These cookies are awesome. They are super easy and fast, yet present beautifully. These will be on all my holiday menus, in gift trays, etc. Actually, I screwed up the instructions (my error, not the author's) and they still came out sooo good. My husband said "You can put them in the freezer, but they're not going to last very long!" I think next time I make them, I will do so without mixing in the chips and make little saucers, then spread the chocolate on top and make a sandwich - basically a rip off of the Milano. I love this cookie! Update: made the cookies again, minus the mini-chips in the dough. Rolled into 1 in. balls then flattened into saucers. After baking I dipped them in chocolate, then into chopped white chocolate. They looked awesome and tasted really good, but everyone like the first batch (with choc. chips) better. I'll make them both ways again.

Reviewed On: Oct. 16, 2009

I love this recipe and after making it dozens of times now, I have been able to tweak it to make it a bit more healthy. Here is what I change - I use whole wheat flour in place of all purpose (adds a little fiber). Reduce brown sugar to 1/2 C. Reduce the veg oil to 1/4 C. Reduce honey to 1/4 C. Add 1/4 C flax seed. Add one large ripe banana, mashed. Add 1/3 C applesauce (I use the all natural Motts, no sugar added). I always omit the raisins because my son doesn't care for raisins, but I increase the cinnamon a bit (to taste) and add chopped dried apple. Even without the dried apple, they are good. Occasionally, I will omit the cinn. and apple, and add about 1/3 cup mini-chips (not quite as healthy, but delicious!). I also bake them in a mini-muffin pan so they are pre-portioned. Bake for 18 minutes. Makes 24. I forgot to add that my 1 and 2 year olds LOVE these. Before my daughter turned one I substituted pure maple syrup for the honey. My two year old asks for them all day every day! My husband eats them daily as well. I make them at least once a week.

Reviewed On: May 20, 2009