If there was a four and a half star option, that'd be my final rating. These were very, very good, yet not what I was expecting. Just a warning so you won't be surprised while making; the dough when ready is like bread dough, almost yeast like. Once the cookie is baked, the texture is still more of a pumpkin bread than a cookie. As a result of this, you will have to more than slightly flatten the rounded tablespoonfuls before putting into the oven. They will rise, but NOT spread. So much to the point that next time I'll consider baking them while in perfect balls, and dipping them into the icing to make pumpkin donut holes! I used Splenda to make the dough sugar free, and mine required no more than 10 minutes in the oven on light-colored cookie sheets. Add food coloring to your glaze for the fall and Christmas seasons. Overall, great recipe and worth your time this season. Though I would consider re-naming these to Iced Pumpkin Bread Cookies.

This was so-so, probably something I won't end up making again. I did substitute 1/2 cup of the mayo for sour cream, as I know a full cup of mayonnaise would have been too much for my taste. The sauteed onions gave it a nice flavor, I sauteed them in olive oil not butter. I topped with my own Italian-style bread crumbs. The texture of the casserole itself was not what I was hoping for or what I'm used to, it wasn't firm enough; though it wasn't runny either. It had the perfect amount of broccoli though I added 1/2 cup peas to the mixture. I'll have to think on this one before trying again.

While these tasted very good (the cheesecake top as well)... I tried making these twice and followed the recipe closely and both times the cookie dough rose and broke through the cheesecake topping, then they collapsed once they cooled. Not pretty, at all. Tasty though. But who wants a collapsed dessert?

Unfortunately I did not have my camera with me to capture how gorgeous these turned out. I didn't know this type of cookie was achievable outside of a professional bakery or coffee shop... until now! The taste, the texture, and the size is perfect. As they say, this recipe is very forgiving. If you're a beginner baker, these cookies are way easy and were meant to be shown off. I followed the recipe exactly as it's listed. The ONLY thing I changed was I reduced the two cups of chocolate chips to 1 1/2, next time, I'll only do one cup. Also, the dough was NOT runny, if that was your complaint I'm afraid you didn't follow the recipe close enough. The dough was stiff and easy to work with. Here are some basic cookie rules to follow to guarantee they're big, fat and chewy. Use a light colored non-stick cookie sheet; dark sheets will make any cookie too crisp. Make sure your cookie sheets are fully cooled before putting more dough. To measure dough, use a standard, round 1/4 measuring cup. Just scoop dough, pack it down in the cup a little, then add to sheet. I chilled my dough for one hour before baking. For bake time, I prefer my cookies still soft; to achieve this required atleast 16 minutes in the oven. After taking them out, I let them remain on the hot pan for one to two minutes so they wouldn't fall apart when transferring to the wire rack. After letting them cool completely, add them to a tupperware container lined with wax paper and seal. AMAZING cookie!

You can't get better than a flourless cookie, especially when they turn out as perfect as these. You can turn them into a truly low fat cookie as well, using Splenda instead. Everytime I make these, the texture is perfect every time. Flattening them with the traditional fork criss-cross does not make them too crispy. I would make sure you bake them for the full 8 minutes though as they tend to be too creamy.

This recipe is much, much too sweet, to the point where it's not enjoyable. Sorry. Brown sugar is an interesting touch but it's not needed considering the sweetness of the peanut butter and powdered sugar. If you must add brown sugar though I'd say no more than 1/2 a cup. This one's a miss.

They were fun to make with the kids, and they really enjoyed eating them. I think I only ended up throwing away two that were left over. I for some reason got hot burn off of them, thinking because i used shortening. I will try again using butter though and hopefully I will enjoy them better.

It took a while to make, i had to make double the batch to feed my family. It came out good, but not great. I put pink vodka sauce with it. My step-daughter on the other hand really enjoyed it and is asking when i'm going to make it again.

Sooooooo Good!! I made this exactly the way the recipe calls except for no nuts, I didn't have any. Ashley, but 10 year old step daughter loved it so much she asked me to make it for her birthday cake... def a keeper!!!

This recipe blew us all out of the water it was so fantastic! My husband made it and added his own "flavor" to recipe. He used 1/2 the sugar, and omited the scallions (we were out) Even our pickiest eaters fell in love. Thanks Scoopnana! You rock!!

This was a delicious choice for Father's Day. Served with Orzo, parmesian and basil salad on this site. We loved it so much I'll be serving it for a larger group on July 4th!

We loved this recipe. I served it with Grilled marinated shrimp for Father's Day and will be serving it again for July 4th!