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These were delicious and perfect for lunchboxes! My daughters friends (15 & 16) at school want the recipe so their moms can make them.....they thought they were delicious! And pretty good for you for a cookie! I replaced the white flour with whole wheat, replaced the egg with flax seed replacement and used only 1 cup of brown sugar instead of 1 1/2, and substituted 1/2c non fat greek yogurt for 1/2 the butter. Still delicious!!! Thanks for posting!!
Soft, moist cookies full of spicey apple goodness. I used 1/2 c golden raisins and 1/2 c minced pecans, although next time I think I'll increase the raisins back up to 1 c, and maybe increase the pecans back to a cup, too. These spread out moderately thin but remained cakey in texture. I had to adjust times a bit. I baked them in a convection oven at 350* F for 12 minutes and let them cool a minute on the sheet before transferring to cooling racks. The frosting was a bit of a pain as the brown sugar overcooked a bit (my fault, not the recipes -- I was busy when I should've taken it off the heat) and didn't want to incorporate. After beating in the sifted powdered sugar and the milk, I put it back on the heat and warmed it a little and whisked it until it was smooth. This isn't a cookie I'd make for the cookie jar (because of the icing), but I'd certainly make them for a cookie tray or some autumn-themed or similar event. Thanks, Fairy Godmother!
My daughter made these and took a bag to school this morning. I couldn't believe how quickly the level in the cookie jar dropped! Made them as instructed.