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Oatmeal Raisin Cookies IV

Reviewed: May 14, 2011
This a great recipe! I followed this recipe to the letter and these cookies were SO good! The only significant issue I had was bake time I guess it depends on the amount of cookie dough and specific oven differences but I had to bake an additional 3-5 minutes. I also brought butter and eggs to room temp before integrating; plumped raisins in hot water for 1/2-hr; and mixed dough with my hands to thoroughly incorporate ingredients. The result was delicious, perfectly seasoned, and moist cookies. The key, I found is to bake visually rather than by timer; wait for cookies to start browning around the edges before taking them from the oven or they will stick like glue to the cookie sheet. ENJOY!
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Pierogi Dough

Reviewed: Apr. 11, 2006
I don't know what happened to my dough! I followed directions but my dough was thick, tough, and hard to work with. I made about 5 pierogies and gave up. The ones I made were good tasting but the dough was way too thick.
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