Reviewed: May 9, 2012

For me you can never get enough spice in a cookie so these are perfect. I did use butter in place of the shortening and added some crystalized root ginger. Thank you for sharing.

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apple.strudel

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Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: May 3, 2012

delicious! made exactly as written. definitely wasn't thick enough to roll so I simply scooped the dough onto the pans and sprinkled with sugar.

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Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: Jan. 16, 2012

Very nice cookies. I found the Hershey's Cinnamon Chips at an Albertson's store in north Seattle. My question is what is 'light molasses'? I've never heard of it and can't find it in the stores.

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JGW2215

Reviewed: Jan. 1, 2012

The BEST cookie! Only change I made was Black Strap Molassas, I didn't have The light. WOW the flavor was fantastic, I will make these again as they are all gone!!!

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SUSIE P

Cooking Level: Expert

Home Town: Stevens Point, Wisconsin, USA

Living In: Auburndale, Wisconsin, USA

Reviewed: Dec. 24, 2011

Very tasty and the smell when it's done baking is AMAZING, but this is way too much salt for the recipe. Everyone complained that it was too salty.. next time I'll only put half as much salt if not less.

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Ronchu

Cooking Level: Intermediate

Home Town: Tel Aviv, Mehoz Tel-Aviv, Israel

Reviewed: Dec. 23, 2011

These are 5 star in flavor. After reading through all of the reviews I went ahead and used ALL butter instead of shortening. The flavor was great, the only problem was that my cookies turned out extremely flat. Next time, I think I'll try half butter, half butter flavored shortening and hope for better looking cookies. Thanks for the recipe! It took me a whole year to make them because in my area there were NO cinnamon chips to be had. This year we hit the jackpot and my hoarding kicked in, so we're set for awhile now with 12 bags. LOL

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Half Baked

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

Fantastic cookie! I did sub butter for the shortening, only because of personal preference. I didn't expect the dough to be stiff because of the butter substitution, so I just dropped them onto cookie sheets. None of my local stores carried cinnamon chips, so I just added the cinnamon into the cookie batter, used butterscotch chips, and then sprinkled the cookies with cinammon sugar before baking. I did cut the reicpe in half and am glad I did because it makes a LOT of cookies. These cookies will now be part of my holiday cookie tradition.

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Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Gray Court, South Carolina, USA

Reviewed: Dec. 20, 2011

Did anyone find the 4 tsp of baking soda unusual? I made a batch and all I could taste was the baking soda in the cookies. I found a similar recipe that only uses 1 1/2 tsp. Maybe I'm overly sensitive since I don't see other reviews with a similar experience, but next time I'm going to cut it down to 2 tsp and see how they taste. It completely overpowered all the spices for me.

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jessica18

Reviewed: Dec. 6, 2011

As other reviewers have stated, the cinnamon chips are difficult to find. Luckily, I had found a bag in my travels and I think the next time I find some I will do what a baker friend of mine does, which is freeze a couple bags. I made as recipe as written, next time I may add a teaspoon or so of cinnamon, possibly cut the sugar by a 1/2 cup and I might try converting them to an oatmeal cookie, as I love the texture that oats add to a cookie. Thank you Linda for sharing this recipe! My husband is extremely grateful.

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Reviewer:

Jessica Paige

Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Dec. 4, 2011

Good, easy and most importantly, a great way to use up my cinnamon chips I had purchased with no idea what to do with them. I followed the recipe exactly, although I didn't flatten the cookies. Mine didn't turn out quite as crackled looking and stayed pretty high so they are quite chewy (which we like). I made these for a school bake sale and I think they will be a nice change from the typical choc chip and brownies. :)

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