Reviewed: Jan. 20, 2009

Very good, I used 2 large granny smith apples coarsley grated, margarine instead of shortening and used whole wheat flour and about 1/2 cup quick oats to make it healthier, the icing is nice but I just did a thin drizzle to keep the sweetness down.

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love to cookie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jan. 14, 2009

These were delicious, although it was not quite what I was looking for in an apple cookie. Still, I brought them to a friend's house and they disappeared! They have just the right amount of spice. Remember to chop the apples VERY finely, even chunks will stick out unattractively.

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Dec. 27, 2008

I made just the glaze and used it to top a gingerbread. It was easy and pretty good.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Dec. 19, 2008

This was surprisingly good! at first i thought the texture was off because of the apples. But it was good and tasty. It was even better the next day! mmm

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VINTAGEMONKEY

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Reviewed: Dec. 17, 2008

I made these for my Bible study group. They were a HUGE hit. I had to cook them longer than what it called for. I used pecans rather than walnuts. Otherwise they were wonderful

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PEGGYANN47

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Reviewed: Dec. 9, 2008

i substituted butter for shortening and omitted the nuts- put in 1/2 more cup of apple instead. put the oven on 360 and baked for about 10-12 minutes. turned out pretty well! i put the glaze on some cookies but i prefer them without... i'm not a fan of super sweet stuff myself.

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colyal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: New Haven, Connecticut, USA

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Reviewed: Nov. 26, 2008

Totally AWESOME. I even forgot to add the milk and they still turned out GREAT!

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LYNNZEINER

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Reviewed: Nov. 24, 2008

I use tons of recipes off this site. I actually take the time to review only a select few that I think are just downright fantastic. This one is. It is right up there with Aunt Teen's Creamy Fudge and Grandma Ople's Apple pie. A fantastic and different cookie that is soft in the center and crunchy on the edges. Scrumptious. I omitted the raisins and nuts and added an extra cup of apples. Also, used whole wheat flour for 1/3 of what the recipe called for and tossed in some ground flax. Just tweaks for personal preference. Great recipe. Thank you.

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SIMPLELIFE

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Reviewed: Nov. 24, 2008

Made a few changes due to what I had or didn't have on hand. Used 1 cup apple sauce as too lazy to cut, peel, and whatever the apples. Didn't have cloves so used pumpkin pie spice 1 1/2 t.in place of cinnamon, cloves, and nutmeg. Threw in a small pkg. of sliced almonds. For half and half used caramel apple coffee creamer. YUM!!! These were delicious. Raisins would have made them that much better but was out. Wonderfully soft cookies.

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KNIPPERDOG99

Cooking Level: Expert

Home Town: Owosso, Michigan, USA

Living In: Elkhorn, Wisconsin, USA

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Reviewed: Nov. 24, 2008

I guess I was expecting more out of these cookies. They were pretty good, but not amazing. Next time, I'll make them without the raisins.

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mom23boysn1girl

Cooking Level: Expert

Home Town: Utica, New York, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 22, 2008

Cake-like and sweet, nice and spicy. I used butter instead of shortening and baked for 14 minutes at 350F. I might make more without icing next time, as the cookies are sweet enough without it.

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icookstuff

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Reviewed: Nov. 13, 2008

These are delicious! I followed some suggestions of other reviewers & the substitutions I made were: replace shortening with butter, bake at 375 for 9-10 minutes, and used pecans instead of walnuts. I've also tried it with almonds which is delicious. I mainly used my food processor, first to chop the nuts, and then for most of the mixing. I move it to the bowl & mix by hand when it's time to incorporate the 2nd half of the dry ingredients. These were a real crowd pleaser and perfect for the fall season! Thank you so much for a wonderful and easy recipe!

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Mis' Kitchen

Cooking Level: Intermediate

Living In: Fredericksburg, Virginia, USA

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Reviewed: Nov. 11, 2008

These cookies did not last long in my house! I cooked two batches, one at 400 degrees and the other at 350 degrees. The 350 degree cookies came out much softer and chewier (my preference). I just drizzled the glaze in a pretty pattern over the cookies rather than drop a big spoonful on them. They will be made again! Soon!

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HogFan23

Cooking Level: Intermediate

Living In: Conway, Arkansas, USA

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Reviewed: Nov. 3, 2008

These are very tasty, moist cookies. I have made them twice and everyone in the family liked them. The first time I made these cookies I added more spice but I thought it was too much; the second time, I made them exactly as the recipe was written except I soaked the raisins in some warm water to plump them up before adding to the batter. This is one of my family's favorite cookies.

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Annie

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Reviewed: Nov. 3, 2008

AWSOME! I would not change a thing!

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Stephanie

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Reviewed: Nov. 2, 2008

For those of you who appreciate a review of the recipe as it's written, here you go: THESE ARE FABULOUS! I used shortening, even though I usually use butter. I didn't increase any spices, as I normally would. I baked at the time/temp specified and it worked well! Bake just until they lose their sheen...they will look like they are darkening, but it's the spices, trust me. I also normally use a cookie scooper for a perfectly round cookie, but liked the rustic look of the chopped nuts and apples. I orginally wasn't going to frost them because they are SUPER tasty without it... but decided to do it just to follow the recipe... WOWZA! A very light layer of frosting/glaze knocks them out of the park! 5 stars for a GREAT recipe!

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