I

Reviewed: Jan. 17, 2014
They're a bit on the thin side, when you halve the recipe and make it in an 8*8 pan. Overall the dough needs something to give it a bit more of a creamy flavor, because it cannot stand alone without the chocolate, like it can when bullseyes are made. Also, even after setting for several hours, the bottom is still a bit more soft and greasy than it should be, making it harder to get out of the pan and rather messy to eat. These were good, very much like a reece's, but next time, I think I'll switch the recipe for the peanut butter part with my secret bullseye recipe. They're almost the same, but not quite.
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Chocolate Crinkles II

Reviewed: Jan. 17, 2014
I'm making 24 cookies, and though I still refrigerated them for four hours, I had to substitute mint flavoring for the vanilla. They came out fantastic!
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