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.

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.

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.

This is a good basic recipe that can easily be dressed down or up. I dressed it down, at first, but found (like others) that I had to add more spices, veggies, etc. during the tasting process.

I tried this recipe twice. I only made four servings each time. The first time I used two eggs instead of 2 1/2 eggs and it did come out eggy and a little runny even though it crusted nicely. The second time I used one egg and cooked it longer. I tested for doneness by inserting and taking out a toothpick in the middle of the pudding to ensure that it was set (like you do with cakes). The 2nd time came out better (less eggy and runny) and it was well received. Infact, the only complaint I received (the second time around) was that I didn't make enough of it.