Reviewed: Sep. 11, 2007

The first time I made these cookies, they actually all melted down into one giant sheet and started boiling. I'm not exaggerating. I had recently moved, and didn't have an oven thermometer. Turns out, when I set my oven to 350, it was actually baking at 425! Tip: get an oven thermometer if you don't have one! The second time I made these at the right temperature, they were absolutely the most amazing cookie ever! Crispmoisttender, just the way I like them! I added a smidgen of nutmeg and chilled the dough before rolling into balls and baking and they came out beautifully. Absolutely wonderful! Thank you!

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Ich bin Gottin

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Reviewed: Aug. 29, 2007

The perfect cookie!!!! Goes great with coffee!!

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Bridget

Cooking Level: Beginning

Living In: Okemos, Michigan, USA

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Reviewed: May 18, 2007

I followed this recipe exactly with the exception of doubling the cinnamon. They are the BEST! And the smell coming out of the kitchen while they're baking is awesome! Yummy! :)

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Amy

Cooking Level: Intermediate

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

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Reviewed: Apr. 20, 2007

These came out so delicious. I will definitely be making these again!

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liv

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Reviewed: Apr. 7, 2007

These cookies are SOOOOOOO good!!! I followed the directions to the T and did not have any of the mentioned problems. I did add a little more cinnamon though, just because I love it!

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ANGELICAGGIE06

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Euless, Texas, USA

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Reviewed: Apr. 5, 2007

This recipe was super yummy, with my tweaks! I think what was missing for all those who thought it needed an oomph was some vanilla. I added about 1 1/2 teaspoons of vanilla, omitted the molasses (for an unadulterated cinnamon flavour) and went crazy with 2 Tablespoons of cinnamon. Definitely use real butter. Yummy! *munch, munch*

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spiritanointed

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Reviewed: Mar. 24, 2007

These tasted wonderful! The only thing was that the dough was so wet and gooey.. I would advise using more flour. And when I took the cookies out of the oven, I couldn't get them of the sheet! They crumpled, so I refrigerated them overnight and then poured milk over it and used it as cereal the next morning! Yum.

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Kate

Cooking Level: Expert

Home Town: Brick, New Jersey, USA

Living In: Forked River, New Jersey, USA

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Reviewed: Feb. 5, 2007

YUMMY! these were G-O-O-D!!!! I will definitely make again! Followed the recipe to a "T". The only complaint is they came out a little flat... but they still get 5 stars in my book!

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Gina626

Cooking Level: Expert

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Reviewed: Dec. 22, 2006

This was just what i was looking for! I wanted to make some cookies to bring to my family's house except i didn't have that many ingredients, but these were perfect, i just substituted pancake syrup for the molasses. The cookies were soft and sweet and my family LOVED them!

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Nat

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Reviewed: Dec. 12, 2006

These cookies are delicious, but I must have done something wrong, because they turned rock hard the next day! Too much flour? Overbaked? I will try again.

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Funkgemut

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2006

I brought these to a Christmas party and they were a big hit. The only thing I did differently was I rolled them cinnamon and sugar before baking. Thanks

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Nov. 13, 2006

I baked them for a friend who love cinnamon but they were so good that I ate half of the batch by myself! Thanks for posting!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Oct. 2, 2006

These are excellent. I replaced the molasses with corn syrup and decreased the baking soda, used half brown sugar and upped the cinnamon a bit. I still think they need something else to bring out the cinnamon more, but they are great cookies.

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BASTET

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 31, 2006

I followed this recipe to a T, as I wanted to taste the cinnamon "unadulterated", not with the addition of other spices. Don't let their plain appearance fool you--very very yummy!

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 28, 2006

This was a very fast and simple cookie to make. Everybody in the house loved them, and we could not stop eating them. Delicious!

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SKOONUS

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Reviewed: Feb. 7, 2006

Over all, the texture and everything was great. Golden brown on the bottom and soft all over. But the taste for me was so-so. Not bad, just not something I would ever crave. I did change a few things...I added 1/2 cup of brown sugar in place of white,and about 1/4 cup of shortening in place of butter. The original amount of everthing was still there, I just had to sub in a few things bc I ran out of white sugar and butter. :)

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mack3911

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Reviewed: Jan. 3, 2006

These were great - quick, easy, and delicious! I made the recipe as stated, and divided the batch into 3 parts - one part I added nuts, another chocolate chips, and the last batch I dipped in cinnamon sugar. Made them for a co-worker's birthday - they were gone by 10am! Will definitely make these again!

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LDM1474

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Reviewed: Dec. 17, 2005

I am making a variety of different cookies that go well with coffee and packaging them with some high quality beans to give to my office staff this year. I made these, and took the suggestion to roll them into small balls and coat with white sugar. They turned out perfectly and will complement coffee nicely.

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DEBIANO

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Reviewed: Dec. 15, 2005

A simple recipe which produces a light cookie with a nice buttery flavor. I used unsalted butter and molded the cookies into ball form rather than simply dropping the dough per teaspoon onto the baking sheet. The edges were crisp, the center soft. These cookies pair nicely with a cup of French Roast. I feel as though the recipe could be developed to have a more enhanced flavor; perhaps placing a halved pecan atop the dough or rolling the dough in a mixture of chopped walnuts, cinnamon, and granulated sugar before baking would give a little more depth to the flavor.

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Ania

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Upper Arlington, Ohio, USA

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Reviewed: Nov. 18, 2005

This cookie is very easy to whip together on short notice. It's got a nice balance between the crisp edges and chewy center. However, I will add more spice to it next time. It just didn't have enough "umph" for me. I like the idea of it being a base---that you can add chips to it, or nuts... and that it will be very forgiving. Overall, a great cookie!

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JODI

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