Reviewed: Aug. 21, 2009

I found these to be quite good. I wanted to take the easy way and just use chocolate chips, but I felt disloyal as Baker's was the one providing me with the recipe! So, I did end up using their squares and I found the chocolate to be a bit overwhelming. It made it hard to taste the peanut butter. If I make again, I will reduce the chocolate a bit and maybe add a little more peanut butter. Also, I found these tasted much better the next day.

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

Try this recipe, it is crunchy but soft all at the same time. I had only 2 squares of choc. and a handful of chips so I used both.It is now in my recipe box to add to the Christmas cookie tray.

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Pisch

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Reviewed: Aug. 20, 2009

Turned out great

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hippiemeg:)

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 19, 2009

Oh yum! Took these to a group of women that I meet with for bible study when I baked the first batch. They couldn't get enough! I used 4 ounces of semi sweet chocolate chips, because they were on hand. Perfect!

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Dansgrl

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Reviewed: Aug. 19, 2009

Great cookie! Used chocolate chips because that is what I had on hand. Turned out so good! My husband has been eating them up!

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teacher06

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Reviewed: Aug. 18, 2009

These are delicious, but here are a few suggestions to make them even better. First, instead of dropping the cookies by spoonful, I shape the dough into golf-sized balls with my hands and put them in the freezer to solidify a bit. That way the cookies spread less than my first batch which I just dropped by spoonfuls onto the baking sheet. I also found that the cookies burn on the bottom before the 10 minute baking time is up. This could be just due to my oven, but to overcome the problem, I placed the cookie sheet on the top shelf of my oven and baked only 10 minutes... 12 minutes was too much for my cookies. Also, make sure that you do keep the cookies 2 inches apart as the recipe suggests, as they do spread. Delicious recipe – thank you!

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Taya

Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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Reviewed: Aug. 17, 2009

These were awesome and chewy! I added chopped pecans to the dough and used chips cuz that's what I had in the freezer.

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MIUKAT

Cooking Level: Professional

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Reviewed: Aug. 16, 2009

This is a 5 star recipe! I don't often add a new cookie recipe into my "rotation" of cookies, but this is a real keeper. I love oatmeal, LOVE peanut butter, and who doesn't love chocolate?! Thanks!

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JANZOTHEFABULOUS

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

excellent cookies. crispy outside chewy center. the best part is it balances all of the ingredients very well. added walnuts and gobbled em up.

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quinsay

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Reviewed: Aug. 16, 2009

Excellent cookies - everyone loved them. I used chocolate chips in place of chopping up the bar.

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mmess1

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Reviewed: Aug. 15, 2009

When feeling the need for cookies I usually go for the staple chocolate-chip variety but saw this and had just enough peanut butter left to dive in. I must say I got really excited because the dough was AMAZING, I probably ate too much. Then I threw a sheet in the oven and watched them carefully (I have a tendency to over-cook cookies, who knows why). At about 11 minutes the cookies were definitely not done, at 12-13 the were WAY too crispy on top. We'll see how they are tomorrow, hopefully chewy enough. Still taste good, but not the amazing cookies I thought they'd turn into, maybe they'll be better next time.

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misscarolb

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: Pasadena, California, USA

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Reviewed: Aug. 13, 2009

Very, very good. I would suggest cutting back on the white sugar to 1/4c. You will find that it makes no difference in your enjoyment of the cookie, but will make you feel as though you have done something healthy. Well, it certainly did for me. I would also recommend no more than 10mins in the oven. This will now be my go to Peanut Butter Chocolate Cookie. My sons (15 & 24) loved them.

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SALAYNA

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 13, 2009

These are without a doubt my new favorite cookies. My husband hates desserts, but he loved these! I used half whole wheat flour and chocolate chips instead of chunks, but those are the only changes I made. These are perfect!

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katiebeth

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Reviewed: Aug. 13, 2009

These were delicious! Mine spread just fine. I was worried about how wet and sticky the dough was, but I didn't add any extra flour. I followed the recipe exactly and they turned out great!

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Dena Burk

Cooking Level: Intermediate

Home Town: Marshall, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2009

OMG not only were these the best tasting cookies they were the best looking ones I have ever made! Thank you so much for posting! This one is a keeper ;)

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cookingmama

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Aug. 8, 2009

Really, really tasty! I used 1/2 cup chips and 1/2(ish) cup mini-chips. I also used 1/2 cup of walnuts, old fashioned oats and wheat flour. Make sure to press these down to the consistency you want - they don't spread. Crispy on the outside, soft on the inside - yummy!

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fireflybaker

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Reviewed: Aug. 8, 2009

A bit bland...

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KT_003

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Reviewed: Aug. 6, 2009

I loved the dough, but they were a bit too chocolaty for my taste. Next time I will leave out the chocolate.

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Julie W

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

wooooooooooooooooow crispy from the outside chewy inside , ver very tasty (perfect) I think it`s my vaforite recipe from allrecipes. I used quick oats , 1 cup of peanut m&m`s split them and 1/2 cup semi sweet chocolate chips.

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