I used 1/2 cup honey instead of the sugar and 1/2 cup molasses instead of 1/4 each of honey and molasses. I also used 1/2 cup wheat flour for part of the flour. I didn't have all the spices, so I used 1 tablespoon cinnamon (I like to taste my spice). I also used margarine instead of butter. I'm at high altitude and these came out very thin and flexible, or if I cooked them longer, crispy. I hardly tasted the peanut butter. I think these are a great tasting spice cookie.

Reviewed On: Mar. 26, 2009

I made these at high altitude and had to use tub margarine instead of butter. After about 10 minutes they were thin (about 1/8 inch) and easy to roll/fold (they didn't harden as they cooled, so no fancy cookie making with the soft ones). A few minutes more and they were crispy, but not burned.

Reviewed On: Mar. 10, 2009