Ehhh, not very good. Very cakey/spongey. Very bland, one-dimensional, plain. After the first tray came out, added chocolate chips to the remaining batter. That added a "tad" of life but still not much. They would need a good cream cheese icing to get any flavor on them at all. And they did not brown up either. They came out a very pale whitish color, very unappetizing looking. I won't make them again, but gave them 2 stars because they weren't a total failure.

Reviewed On: Nov. 27, 2009

Excellent!!! Perfect amount of everything, but I added an extra tsp. of Vanilla. I used this to frost sour cream sugar cookies - YUMMMMM! If you want to cut down the bitterness of the chocolate, you can substitute 1/2 the chips for milk chocolate chips.

Reviewed On: Mar. 8, 2009

EXCELLENT!!! I had no problem with the dough, and I did NOT chill it. I just rolled it out on waxed paper. Use a long strip of paper, and roll the dough out the length of the paper. It works great. You can roll this dough out again and again until all your cookies are cut. The nutmeg is overpowering though - decrease it to 1/8 tsp. I used the full 1/4 and wow, it tastes like pumpkin pie cookies. I also added 1/4 tsp. cream of tartar. I might even eliminate the nutmeg next time. These are excellent with a sour cream/cream cheese icing. WOW WOW WOW!

Reviewed On: Mar. 8, 2009