Excellent! Nice and crispy on the outside and soft on the inside. I used full molasses because I didn't have light, so turned down the temp 25 degrees and cooked about 11 minutes (to avoid overbrowning). Definitely a keeper!

Reviewed On: Nov. 27, 2009

Just didn't add any taste. More like oily little pieces of squash.

Reviewed On: Nov. 23, 2008

Very airy and crumbly cookie with an overwhelmingly buttery taste. You definitely need something to drink with these. Unlike some other reviewers, I thought the cookie was very sweet and had too much cinnamon. I guess my personal preference is for something more substantive. Mine flattened only very slightly on the bottom and crisped around the edges. I think with the high butter content of the cookie, it isn't really necessary to oil the cookie sheet. I baked the cookies for only 10 minutes. I don't know if I'll make them again because I really prefer something more doughy. However, if you really like cookies that fall apart the second you bite into them, then this might be the cookie for you. Frankly, once it gets into your mouth, though, it's like sucking on powdered sugar.

Reviewed On: Nov. 23, 2008