Reviewed: Oct. 31, 2009

I omitted the nuts and raisins because of my personal tastes and wish I would have thought to FINELY chop or even grate the apples. The bigger pieces in the cookies were kind of hard to manage when it came to shaping the dough. The cookies were SO moist once they were baked that they really should be eaten within a day or two. It's a yummy fall recipe!

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RosePetal00

Cooking Level: Beginning

Home Town: Lansing, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Oct. 25, 2009

These are really tasty! I ran out of walnuts at about 1/2 cup, so I added 1/2 cu pecans. I also omitted the raisins, and following the recs of other reviewers, I added about 2 tablespoons of milk and about a tablespoon of apple cider. they were a hit!

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TC Mckenna

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Reviewed: Oct. 21, 2009

I have made these cookies several times in the last few weeks since I discovered them. They have been met with rave reviews every time. The only thing I did differently was add 1-2 T milk to the batter when mixing the dry ingredients and the wet ingredients. It helped them to combine a little easier. Great recipe! Tastes like fall!

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mama loves to cook

Cooking Level: Intermediate

Living In: Flatonia, Texas, USA

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Reviewed: Oct. 16, 2009

I am allergic to walnuts and we don't like raisins much in our house, so I left both of those out, bulked up the apples and substituted 1c. of oats for half the flour. Also found the dough to be a little dry so I added 1/2c. of apple juice to moisten it up. Turned out great!

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Andrew Wood

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Reviewed: Oct. 9, 2009

These came out GREAT! Just made them and my house smells so good :) I didn't have cloves or nutmeg, so used pumpkin pie spice instead, really nice flavour! Pre-soaked my raisins and didnt have nuts. I think next time I would put more cinnamon though. GREAT RECIPE!!

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Rita B

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Reviewed: Oct. 5, 2009

Very good basic recipe, and it allows you to do a lot of customizing. I grated 2 small apples instead of chopping them, so I didn't have big chunks or any weird texture. I added a handful of oatmeal to help with the extra moisture. Instead of the glaze, I added 1/2 cup of white chocolate chips. I probably won't do that next time; no need for extra sweetness.

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SIOBANM

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

WOWsers!!!!! These are awesome! Moist and spiced just right. I baked for only 12 minutes and they came out perfectly. They truly don't need the glaze, as they are quite sweet without it. I baked them on foil, shiny side DOWN (as always) and after they cooled, I had only to slide my hand under the foil and peel it gently away from the cookie (as opposed to peeling the cookie off the foil, which you don't want to do because these are delicate and will break) and they released beautifully. I had a big bag of Craisins that had seen better days, so before I began making the dough, I put a heaping cup of them into very hot water and let them stay for about 20 minutes. They add a lot to the cookies, as I'm sure raisins do, as well. I chopped the apple finely, as many reviews said that they found them to not look very pretty, and that's probably because of large apple chunks sticking out here and there. These look fit for the cover of Bon Appetit. Thank you!

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 9, 2009

Delicious! Give them a try I am sure that you will love them and make them over and over again.

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nv

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Reviewed: Sep. 5, 2009

WOW! Yummy!!! I had my own alterations since I didn't have all the ingredients. I used white chocolate chips and apples only (didn't have raisins or nuts LOL) and I added 1/2 a tsp of ginger just because I felt like it... I also used a cup of wheat and a cup of white flour...but that's all the changes I made and I will be making these again and again and again!!! Thank you!

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DRELVSME

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Reviewed: Sep. 5, 2009

My family loves this. I like that the cookies are chewy (thanks to the brown sugar). Be sure and dice your apples finely or grate them. We omit the raisins and add butterscotch or white chocolate chips instead. We also like to add 1/2 tsp ginger. If you like chocolate covered lebkuchen, you can make the cookie as described, but add 1/2 tsp ginger and once the cookies are cool, dip in 1 cup of chocolate mixed with 1 tbs shortening (and melted together). Really good. Also, I add half whole wheat flour like some, and my kids can't even tell.

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Islander

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Reviewed: Aug. 17, 2009

I made an entire batch yesterday and they are GONE today! I admit, I ate most of them but my 2 year old helped. I am giving this 4 stars because I really think it needs a 2nd egg (which I added). The batter was really dry!! I also recommend making sure you dice your apples pretty fine, mine were a little too big. I put in pecans and did not add raisins. No icing either. I substituted half whole wheat flour, so I wasn't guilty feeding these to my daughter. I think next time I'm going to add some ginger!

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BLUEHOPE

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 14, 2009

these taste EXCELLENT!!! I was skeptical putting apple in a cookie but they are so divine! the only problem I ran into was getting the dough to the right consistency. It was quite crumbly so I tried to form cookies by squishing it in my hands and it was SUPER sticky!!! eek! I would recommend adding an extra egg and just spooning the douh onto the cookie sheet! I also only used half of the ground cloves.. it seemed that 1 tsp. would be a bit overpowering... GREAT cookies overall though!! I used only 1 cup of sugar and added the glaze! FANTASTIC!!!

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lovetobake!

Cooking Level: Intermediate

Home Town: Lake Jackson, Texas, USA

Living In: Red Deer, Alberta, Canada

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Reviewed: Aug. 7, 2009

These are super good!! For some reason following the directions to a "T" left me with a very crumbly batter. I had to add an extra egg and just a little bit of water to get it workable. Other than that, its a great recipe!!

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AAshcraft

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

These were great, my son loved them. They turned out a bit hard, but if you stick them in the microwave for about 7-10 seconds, they soften right up.

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Sandy

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 15, 2009

I work for an all organic farm and made these cookies with all organic ingredients and they turned out wonderful! I brought them for all my co-workers and they were eating them all day. I used organic whole white spelt flour and they went flat and chewy and then used organic lightly sifted spelt flour and they turned out fluffy and cake like. I'll be making these again!

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NKoblitz

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Reviewed: Apr. 29, 2009

Yummy! Spicy! Crispy! I didn't even make the frosting-they don't need them. I'll be making these regularly!

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Robyn

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 18, 2009

Made some with and some without raisins. Both were great!! Made them the other day and like all desserts people like, they have dissapeard!!! ;] I did not used one nonpeeled grannysmith and they looked great. THANKS FOR THE RECIPE

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 4, 2009

Honestly, at first I thought I didn't like them. They are not eye-appealing, and I made too much (about 60) for the two of us only. However, two and a half days later, I have realised that they are almost over - no other cookie has disappeared so quickly around here! So, they may not be flashy, but they are quite yummy and addicting! I skipped the glaze, they are perfect as they are.

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