Following the advice of other reviews, I didn't boil the potatoes. I sliced them with the food processor, leaving the skin on. I used half russet and half Yukon gold. I used cream of mushroom soup, and extra sharp cheddar, and used extra! I also added a bit of Better Than Bouillon, and fake bacon bits. I sautéed the onions with garlic, and added rosemary, garlic powder and onion powder to the cream mixture. I cooked covered for About an hour and uncovered for 30 mins. They were a little dry, so I would use only 6 potatoes next time.

Reviewed On: May 26, 2011

I tried two recipes, and these were the better ones. They're fantastic! They're chewy and very flavorful, though I did alter the recipe. I used half white sugar, half dark brown. I used about 3 times more spices, along with a bit of nutmeg and a dash of mace, and 1.5 to 2 times the orange zest. I also substituted half the flour for whole wheat flour. Make sure you use blackstrap molasses! :) These are going onto my permanent cookie list.

Reviewed On: May 4, 2011

First, I have to tell you that if you're vegan, this recipe converts excellently with egg replacer and Earth Balance. :) Made these with chocolate pudding mix, toasted pecans, and tossed in an extra handful or two of bittersweet chips. OMG, they're AMAZING. I barely softened the butter, and when I put them in balls on the baking sheet, they baked in ball shape! I had to flatten them a bit, but the cookies are super soft and TALL. They're a great consistency somewhere between chewy and cakey. They're thick and rich. If they were any more dense, it might be too much. I'm saving this recipe! I've also made these with pumpkin pudding mix and extra pumpkin pie seasoning. Excellent! I kinda want to try it with the oreo pudding mix... UPDATE: My friend loves butterscotch, so I use this recipe as a base, with butterscotch pudding mix, and rum extract instead of vanilla (butter rum cookie dough!), and use: butterscotch chips, choc chips, caramel pieces, Heath pieces, toasted pecans, and a bit of coarse salt. They come out flatter and super chewy. Rave reviews from my friend. I use two cookie pans stacked on top of eachother, and parchment paper under the cookies, and bake them on a lower rack. They come out perfectly, evenly cooked all the way through, though they took longer to bake than the recipe states. Closer to 15-18 minutes for normal-sized (not bite size) cookies. PS, I made a vegan version of this (egg replacer and vegan margerine). You'd never know the difference.

Reviewed On: Aug. 9, 2010