Reviewed: Nov. 14, 2009

Very simple and easy. Not quite sweet enough but ok. It may have been the fact I used natural PB. Good overall and does not require eggs (i was out). Will make again.

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VOODOOMISS

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

i was craving some pb/chocolate, but bc i cannot help myself in the presence of gooey chocolate chippy baked things, i wanted to avoid a big batch. i actually halved this one, and it turned out great! hit the spot. :-)

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etroskipay

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

these were a hit. and very simple.

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bettyb

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

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Reviewed: Sep. 4, 2008

This was a good recipe! I changed nothing, and as written they tasted a little dry to me. You definitely need to take the time to flatten these cookies before you put them in the oven. I actually loved the buttermilk flavor!

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jereswife

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Reviewed: Jun. 5, 2008

quick, easy cookie. i chose this one because it used different ingredients than the usual chocolate chip or oatmeal cookies i bake, and i was glad to mix it up. The cookies are pretty light and taste good. On the first pan I forgot to flatten them, and they stayed in ball shape.

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Rachel

Cooking Level: Intermediate

Living In: Clonmel, County Tipperary, Ireland

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Reviewed: May 31, 2008

I love these. I am always able to make my own little changes (whole wheat flour, milk or water in place of the buttermilk, etc.) to fit what I have on hand. This is a great recipe!

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kristen m

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

Turned out good but was not crazy about the taste the buttermilk gave them

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Cindy

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

This recipe was great. The only change we made was, we used 60% chocolate chips. Very yummy and semihealthy, right?

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MARIGOLD82

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Reviewed: Mar. 10, 2007

I had a craving for homemade, big soft cookies but had no eggs at hand - this recipe fit the bill! They came out nice and soft, but with a slightly crisp bottom. Really liked them and was super easy to make. And just because I felt like having some spicy flavor, I also added some ground ginger(just a personal preference).

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Azuki

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Reviewed: Dec. 10, 2006

I used oatmeal and crunchy peanut butter and they turned out well. Not my favourite cookie, but nice as a change. I got 43 random sized [medium to small], very pretty cookies. Oh, and I broke a spatula mixing the dough!

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Pinga

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Reviewed: Dec. 6, 2006

This was a pretty good recipe. I used crunchy pb, maybe I shouldn't have.....

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curlyq

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Reviewed: Sep. 27, 2006

I can't beleive how quick and easy these were! I did have to bake for about 12-13 min, but I think that is because I made the cookies a little on the large side, as I ended up with 22 instead of the 30 the recipe said. I did end up using about 3/4 c. choc. chips since my boyfriend is a choc-o-holic. These are super tasty. A nice moist chewey cookie!! I will definately make again!

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j.love

Cooking Level: Intermediate

Home Town: Charlevoix, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 31, 2005

My new favorite cookie recipe! I used natural peanut butter and substituted soymilk with 1/4 tbsp lemon juice for the buttermilk to make them vegan. They turned out soft and very good.

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