A semi-soft cookie, a cross between a Dad's® cookie and a spice cookie. I bet ya can't eat just one!
It's a shame this cookie has not been made and reviewed more often. I have made them several times now, not changing the recipe at all. People! You don't know what you're missing! These are delicious!
Read MoreIt's a shame this cookie has not been made and reviewed more often. I have made them several times now, not changing the recipe at all. People! You don't know what you're missing! These are delicious!
These spread like crazy and are very delicate cookies. I use Silpat mats for my cookie sheets and I'd recommend them for these cookies if nothing else. I had to be extremely careful when taking them off the cookie sheet. They are also very thin but chewy when all is said and done--can't speak to how they hold up day in and day out, since I just made them today. However, I imagine they crisp up pretty quickly. I used a small cookie scoop and was able to fit 9 on a sheet but spaced them out pretty well. You need to with these. I also cut the spices by about 1/2--I only used 1 tbsp cinnamon, 1/2 tbs of the other spices and am glad I did. I'm convinced the full amounts would've been too much. I also baked for 9 minutes and allowed to cool on the pan for a few minutes before taking them off. Thanks for the recipe!
I subbed in half a cup of WW flour, and used butter instead of margarine. I found that sticking to the 12 minute mark tended to have the best results, although they're forgiving a little bit in either direction. Nice depth of flavour. Chewy/bit crunchy. Nice cookie.
