I made a few changes -used chicken broth and red kidney beans - and it turned out very good. It was a little soupy to begin with but after sitting off the heat for awhile it thickened up. It tasted mild and healthy. It could easily be spiced up with your favorite seasonings.

Reviewed On: Apr. 8, 2009

I made half the recipe using one whole egg and Splenda Brown Sugar Blend. I used rounded teaspoons and got 24 cookies. They are indeed soft and chewy and not too sweet or too peanutty. A big plus is their low fat content. The dough was a bit stiff and they don't spread out as they bake, so fitting 12 on a cookie sheet was no problem.

Reviewed On: Dec. 8, 2006