Love this recipe! I make scones every time baking day rolls around with my sourdough starter. I use part whole wheat flour and add about 3/4 cup buttermilk with the starter. Also, I divide the dough in half and add mini chocolate chips to one half and dried fruit to the other half.

Reviewed On: May 21, 2009

I doubled this recipe, since I make my cookies a little larger and prefer to make bigger batches (so they last longer than two days!). I substituted pumpkin pie spice for the cinnamon and cinnamon chips for the raisins. Delicious - a perfect cookie for fall!

Reviewed On: Oct. 2, 2007

My son LOVES these cookies! For easier mixing, I put on latex gloves and squish the dough with my hands. The dough doesn't stick to the gloves. Leave the gloves on while shaping dough into balls - makes for easy clean-up. Also, I make the cookie balls smaller, about the size of a nickel, since a bigger cookie, after being spread with filling and topped with another cookie, is hard for kids to work around.

Reviewed On: Dec. 22, 2006