Reviewed: Sep. 30, 2008

this recipe is great with cinnamon, nutmeg, vanilla extract, peanuts, almonds, cashews, pecans, cashews, walnuts, chocolate chunks, raisins, and craisins. Use an ice cream scoop and get large cookies with a crispy exterior and chewy inside. Don't forget a glass of milk or you'll hate yourself.(;>)

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Reese3Recipes


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Reviewed: Jun. 27, 2008

YUMMY!

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webwitch6


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Reviewed: Mar. 28, 2008

3 and a 1/2 stars as it was quite tasty - we even skipped the cooling part in the fridge and they turned out nicely dense and chewy though the almond was a bit over powering so next time its a dash not a 1/2! added raisins and flax seeds for fun and it was very tasty:)

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adriannap

	Cooking Level: Intermediate
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Reviewed: Mar. 24, 2008

absolutely delicious, but I made a change: I didn't have almond extract, so I used vanilla.. very sweet and wonderful

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Abby

	Cooking Level: Beginning Living In: Abbotsford, British Columbia, Canada
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Reviewed: Feb. 18, 2008

I love these cookies! If you like a thick chewy cookie though, these are not for you. These ones are kind of airier and crispier, but still soft, which is what I like. And they aren't overly sugary like some others I have had. I didn't have any almond extract though, so I used vanilla and I did add a teaspoon of cinnamon. Yum yum yum! Thanks for the great recipe.

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Tina G

	Cooking Level: Beginning Home Town: Salem, Oregon, USA Living In: Albany, Oregon, USA
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Reviewed: Jan. 10, 2008

Very good. Loved these. I added raisins and currants and they were great.

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redbetsy

	Cooking Level: Intermediate Home Town: South Lyon, Michigan, USA Living In: Mason, Michigan, USA
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Reviewed: Jan. 6, 2008

Yummy yummy yummy, these cookies are great. We added chocolate chips, and everybody loved them. Left them eight minutes in a convection oven with the fan running, for a nice moist chewy cookie.

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MARIANAO

	Cooking Level: Expert
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Reviewed: Nov. 18, 2007

It's real good when you add some shredded coconut and some chocolate chips.

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Dina

	Living In: San Diego, California, USA
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Reviewed: Sep. 12, 2007

Fell apart easily, but had great taste. I added cinnamon for a little extra something!

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SPARKPRINCESS


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Reviewed: May 26, 2007

I tried this recipe...it tastes good but the cookies were crumbly not chewy...any ideas why.

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teresa


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Reviewed: Mar. 20, 2007

These were delicious, however I made a few changes. First, I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect.

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MARIAFORD

	Cooking Level: Expert Living In: Laramie, Wyoming, USA
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Reviewed: Feb. 25, 2007

These cookies were GREAT. I did make a few alterations though - added 1 tsp of cinnamon and decreased the baking time to 10 mins. They remain soft and the cinnamon gives it a little extra umph!

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Chrissy


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Reviewed: Feb. 12, 2007

I added 2 Tbsp. baking cocoa, and substituted 1/2 C Splenda for the 1/2 C white sugar.... turned out wonderfully! Relatively healthy cookie!

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hilary


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Reviewed: Feb. 4, 2007

Awesome cookies! they are chewy and so good. I think I found a winner. My husband my children looooooooooooved them. I wouldn't change a thing!

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Bobbi Jo


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Reviewed: Jan. 13, 2007

GREAT RECIPE

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ginny


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Reviewed: Jul. 27, 2006

I like these cookies... although I added 1 tbsp cocoa powder, scrapped the almond extract and added vanilla extract instead! The recipe was nice and easy to follow, and they look exactly as pictured.

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sabrina


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Reviewed: Mar. 4, 2006

Flavor is good. Texture was not at all good.

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CAVEWOMAN884

	Cooking Level: Intermediate Home Town: Friendship, New York, USA Living In: Ocala, Florida, USA
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Reviewed: Aug. 26, 2005

Great recipe! Took me weeks to find the right one. Even worked without the egg which was good for me. Thanks!

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Shay

	Cooking Level: Intermediate
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