The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 9, 2009
I love these cookies! They're a bit off the beaten path and so tasty. I did a few things differently out of necessity, though. I only had light brown sugar, so I added a tablespoon of molasses to compensate. Also, instead of 1 1/2 cups of Butter Flavor Crisco, I used 1 cup of regular shortening and 1/2 cup of softened butter. This produced a cookie that may be a bit different in texture from what was intended (a little flatter, a little crisper around the edges). The one thing I would change, and this may be because I used salted butter, is to reduce the salt to 1 1/2 teaspoons. Still, very very very tasty cookie.
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Cooking Level: Intermediate

Home Town: Parsons, Kansas, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 11, 2007
A tasty cookie! My kids weren't crazy about it, but my coworkers loved them. Maybe a cookie that's more for adult tastes. Great with a cup of coffee!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 14, 2006
I loved this cookie...and so did all in the cookie exchange! I too added more cinnamon...and I couldn't find any cinnamon chips, so I used white chocolate chips instead. A full flavor cookie...loved it!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 22, 2006
Oh man! If you could only have smelled my house while these were baking. I could hardly wait to get them out of the oven. Perfect consitency. Not too fluffy or flat. Just a nice melt in your mouth piece of Heaven!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 22, 2005
These cookies are wonderful!! Yum! A great use of cinnamon chips, which I love. My 4 year old named them "The Best cookie in the world". I halved the receipe and still got 3 dozen good size cookies (using a large cookie scoop). I used parchament paper on the cookie sheets, and did use the pecans chopped finely. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 28, 2004
I used butter instead of shortening. And I replaced 2 cups of the all-purpose flour with 2 cups whole-wheat pastry flour. These are so soft, plump, easy, and yummy. In a word AWESOME!
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Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 7, 2004
These cookies turned out doughy no matter how large or small the "spoonful" or how long I baked them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 1, 2004
So satiny smooth with the perfect amount of spice! the pecans were a fabulous addition!
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