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Reviewed: Nov. 12, 2007

I tried using milk chocolate chips - but the white chocolate is truly the best match. Also, I highly recommend eating these frozen - they don't freeze solid due to the cake-like properties.

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AMSHKA


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Reviewed: Oct. 8, 2007

awesome cookies, when i make them, they go soo fast!!!

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Melissa Guthrie


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Reviewed: Dec. 19, 2003

This is such a yummy recipe.. I don't usually lick the bowl but the batter was good and the after baking product was great... The kids loved it. Jan

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MAUIGIRL34


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Reviewed: Jul. 24, 2003

My family loved them. However, they are not nearly as good as the Mrs.Field's Pumpkin Cookies.

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This is now my standard cookie for the fall and Christmas season! I tried this a couple of years ago, and now get requests for it repeatedly. My step-mom even wanted me to make it for her birthday instead of a homemade pie! I would highly recommend trying it...the only word of caution is that it is a little hard to tell when they are done. Don't want to overcook them. (I leave out the pecans.) This was the first recipe I ever tried from this site...it made me want to come back for more! :)

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BAGRUBA

	Cooking Level: Intermediate
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Reviewed: Oct. 13, 2002

Being at 7200 feet above sea level, the flour content is too much. Cook time is down to 15-18 minutes at 300.

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LISAW14


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Reviewed: Oct. 13, 2002

This cookie was delicious!! The only change I made was to substitute 1 cup of the new cinnamon chips with 1 cup of white chocolate chips (instead of 2 cups of white chocolae chips). They were yummy!! I made them for a luncheon and they disappeared in no time.

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