This is a great recipe that I have made several times - always a hit for traveling or a party. I searched all over the 'net until I finally found the recipe. Who knew something so simple could be so good??!!??

Molassses Sugar Cookies. This is what our recipe is named. I've been making this cookie for YEARS...from a recipe that belonged to my grandma. Only diff in mine is I use no cloves, and there is a bit of salt added. Oh...and never never would I add vanilla to this cookie - the molasses and ginger and cinnamon are the stars here. Also the bake time is a bit long here - I never bake for more than 10 minutes, and usually take them out at 9. We like these soft and chewy, so if you do as well, then you won't want to bake them for over 10 minutes. This is an AWESOME cookie and has always been a favorite in my household. EDIT** This recipe identical to the Ginger Crinkles recipe here, except for these have cloves. I would think that both cookies would be deelish - but the cloves would provide a bit of a spicier cookie. You can't go wrong with either one!

This recipe is a very old one - it's been a favorite in my house for at least 15 years. Always delicious and absolutely decadent. A little tricky to get the top half of the batter on - it definitely does NOT cover the caramel - don't even TRY to do that. That is misleading they way they wrote the instructions. Just hand- place the batter on top...it will taste wonderful.

Absolutely the best cinnamons I have made. The dough came out of the bread machine just beautifully. Easy to knead and not sticky at all - just perfect. I used the entire box of pudding mix (forgot to halve it) with no problem.

Wow! Surprised to find this recipe here. I have been making these pecans for over 15 years, and don't even remember where I got the recipe from. Nice to see that others are enjoying them too.

My son and his schoolmates loved this sandwich. I used one very large/long loaf of garlic/parmesan Italian bread (from Walmart!), I skipped the mushrooms and olives, and I had no lettuce so I skipped that too, and I used Malt Vinegar instead of the tarragon. Everything else I did as called for. I made it around 11pm, wrapped it up and stuck it in the fridge, and then sliced it up into several servings for my son to take to school for a Friday treat for his buds. I was afraid it would be soggy, but it wasn't! They all said it was AWESOME! I will definitely make this again!

I don't know why this recipe does not come up when I search for "Chocolate Chip Cookie". It sure used to - that is how I originally found it. Now it no longer appears in my Allrecipes search. But if I google "chocolate chip cookie melted butter" , I can get it that way. Makes no sense at all, as this is hands down the very best chocolate chip cookie recipe that I have found, and I have made them all!! I go exactly by the recipe - no changes at all. And ignore the reviews that state that you must refrigerate them. I never have, and they do not turn out flat - they are perfect as is! Love love love it!

I'm giving this 4 stars, but I plan on making it again, and I hope to re-rate it to 5. I took the other reviewers suggestions and made the cake in a bundt pan. When I tried to remove it from the pan, the top half came out first, so I had to piece the cake back together. Also, I sprinkled the brown sugar mixutre in the bottom of the pan, and it woundup with a slightly burned taste - very unappetizing to me. I removed that topping from the cake, and added the frosting. And voila! - a delicious struesel coffee cake (dont' know why it got named "honey bun" - doesn't taste anything like one). So, a very tasty cake, easy to make, but I won't use a bundt pan next time.

I think it's funny to read people complaining about the struesel sinking into the cake. I have been making a recipe simliar to this one (same ingredients, but the measurements are different) for over 20 years - and the MAIN thing that everyone raves about the most, is the topping that is inside the cake, in addition to the delicious taste I've never had another coffeecake recipe that bakes like this or that tastes so yummy. For that reason, it is my # 1 choice. I would never try and change things to get the struesel to stay on top - that is what is so good about it!!!

As written, the recipe is flawed. Thankfully I did read the reviews and used only half a tub of frosting. The balls fall apart in the melted coating if not frozen, so FREEZE them. Also, 3 oz of coating? Seriously? No way would that coat the entire batch. The first time I used a full 16oz package, and really needed more. The 2nd time I made them, I froze the balls, and I used probably 5-6 oz of coating. Freezing them makes a HUGE difference.

This recipe makes a pretty decent granola bar. I added about a cup of Rice Krispies, just for extra crunch. My son and his buddies love them. They have been my breakfast quite a few days.

I was really expecting to love this with all the great reviews, but this recipe did not make a great cookie. I took this to work, and no one really loved them. The pudding gives too much of a cakey texture, and the flavor is off. Too cakey and thick. I won't make them again.