As previously suggested by other posters, I: 1. baked the cookies at 325F and not 375F 2. did not add the full amount of salt (add half the amount called for in the recipe). 3. In addition, I added a little more brown sugar (1/2 teaspoon more and almost twice the amount of vanilia extract called for 4. I baked the cookies until they were golden brown around the edges. Not bad. I bake with a dark/nonstick pan which seems to heat things faster than a regular pan so putting it at 375F I knew would not do. If Indycook didn't suggest putting it at 325F, I would have passed this recipe by. This is why, I'm giving this 3 stars because if I had followed this to the letter, I would of ended up with salty hard cookies.

Reviewed On: Mar. 21, 2009

HORRIBLE!!! This dish looks better than it tastes. I always try out a recipe as written before I tweak it. After all, a recipe shoud stand on its own two feet, so to speak. Nevertheless, I did add Adobo to my chicken mixture. It didn't save it by much. I think the thawed out frozen veggies, which was part of the recipe, just washed out the flavor of the soup, chicken and spices. In addition, I was disapoointed with the biscuit topping. It came out pretty as a picture, but was so bland and did not enhance the dish at all. This one is not a keeper for me.

Reviewed On: Mar. 17, 2009

I made these cookies today. They do have a strong cake like quality, which kind of threw me since I was expecting a cookie not a mini cake. However, it didn't stop me from eating them. Hehehehehe!!!! Mine did come out a little bland. I did use light brown sugar, like someone else did. Next time I'll use dark brown sugar and see if it makes a difference. The icing is a pain to work with though, which is why I gave this receipe four stars.

Reviewed On: Mar. 12, 2009