I changed the recipe a bit. I used whole wheat flour, exchanged the cinnamon for nutmeg (yummy) and added just a dash of vanilla. I also omitted the raisins (personal preferance reasons though). Talk about a yummy cookie!
I really like the soft cake-like texture of this cookie. Not everyone in the family liked it. My sister didn't like the flavor and my father didn't like the texture. I was thinking about trying it with chocolate chips instead of raisins next time.
BRILLIANT! Forgive my exclamation points, but this is the first recipe I've deigned to rate, and I'm afraid I will run out of superlatives! I put the cart before the horse and bought some mini baking cups and then thought about what I could put in them for a cookie exchange. The applesauce was the clincher--I have an heirloom crab apple tree, and have developed a crab apple butter that is fantastic. It is a bit tart, so its uses are limited. The only alterations: I used a full cup of applesauce, and it didn't seem to affect the consistency. I also plumped my raisins in a bit of pirate juice (rum). Baking the cookies in mini cupcake shells make them look like I slaved forever (hee hee!)! I iced them w/a whipped cream cheese, caramel, skosh of cinnamon frosting! Easy, clean, not overly sweet, great presentation--thanks, Marie!
Excellent flavour, not too sweet -- I changed: 1 tsp of allspice for the cinnamon/cloves, and 2 cups whole wheat flour and 1/2 cup old fashioned rolled oats. For fun, I used candied peel (glace mix) instead of the raisins. Really nice flavour and texture. Thanks for a great cookie Marie!
this is a very soft, yummy cookie. I don't care much for raisins & walnuts so I left them out & instead used 2 tsp cinnamon & 1 tsp vanilla. They tasted great! I also used unsweetened applesauce; the recipe didn't specify what kind to use. Baking time was only 6 minutes for me & I got 6 dozen out of them! Thanks for the recipe