Tim Ueltzen
These turned out pretty good. The first ones I cooked where nice and thick  they are so big I could only cook one at a time. The more I cooked the thinner and tougher they got, does anyone know why that would happen? I did cut the salt in half and added 1 tablespoon of vanilla. I like this recipe the best out of all of them I tried so far. I will be making these again.