I love this recipes and make it every Christmas to rave reviews. I think the 2 teaspoons of baking soda make all the difference. I make it in loaf pans vs. coffee cans. I get 3 loaves out of 1 15 oz can of pumpkin. And this year changed the spice mixture to 1 teaspoon ea of cinnamon, ginger & pumpkin pie spice. Yum!

Reviewed On: Dec. 22, 2008

These were as excellent as advertised though after reading some of the other reviews I, too, halved the salt to 1/2 teaspoon and they had the perfect saltiness. Maybe the 1 teaspoon is if you are using unsalted butter. The other change I made was chopping the 3 cups of oats in my minichop so my kids would be more likely to eat them (a healthier alternative to reg. choc chips) and they did!!!

Reviewed On: Sep. 14, 2005

This truly is a great recipe! I tried to make it a tad healthier by using 1 cup white whole wheat flour and 2 cups unbleached flour. I also suggest refridgerating the dough between baking times so the cookies do not spread too much

Reviewed On: Oct. 4, 2002