SOOOOO GOOOOOOD! I think I will make a thinner bottom crust next time and bake a bit less time. My husband thought a crunchier texture on top would be nice (i.e. maybe sprinkling some coconut and/or pecans on top)...but that is nit-picking...these are very good! Oh, and I did sprinkle some ground ginger and cinnamon into the dry topping ingredients before adding the cranberries, etc. and sprinkled some chocolate chips on top.

Caveat: I used 3/4 as much agave nectar instead of the sugars and I thought they were just ok...with the sugars, they probably would have had more of the usual sweetness expected from a cornbread. I do like the hearty texture and they are more moist than many cornbreads.

DELICIOUS! I just made these for a house full of hungry vacationers and we love them! I added a pinch or two of cinnamon to the flour and also used a little more oats, a little less chocolate and flattened them like your traditional peanut butter cookie. Yummmmmm!

These are so delicious! And light and awesome!

A good and different cookie. I really wanted to taste the lime so I added a little extra juice (a few T) and zest and they were super lime-tastic! I tried squeezing out of a ziploc bag and those turned out the most uniform but the best overall was really just using a small ice cream scoop and then sifting powdered sugar over the top and then, I also sprinkled finely shredded coconut over them and baked. They were tasty; my only complaint is that they are a cakey cookie - I may try some amendments to make it a bit more crisp on the outside.

These were just ok, unfortunately. They were hard to mix and turned out good right out of the oven but the next morning were kind of spongy. Overall, a bit more biscuit-y than scone-y.

I did make some subs and this turned out to be the best coffee cake I've ever had! I used 1/2 c + 2 T butter and 1/2 c unsweeteneed applesauce for 1/2 the sour cream. I also used about 1/2 cup 1% milk. I used 1/2 the white sugar, 1/2 t salt and I added 1 t baking soda so it rose nicely. Finally, I added some mixed berries (just about 1/2 cup) to the middle streusel layer. For the streusel, I used 3 T butter and added extra cinnamon. FANTASTIC!

Wow...these turned out great! I have another PB cookie recipe I LOVE that always turns out but these were fantastic. I wonder what role the cornstarch plays in that. I used Smart Balance 50/50 sticks instead of butter and only had one egg so used it + 1/4 c unsweetened applesauce. I used Skippy "Natural" peanut butter but it has palm oil so that may have contributed to the cookie texture too - I usually use all-natural PB (i.e. just peanuts and salt:). But, mmmmm....mmmmm....these made my workmates' mornings!

These are good; however, as a first-time bagel artist, I could have used a bit more guidance on a couple of points, i.e. how big to make the hole. I ended up rolling my pieces into a rope and then attaching the ends with some water and semi-pinching. I broiled one minute each side and also, boiled one minute each side after reading a lot of other recipes that recommended this shorter boiling time. I did use a tablespoon of molasses in with the boiling water. I used poppy/sesame/salt for one topping, and rolled dried cherries into some of them while shaping them. I also topped the cherry ones with sugar which I would not do again because it makes the outside too sticky. My problem with these is the browning, er, burning on the bottoms...I baked for only 15-20 minutes because the bottoms were burning...I tried with just PAM on the bake sheets and with parchment paper...same problem both times. Anyone have tips on this or on how they freeze once baked?

This is a great, easy recipe! I added about 1 t ginger, 1/4 t cardamom, 1/4 t nutmeg and used honey in place of some of the sugar...oh, and the above amounts are for a nearly tripled recipe - I had a lot of apples on hand! I just ate some over ice cream - delicious!

Very good cake - instead of milk or oj, I used a small jar of orange marmalade which I melted down with the butter and I only put in a cup of sugar. The scattered orange pieces add a nice element. I also doubled the cinnamon, added a touch of cardamom and cayenne. Final product is not too sweet, which I like but for others, I topped with powdered sugar and added decoration ("happy birthday" wish) with the vanilla buttercream icing on this site.

Very good icing. I even fourthed the recipe because I only needed a little and it worked well. I used all butter and it was partly melted and worked great.

I made these as directed minus the water and they are o.k...kind of a weird texture and a little too sweet for me but I would make again and maybe use less sugar and less pumpkin.

I'm not sure why I'm not giving this a 5 - it is a great cookie! I just need to experiment with some other ingredients to see how versatile it can be - has anyone tried this recipe with oatmeal? I used safflower oil and it was yummy!