Fantastic flavor--though I did have a bit of trouble getting them to finish without burning...I think that "cool" the cookie sheet tip is vital. But overall, very soft, moist, tasty cookies--a great alternative to the same old standards. Thanks for the recipe!
I was trying to use up the last of my molasses, and this was the perfect recipe for that! The cookies were nice, soft, and chewy, with a subtle flavoring; not overpowering like other cookies I've had. I halved the recipe (using 1 medium-sized egg) with no problems. Delicious!
Maybe I did something wrong (maybe the raisins are what keep the cookies moist?), but I got really really dry cookies. They're not burnt (actually quite fluffy and soft), just so dry you have to drink something while you eat them or the whole cookie gets stuck in your throat. They're also a lot cakier than they look in the picture - which is more of a personal preference thing. I dislike cake-cookies, but other people love them. Their flavor is good, though.
These were very good. I left the dough in the refrigerator for a couple of days and my sons baked them up themselves after school.
Wonderfully soft and yummy cookies! I used 1/2 butter flavored shortening and 1/2 butter. I didn't add in the optional raisins due to family taste, but these were good even without them. Thanks for the great recipe!!