I love this recipe and I followed the recipe to a T but added a cup of small chocolate chips. I recommend that after making the batter that you refridgerate over night as it will be less flat and more attractive the next day. The large amount of brown and white sugar adds a nice toffee like flavour. I did however cook a dozen cookies after making the batch, quite delicious but very flat, as these cookies make about 4 1/2 dozen cookies I refridgerated and made a dozen more the next day. Less flat! You have to know your oven and watch these closely, if you do that then there is no reason that these things shouldnt come out chewy! My husband and his family who are asians do not like sweet food so much but 2 dozen were finished fast (4 hrs tops) and I had only 2 cookies! Im selling these!

Reviewed On: Apr. 25, 2007

I absolutely adore this recipe! I added a little bit more curry powder in the end with some frozen peas and carrots, this was absolutely the best curry recipe I have found! Thanks for sharing this delightful recipe!

Reviewed On: Jul. 17, 2005

There is nothing Lebanese or Arabic about these cookies (I am Arab American) But these cookies were absolutely a delight nonetheless! (As one has stated the originator of the recipe may be Lebanese but that doesn't mean her cookie is! ;-)

Reviewed On: Jul. 16, 2005