The cookies had good flavor but could have used some more cinnamon, nutmeg and vanilla but the biggest issue which made them awful entirely, was the thinness of them. I came up with two solutions that will make them eatable. Refrigerate the dough for about an hour covered in wrap, then, after baking, cool for about half an hour to an hour rather than 1 minute so they don't fall out through the middle when you scoop them off your pan. In addition, you certainly do want to grease your pan even for non-stick, because the cookies become so thin and fragile. Don't even touch them when they are warm or you'll loose the middle.

Reviewed On: Jun. 28, 2009