"The crust seemed a little too dry when pressing it into the pan. It crumbled easily after pre-baking and baking, which means it needed more butter. Also, a lot of oil leaked out of the pan and onto the foil. Next time I make ANY cheesecake, I'll place parchment paper over the bottom and let the edges hang out from the side to help absorb the oil""

"Made these cookies many times, including for x-mas gifts to pass out at work. They are fail-safe and a great way to use up the jam that's always sitting in my fridge. I've done it with or without the coconut, although the coconut makes the cookies look more special. The texture is more more chewy than crunchy (although if you burn them, they'll""

"Second cheesecake recipe I ever made. It wasn't difficult to follow, but the crust seemed a little too dry when pressing it into the pan. It crumbled easily after pre-baking and baking. So, if I make this again, I may add more butter. Also, a lot of oil leaked out of the pan and onto the foil. Next time I make ANY cheesecake, I'll place parch""

"I had lots of butter in the fridge that I wanted to use up and no white sugar in the pantry. So I made this recipe - and was amazed. Had no expectation, but the cookies were so tasty. The brown sugar gives it a hearty, almost caramel-y flavor. Tastes great warm. I wanted to eat the whole thing by myself but this thing has a lot of butter. Took"