I doubled the recipe (had lots of zucchini to use up) and used butter instead of shortening (I don't own shortening), and added chocolate chips. Other than that, I followed the recipe exactly. The dough was VERY stiff until the zucchini was "folded" in (my heavy-duty mixer did it for me), and then it was quite gooey. When my cookies baked, they spread out and smoothed out a bit more than I expect drop cookies to. I love dark chocolate, but these seemed to have too much unsweetened cocoa powder, which made them a bit "unsweet." Thank goodness for the chocolate chips, which gave a bite of sweetness every once in awhile. Even cream cheese frosting on top didn't do much for these. I won't be making these again--I'd rather save my cocoa and butter (and even zucchini) for something else.

Reviewed On: Jul. 31, 2009

I made these today as a treat for my nephews who are milk- and egg-allergic, so I went into it knowing that the results would be a little atypical. Knowing that, I thought these dark, fudgey, not-too-sweet brownies were pretty tasty for what they were (and gave it a 4-stars based on that). The kids liked them. Their mother thinks they are worth adding to her recipe file. That said, my husband took one, unsuspecting bite and said "These are gross."

Reviewed On: Jan. 26, 2007

I rated this a 4 only because snickerdoodles aren't my favorite cookie, but these are great as far as snickerdoodles go! I made them at the request of a friend, chose this recipe because it had less overall fat (no shortening), and followed the recipe exactly. The dough is stiff and it takes awhile to incorporate all the dry ingredients. The cookies, however, are soft and chewy with a sugary crunch on the outside. My only "problem" was getting the sugar half of the cinnamon-sugar to stick to the non-sticky dough balls. Not a problem, but wetting your hands before forming the cookies might help the sugar stick better.

Reviewed On: Nov. 29, 2006