Reviewed: Oct. 12, 2009

I made them exactly per instructions, oh wait - no I added an extra half cup of flour and two cups of chocolate chips...12 minutes baking time. Dough was soft, not a firm cookie dough. I didn't have time to refrigerate, it could have helped. I think maybe there was a little too much baking soda - I couldn't really taste it but it seemed just a bit "off." Overall, a good tasting cookie...might try again with reducing soda and adding a bit more sugar. I wanted a brown sugar drop cookie I never heard of them before, and a friend gave me some of hers (she added chocolate chips) and I wanted the same thing...not quite though. Thanks for the recipe. :)

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

used 1/2 tsp of baking soda as recommended by other posters. Very good! Took them to work and they were gone before lunch!

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Alli

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Farmington Hills, Michigan, USA

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Reviewed: Jan. 31, 2009

Easy to make, but had a very strong taste of baking powder. I don't think I'll be making these again.

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laurenholly2008

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Dec. 6, 2008

OMG! This was the best recipie I have ever had for brown sugar drops. They were soft (but not mushy) and chewy. I recomend adding a little bit of ginger and a little bit more cinnamon. We couldn't stop eating them! We also only baked for nine minutes instead of 10-12

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LaLa24

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Reviewed: Nov. 22, 2008

It was an easy recipe. Not to crazy about all the shortening. Would make again but with butter instead of shortening.

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Katie

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Reviewed: Oct. 22, 2008

Good cookie - my adjustments: one egg instead of two, only 1/2 tsp baking soda, only 1/2 tbls water, and I added 1 tsp vanilla, I used oil instead of shortening and refrigerated for an hour before baking so they wouldn't run together.

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Trish

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Reviewed: Aug. 1, 2008

Too much lard, or too little flour. The cookies ended up melting into eachother and turned cakelike, so after the first batch was in for five mins (and we noticed) we mixed everything together onto one cookie sheet. Smells and tastes great...its cooking now and we have high hopes of this becoming good Brown Sugar Squares!!

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Timea

Cooking Level: Intermediate

Living In: Kitchener, Ontario, Canada

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Reviewed: May 5, 2008

Very nice and easy. I added a teaspoon of vanilla to kick it up a notch.

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Judy Lu

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Reviewed: Feb. 11, 2008

This recipe is very fun! It tastes more like a cinnamon cookie than a brown sugar cookie. Too much baking soda though.

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KARENINCOLORADO

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Reviewed: Dec. 10, 2007

I should have read the reviewws befoe I started this recipe... I made the cookie dough just as instructed and tasted it the soda was overwhealming so I came in and read the reviews and saw that I was not the only who had the soda problem so I went back and made another half of the recipe and added it to the first bowl.. much better... then I it in the fridge to set for half an hour... when I put them on the cookie sheet I sprinkled a few gingrsnap crumbs that I had left over from another recipe that turned out to be a very nice touch I am going to take them to a cookie exchng tomarrow but will take an altered recipe with them...

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LANIEBABE

Cooking Level: Expert

Home Town: Winnemucca, Nevada, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 17, 2007

I too removed soe baking soda from the recipe. Many bakers discussed how the dough was soft and a little "runny." Pop the dough into the refridgerator for a few hours and it is very easy to use. DO NOT restir the dough. The baking soda will be working!

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Eileen R

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Oct. 6, 2007

I thought these were really good and nice and soft, but I did add more flour as it seemed pretty thin to me. My family gobbled them up in no time!

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DANA60

Cooking Level: Intermediate

Home Town: Tiffin, Ohio, USA

Living In: Goldsboro, North Carolina, USA

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Reviewed: Sep. 7, 2007

These puffed up nicely while baking but flattened out as they cooled. Kind of too sweet and gummy, even after adding a little more flour. I won't try these again.

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nana

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Reviewed: Apr. 24, 2007

After reading some of the reviews I reduced the baking soda to 1 tsp and also used only 1 egg. I added a tsp of almond extract and as I didn't have enough shortening, I topped it off with margarine. The end result was pretty tasty. I made them for a play date and all the kids and moms really liked them. The did spread more than I had realized they were going to so my pan became one big cookie that I had to seperate, but even so they were a soft, chewy, brown sugary delight.

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Jessica B

Cooking Level: Expert

Home Town: Waycross, Georgia, USA

Living In: Severn, Maryland, USA

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Reviewed: Dec. 30, 2006

Reduced baking soda and loved the outcome. I liked that it wasn't overwhelmingly sweet and turned out being soft and a little fluffy. My husband just about ate the whole batch. Thanks for offering it.

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Melanie

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Reviewed: Jul. 25, 2006

Not very good, cakelike.

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JANINEMM

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Reviewed: Feb. 23, 2005

Okay, I took the advice of some of the other reviewers of this recipe, and added a little less baking soda. WOW these cookies are amazing!! I added raisins and pecans, because the cookies just seemed to ask for them! Great recipe.

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JULIASHEPARDSON

Cooking Level: Expert

Living In: Niceville, Florida, USA

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Reviewed: Aug. 2, 2004

These were more like cake than cookies. They are soft and puffy. They could also be a little sweeter. Probably a good cookie to put icing on. If I decide to try this recipe again, I will omit one egg so it won't be so puffy. I also used only 1 teasp. baking soda. It was plenty.

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cyndib

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Reviewed: Jan. 29, 2004

This recipe was great and easy. After a first try they weren't quite right but then I added some almond extract to it and they really worked. The almond did not distract from the taste, it added lots to it. When I make them I can barely keep them in the house they go so fast.

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Mikerra

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 7, 2002

I think this is a great recipe, aside from the overwhelming taste of baking soda. I had to reduce it to 1/2 a tsp to get a normal tasting cookie...

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STARGAIZER02

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Grandma's Brown Sugar Drop Cookies

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