These are really, really good! I used Wow Butter (peanut butter substitute....so my son can take to school) and all unsalted butter in place of the shortening/margarine. I reduced salt by half and added about an extra 1/4 cup of wow butter. I usually like to try a recipe for the first time without substitues or changes but I usually dont have shortening on hand and I didn't want to risk them being too salty. Oh, and I also added an extra 1/2 cup of oats. Definately the best looking cookies I've ever made. Not flat AT ALL! I measured level tablespoons full and dropped on sheet. They didn't spread too much so managed to put 3 rows of 5 on a 17 inch pan. Using the level tablespoons, I got 70 cookies from this recipe! Maybe if I stuck to original recipe, I may have given 5 stars. The only negative I have is they are more crumbly than I would have liked but that's a negative because it means a mess when the kids eat 'em. I will definately make again. (I baked mine for 10 mins per tray....perfect. JUST starting to brown. I tried parchment paper for one "load" and i had to bake for an extra 2 mins. They didn't brown like the others but were perfect)

As these were baking, I read all the horrible reviews and wished I hadn't bothered. They turned out great! I followed recipe exactly (except I didn't have butter, so used margarine instead :() I will definately make again with butter and will try cutting it in cold as others have suggested. I added about 1/3 cup of shredded coconut to my base just because I love coconut and it was really good. I covered lightly with foil after about 15 mins because it started to brown and cooked for about an extra 5 mins. I was afraid the filling wasn't "set" but after chilling for a while, they were really good! Perfect lemon taste for my liking, not too much but just enough to make my mouth water. Maybe it depends on the type of pan used but I had no issues with removing mine and the crust was not hard as others have mentioned. I used a knife to loosen edges when just out of oven and cut into bars after chilling for about half an hour. Please give it a try before making all the changes others have made. If it doesn't work for you, THEN make adjustments. I thought it was great the way it is.

Mmmmm. Very good. I pretty much followed recipe as stated but used a little extra peanut butter...about 1/4 cup. First batch burnt before 11 mins...second batch, on a different style cookie sheet, seemed a little undercooked after 10 so just really keep a close eye on them. No matter the batch, though, they were ALL still yummy! :) I measured level tablespoons and managed to get 65 cookies. A keeper, for sure. Even the raw dough is delish!! Tastes like the inside of a Reese Peanut Butter Cup! This is a very, very sweet cookie. Next time I MAY try only using half the sugar......

Mmmm...I had boiled a ham for dinner last night and kept the stock to make the soup today. Used a half, bone-in ham and while boiling added about 1 1/2 tbsp of Vegeta food seasoning. Other than that, I pretty much followed recipe except I didn't add any more salt or bouillon and only had whole wheat flour so it's not the prettiest cream soup I've made but it sure is tasty!! Oh, also added some chopped carrots for some colour. Will definately make again. Only used about 1/3 of the stock from ham so I divided the other 2/3 to freeze

After reading reviews, I decided to make "hot hamburgers" out of it instead. I browned the patties in a pan then added enough water to cover and simmered for 20 mins or so. I removed the meat and thickened the "browned" water with a little flour and made a gravy. Simmering the meat in the water cooked out some of the salt and flavoured the gravy nicley. Still a little too salty for my taste but family enoyed it. Served with fries and a veggie.

Soooooo goooooooood!!! I, too, will never buy "store bought" again. Used 1cup less 1tbsp 2% milk + 1 tbsp vinegar in place of the buttermilk and 1 1/2 tbsp brown sugar in place of the corn syrup. After adding the baking soda, I continued to stir and cook until foam subsided(about 1 min) Mine did not have the awful baking soda aftertaste that I was really sceptical of after reading other reviews. Maybe the extra cooking helped, maybe not but mine was DELISH!!!!!!

Mmmm... I'm not a big green bean fan so i substituted frozen spinach. I didn't have chicken broth on hand so i just used a vegetable food seasoning (Vegeta) Will definately make again. Next time will add chopped carrots for more veggies.

The only reason I didn't give 5 stars is because I'm always in search of "the one" peanut butter cookie recipe and this wasn't quite "it." I do really, really like these though...LOVE the texture. Maybe there's just something missing for me, not sure what it is but I will definately make again and experiment. Maybe these will eventually be a 5-star recipe for me.

Very tasty but...first batch were very flat and undercooked. Second batch, cooked 2 minutes longer were a bit better but still too undercooked. I used one user's tip about cooking for 15 mins and were much better and not quite as flat but were a little crunchy around the outside...just the way I like 'em! I read recently that if your baking soda is expired it will cause your cookies to flatten. I'll try again with some "fresher" baking soda. Also, here's a great tip: if your cookies are too crunchy for your liking, put them in a sealed container with a slice of bread and within a day they're perfect!! The longer they sit in the container, the softer they will become.

I didn't have sour cream so I did what I could with what I had...I thickened 1 cup of milk with about 1 tbsp of cornstarch in place of the sour cream. I omitted the flour and added some worcestershire and a bit of garlic powder. Pretty tasty. Will make again.

I love this recipe! I double the sauce,use boneless centre cut chops, keep covered with foil for entire cooking time...which I've changed to 2 hours. Chops are the most tender I've ever had. You can literally cut them with a fork. Even my picky husband who likes his chops dry loves them.