Reviewed: Nov. 8, 2008

I love these cookies & so does my neighbors!! These are so light and tasty! They are more like muffun tops instead of traditional cookies, they would probably make good muffins, i might try that next.

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Ashley

Cooking Level: Expert

Home Town: Towanda, Pennsylvania, USA

Living In: Scranton, Pennsylvania, USA

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Reviewed: Sep. 16, 2008

just okay.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jul. 17, 2008

Fantastic cookies! I used whole wheat flour instead of the white flour, added about 2 Tbsp of whole flax seed and 1/4 cup ground flax seed, and instead of the nuts, I just used 1 1/2 cups of finely diced apple. I sprinkled them with cinnamon/sugar before I baked. Turned out great! I'll definitely make these again!

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YNAFETS01

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Reviewed: May 30, 2008

Followed the recipe except for the nuts and these cookies came out Perfect, Moist and Delicious! I put the apples in the food processor, but I think it might be better to have chunks instead. I will definitely make these again!

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Kim

Cooking Level: Beginning

Home Town: Midland, Michigan, USA

Living In: Puerto Vallarta, Jalisco, Mexico

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Reviewed: May 24, 2008

These were ok when they came out of the oven. They were pretty cakey as others mentioned. They turned really gooey the next day in the cookie jar and all stuck together in a big gooey-apple mess.

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LOLA2704

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Reviewed: Apr. 6, 2008

These cookies were delicious, they seemed too sticky at first so I added 1/4 cup flour extra. They turned out great and the whole family loved them. I will definitely make them again.

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Sam

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

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Reviewed: Mar. 28, 2007

These cookies were very good but not excellent. Not very flavorful but nice and moist.

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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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Reviewed: Mar. 15, 2007

this recipies was very tasty,i actually added a pinch of clove.the only thing i didn't like is that i though the texture was a littly to "caky". but good in overall

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renaud

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Reviewed: Feb. 3, 2007

The apples make the dough around it a little wet. And when you bite into the cookie, it tastes kind of like some hunks of dough didn't get cooked. Otherwise, very tasty! The batter will be wet and sticky, but have no fear! Just drop them onto your pan and they will come out nice!!

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Emma B.

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Reviewed: Oct. 15, 2006

Not too bad...family liked it more...I added a tsp. of vanilla to the batter (which I doubled)...and added some fuji and granny smith apples to it...i shredded the apples instead of chopped them...

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RAYBOLTON

Cooking Level: Expert

Home Town: Elbing, Kansas, USA

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Reviewed: Oct. 13, 2006

This cookie is cake-like, nice and soft. I made two batches for my son's 1st grade class. The first batch was with good tasty granny smiths, the second was with red delicious. The granny smith batch was a bit wetter and much more flavorful, while the red delicious batch was very low in flavor. I recommend using good tasty apples. I also used butter instead of shortening and 1 1/2 c. of finely chopped apples in each batch. This was great for the kid's apple fair at school.

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BFOOTE

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Reviewed: Jul. 16, 2006

Can't get too much better!

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ENGELVICKI

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Reviewed: Jan. 18, 2006

loved these cookies and so did my family. the only change was that I doubled the recipe, added 1 more cup oatmeal and omited the walnuts, since we can't have any nuts due to allergies. excellent, excellent, excellent

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pkies

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Reviewed: Jan. 10, 2006

I really liked this recipe. I was a little scared at frist, but when I tasted that batter, it was great! and the end result of the cookie was good too! i followed the recipe exsactly. Thanks for sharing!

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rachael

Cooking Level: Beginning

Living In: Brookings, South Dakota, USA

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Reviewed: Dec. 29, 2005

I'm not sure what went wrong with these. I followed the recipe exactly and I was left with a thick, sticky batter. When I took them out of the oven they had gotten as big as pancakes and were just as flat. The flavor was bland and dissatisfying. My family ate them just to be nice, but I will most definitely not be making these again.

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Ernestine

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Reviewed: Dec. 12, 2005

This was delicious, it makes a very light and fluffy cookie. I did add a little more cinnamon than the recipe called for and left out the walnuts, but they still turned out wonderfully.

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Melanie

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Reviewed: Nov. 19, 2005

i dunno what happened with the one's who disliked this recipe. i used this recipe as a fun project to do with my 10, 7, & 5 yr olds today. i WILL say that i added an extra tsp of cinnamon, but that's only cuz i'm a "cinnamon finatic"! i thought it was easy enough to do with kids, yielded exactly what it said it would, n the kids thought they tasted great! (i did too) i WAS skeptical too about the consistancy. but i figured i would trust it this once...i'm glad i did n didn't add more oats. they baked just fine, n came out soft n delicious. i will use this recipe again...prob for thanksgiving. thanx for the great recipe!

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Sixx

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Reviewed: Nov. 14, 2005

The nutmeg flavor is too much. I followed the recipe exact, but the dough was way too wet. I had to add almost 2 cups extra oats. The texture was ok - kinda cakey, but I won't make this again.

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Fawn

Cooking Level: Intermediate

Home Town: Baker, Louisiana, USA

Living In: Klang, Selangor, Malaysia

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Reviewed: Oct. 27, 2005

Nice cookie! Very muffin-like, although I think I used quick oats. If I had read these reviews before I probably would have made some alterations as well (maybe more cinnamon and butter instead of shortening), but still a nice cookie. Not too sweet, and my 3 1/2 year old loved them! Thanks for sharing :)

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Jewel Lee

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Reviewed: Aug. 22, 2005

I substituted whole wheat flour, Splenda for the sugar and no sugar added applesauce w/ a little Enova for the shortning. Ended up being a nice South Beach (phase II) snack or dessert. They ended up a bit dense, but tasty and my 2 year old loved them too!

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MontanaGal

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