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"I found that using all brown sugar boosts the cookie flavor. But I'm deducting stars because the muffins harden when cooled."
"I've been remiss in not reviewing sooner, considering I baked this six times already! The only changes I make are to use grapeseed oil instead of butter and 3 TBL of sugar instead of 2. I use the Basic, Light Crust setting, but I still like to stop the bake cycle after 50 minutes (my Oster machine is like that). The loaf interior is not heavy, but..."
"This was the loftiest 9x5 loaf I've ever baked. I could've divided it into two 8x4 loaves, it was that huge! Even though this is a sweet dough, the sourdough tang still shines through. My family loved the pillowy soft interior. I'll be making this again and again, and hopefully I can achieve those pretty concentric rings."
"I'm updating my review to say that this cookie dough is an excellent base for other "mix-ins" besides chocolate chips. These cookies bake up thick, chewy and bakery-like. Be sure to (melt) real unsalted butter, no substitutes. The first time I made this, I used white chips and sweetened coconut. Today I used chocolate chips and walnuts. Delicious!"
"WOW! I should've known Cook's Illustrated would find the perfect balance of sweet and tangy. I've made this twice now, each time halving the recipe and baking in a 8x8 square pan. The only change I made was to use 1/4 tsp lemon oil (not extract) for each half recipe in place of the zest. Lemon oil is potent and gives my bars that extra tang. What ..."