These are very good. I made a few personal changes, but the original comes out awesome. I saw a few reviews mentioning that these came out dry. One thing I've learned about oatmeal cookies is that they are done when the edges are golden brown. Yes, you're going to touch the middle with your finger and say to yourself, "no, they need to go back in the oven". Wrong. The center will seem to be undercooked, but they are done. If you don't believe me, at least take one out earlier than you think it's ready. Let them cool for a little bit and they'll be chewy and awesome as they should be. I make them with a 3oz scoop and flatten them -- that size takes almost exactly 8 minutes at 375°F. What to do with the cookies you left in past when I said to pull them out? If you like milk or coffee, you can always dunk them!

Reviewed On: Dec. 9, 2010

While I admit that the first time I made these, they went over great even with the provided frosting. I generaly cook the shells, let them cool, pierce one (or both) sides with a knife and fill them with a pastry bag. I do use a different frosting now, but even with what's provided, it's hard to go wrong.

Reviewed On: May 8, 2009

I made this at my parent's house and we all loved it. Heat-wise I found it to be mild and my parents thought it was just perfect. When making it for myself I would probably add peppers much higher on the Scoville heat scale. It had a great flavor anyway so for most people adding hotter peppers would be unnecessary. If you want more of a chili I'd recommend swapping one can of broth with an extra can of beans. Just mash beans on the side of the cooking pot to preference. Don't forget that you'll be adding cheese at the end which will thicken it even more.

Reviewed On: Apr. 29, 2003