I just made this fudge, I chose this recipe because of the ingredients were what I usually have on hand in the cabinet. I have to say I did reduced the brown sugar to 2 cups and the powder sugar just to 3 cups. It turned out great. It was smooth and creamy, I am sure I added a whole cup of peanut butter though, we love peanut butter! So very easy to make, it set up in no time and was gone in no time too! will make again and again.

Reviewed On: Jun. 29, 2009

I was a little hesitate about the no flour thing, and was wondering how on earth this were gonna hold up, cause when you heat of peanut butter it melts right? Well I decided to go ahead with the recipe just for the kids, if they didnt work out oh well. I have to admit I was surprised at the taste. I did cut the sugar down to 1 1/2 cups and I used crunchy peanut butter for one of the cups and creamy for the other cup. All in all the were great. I let the dough chill for a little while which made making the ball easier. Dont worry when the come out of the oven they look soft, they harden up some when cooled. be careful cause they do swell up so make sure you leave anough room on the cookie sheet. They were soft the next day so great. I will make again. I only gave it four stars cause they really dont roll you kind of just got squish the dough into a ball, not to bad though!

Reviewed On: Mar. 17, 2009

I made these cookies yesturday, and they are the best ever! Grinding up the oatmeal works great, you get the taste without the texture. They are still just as soft and good as I am eating them right now! When a recipe calls for butter I always use sticks of unsalted butter, it works best for me. I was thinking I would do these again and add some raisins, just to try it out! Perfect and easy..

Reviewed On: Jan. 23, 2009