Reviewed: Feb. 10, 2012

These were delicious! The texture with the apples and the walnuts was lovely. They're fluffier cookies than I expected, but I really like that about them. Easy to make. They smell amazing when they come out of the oven. I've definitely got to bake these again!

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Reviewer:

Samantha L.

Reviewed: Nov. 27, 2011

I made these today - I substituted splenda for the sugar, and in place of shortening, I used 1/4 cup butter, and the rest applesauce to cut down on fat/calories. I doubled the cinammon and nutmeg. These were awesome cookies! Next time I'll triple the batch to have some for the freezer.

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Teenut

Reviewed: Nov. 25, 2011

Came out really yummy- I used the oats from trader joes, they are chewy and the pieces of apple make them moist and tasty!

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jesuisdiva

Reviewed: Nov. 1, 2011

They were nice and moist like cake batter, held together very well, came off the pan very easy and i loved the fact that they wern't so sweet but when i followed the recipe i found that they are tastless and considering all the spices that were added i find it to be a big disapointment and i couldn't taste the apple so next time i make them i will add more of the cinnamon and nutmeg, add some vanilla extract and maybe try a granny smith apple in place of the maccintosh i used.

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jane

Reviewed: Oct. 9, 2011

I substituted butter for margarine, and doubled the oatmeal. I think next time I might try using agave nectar or honey in place of sugar, but this time they turned out great! Delicious.

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fsukools

Reviewed: Sep. 28, 2011

From the ingredient list and a lot of the reviews, I expected great things from this recipe and was totally, totally disappointed. I did use butter instead of the shortening but that was the only swap I did from the posted recipe. The batter was very, very moist. It cooked up flat, stuck to the pan and were rather tasteless especially considering the amount of nutmeg, cinnamon and apples in it. They easily fell apart as well. I won't make this recipe again.

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Reviewer:

Cindy W

Cooking Level: Intermediate

Home Town: East Setauket, New York, USA

Living In: Herndon, Virginia, USA

Reviewed: Sep. 21, 2011

These cookies have been like crack for me and my son. I used butter instead of shortening, half a cup of sugar instead of 3/4 a cup, and almonds instead of walnuts (we used the last of our walnuts in some zucchini bread last week). Yummy! We called them Michaelmas cookies, but I don't think any will be left come Michaelmas. We'll have to make more!

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jessyfromdenver

Reviewed: Sep. 2, 2011

Very soft and flavorful. Not too sweet. kid approved

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sheuchert

Reviewed: May 14, 2011

Loved these. Moist and delicious. I didn't have walnuts so used raisins. Had to cook longer than it said and I only got 12 cookies instead of 36 but they were great for my toddler!

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Reviewer:

ykg8or

Reviewed: Apr. 19, 2011

Most delicious HEALTHY cookie EVER! The only thing I changed was instead of walnuts I used pecans. I felt they were better suited. I another thing is, that there almost like a bread (in texture). When putting them in the cookie jar they were so moist that they would stick to eachother when I would take out. For a more soild cookie I'm going to leave out for a few hours after I bake. Other then that this recipe is going in the vault forever.

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