Reviewed: Sep. 7, 2009

I saw the ingredients for this cookie with the good reviews and just had to see how it would turn out. I made a half batch and followed all ingredients exactly. When I tasted the dough, it wasn't sweet how I like, so I added in a handful of chocolate chips. The cookies are moist, but missing the sweetness that I think a cookie should have. I would try making again, but omitting the cheese, as I think this tones down the sweetness and makes it "saltier." I would recommend this for those that think some desserts are too rich, or don't have a big sweet tooth. For me though, I need sweeter!

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Reviewer:

Holly

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Reviewed: Oct. 30, 2008

Didn't have cloves or pecans, and used the more mild-tasting mozzarella cheese. As a result, I don't think the cookies had as much of a kick flavor-wise from the cheese, but it had a great texture! I think it would have been easier to first mix in the carrots, then cheese, then oats, then raisins, then pecans. Also, because there were so many dry ingredients, I found it easier to roll into balls and press down into the cookie pan than to drop by the tablespoonfuls because they tended to fall apart.

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Reviewer:

daidai

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 26, 2008

Yummy! This is very similar to a Sunset magazine recipe from the '80s. I've spent much of my adult life hoping to find it again. I just baked them with my 4 year old daughter, and they are just as melt in your mouth delicious as I remember them. Thank-you, thank-you, thank-you!

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