Reviewed: Mar. 18, 2012

They were a little rich for my liking. I tasted one fresh out of the oven and decided to ice only half, instead of all as originally intended. Albeit of my perceived richness of the cookies, the iced ones went faster in my household than the non-iced drops. I would make these again per feedback from family members (I heard that they were good - but not personal favorites).

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Reviewer:

MariahL

Reviewed: Dec. 3, 2011

Excellent, made the recipe per the directions and everything turned out perfect!

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Reviewer:

mozillaman

Reviewed: Sep. 23, 2011

they were soft but they are easy to over bake and I don't like a tough skin on a sort cookie. we put on peanut butter frosting and that helped

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Reviewer:

Molly Curtis

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Reviewed: Jun. 1, 2011

These tasted like brownies, with the texture of of a light cake, in a easy to eat cookie shape. I am fascinated by this. The flavor is mild, just enough to satisfy a sweets/chocolate craving without being overwhelming. My family and I ate them alone or broken up with vanilla ice cream. I needed to bake these for 7 minutes at 375 degrees before I was happy with the texture, but that is my oven's fault, not the recipe.

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Reviewer:

tcd269

Cooking Level: Intermediate

Reviewed: Jan. 28, 2010

Very good. Instead of icing them I dusted them with powdered sugar.

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Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

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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Reviewer:

svg1

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jul. 24, 2008

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

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Reviewer:

sunset185

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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Reviewer:

cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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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Reviewer:

Seattle02

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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