Excellent! My mom taught me if you have trouble with cookies spreading, change your fats source slightly. I used 1/2 c salted butter softened and 1/4 c canola oil. The rest of the recipe I left untouched, except for doing 1 tsp baking soda as others recommended, and lessening the amount of walnuts to about 2/3 c, since my hubby isn't terribly fond of nuts. I baked them at 335 for 13 min and they came out gorgeous - perfectly chewy, slightly crisp on the outside, and no crazy spreading (didn't have to refrigerate the dough either, this way!). Just lovely! Definitely a new family fave. :-) Thanks!!

Reviewed On: Sep. 21, 2009

Really great texture/consistency - totally a keeper and new fave! Thanks for sharing! Just exactly what I was looking for to jazz up banana muffins without nuts.

Reviewed On: Mar. 27, 2009

This was fab! I actually made it for my husband's birthday, looking for something that I could use fresh pineapple for (his favorite) that wasn't a pineapple upside-down cake. So I replaced the canned pineapple with a whole fresh cut pineapple I chopped in the food processor, and it turned out perfect! Easy and quick to make, excellent flavor and consistency. My husband loved it with whipped cream. Definitely a keeper!

Reviewed On: Feb. 15, 2009