Hullo.. I just made them and they are disastrous .. not the recipe's fault, probably me.. I forgot all about the sugar.. didn't have molasses, so added brown sugar instead. The sweetness is not a problem. The color is lighter but that too is not bad. The problem is, the taste, bite of soda is too strong. And they haven't flattened out, rather are small hills.. with a crumbly mixture inside, instead of being a cookie. So, apart from the sugar and molasses - what else could have gone wrong here? Why the crumbly stuff and no spreading? Please guide me here.. Thanks! Oh no! I am so sorry these didn't work out. Because you didn't have the correct amount of sugar, the cookies were not able to spread properly and did not have the right amount of moisture, which led to the crumbly texture. Try this again when you have the right ingredients, and I'm sure you will reach success. ~Amy Also, since you used brown sugar instead of molasses, your cookies were less acidic - which is what led to the baking soda's "bite," as all of the soda wasn't neutralized by acid. Well, lesson learned - you never know quite what'll happen when you substitute ingredients... ;) PJH

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