This recipe made a LOT of tasty peanut butter cookies. I finished up with a little over 100 cookies; I was using a 1 inch cookie scoop. Without any filling, these cookies were delicious, light and fluffy, with a mild to moderate peanut butter flavor. They baked up beautifully in both a regular over and a convection oven. However, these cookies are not just plain cookies. They involve jelly, too. That's the part where this recipe falls from five stars to four. Filling the cookie with jam after it has baked yields a weird combination of cooked and uncooked textures. The uncooked jam runs when you bite into the cookie, and makes them impossible to store without making a mess of every cookie in the container. So I did what many reviewers did, I baked the jam in the cookie. If you make the perfect indentation and fill with the perfect amount of jam, these turn out ok (at best). If the indentation is too deep, the jam bakes through the bottom of the cookie and it is difficult to move. If the indentation is too shallow, the jams runs off while baking. Too narrow doesn't allow for enough jam, while too wide causes the cookie to spread like mad. I used both Smucker's Strawberry and Bonne Maman's raspberry jams. So, all in all, this is a good peanut butter cookie base. But I really wanted peanut butter and jelly cookies. I'll keep looking. These could be quite good, but I don't have time for any more experimentation with them. I won't make this recipe again.

Reviewed On: Dec. 1, 2011

I was highly skeptical. Basically, you throw every thing into a bowl and mix. It really shouldn't turn out well. But it did, and it's amazing. This is a delicate and fragile delicious cake. It tastes more like pumpkin than any thing else, but it's much lighter than any pumpkin cake recipe I've found. This is a new 'go-to' recipe for me. I'll make it again and again. Easy and delicious!

Reviewed On: Oct. 1, 2011

Easy and delicious!

Reviewed On: Dec. 18, 2010