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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abcooks

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Reviewed: Sep. 16, 2009

These are some of the best cookies I've made. Few ingredients and an easy recipe. They are right up there with oatmeal and toll house cookies!

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Greg

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Reviewed: Aug. 25, 2009

These flatten out A LOT, so spread them far apart on the cookie sheet and 350 is a littlee to hot because the middle doesn't cook as fast as the outside. On the otherhand, they taste VERY good !!

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Stevie Bowden

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Reviewed: Apr. 12, 2009

As an inexperienced cook, I found this recipe pretty easy to make. Two things though, and I'm not sure if this is common knowledge or not, but I made half the cookies on flat 'air flow' baking sheets with no sides/edges, and half of the batch with a regular baking sheet. The cookies seemed to really flatten out like pancakes on the air flow sheet, but on the other baking sheet they were fine. As well, I added a bit more cinnamon, because I love the stuff, but it really ended up being overpowering once they were done. Hope that helps any baking newbies out there!

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Bailey Martel

Cooking Level: Beginning

Home Town: Fort Frances, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 3, 2009

These cookies seem more of a cake texture than a cookie texture, but nontheless, they were really delicious and easy to make.

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nemo

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Reviewed: Mar. 28, 2009

Easy to make. Very subtle cookie ... not rich or overly sweet. I think I was hoping for gooey cookies with a very "cinnamony" taste. I agree they taste like a cinnamon cake.

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AGGIES917

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Reviewed: Mar. 25, 2009

These cookies were super easy to make with a short list of ingredients. A couple of things: *made a lot more cookies than 24 (I used a 2t scoop and ended up with around 60), *I baked them for the full 11 minutes and they were perfectly light and just a little chewy *Used parchment paper instead of ungreased sheet *Let them cool on the sheet before transferring to a wire rack since they were soft while they were still warm My husband said they taste like chewy gingersnaps, I think they taste like cinnamon cake. Great recipe, and a definate keeper!!

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