I made the original recipe and it turned out wonderful. The second batch I made I used brown sugar SplendaBlend, and the cookies did not spread out as much, not as sweet (I could have used a little more of the SplendaBlend), but they were still great. My husband loves oatmeal raisin cookies and I think this recipe is just the one for him.

Reviewed On: Oct. 16, 2009

I used 6 cups of rhubarb instead of the 4 and used Splenda instead of sugar. Unfortunately I forgot to increase my sugar with the increase of rhubarb, so even though a little tart it is an easy recipe. I also decreased my flour to a little less than 1/2 c. even for the 6 cups of rhubarb and it still was a little dry. All in all, it is a good recipe. Thanks.

Reviewed On: May 27, 2009

I made this for supper tonight, and I didn't really care for it, it was like something was missing (maybe the extra pb I left out). Husband said it was okay. I followed the recipe, but like several had mentioned about the peanut butter, I added only 1/2 cup instead of the 2/3. Not sure what I was expecting, but sorry I wasn't impressed as others were.

Reviewed On: Apr. 16, 2009