Ok, so there are a lot of mixed reviews about this recipe. I think the reason why it gets so many mixed reviews is because people like different types of cookies. Here is my description. This recipe yields very rich, very peanut buttery cookies that are more "fall apart" than chewy. They will come out soft if you cook them a little underdone. If you cook them too long, they will be crunchy and buttery like a shortbread type cookie. If you are looking for chewy cookies like you find at the mall or grocery store, use Mrs. Siggs recipe from this site with a little more peanut butter.

Reviewed On: Dec. 24, 2009

Made the recipe twice. Changes I made: 1. Added 1 cup of s. cream 2. Sauteed onions, will be crunchy of you skip this step. 3. Used fresh mushrooms and sauteed with onions 4. Fresh Garlic added to sauteed veggies 5. Ritz crackers instead of potato chips 6. Dash of cayenne, dried thyme, pepper and salt The dish would be pretty flavorless without the garlic and spices, especially since there is no pepper in the recipe. My husband is a big fan of casseroles, and I have learned to live with them... there is another recipe for this casserole made from scratch and I think I might try that next time.

Reviewed On: Dec. 24, 2009

Unfortunately, I followed advice of another reviewer and removed some of the liquid and used a stick blender to save washing another bowl... i left way too much liquid and it became Refried Bean Soup... not appetizing and all my fault. The recipe was great, would give it five stars, but had to reduce the salt to 1 Tablespoon. Also, try soaking the beans the night before to make them more digestible. Just make sure to use filtered water or the skins will be tough. Remember to use twice the water as beans when soaking, they take quite a bit of water and puff up considerably.

Reviewed On: Nov. 30, 2009