I made these cookies for a church meeting and they were all gone! I did as others suggested though and added 1/2 cup more flour and 1/2 cup more peanut butter. The cookies were not overly peanut-buttery, so I can imagine that without the added 1/2 cup, they would have been bland for my tasting.

Reviewed On: Jan. 19, 2008

I made this recipe for a Young Artist's party and they ALL disappeared! I made the recipe X 4, and found that it made a bit extra chocolate. Other than that, it made about 100 cookies.

Reviewed On: Apr. 28, 2007

I LOVE this recipe!! It has always come out perfect and my family devours it!! I bought a 3-pk of aluminum loaf pans (8" X 3 7/8") and filled them 3/4 of the way. It leaves a bit extra to make a few muffins with as well. I have tried variations also, which seem to work BEST. 2 cups wheat flour and 1 1/2 all purp. flour, 1 1/2 cups brown sugar with 1 1/2 cups white sugar, and 1 cup of Apple sauce in place of the oil. This made it a bit healthier and not as "wheaty" as if I used all whole wheat flour. Still, this recipe is always moist!! ALSO, I have tried this SAME recipe (with the variations) and replaced the pumpkin with about 5 smashed bananas (2 cups) and added nuts. IT comes out perfect as well!

Reviewed On: Jan. 17, 2007