Reviewed: Sep. 20, 2009

Hm... I guess I had some technical difficulties with these? They did not spread like cow pies :( so I had to pat them down a bit. Also, after 10 minutes they seemed nowhere near done. Maybe I made them too big (~3" diameter)? They needed to cook at least 13 minutes and were still raw-ish in the middle. However, they are super yummy, and maybe by tomorrow they'll have set up a bit.

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JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 22, 2009

I use maple syrup instead of corn syrup, and after trying these with raisins and choc. chips, we decided we liked the raisin version better. We don't put in nuts. These are really easy to make, keep well, and are always popular with kids and adults.

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TFRach

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

This was a great recipe! I was craving chocolate, peanut butter, and oats, but wasn't in the mood for no bake cookies. I came on here and did the ingredient search and found this recipe. It completely satisfied my craving! I made the recipe as is except that I scaled it down to 32 servings to meet the need of the amount of ingredients that I had on hand. My two- year old also enjoyed these cookies. Thanks for a great recipe and giving us something to do on a day we were stuck inside with below zero temperatures!

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Amy

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Reviewed: Nov. 19, 2008

These are GREAT! After my Mom gave away soo many copies of her own copy, I couldn't find it anymore so I had to ask for help from this cite and was helped and appreciate it soooo much. Thanks again for submitting this easy and delicious recipe.

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Leeshe

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Nov. 6, 2008

These were really good! I baked them longer than the recipe called for because my husband likes crispy cookies. He is a celiac, and I had a bag of gluten-free oats, so I was tickled to find this recipe! Thank you!

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AzMelody

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 30, 2008

Good, easy to make. Kids loved. Great go to recipe for a quick cookie. Have made twice now and hubby and kids are ready for more!

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hcraley

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Reviewed: Sep. 27, 2008

Tasted great but one can not help but feel really guilty eating this. I do not recommend this for anyone planning to go on a diet.

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mustang2b1

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Reviewed: Aug. 9, 2008

These were incredibly easy to make - a great one to do with my 3- and 8-year-old nieces. They are very moist and chewy as well. My husband said the flavor reminded him of Nutter Butters - but with chocolate and better texture.

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jun. 30, 2008

This recipe was easy and yummy!!!! I just assumed there was flour in the recipe until I started to bake them. Boy was I surprised. I missed one ingredient(baking soda) but they still turned out amazing! Thanks so much for sharing this recipe. by the way why is it called cow pies???? It looks nothing like a cow pattie. i should know I live on a dairy farm. lol

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Lynn

Cooking Level: Intermediate

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Reviewed: May 19, 2008

Excellent texture! Keeps well for days...soft and moist...mmm mmm good!

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Kim S.

Cooking Level: Expert

Home Town: Surrey, British Columbia, Canada

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Reviewed: May 9, 2008

My son is allergic to peanuts. I used this recipe and a jar of chocolate soynut butter. I also subbed 3/4 cup flaxmeal for 1/4 cup of the butter, omitted the corn syrup, reduced the sugar to 3/4 cup of each, added roasted salted soy nuts and used Enjoy Life allergen free mini semi-sweet chocolate chips. I cooked them for 11-12 minutes and flattened some with a fork while cooling them. VERY tasty. Excellent for allergy sufferers. Next time I make them I will try using the Golden Peabutter to replace the peanut butter. I think I will reduce the sugar used next time more since they were still plenty sweet, probably because the soynut butter is sweetened already. Raisins will make there way into this too. Great base allowing for many variations based on tastes and dietary needs.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Apr. 11, 2008

I was having a craving for oatmeal cookies and found this recipe. The cookies were awesome! I used a 2T cookie scoop and they turned out crisp on the outside and gooey on the inside. I followed the recipe and used butterscotch chips. My husband, friends, and co-workers really liked them. I will be making them again!

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Kimberly

Cooking Level: Intermediate

Home Town: Stewartsville, Missouri, USA

Living In: Topeka, Kansas, USA

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Reviewed: Mar. 9, 2008

Ummm, if you have a sweet tooth and like peanut butter, chocolate and oats...this is a must try. Crazy good...probably not so friendly on the hips, but oh well. :)

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LINDAANA

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Reviewed: Mar. 6, 2008

A very nice cookie. I made a 1/2 batch with no problem. I used chocolate peanut butter and they had a nice cow pie color. I thought they could use even more peanut butter so I mixed in another scoop of regular Jif to the last tray of cookies.These came out the best, moist and a bit more puffy than the others. If I make these again I will increase the peanut butter by about 1/4 of a cup. I used a bit less sugar than called for as I find most recipes are too sweet. I like that this recipe is a flourless cookie but uses oatmeal to make it a bit healthier. Wonderful when warm.

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FemmeChef

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2008

So easy. My 6 year old helped me make these with ease. We only had white chocolate chips but next time I will definately use dark chocolate. Great recipe.

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Ita

Cooking Level: Expert

Living In: Belfast, County Antrim, Northern Ireland, U.K.

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Reviewed: Mar. 2, 2008

I'm not sure what cow pies are or what they are supposed to look like (according to other reviews) but these were moist and soooo delicious! Thank you!

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JBLAZ17

Living In: South Bend, Indiana, USA

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Reviewed: Mar. 2, 2008

YUM!!! These were soooo good. In the midst of cooking I realized I didn't have enough peanut butter, but it still turned out perfect! Will make again!

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DentalCook

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

A bit crumbly and a bit too much p.butter for my liking, but still a nice little cookie.

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AllyDee

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Edson, Alberta, Canada

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Reviewed: Mar. 1, 2008

I made this recipe for the 1st time yesterday. My husband declared these his "favorite, a man's cookie. It has everything in it we like". For him to say that means a lot! The only thing I changed is I put 4c of oats and 1/2c ground flax seed. I used crunchy peanut butter, the only kind in our house. They're great warm from the oven or pop a cooled one in the microwave...with a glass of milk. Yum!

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danettelmw

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

They are very yummy and I made them as is written. Next time I think I will cream the butter, peanut butter, and sugar first. Then add the eggs, corn syrup, vanilla, and baking soda, and so on. This just seems more logical since mixing the thick peanut butter and butter into the liquidy eggs was a bit awkward.

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DESSERTQUEEN55

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