EMERGENCY SHORTCUT: I was in a horrible rush with several last minute, teen boys on their way here so I used frozen O'brian-style hashbrowns as a shortcut. There were peppers and onions in the mix so I skipped that step, but added two cloves of garlic for fuller flavor. It looked soupy enough so I didn't add any extra liquid. After baking 45 minutes the results were a bit watery. Probably from the frozen veggies. The veggies were a little undercooked too so I baked it for another 30 minutes. It came out PERFECT and was well worth the wait! Even with a doubled recipe the pans were emptied and the audience raved. My 9yo son asked if we could make this every Saturday and one guest raved that he was glad I didn't use cr. of mush. soup like his mom (Funny, because I used two cans for the dbl. recipe!) Next time I think I'll bump up the temp. and the cooking time. I usually don't comment on a recipe I've mutilated so fiercely, but this was such a quick and delicious hit in a moment of desperation. Thank you for helping me save the day!!

Reviewed On: Apr. 4, 2009

A bit of a disappointment. The flavor was good, but they were really dry even after cutting back on the cooking time. I'm sure I could tweak it until it was just right, but I lack the time and energy. Instead, I recommend Chocolate Chip Pumpkin Cookies III from this site...just cut back on the soda a tad and dissolve in liquid before adding to the mix.

Reviewed On: Dec. 3, 2007

EXCELLENT! Don't even bother trying another recipe. This cookie was moist and wonderful. We've made them several times over. It's the only cookie my kids want anymore. There is a bit of a baking soda flavor after they've cooked so I cut back a bit on the soda and dissolve it in liquid before adding to the mix. It made all the difference.

Reviewed On: Oct. 8, 2006