Reviewed: May 10, 2012

I'm sure the US version of this recipe works perfectly and is lovely, but when you translate it to metric, the quantities go all wrong. The US one calls for 1.5 cups of sugar total and 1.25 cups of flour. In the metric one it tells you to use more than twice as much sugar as you do flour. I don't know if this is human error or your conversion system is just atrocious, but it's responsible for all the runny cookies.

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Reviewer:

tinyweasel

Reviewed: May 8, 2012

I LOVE LOVE LOVE this recipe, AS WRITTEN. I read some of the negative reviews and I think they are written by people who prefer a more fluffy, cakey cookie like those you would find in a pepperidge farm bag. Myself, I like my cookies chewy in the center with a little carmelization crunch on the edge. They did spread quite a bit, but I would liken the effect to a typical chocolate chip cookie. My husband loved the cookies too, and I will be making them again for certain. And I definitely won't be adding extra flour to this recipe, as I fear it would throw off the delicate balance between chewy and crunchy this cookie has going on.

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Reviewer:

Burgundy

Reviewed: May 3, 2012

I didn't read the reviews before trying this recipe, and I have to say the cookies turned out perfectly without any alterations. I used parchment paper on my cookie sheets and had no issues with sticking or running. Delicious!

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Reviewer:

klapierre

Reviewed: Apr. 24, 2012

I used margarine instead of butter and kept a close eye on them, turned out crunchy on the bottom but chewy on the inside...perfect!

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Reviewer:

Karisa

Reviewed: Apr. 23, 2012

These are not my favorite. I added the extra flour and they STILL were runny and thin and crispy. They also have an odd flavor. I don't know what the flavor is, but it's too strong.

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Reviewer:

peeboo6es2003

Reviewed: Apr. 23, 2012

I gave this recipe four stars because I decided to use the suggestions of others and increase the flour by 1/4 cup and added 1/2 tsp. baking powder. With these modifications, these cookies came out wonderful. I baked them on air bake cookie sheets so I increased the temperature to 380 degrees. I baked them for 9 minutes. Two days later they are still nice and chewy, just the way I like them.

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Reviewer:

MARY DOMAZ

Reviewed: Apr. 16, 2012

I get requests for these. They are quick, cheap and delicious! I add crushed Almonds and Craisins (dried cranberries) in place of traditional raisins.

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Reviewer:

sara

Reviewed: Apr. 9, 2012

I love this recipe! I added flax seed for added nutrition and subbed some of the all purpose flour for whole wheat flour, so tasty! I recommend

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Reviewer:

MammaT

Reviewed: Apr. 6, 2012

amazing! if you follow the instructions to a T you will surely be pleased! This has become my signature recipe, so dependable.

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Reviewer:

bakealicious

Reviewed: Apr. 6, 2012

I made these cookies last night - and they were a hit! Added a full teaspoon of cinnamon and nutmeg, as well as extra raisins. Rolled the dough into balls to get the circular shape cookies (like in the picture), all baked evenly. No issues with cookies sticking to parchment paper! Overall, will definitely bake again!

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