These were great! I had several open jars of pb, some nearly empty, some still half full. It wasn't as fresh as a new jar would be (for sandwiches), but I didn't want to waste it, so I thought using it in cookies would be perfect. For those who are concerned about the texture of the cookies, they are like any other cookie. Some people prefer theirs to be soft, some like them crispy on the outside and chewy at the center. This recipe will yield both types depending on cooking time and the oven. It took me a few trays to find the perfect "doneness" for me. I actually found I cooked mine longer (nearly 20 minutes) because I made them larger and wanted them to be crispy on the outside and chewy at the center. For those who said the cookies were stale, try the old trick of putting them in an airtight container (tupperware, ziploc, etc.) with a slice of bread, and they will soften up/stay soft. Thanks for the great recipe! I've got enough "old" pb for another batch!

Reviewed On: Jan. 28, 2009

I loved this, and now make it regularly. My husband, who is very picky and doesn't get enthusiastic about things I cook loved this. He couldn't wait to take the leftovers for lunch the next day. It's a great alternative to the pot roasts with mushroom soup. I did make it in the oven on low heat and not on the stove.

Reviewed On: Jan. 27, 2009