These are awesome! I didn't have any ground ginger on hand, so I used a little pumpkin pie spice instead. They turned out fantastic!

Reviewed On: Nov. 19, 2011

I LOVE this soup as is, but I have also used non-stick spray as an alternative to the margarine. I've also added in about 1 T. diced garlic for a little more flavor and a dash of cayenne pepper. This soup is awesome on a chilly day!

Reviewed On: Jan. 4, 2009

I heeded advice given in the reviews and then added my own twist...here's my rendition: Make TWO batches of the recipe listed, using one whole egg and leave out the milk. I also substituted butter for shortening and used 3/4 c. sugar instead of the 1/2 c. listed. For the 2nd batch (chocolate), I used 4 Tablespoons of powdered (unsweetened) cocoa instead of the chocolate square. I baked them at 350 for 8 minutes -at a higher temp they'll be a bit too crispy. Letting the dough refrigerate long enough is important, otherwise the chocolate will bleed into the vanilla. Making the recipe this way, I yielded 4 dozen cookies (enough cookies to make this recipe worth while - as it takes time to refrigerate the dought twice)! I gave this recipe 4 starts because this is a good "solid cookie" - it has it's own very cool look and it's tasty. The downfall of the recipe is the prep time to refrigertate the dough.

Reviewed On: Nov. 16, 2008