I love these! I make them with artificial sugar, about 1/2 the amount listed for white sugar. I sometimes use reduced fat peanut butter for less calories. With these changes, they are not quite as good as the recipe as written. Sometimes I leave out the baking soda and the cookies do not spread as much and are chewier, it provides variety. These cookies have really helped me to stay away from higher carb sweets and I am so grateful for the recipe. I am looking forward to trying it with natural peanut butter and other "nut" butters.

Reviewed On: Aug. 21, 2011

Wonderful recipe, exactly what I wanted and so easy! I added dry mustard, a dash of cayenne and an egg (I don't think the egg was necessary), and used half sharp cheddar and half Mexican mix. I did not double the cheese or evaporated milk and love the consistency and baked at a lower temp for less time. Comfort food and memories from childhood, thank you!

Reviewed On: Aug. 17, 2011

Excellent recipe! I did not like the taste of the cooking sherry in the soup, so I added a little Worcestershire sauce and it is delicious (maybe I didn't wait long enough for the sherry to meld with the other flavors before tasting). I had some homemade salt free salsa that I needed to use up and used it in place of the canned tomatoes and I cooked dried black beans. I did not have cilantro, but I am not a big fan of it.

Reviewed On: Jul. 29, 2011