Very yummy! I made a couple changes: I had blackstrap molasses (dark) so I used 3 tbs. of it and increased the sugar by a 1/2 cup. I also added 1 tsp of pumpkin pie spice (cinnamon, nutmeg, cloves, ginger) and a little less than 1 tsp of nutmeg. In addition, I added 1 tsp of almond extract and just 1 tsp of vanilla instead of 2. The cookies came out very flavorful, moist, and dark because of the molasses. I couldn't go by color to figure out when these where done, but by flatness. I took them out after they had puffed out a little, before they flattened out, because the directions said to let them cool on the cookie sheet for 5 minutes and I figured they'd cook a little more. So I took them out at 9 minutes. I didn't get a flat, thin cookie like I do with the Quaker recipe! I think people who like a mild cookie would not like the way I made them and should stick closer to the recipe, but if you like flavor and spice, you should like my alterations. Only reason I didn't add that 5th star is that I think they're a tad too oily. I used butter instead of shortening for health reasons, but I think a 1/2 cup would have more than done the trick rather than 1/3 cup that the recipe calls for.
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