Stellar912

Made as stated. Much better than the premade ones. Real butter & vanilla make all the difference!

made it w/o potatoes nor creole as I didn't have these on hand. Try it with water chestnuts for added crunch! Also added some dried oregano, onion & garlic powders & thyme. This is my go-to veg soup recipe bc u can clean out frozen bags of vegs & the soup has a very good shelf life as well as rave reviews!

i left out the burger crumbles& added a bottle of tomato juice, added garlic& onion powders. With these changes, this was very tasty.

This is my 2nd time making these using this recipe. I got 26 cookies total. I used white sugar on one batch, light brown sugar on the other batch. Followed recipe as is otherwise. The texture is a lil grainy. I added 1/2 tsp vanilla to each batch. The part that was a huge let down to me was that these take LONGER than the baking time calls for. For whatever reason, the middles of these weren't getting done. They were still gooey after 20 min in the oven! The outter edges were getting done tho. I even flipped cookies over thinking that would help. Nope. They were very greasey too.However my hubby said they tasted fine. I like a soft pb cookie, but not a sogged out middle. I used Jif creamy pb.

I used 1 1/2 cups slivered almonds. I used milk choc instead of semi sweet chips. 1 pound butter? I user under a 14 oz container L.O.L. butter, probably about 13 oz. And this is runny with butter. I don't know what happened, seeing how this is the 2nd batch I've made that this has happened to My first batch was made following recipe as is. Made it for my mom, and she said sitting out on the counter, this started to separate. This was made on a cold Dec day.