Reviewed: Jun. 15, 2011

It's just me to change a recipe using my experience & other's reviews soooo here's what I did differently: More cinnamon - half teaspoon more; subbed half cup whole wheat flour for white; 3/4c white sugar & 1/2c brown. With the sugar in the crumbs, nearly 1/4c in 2c crumbs, I couldn't add all the sugar. They were plenty sweet. 'Could probably reduce it even more. I chilled the dough then shaped it into a log on wax paper, rolled it, froze & sliced. Mine took longer to bake, as expected with refrigeration, & they were still chewy even with browned edges. 'Not the prettiest cookies & they do spread (less with wheat flour), but they did the trick for using up graham cracker crumbs.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jun. 28, 2010

I have excited to try these cookies for awhile, and finally did so today. They are not what I expected. There is not a lot of cinnamon flavor, more of just a graham flavor. I think they might be good used like some reviewers have said to make ice cream sandwiches. But just as a cookie, we did not really like them.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jun. 6, 2010

These are the best cookies!

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Reviewer:

Sugar-n-spice

Cooking Level: Expert

Living In: Washougal, Washington, USA

Reviewed: Apr. 10, 2010

I made these today with no problem. The consistentcy was just right. I could actually roll these into balls with my hands. I melted the butter over the stove and then whisked the sugars to combine as I do not have a mixer. Did everything else as stated in the recipe. I'd say it's a keeper.

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Reviewer:

USCG Brandon

Reviewed: Jan. 18, 2010

These are wonderful!! I made a simple no-bake strawberry cheesecake filling to put between two cookies and put them in the freezer. You have to try that!! These are great by themselves, too. They taste very close to my favorite graham cracker crust from this site that has cinnamon in it, too. That's what I was going for. Just great!

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Reviewer:

lchoward

Cooking Level: Beginning

Living In: Auburn, Alabama, USA

Reviewed: Dec. 23, 2009

These were amazing! I didn't change a thing but I can't wait to try them with butterscoth chips.

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Reviewer:

shmoops

Reviewed: Dec. 17, 2009

Just finished baking one batch of these cookies and I have another batch baking in the oven. I'm making these cookies while my family is sleeping. I've already eaten two cookies. I hope I don't eat them all before my family wakes up. They're very good. I'm going to top a few more of these cookies with the Roady Road ice cream I have in the fridge :)

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Reviewer:

idnnyc

Reviewed: Dec. 17, 2009

Very easy recipe. I used a cookie scoop and got almost 4 dozen. They do spread so be careful how many you bake at a time. But they were delicious and the house smells great when you're baking them. Added them to my Christmas cookie collection.

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Reviewer:

Julie

Cooking Level: Expert

Living In: New Brighton, Pennsylvania, USA

Reviewed: Oct. 9, 2009

These were great warm, right out of the oven and still great the next day crumbled over vanilla ice cream. All 5 of us loved them, and we will be making this a regular addition to our dessert favorites. Can't wait to try it again with butterscotch chips. Thanks!

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