This recipe originally came from my grandmother but I have altered it a bit to add my favorite: chocolate chips. They are not a traditional molasses cookie so even people who don't enjoy molasses like these cookies.—Mellowdee Jae Brooks, Moscow, Idaho
Patricia Kaesta of Brockton, Massachusetts jazzes up a packaged cookie mix, then lets Junior Mints melt on top of the warm treats to create an easy frosting. "These delicious cookies are requested at every gathering," she says.
"Who doesn't like chocolate chip cookies?" inquires field editor Diane Hixon, who credits cocoa in the batter for the double dose of chocolate in her treats. These disappear fast from the cookie jar in her Niceville, Florida home!
I've always loved the taste of chai tea and decided to try and incorporate it into one of my recipes. Everyone who tries them can't believe how delicious they are. —Paula Marchesi, Lenhartsville, Pennsylvania
My best friend, Amber, taught me how to make these cookies. They are a great mash up of a sugar and chocolate chip cookie. A pizza cutter is the best tool for cutting into slices after baking.—Bonnnie Brien, Surprise, Arizona
"Mandelbrot" in Yiddish literally means "Almond Bread" and dates back to 19th century Eastern Europe. It is a twice-baked cookie made with oil and almonds. There are many variations, such as adding different types of dried fruits and nuts. My version of this "Jewish Biscotti" is more modern-American with the addition of chocolate chips. —Kimberly Scott, Kosciusko, Mississippi