Reviewed: Sep. 26, 2009

I used creamy peanut butter, omitted the oil, and used whole wheat flour. Letting the dough rest for five minutes before dropping on cookie sheet and baking helped form the cookie better. Instead of pressing with a glass, I swirled them somewhat flat with my finger. Very good and healthier than most cookies.

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erinaly814

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Reviewed: Aug. 26, 2009

Very tasty. I substituted splenda for sugar to save some calories.

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shelle1970

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Reviewed: Jul. 26, 2009

These are really good. Only change I made was use smooth peanut butter because that is all I had. They are best right out of the oven or shortly after.

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hgrnquilts

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Reviewed: Jan. 29, 2009

These cookies were great! I think they would be just as good without the mini chocolate chips, so I might try them without them next time. Since I only ever buy creamy peanut butter, I added some peanut butter chips as well. Worked well.

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Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Jan. 24, 2009

The recipe calls for the cookies to be pressed down prior to cooking... I did that with half and left the rest as balls. My husband preferred the 'unpressed' ones, as he thought they were gooier/chewier. Made a double batch the next day. Experimented with taking the rolled dough balls, rolling in granulated sugar, then baking. It's all good! I did notice for the double batch, when I was done baking, there was a Tablespoon of Canola oil remaining in the bottom of the bowl. So, when doubling, next time, rather than 1/2 c. oil, will try 3oz. - Made again (4th time w/ this recipe), this time as BAR COOKIES! EXCELLENT! I had a 17" x 10" rimmed baking sheet to fill. Doubled the recipe, but only used 1/3 c. oil. Used milk chocolate chips. Baked at 350 for 25 minutes. Removed from oven, then immediately sprinkled an extra cup and a half of chips on top, let set a few minutes, then spread as frosting.

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Joyful Heart

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Shelton, Washington, USA

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Reviewed: Oct. 1, 2008

Sorry but we thought these cookies were weird.

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Cheryl

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Mead, Washington, USA

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Reviewed: Sep. 28, 2008

I was worried while I was making these because the dough was very oily, but they turned out really good. The reason it isnt quite 5 stars for me, is I like a really sweet cookie, and this isn't really sweet. The texture is wonderful. I will make these again!

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missyrae

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Reviewed: Jul. 26, 2008

Easy and tasty cookie. I followed the recipe exactly and baked the cookies for 9 minutes and they turned out delicious. I didn't really like using canola oil, so next time I might substitute a combination of Crisco and butter. Will also add peanut butter chips next time to give more peanut butter flavor.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 15, 2008

These cookies are fantastic. I followed the recipe almost exactly, only I used regular creamy peanut butter instead of chunky (just as a preference). I was a little nervous before baking them because the dough was so oily and gooey, but after eight minutes they were perfectly baked delicious cookies!

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Mrs.Stvnsn

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Mar. 13, 2008

these cookies were great! i made 24 of them and they turned out soft chewy and large!! just like the ones at the supermarket but homemade!! i mabe baked it for 2 or 3 more minutes than the normal time but otherwise they were good

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vaughn bakker

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Reviewed: Jan. 10, 2008

These are the greatest chocolate peanut butter cookies I have ever eaten. Since making these the first time, I double the recipe and freeze what I don't serve. My husband doesn't like nuts so I use regular peanut butter. I also bake the cookies for 8 minutes, just until the cookies 'crack, that way they are soft. We are really hooked.

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roberta

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Reviewed: Apr. 17, 2007

The cookies were quite easy to make, and had a good taste. I would recommend baking them a little longer than 10 minutes, maybe about 12 or 15 minutes because they tend to come out very chewy. They also need a while to cool off, I put mine in the fridge. I found that the batter was sweet so I included only a half cup of semi-sweet chocolate chips.

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Lolacrayons

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Reviewed: Feb. 13, 2007

Good flavor, although not as sweet as most cookies. They don't spead much but the texture was nice and moist (I did use a little extra egg, since I made 1/4 recipe to test it, but still used 1 med egg.) I also substituted Splenda for the white sugar.

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mama T

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Reviewed: Nov. 14, 2006

This recipe is dynamite. I took these in to work and everyone raved over them and asked for the recipe. The only problem I had with it was that I only had about 2/3 c. of regular chunky peanut butter and had to use reduced fat for the rest. I think it made the cookies a little dry, so I had to add a little extra oil.

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