4 Reviews

I halved the recipe and used egg beaters instead of an egg, splenda and 1 Tbsp of butter buds instead of butter. I did have to cook mine alittle longer than 15 minutes. These were good even my husband ate one.

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jamb May 19, 2003

These are wonderful, especially when they are hard(sort of as though they were toasted). I did have to bake these at 180C in a pre-heated oven for 27 minutes as these were still too soft after the first 12 minutes. They went wonderful with my dad's evening tea with his friends' today. He says a special 'Thank You' to you:) Thanks for posting!

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Charishma_Ramchandani April 02, 2003

these were tasty and chewy cookies - i must admit i forgot to melt the butter. i just added the softened butter into the mixture and mix with my mixer until combined. i find these a little too 'eggy' for me. i did reduce the sugar to 1/2 cup (i don't like too-sweet cookies). I dusted some with icing sugar + ground ginger and pressed a few mini choc chips on top for deco. I had to bake them for 17 minutes, as they were too soft. thanks 4 the very easy recipe! Sorry if the picture isn't too clear!

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WaterMelon December 15, 2003

I made these for my mom who is trying to diet. She, my dad and my boyfriend all think this would be a 3 star recipe. The flavor is not bad, but they were quite dry and crumbly. I followed the recipe exactly (using Splenda) so I don't know what I may have done wrong.

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Soup Fly * December 14, 2003
Ginger Oatmeal Crisps