*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Okay I took the advice of some of the other reviewers of this recipe and added a little less baking soda. WOW these cookies are amazing!! I added raisins and pecans because the cookies just seemed to ask for them! Great recipe.
Good cookie - my adjustments: one egg instead of two only 1/2 tsp baking soda only 1/2 tbls water and I added 1 tsp vanilla I used oil instead of shortening and refrigerated for an hour before baking so they wouldn't run together.
I made these for a women's retreat that I went to a few weeks ago. I left some at home for my husband and he couldn't stop eating them. I sent the leftovers home with my mom and my brothers & Dad loved them too. There was a faint taste of ginger in them but I don't know where it came from. Bottom line I'd definitely make them again.
After reading some of the reviews I reduced the baking soda to 1 tsp and also used only 1 egg. I added a tsp of almond extract and as I didn't have enough shortening I topped it off with margarine. The end result was pretty tasty. I made them for a play date and all the kids and moms really liked them. The did spread more than I had realized they were going to so my pan became one big cookie that I had to seperate but even so they were a soft chewy brown sugary delight.
This recipe was great and easy. After a first try they weren't quite right but then I added some almond extract to it and they really worked. The almond did not distract from the taste it added lots to it. When I make them I can barely keep them in the house they go so fast.
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