First of all, I don't cook much, and this recipe was easy enough for me to handle. Secondly, I made a few small changes, based on ideas of my own and other reviews, and I think they came out great! As someone else mentioned, I used 2 packages of cream cheese. I also used 2 sticks of salted and 1 stick of unsalted butter. Rather than white flour, I used whole wheat, and I also added about a teaspoon of nutmeg to the dough. Rather than any kind of preserves for filling, I used a very simple cranberry jelly recipe (1 bag cranberries + 12 oz. water + 1/3 cup brown sugar -- boil water and sugar until dissolved, add cranberries and stir until all are burst and the skins come off). The end result is subtle and hearty (thanks, mainly, to the whole wheat flour). The mildly-sweet cookies offset the tartness of the cranberry nicely. Thanks for this great recipe!!

Reviewed On: Dec. 22, 2008

First of all, these are AWESOME!! I'm not good in the kitchen, and I even managed to make these with no problems at all (a miracle in itself -- didn't even burn the sugar). Personally, I did use most of the advice in the reviews. I used 4 Tbsp of Hershey's Special Dark cocoa. I did use chunky peanut butter as well (versus smooth as many people suggested). It just added a bit more texture to the whole thing, though they didn't necessarily need it. I also used the recommended 3 1/2 cups of oats (rather than 3). Definitely read through some of the other reviews for tips! I'd like to try these again, rolling them in coconut maybe!

Reviewed On: Aug. 20, 2007