i'm going to have a go at these on Sunday - my missus is looking forward to some American-style cookies! I'll report back and let you know how i get on with the british equivalents of the ingredients...i think i should be able to make a passable attempt.

Great! Let us know how they turn out! My hubby asks for these a lot!

Finally got round to making the Chocolate Chip Treasure Cookies!! The digestive biscuits seem to be a good alternative to graham cracker crumbs, and i used straightforward dessicated coconut. They came out lovely - i think digestives may be a little bit sweeter than graham cracker crumbs but by using normal dessicated coconut i think the sugar content is about right. I was a bit worried when mixing, as the mixture was very stiff and sticky but this turned out to be okay. I made big ones!! Got about 20 or so out of the mixture. Here's a pic: They're lovely, cooling down right now but i couldn't resist noshing one while they're still warm!

Thanks for checking back in! I was wondering what would happen with the substitutions! Glad they came out ok!!

I'll take molasses over chocolate-chip or oatmeal any day.

Me too!!! YUM! Are they a chewy or crispy cookie?

PUMPKIN COOKIES W/ PENUCHE FROSTING COOKIES 1/2 C sugar 1/2 C packed brown sugar 1 C margarine or butter, softened 1 C canned pumpkin 1 tsp vanilla 1 egg 2 C all purpose four 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt optional: 3/4 C chopped walnuts or pecans PENUCHE FROSTING 3 Tb margarine or butter 1/2 C packed brown sugar 1/4 C milk 1 1/2 to 2 C powdered sugar Heat oven to 350 degrees. In large bowl, beat sugar, brown sugar & margarine until light & fluffy. Add pumpkin, vanilla & egg; blend well. Add flour, baking powder, baking soda, cinnamon & salt; mix well. Stir in walnuts if desired. Drop dough by rounded tsp 2 inches apart onto ungreased cookie sheets. Bake @ 350 degrees for 10-12 minutes or until light golden brown around edges. Immediately remove from cookie sheets and cool completely. For frosting, in medium saucepan, combine 3 Tb margarine and 1/2 C brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. Let stand until frosting is set. Yield: ~5 dozen cookies Calories:100, Protein 1g, Carbs 12g, Fat 5g, Sodium 75mg

Granny Jean’s Sugar Cookies

Sara, do these turn out crispy or crunchy? I've been trying ALL kinds of sugar cookie recipes! I think I found one that I finally like (soft) that I made for my son's class awhile back, but I'm still "searching"!! Hubby likes crunchy, I like chewy, so I really can't lose with this. Kids like anything!

If you make them according to the directions at 1/4 inch thick they are soft. If you make them thinner, they are crispy. They are good both ways, but I prefer mine soft.

Great! Thanks! I'm going to try yours too!

Gingerbread Cookies: -I use this recipe for making cookies or for making crust for pumpkin pies. -3 cups (420 grams) all purpose flour -1/4 teaspoons salt -3/4 teaspoon baking soda -2 teaspoons ground ginger -1 teaspoon ground cinnamon -1/4 teaspoon ground nutmeg -1/4 teaspoon ground cloves -1/2 cup (113 grams) unsalted butter, room temperature -1/2 cup (100 grams) granulated white sugar -1 large egg -2/3 cup (160 ml) unsulphured molasses In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside. Cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely. If you are using for pie crust, roll out and line pie tins. Add filling. Wrap a ring of foil around and covering the crust. Bake according to pie recipe. Remove foil for last 10-15 minutes of baking.

Here's my favorite recipe for pumpkin cookies--Sockoni, I'm definitely trying yours next. 1 stick (8 tbsps) butter 1 c. white sugar 1/2 c. brown sugar 1 egg 1 tsp. vanilla 1/2 tsp. fresh grated ginger 1 c. pumpkin 2 c. flour 3/4 tsp. baking soda 1/2 tsp. salt 1 tsp cinnamon 1/4 tsp. nutmeg 1. Preheat oven to 350 2. Cream the butter & sugar in a large bowl. Stir in egg, vanilla, & ginger. Mix in pumpkin. 3. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. 4. Fold dry ingredients into pumpkin mixture. 5. Drop by two tablespoonfuls onto an ungreased cookie sheet, allowing 1 inch between cookies. These tend to stay in more or less the shape you put them in, so if you want puffy or flat cookies, keep that in mind. 6. Bake until set, 15-18 minutes. Cream Cheese Frosting: 4oz. cream cheese 4 tbsp. butter 1 c. confectioner's sugar 1/2 tsp. vanilla 1 tsp cream or milk Cream cheese and butter together. Stir in sugar, vanilla, and cream. I adapted this from a recipe I found here, which involves raisins (which I HATE), and those cookies come out poofier. But I think you could put the original recipe into a muffin tin and have tasty, tasty pumpkin muffins, though I've never tried.