I made these cooking for the first time tonight and I have to say they are perfect!! I followed the recipe to the letter and I don't think they could have come out any more perfect! The batter for these cookies was so smooth and it wasn't too runny or too dry, just the way it should be. I used a cookie scoop so the balls were all the same size and I didn't even have to flour or sugar the fork before pressing them down. I didn't quite need to put them 2 inches apart because they only spread a little bit. They keep their shape very well. My oven took 16 mins to cook them at 375 but when I took them out they looked slightly under done and when I let them sit for 5 mins as the recipe says, the finished cooking right on the cookie sheet. Golden crispy edges and soft centres. So yummy! Thanks for sharing this recipe!

This was a wonderful recipe. I baked mine in a 9X11 pan spraying it with cooking spray first. I covered it with foil for 20 mins and took the foil off for the last 10 and it was perfect! I used different seasonings but the key definitely is to use quite a bit of them. I used a bit of salt and pepper along with onion powder, garlic powder, Italian seasoning and then I sprinkled just a little but of Parmesan cheese on top (making sure to season both sides). Then I used about a tablespoon of bread crumbs and sprinkled it on top then sprayed it with low fat cooking spray. So yummy! Thanks for the tips!

I really liked this recipe. I found that it did need the icing and I did add some cinnamon to the icing since a reviewer had suggested that. I didn't have cloves so I used 1.5 tsp of cinnamon and 1.5 tsp of pumpkin pie spice and I found the spice just perfect. One word of advice, if you want to double this recipe do not make it all at once. It's way too hard to mix after. Just make one batch and then make another batch. Other than that, these cookies are very tasty! Thanks for the recipe!

I make a lot of cookies and this is the glaze I have been using for years. The only thing I do differently is I add a tsp of vanilla or almond extract. It just adds to the flavor. Make it in small batches because it does harden quickly but no need to dry overnight which is awesome!!

I also loved the flavor of these bars. The first batch I made I didn't have milk chocolate chips so I used semi sweet and the butterscotch chips didn't really melt down to swirl so I left them sort of whole. The crust was too thick for my liking and crumbly in some spots. The second batch I made I used milk chocolate chips (way better) and took the advice of the other reviewer and cut out 1/4 cup of flower. The crust was perfect :) Thanks! I will make these again!