I changed this quite a bit based on what I had on hand. I used a mix of butter & smart balance instead of shortning. Subbed 3/4 of the flour with 1/2 c of whole wheat pastry flour and 1/4 c flax meal. Used organic sugar with a tbl of black strap molasses for the brown sugar. Used ground cloves & pumpkin pie spice. Added a heaping tbl of Fiber Sure (I always add it to my baked goods) and also added some vanilla extract. They came out fantastic and my kids clamor for them. I still gave the original recipe 5 stars as it seems like it's a well deserved rating.

Very yummy! I decided to make these on a whim this evening after seeing the recipe on the home page. Love that I had all the ingredients on hand! The only problem I encountered was with the dough, it was very sticky & gooey right after mixing so I put it in the fridge for about 15min. Even then it was pretty sticky so I found the easiest way was to get a spoonful of dough and press it off the spoon with my finger into a small bowl of sugar. Once I got it coated with sugar it was much easier to roll. I baked them for exactly 8min as well, which was perfect. They were chewy & delicious, thanks!

MMMM... These are so yummy. I doubled the recipe and did half brown, half white sugar, one cup shortening, 1/2 cup butter. I upped the spices and decreased the baking soda. Baked for exactly 8 minutes and these were nice and chewy. BRAVO!

Another five star cookie recipe to add to my families favorites. If my recipe box last through the years until I have great grandchildren, they will think I only cooked cookies! Haha

My 6 year old son's all time favorite cookie! Always get rave reviews on this recipe.

These are the best tasting cookies I have ever made. I used Black Strap Molasses. Thank You for sharing the recipe.

Easy to make and taste pretty good too. will amke again.

A must for the Holidays! Very tasty and just the right texture. I baked them 8 1/2 mins on the middle rack and they were just right. Thank you.

Excellent cookie, just like Grandma used to make. Made a test batch last night and will be making a triple batch this afternoon for a barbeque.

This cookie was so delicious! So soft & chewy. Easy to make as well. I rolled my cookies in Splenda since I'm looking to cut on my sugar intake & they turned out great still. I had a wonderful time making them & my kitchen smelled delicious. Thank so much for the reicpe!

Wow! I love these cookies. I convection baked them at 350 for 6 min. and they were soft, chewy tastiness.

I have made these a couple of times. Each time, I get compliments on them. My father in law likes having a softer cookie, similar to a gingersnap, but not crisp. Great recipe.

These cookies were good. They were not hard-crunchy or soft-chewy, but in between, which is the way many people prefer. I cooled the cookies on waxed paper. If you do not like a strong clove taste, I would cut the clove down to 1/4 teaspoon. If you prefer the soft-chewy cookie, I would also consider replacing 1/2 the shortening with butter. Overall the cookies were good, and having to admit, they tasted wonderful with my coffee this morning. :-)

Excellent cookie. I used black strap molasses and doubled the spices for a cookie with a kick. Wonderful. The molasses cookie in my house from now on!

Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room.

tastes great but not very moist

i made this recipe and absoulaty love it. i like the choice of eating a crispy or chewy cookie and could have it either way by how i cool them.

This recipe has been revised to include a preheat step and oven temperature. - The Staff