Reviewed: Jun. 12, 2009

I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk, I used a soup spoon of vinegar and then added skim milk to 3/4 cup. I also didn't bother refrigerating the dough and reduced the temperature to 375 F and baked them for 8 minutes. This is definitely a keeper.

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svg1

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Reviewed: Jul. 24, 2008

Quick and Easy to make. NEEDS ICING though to make it just a bit sweeter!

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sunset185

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Reviewed: Mar. 16, 2008

These were wonderful!! Kind of like very moist brownie cookies. I left out the walnuts and frosted with chocolate buttercream. Just watch them closely while cooking... one batch went for maybe a minute or two longer and they were very dry.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 17, 2007

We made these cookies last night at 400 degrees and they turned out fluffy and perfect. We also doubled the batch and had more then enough cookies - 4.5 trays to be exact, so we took them to work to share. :)

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Seattle02

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Reviewed: Dec. 15, 2007

Wow! I made these for my church and they were delicious. I didn't have any walnuts, and not enough pecans, so I used sliced almonds, but I toasted them first. I mixed together a white icing and tinted it pink- so pretty! :) I loved how cakey these were.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: May 13, 2005

CAUTION cookie dough lovers!! This cookie dough recipe is great cooked and uncooked, very soft and smooth. I used pecans instead of the walnuts.......thanks for the great recipe!

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: Feb. 8, 2005

This is one good cookie. I left the walnuts out and added cinnamon to the dry ingredients. They turned out fluffy and delicious.

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COCINERAELISE

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Reviewed: Apr. 23, 2002

These cookies do not last long in my kitchen. I have used this recipe for 30 years. We love it! PK

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PKINCAID

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Reviewed: Mar. 15, 2002

We tried these for the first time today and they were fast, easy and very yummy. We skipped the icing and liked the *Not too sweet* taste. We may try icing them next time.They are so soft! 400F worked well for us. Left them for exactly 10 minutes.

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ATHANKFULHEART

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Reviewed: Dec. 8, 2000

I can't keep enough made!!!

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DONNAREE

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Reviewed: Mar. 10, 2000

Got raves on these lovely "cakey" cookies. They stay soft & taste luscious. Recipe hint: 400F too high...try 350F. Also, great idea to double batch! They disappear WAY too fast!!!

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