Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Sep. 18, 2009

These are good but due to food allergies and pantry deficiencies I had to change things up just a bit. I used crushed flaked rice cereal in place of the nuts...it worked. My cloves were whole, so I had to crush them ... that worked, too. I did bake 12 minutes after chilling batter flattened in freezer for 15 min. I just couldn't wait the full hour & a half chill time.

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7 users found this review helpful

Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Aug. 28, 2009

i really enjoyed this cookie. I didn't change a thing.

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9 users found this review helpful

Reviewer:

KARENM0418

Cooking Level: Beginning

Reviewed: Jun. 4, 2008

I used half white and half brown sugar. I increased the spices a bit. I found that these were a bit dry but very tasty. They kept very well not like some cake recipes that tend to stick together as they are too moist.

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16 users found this review helpful

Reviewer:

pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

Reviewed: Jan. 9, 2008

These cookies were so delicious! I found them to be more delicate than chewy, but definitely soft. My cookies were probably about 1 tbls. drops and I had to bake them more like 13 than 8-10. I'm going to try the other reviewers suggestion of cardamom and almonds that sounds really good.

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16 users found this review helpful

Reviewer:

holarosa

Reviewed: Feb. 1, 2006

I followed the recipe's original "36 portion" measurements -- and I got 61 cookies out of it. I increased baking time to 12 minutes because I have silver reflective cookie sheets. The came out with an excellent texture all over, and through the cookie. The moisture level is perfect, and the use of the clove and cinnamon gave a discrete flavour of a molasses or a spice cookie -- but with a lighter batter instead of dark. The bits of dates, if chopped to proper size, offers a wonderful burst of extra moist chewiness through the cookie. I was extremely pleased with this recipe, and may try out the same excellent batter with other types of fruits such as chopped cherries or perhaps sultanas or figs.

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33 users found this review helpful

Reviewer:

Vance

Reviewed: Feb. 3, 2003

These cookies were very good. They are more of an "adult" cookie than a "kid" cookie. I recommend leaving them in the oven for a full 10 minutes and following the recipe instructions of letting them cool on the cookie sheets for five minutes. This way, they will be slightly crisp on the outside to contrast with the soft inside. I tried the first batch for 8 minutes (plus 5 minutes cooling time on the sheet) and they were undercooked...and mine were kind of small. I got 8 dozen from the recipe. Next time, I will substitute the cinnamon for cardamon and use almonds (instead of walnuts..didn't have pecans). Spiced that way, it should make an excellent cookie to serve with Arabic coffee.

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27 users found this review helpful

Reviewer:

UmmOmar

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Amman, Amman, Jordan

Reviewed: May 12, 2001

These are exactly what they say, nice and chewy. my Dates were a bit dry so i chopped them and heated through on the stove with a few tsp water just to soften them a bit. definately would make them again

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45 users found this review helpful