This is probably the cheesiest cookie I have ever made, and I did it in under an hour! I used 1/4c and it turned out very creamy and moist. I had to make some adjustments for my oven, as I found that the cookies were not baking completely until halfway through the recipe, when I realized I had to increase the time to 1 hour to get the cookies to the proper baking temperature. I had to bake for 1 more hour, during which I used the warm cookies from the fridge to get the cookies to perfection. I should have got them to the right baking temperature by now, but no such luck, as the cookies never browned enough, and the cheese in the center of the cake is not evenly distributed. I should have got them to brown at least half an inch, since half an inch is barely visible in the center of the cake. Finally, since half an hour is so early

CundyB writes:

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This is by far the best and healthiest cookie I have ever made. I did make some changes, however, I found that I was actually making my cookies more cake-like (like how I grew up) and so they were a little bit softer/fluffier. Also, I made 2x4 inch cookies (making 1/2 inch apart) and ended up making 1/2 cookies and the filling thinner (like how I did it). There are photos of my completed cookies in the recipe card, but I did not have time to marinate them or they looked so beautiful! I will definitely make them over and over (like how I made so many) until they are the perfect texture!

nuncy* writes:

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I have made this recipe for Magic Hat Magic School Bus and it received rave reviews. I made the crust thinner and baked at 350 for 15 minutes and came out excellently. I also experimented with different cheeses such as Provolone from this site and it came out great. Thanks for sharing your recipe, Nancy!