Made the recipe exactly as written, delicious!

I just finished making these awesome cookies, they are fantastic! I tripled the recipe and I followed the recipe almost exactly as instructed, I used milk chocolate chips, only because that's all I had around. I used a 1/4 cup ice cream scooper and plopped them on the sheet without pressing them down at all, they baked beautifully! I baked them for 13 minutes and left them cooling on the baking sheet for at least 5 minutes first before moving them onto a rack. This ensured that my cookies would not fall apart on the rack (which happened with the first batch), or during transfer. Thanks for the yummy recipe, my family loved it!

This is a delicious, basic recipe. I doubled the ingredients and we all loved it! Thank you!

Thanks for posting, I've been making this cookie for years and I lost the recipe and found it here! Thank you! I used a 1/4 cup ice cream scooper, and slightly flattened with a wet fork and I bake them for 20 minutes. My daughters can't get enough of them! Cheers!

These are awesome! I made a ton of them and froze them on cookie sheets (if you freeze them all in one bag at once, they will stick together), and when they were frozen, I transferred them to a container so they don't break up. These are worth the effort!

Yummy!! I just finished making this and let it cool for a couple of hours now. I'll tell you exactly what I did. I used margarine instead of butter because I didn't have any. As far as I know, this did not alter the taste, it's awesome! I took someones suggestion to use aluminum roasting pans, but I doubled the recipe so I had to use one of my pans. So easy to make! Here's a tip for cleaning the messy pans and stuff after, I filled the pans with hot water and about 1/8 cup baking soda and a couple of drops of dishsoap and let it soak for an hour. The stuff just lifted itself right off. Extra cool! Thank you for this recipe!!

OMgoodness! Thanks for this recipe. I only had 1/2 of the walnuts, so I used pecans for the other half. I followed the recipe exactly as posted. Loved it.

Great recipe, similar to the one in the Chatalaine Magazine. I added a cup of diced pepperoni, I fried them first then added it to the batter, delicious!

Wonderful cookies! Before I made these, I read probably 1/2 the reviews and tips. I decided to make it with extra ginger.. simply divine! I saw in a few reviews that they added more flour, or they omitted the water (liquid) altogether.. I don't recommend this. You can add 1 Tbsp of liquid to any cookie recipe if you want it to be softer/chewier. This is the trick for any cookie recipe. Another tip, I took out the very first batch exactly at 10 mins, but they were falling apart as I was transferring it to the rack, so I carefully put them back on the baking sheet and waited for the batch that was in the oven to finish baking (14 mins is best for me) then I placed it back in the oven and it rose up again and after 5 mins it was perfect. For the extra sugar sprinkling, I dipped the bottom of the dough ball in sugar; placed it on the sheet, then I dipped my fingers in the sugar and flattened the tops halfway. I also found that you must cool completely before you put in a jar or they will fall apart and mush up. Thank you for this awesome recipe!

What an awesome Awesome recipe! These biscuits turned out so yummy and Big! My kids LOVE it! I used margarine instead of shortening because I just didn't have any around, I loved the taste of them with just butter on it. So Good!! This is going in my favorite recipe box for sure. Thanks JP!

My family and I really enjoyed this recipe, I will be making it again for sure!! I didn't have enough crackers so what I did was I dunked the pork chops in flour (seasoned with garlic salt and pepper) first then I dipped it in the egg, then I coated it with the crackers. This may affect the crunchiness but the one I made was nice and crunchy too. It was awesome.. I did not do the water and stock part. Thanks Cap.