Reviewed: Oct. 19, 2007

These weren't the best. Don't know if it was me or the recipe. The texture turned out weird. Probably not gonna make these again.

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BigSisChef

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

These had more of a muffin quality, but we loved them. I grated the apple and they were gone even before I could frost them!

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Oct. 14, 2007

Yummy! A bit cake-like, similar to a denser muffin, but the flavor was great and everyone enjoyed them!

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ILEAN811

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Reviewed: Oct. 14, 2007

First, my changes: Butter instead of shortening. Always. It's best to use a good cooking apple, like Bramley or Granny Smith. I grated a Bramley & squeezed out the excess juice before adding it to the dough because, as previous reviewers suggested, the dough is VERY wet. I also omitted the milk for this reason. With those changes, they held their shape beautifully & didn't spread too much. My only complaint is that the cookies were a bit bland, even with the glaze. The spice taste came through nicely, but I wanted a stronger apple taste.

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Misty

Cooking Level: Expert

Home Town: Meadows Of Dan, Virginia, USA

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Reviewed: Oct. 13, 2007

!!!!!!!...!!!!Oh. my. gosh! Delicious! I didn't have ground cloves handy, so I substituted w/Allspice. These cookies are amazing!

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New2Cook

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Reviewed: Oct. 13, 2007

As good as everyone says - be sure not to overcook. Coarsely chopped walnuts worked well for me to add a crunch.

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Smiths at the Lake

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Reviewed: Oct. 13, 2007

Well, I was not sure as this mixed together, but once cooked, WOW! Very good. I did sub flaxmeal for 1/2 the butter and used some 10 grain flour instead of all white, baked at 350 for 15min. Before the last sheet was cool I had started another batch! They are that good. I did use 2 cups apples and added vanilla. With the second batch I also added oatmeal. Very good. I will make these often in the fall. Oh, did not use glaze, they were sweet enough without it.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Oct. 11, 2007

I made these last week. Oh my GOSH, these are SOOO good. My hubby and I both loved them! I used margarine rather than shortening as margarine tends to help keep cookies from spreading out too thin. I also grated my apple (used 1 large Granny Smith), and squeezed most of the juice out. Lastly, to keep the cookies from spreading out due to the extra moisture in apples, I added about a half cup of rolled oats. The glaze is perfect with milk and a hint of cinnamon, and these cookies are to die for! I cooked them on 375 for 10-11 minutes. Oh, a secret to a good cookie is to use parchment paper rather than greasing your cookie sheets. This will be a new fall staple in our household! Thanks for the great recipe!

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ALLY99

Cooking Level: Intermediate

Living In: Athens, Georgia, USA

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Reviewed: Oct. 8, 2007

I just made these, and like many reviewers I changed a few things. I used 2 apples, which was about 1 1/4 c. I used 1 c. whole wheat flour and 1 1/4 c. regular flour. Added approx. 1/4 c. oatmeal. Only 1 c. brown sugar and they are plenty sweet. I also used 1/2 tsp. baking soda and 1/2 tsp. baking powder. I have yet to glaze them, but wow are they good. I only gave them a four because I changed the recipe so much I don't know who they would turn out otherwise. But they smell delicious baking and are light and moist.

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Caiti Ann

Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

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Reviewed: Oct. 8, 2007

I would have rated them a 3 but my husband says these are the best cookies i have made and wants more! So he would have rated them a 5 so i put 4 stars. I felt they really stuck together once cooled, i felt like i couldnt put them away because they became a mess. They did have a great taste. I didnt have any raisens on hand so i used dried cranberries which turned out great, they were yummy, not my favorite, but obviously my husbands :)

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Oct. 8, 2007

My family absolutely LOVED these cookies!! The cookies remained soft and chewy...just perfect!!! I didn't put the glaze on top since I thought it would distract from the healthy benefits of the cookie. The cookie was so delicious, the glaze wasn't even needed!

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Baking Rocker

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

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Reviewed: Oct. 7, 2007

I also forgot to add the milk, used butter instead of shortening (Crisco doesn't exist in Belgium) and only used 2 cups of apples (as I had no nuts or raisons on hand!) but these turned out great! I lowered the oven temp. and drizzled the glaze over them using a plastic bag. They looked so pretty and everyone loved them! The only complaint I has was that I didn't make enough! Thanks for the recipe!

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Meg A.

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

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Reviewed: Oct. 6, 2007

Soooo Good!! I gave them a 4 because I used butter instead of shortening and baked at about 375 10-12 minutes based on other reviews. The glaze is a little thin but I don't think i let them cool enough so it ran all over. I will definitely make these again and double or triple the recipe!

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Julia

Home Town: Cambridge, Minnesota, USA

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Reviewed: Oct. 5, 2007

These are heavenly! I can't believe I've never had them. They will be made very often from now on. Added more apples like the one review said and actually left out raisins and walnuts. Can't say how good they are!

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Connie

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Reviewed: Oct. 5, 2007

The flavor of these cookies was really good, but they spread out flat and don't stay soft and cake-like. Obviously you can just add additional flour, or maybe cook down the apples some to keep them from watering down the dough? I tossed all of the cookies I made because I won't eat flat cookies but I may try them a second time for someone who likes apples.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Oct. 4, 2007

OH SO YUMMO!!! I decreased milk to 1/8 cup, reduced temp. to 350 as suggested by others and baked convection for 7 minutes. I refrigerated dough before baking for 30 minutes in the hope that the dough wouldn't flatten too much during baking (they didn't). One of the trays of cookies didn't bake as well, so make sure your cookies are 100% browned on top, makes a big difference in flavor and they hold together well if cooked till browned.

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Carol

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Reviewed: Oct. 4, 2007

Delicious!!

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JEST

Cooking Level: Expert

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Reviewed: Oct. 4, 2007

I have discovered the mother of all cookie recipes. Eating this cookie is like eating a little slice of apple pie, and the smell they make while cooking - I am swooning. If there ever was the perfect fall cookie, this is it. Little pieces of warm apple, with Cinnamon and nutmeg and warm glaze- OH MY GOSH. They are so easy to make, so pretty and taste like heaven!

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Missy W.

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Reviewed: Oct. 4, 2007

Turned out wonderfully! I wasn't sure about the glaze at first, but it really completes the cookie! Everyone at work loved them :)

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MISHAKENZIE

Cooking Level: Expert

Home Town: Two Harbors, Minnesota, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 3, 2007

oh my goodness! these are good! like a spice cake with apples. i didnt have the cream for the glaze, so i just used milk and they were sooooo good. my family loves them. i might make another batch today.

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