These cookies were good. Not too sweet. I doubled the recipe and baked them for about 20 minutes instead of 10 to 12 minutes. A little powdered sugar on the top made them look more appealing.

Wonderful, moist spice cookies! I used a chunky, homemade applesauce and some diced apples for texture.

Cookies are delicious. My husband gave them 5 stars. I followed the recipe to the tea but only baked them for 10 min. Will definitely put these on our cookie favorite list.

I used stick margarine instead of shortening, homemade cinnamon applesauce, and 1/4 tsp. each of ground ginger and allspice instead of the listed spices. I omitted the nuts and raisins. I used an ice cream scoop and baked for 17 minutes. I got 26 moist, delicious cookies. This is the best applesauce cookie recipe I have tried.

Love this cookie... made it for my sons class project according to the recipe... remade it into a cupcake... awesome as a cupcake as well....this one is a keeper... as for the eye appeal... depends on how you drop em...

This was most like a recipe that I remembered as a child, but I too omitted the raisins and added semi sweet chocolate chips. I also added maple frosting to the top. These are definitely delicious and am anxious to make them again.

I made these cookies without nuts and they turned out wonderfully. My dad loved them!

Excellent flavor, soft, very light cake-like texture. I eliminated the raisins & nuts and doubled the apples. Also added one cup of cinnamon chips. Made 30 medium sized cookies. Used Smart Balance for shortening. No need for glaze.

Okay, here are my changes to the recipe. I only used a 1/2 tsp cinnamon, but I wish I'd used the 3/4 tsp listed. I couldn't really taste the spices as much as I would have liked. I also used 1/4 tsp allspice because I don't have any cloves and 3/4 butter instead of shortening for the same reason. I added 1 tsp vanilla and left out the walnuts and raisins which was probably a mistake too. I also added 1/3 cup butterscotch chips and 1 tablespoon of chocolate chips just because I had them to use up. I left the first batch in for 10 minutes. They came out soft and doughy but still good. I thought they might taste better crispy so I left the second batch in for 12 minutes. They came out crispier but still soft. I got 4 dozen out of the batter (my cookies are somewhat small) then decided to use the rest to make 3 regular size muffins which I left in for 16 minutes. They came out very heavy; it will be interesting to see how they taste. Overall, they weren't as spicy as I was hoping, and I guess I should have left in at least the raisins and the full amount of cinnamon. I gave these a 4 though because I imagine they'd taste better if I followed the recipe better...

Maybe it's because I used margarine instead of shortening (?), but my batter was really runny, and the cookies just came out flat and suuuper soft, nothing like the picture. Really tasty, but more like flat cakes than cookies.