Reviewed: May 25, 2012

I halved the recipe and it turned out great. The dough was really sticky, so I ended up using 2 1/2 cups ww flour instead of 2 like the halved recipe called for. They baked for about 8 minutes and turned out perfect - moist and slightly chewy. Will definitely make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HipChickDigs

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: May 24, 2012

This recipe was great. I mixed all the ingredients and come to find out I didn't have any cookie sheets so I used a 6 cup over sized muffin pan and made 6 huge muffins. These came out perfect....now if I only added raisons. Took a little while longer to cook but completely worth it. taste like bran muffins with a little kick

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

leo37

Reviewed: May 20, 2012

Tastes very, very good & easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yummy66

Reviewed: May 5, 2012

My husband didn't even notice the whole wheat. This is his favorite cookie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Timmons Family

Cooking Level: Intermediate

Reviewed: Apr. 11, 2012

Easy and very tasty! I had some fresh ginger left over for another recipe and put into this, wow! My family absolutely love this, this will definitely go into my recipe box

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CSpence

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

Perfectly heavenly as is! Absolutely would not change a thing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tartla

Cooking Level: Expert

Reviewed: Mar. 4, 2012

These were great. I made a few changes, but I'm sure that would have been excellent as is, but I don't like to use that much sugar or butter. I used 2 cups white whole wheat and 2 cups of whole spelt flour as I prefer spelt over wheat. I used 3/4 cup of raw sugar, 3 TBS of butter and a handful of pecans that I made into pecan butter in my coffee grinder instead of using oil. I did cut back on the baking soda to 2 tsp. These were so good - my kids loved them. I will use this recipe again especially at Christmas time! Great spice combo.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

znut

Cooking Level: Intermediate

Reviewed: Feb. 24, 2012

Delicious. I enhanced the spices by adding a quarter teaspoon of cayenne pepper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

candyp

Reviewed: Feb. 19, 2012

Best snaps ever! Soft and delicious : )

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mz Blonde

Reviewed: Feb. 14, 2012

I followed the recipe almost exactly as written. I reduced the cloves to 1 teaspoon and added 3/4 teaspoon black pepper. I baked my cookies on parchment lined double layer baking sheets, making the balls the size of small meatballs for a yield of 52 cookies. Baking time was 14 minutes for a soft texture. I'll definitely make them again, but next time I'll try adding some orange zest, and reducing the sugar and butter just a bit and replacing with healthier options.

Was this review helpful? [ YES ]
1 user found this review helpful