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Fantastic! I love the flavours and texture of this. I played with it a bit, using butter, reducing sugar to 1 cup, using 3/4 c. whole wheat flour, adding some flax seeds and throwing in some crystalized ginger. Delicious!
I was so excited to make these cookies. I followed the recipe except I left out the raisins. They spread out on the pan where the cookies just ran into each other. They were paper thin. Maybe I did something wrong but I don't think I'll spend time making these again. Sorry.
So good, my friends call me Betty Crocker so it seems to fit! I am trying to bump up my son's iron intake so I used blackstrap molasses and whole wheat flour. I didn't use the chocolate chips, I didn't have any. I think my iron is going to be up too!
Those in my family who are big fans of molasses desserts absolutely loved this cookie and made me promise to make it again. I followed the recipe exactly. Thanks.
yummy I put the dates in like them better then raisins and unsalted butter.....No chocolate didn%u2019t think it would taste good. One thing I would omit next time is the salt and add more dates!
These cookies were great! I also used butter instead of shortening. These were all eaten up very quickly in my house.
I really liked these. i used butter instead of shortening and added 1 tsp of ginger. Next time I make them I'll add more cinnamon and ginger and the raisins too. Thanks
These are awesome cookies! They turned out soft and chewy with a nice molasses flavor, plenty of oats, almost a nutty flavor, and not too sweet. The combination of raisins and chocolate chips worked very well. A real treat! Thanks for the wonderful recipe, ~Sue
very good texture, doubled the batch and added nutmeg, cloves and ginger along w/ the cinnamon, and white chocolate and walnuts. Very yummy!
My husband and I loved these cookies, but I had a small problem with them sticking to the sheet. I got the best results by using parchment paper; this also prevented them from browning too much on the bottom. Great recipe, I LOVE the molasses flavor.