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"Outstanding! I made these for my Christmas cookie tray, but there is no way they'll last that long! I added a half-cup of ground pecans and like the previous reviewer, opted not to ice them. Thanks for a fabulous recipe!"
"*Very* tasty cookies! I've made them a few times already! I've noticed that they tend to be oily, increased the sugar to 1 cup and the flour to 1/4 cup. I also experimented with cooking them "bar" style (I'm impatient), which worked well for me! You have to keep an eye on these little guys- they brown quickly!"
"Very tasty! You can adjust the spices to your own taste (I like a *lot!). Not overly sweet, either. I recommend using a springform pan- if you try to use a standard premade pie crust, you may not have enough room in the dish for all the ingredients."
"AMAZINGLY good! I made my own crust- 3/4 graham crackers, 1/4 gingersnaps. Heed the author's warning- these are definately time-intensive. Do not deviate from the cook and cool times or you run the risk of ruining the dish."
"This gets 5 stars because I can't give 6! These cookies are FANTASTIC! I was a little suspicious at first, but OH BOY are they tasty! Everyone else is right- you *must* let them cool before removing them from the sheet. Even if you use parchment, you must let them cool first. I had planned on taking these to work, but they might not make it..."
"Tasty, but too much work. The cookies baked more like spoon-dropped biscuits than cookies and had a heavy, dense, dry texture. I tried rolling them thin and baking until very crisp, but the dough is so oily that it's difficult to work with in that manner. I could see the oil welling out of the dough as it sat in the bowl."
"These are fantastic "breakfast" cookies! (Why not? They have less sugar than instant oatmeal!) Came out crispy, but got soft and crumbly again when cool...but still yummy!Definitely a "big scoop" cookie! I substituted pumpkin pie spice for the cinnamon, choopped dried cranberries for the raisins and orange juice for the milk (I was out). I also ..."
"I made these for breakfast, and *yum*! For the flour, I substituted King Arthur's White Whole Wheat Flour (I also threw in a little more cinnamon and used vanilla instead of almond, but hey...). The scones rise as high as the ones in the picture, but they were still fully-cooked and moist. I opted for the unhealthy route; I brushed them with egg w..."
"Nice texture for a whole wheat muffin! I tweaked the recipe a bit- I used all whole wheat flour (because I'm out of white), forgot the lemon (oops!), and instead of blueberries, threw in a teaspoon of cinannmon and instead of blueberries, I used chopped fresh apple and fresh orange zest. The apple stayed crunchy, but it was still yummy! Thanks for..."