Let me just say that I HATE baking. :) I don't have the patience so I hardly ever do it and I'm not very good at it. But it looks like I may be doing it more often. I just made these cookies and my husband ate 4 in the first 10 minutes out of the oven. He swears they're just like the best bakery cookies he's ever had. I followed the recipe exactly except I used 2 Tablespoons of vanilla. I used parchment paper on the cookie sheets (easier clean up), an ice cream scoop worked really well in measuring them out. I did refrigerate the dough for an hour or two before baking. The First batch came out perfect, they looked like a magazine cover. The other ones that had more time to come to room temperature didn't look as nice and spread out more. So my only tip would be to keep the dough in the fridge until you're ready to put it in the oven.

Reviewed On: Aug. 30, 2009

Pretty good for a week night meal. I used boneless skinless breasts, that was the only ingredient change and I started them out in the skillet but then transferred to the oven at 350 for about 20 minutes (like another reviewer- I am also afraid of undercooking chicken). Will make again, maybe with a little more seasoning salt or pepper next time. I think this coating would make excellent chicken fingers.

Reviewed On: Aug. 30, 2009

This was unbelievable! I added white vinegar at the suggestion of other reviewers and I used a 2 pound piece of tenderloin because that's what I had on hand. Other than that I followed the recipe exactly. My husband (who is Puerto Rican) loved, loved, loved it. Said it was great and totally authentic. Will definately be making again and again.

Reviewed On: Aug. 25, 2009