I added an additional tsp. of vanilla and used 3/4 c. white flour and 1/4 c. whole wheat. I had no problems with dryness as others noted. My family INHALED these cookies-- I've never seen a batch disappear so fast.

Reviewed On: Dec. 20, 2008

I used half organic white flour and half whole wheat--the texture and flavor were both good and it was not heavy. Nice to have a healthy alternative to store-bought pizza, even if it takes more planning ahead.

Reviewed On: Dec. 20, 2008

I doubled this recipe and substituted whole wheat pastry flour for just under half of the flour, and added some extra peanut butter as others suggested. I flattened the balls with a fork and made both small and medium-sized cookies with the same cooking time. My kids devoured these and asked for more. They stayed soft and chewy and you would not know that I used w.w. pastry flour. I'll make these again, soon.

Reviewed On: Feb. 6, 2008