I think, if I make this again, I'll use cream of celery or mushroom soup, maybe more diced celery and onion and diced garlic. The chicken soup makes it too rich. The swiss cheese is an interesting change from cheddar - lighter. Glad I only made enough for two individual servings (two meals for me.)

Reviewed On: Oct. 5, 2009

I did not care for these. They're expensive to make and when you consider that they are too sweet and tart to eat, the cost is prohibitive. I followed the direction to a tee but the batter was totally dry and crumbly, the temperature listed was too hot and the first pan burned to a crisp. I reduced the heat to 350 and the time to 10 minutes which gave a better texture cookie, but still way to sweet to put in a jar and give for Xmas. Never again.

Reviewed On: Oct. 5, 2009

I really liked this version. It tastes like the recipe I used to make30 years ago but didn't make it for a long time because I lost my recipe in a move. I did add about 2 tsp. of cinnamon which gave it that flavor I remembered so well. In all, with a big scoop of vanilla ice cream, it's very special!

Reviewed On: May 30, 2009