OMG, I LOVE THIS RECIPE!!!!! The first time I made it, I cut it in half to make 36 cookies instead of 72 (just in case). I only made 2 initial changes, cutting it in half required 1 teaspoon of vanilla, I used 2 teaspoons. I also used whole wheat white flour (King Arthur brand) because that's all I bake with. It gives it a nice nuttier taste. I took these to work and everyone was blown away! So, I made these again but I wanted to try something different. This time I used chocolate pudding mix, not being a huge fan of chocolate/chocolate chip cookies, I was feeling nervous. I have to say that this was an awesome idea too! Also, this time I used unsalted butter and the results were great! Thanks for posting this recipe, I'll never use another!

Reviewed On: Feb. 22, 2009

This was so yummy! Sometimes I back pork chops with Cream of Mushroom soup so I was really excited to try this one! I would have to say this has so much more of a "mature" and richer taste, it's definitely something I will serve to my friends/family when they come over for dinner. I made a couple changes, I sliced up a pre-marinated pork tenderloin (lemon & garlic flavor) in about 1 inch slices. I used 1 cup of white cooking wine and I just used about 1.5 cups of heavy cream. I also thickened the sauce with flour. Other than that, I followed the recipe directions and this came out AMAZING! My husband is a food snob and is rarely impressed and he was blown away! Also, I cooked some noodle rings for my 13 month old son and strained them. I added some of the sauce w/o the mushrooms to the noodles and he devoured it! Thanks for posting this recipe.

Reviewed On: Feb. 22, 2009