Reviewed: Apr. 27, 2012

Added 1/2 c. oatmeal and 1/4 tsp. salt with the flour as suggested by other reviewers. Baked 10-11 minutes. Super delicious with perfect texture! Not too greasy, not crumbly at all. Just a little crispy on the edges, chewy center.

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Reviewer:

Helen

Reviewed: Mar. 4, 2012

My family loved them and they were very good, but they were a bit dry.

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Reviewer:

Cookie Craver

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

I added extra flour & still had to make drop cookies. They were light & cakey when cooked.

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Reviewer:

TRISHOP2

Cooking Level: Intermediate

Reviewed: Jan. 18, 2012

Delicious but the dough is difficult to work with. Next time I will try refrigerating it for a while before rolling into balls and baking. I did try adding some oatmeal as other reviewers suggested since I needed them pretty quickly. This did make the dough easier to work with but I wish the cookies hadn't turned out so dry.

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Reviewer:

stephanie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 30, 2011

FABULOUS!!! I used Splenda brown sugar instead of regular. Took them out about 3 minutes before they were truly done. Stayed soft and chewy in a tupperware for weeks. (I tripled the recipe so had TONS) I also give them to the dogs as treats. They cant get enough of them either!

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Reviewer:

CHRISSYD70

Cooking Level: Intermediate

Home Town: O Fallon, Missouri, USA

Reviewed: Dec. 9, 2011

So good. I made these with my 4 yr. old, she loved the baking process as it was very simple. We used crunchy PB, turned out awesome.

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Reviewer:

coralee

Cooking Level: Intermediate

Home Town: Courtice, Ontario, Canada

Reviewed: Jul. 3, 2011

My grandma was hungry for peanut butter cookies. I made this recipe today and THEY WERE BAD. it was def the wheat flour. I made grandmas original recipe and they turned out great.

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Reviewer:

kohlerjenn

Reviewed: Jun. 25, 2011

Just as the recipe said "quick and easy". The only thing I changed -because I didn't have any honey - was replace it with maple syrup. Yum!

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Reviewer:

Missliz

Reviewed: Jun. 15, 2011

This is an okay recipe. I had to bake them in two shifts, and I burned the first shift because I didn't watch them, and they cook much faster than 13 minutes. More like 10 or 11 in a regular oven. The second shift came out nicely, and the taste is alright. I don't think I'll be making these again with so many other peanut butter cookie recipes to choose from.

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