This is a great basic recipe that is wonderful when made as written, especially for beginners. It's also a very good starting point for more expert or adventurous bakers. I've made it several times, always 2 at a time, because they go quickly. :) Replacing half of the white sugar with brown sugar is nice. I also increase the amount of spices to my liking. The pie turns out fine with milk, and better with evaporated milk or half and half.

Reviewed On: Nov. 25, 2009

This recipe made 18 big cookies. Everyone loved them! I thought they were a bit heavy for my taste.

Reviewed On: Nov. 11, 2009

I have lost count of how many batches I've made, and every single cookie was happily devoured by friends, family and coworkers. It never disappoints! The dough was a bit harder to handle when a storm rolled through Seattle recently, but the cookies still turned out perfectly.

Reviewed On: Nov. 8, 2009