These cookies are fabulous. After reading the reviews, I was tempted to make the changes that many suggested (using brown & white sugar, and decreasing the amount, and increasing the flour a bit). I decided to just go with the recipe as written since I usually like to try it as written the first time then make changes as necessary after that. Plus, I was out of brown sugar and didn't feel like going to the store. :) I'm glad that I did it as written because they could not have turned out any better. I was making these for a Christmas cookie exchange, so I doubled the recipe and added in a 7.5 oz bag of peppermint candies that I had crushed up in a heavy duty zip top bag. That is the only change I made to the recipe. I used my smallest Pampered Chef cookie scoop and leveled it out exactly. I was able to fit 24 cookies per cookie sheet. I baked them for 10 minutes exactly, and when they came out, they were a little bit puffy. I let them sit on the sheet for about five minutes, and they flattened out perfectly and had that sort of crackled look on top. They were picture perfect. I don't have many cookie recipes where the cookies flatten out as well as these did. They were chewy and delicious. Using the smallest cookie scoop, a double recipe ended up with *14 dozen* cookies! I had a bit of dough left at the end and decided to see how long it would take to bake a medium sized cookie. For my oven, it was 13 min, and they were perfectly flat, as well, 6 to a sheet.

Reviewed On: Nov. 9, 2009

I used apple cider vinegar. I also added about a tablespoon of dijon mustard and a half a teaspoon of celery seed. This was a really good recipe. The only problem I had was after sitting in the fridge for a couple of hours, it became very watery. I had to soak up some of the water with paper towels before serving it. Otherwise, a fantastic recipe.

Reviewed On: May 29, 2007

This was fantastic! My new favorite recipe. My husband, who thinks he makes the best banana bread ever even admitted that this one was better! I love the cinnamon-sugar crust, too. I did not add nuts, as that's my personal preference, and next time, I might try sprinkling a bit more of the cinnamon-sugar on top before baking. Sooooo good!

Reviewed On: Sep. 11, 2006