great basic peanut butter cookie recipe but i needed to make a few modifications (thus the 4 stars). 2 cups of flour is definitely enough for this recipe. i used 3/4 cup brown sugar & 1/4 cup white sugar, added a tsp of vanilla essence, & used crunchy peanut butter & added 2 tbsps more of the PB than stated. the dough was, as other reviewers mentioned, on the dry, crumbly side, so i added 2 tbsps milk & 1 tbsp water. baked at 180C for 15-16 minutes. i left them to cool the second i got them out of the oven, so the outside was crispy & the inside still moist. the 4th batch is in the oven as i speak!! haven't tried them as i'm on a diet, but my parents have & they've given me rave reviews so far.

Reviewed On: Nov. 21, 2004

I used semisweet chips instead of milk chocolate, & i had to bake them at 200 degrees celsius at 10 minutes instead of the recommended time & temperature, but other than that, the cookies taste wonderful! It'll definitely appeal more to people who like their cookies chewy.

Reviewed On: Apr. 23, 2004

i didn't have any half-and-half or cream on hand, so i substituted with 3/4 cup milk & 3 tbsps butter, & added more yoghurt than was needed. used more chilli powder to give it a bit more kick. didn't marinate the chicken, but i thought it could have done with overnight marination to improve the taste. overall, not restaurant quality, but it tasted great!

Reviewed On: Jan. 1, 2004