Reviewed: Jun. 17, 2011

Seriously one of the top 5 cookies I've ever made! The ginger adds a bright flavor and balances out the sugar and peanut butter. Everyone who tried them was scared by the name, but was pleasantly surprised by the salty, sweet, ginger flavor.

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2 users found this review helpful

Reviewer:

Julia Gulia

Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA

Reviewed: Feb. 24, 2011

Adding ginger was a great idea! The crystallized ginger I bought was in small cookie pieces, so no chopping was needed. The dough is very soft so I chilled it. The only change I might make is a little less salt. Thanks for the recipe!

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5 users found this review helpful

Reviewer:

Diane K.

Cooking Level: Intermediate

Home Town: Lamont, Iowa, USA

Living In: Austin, Texas, USA

Reviewed: Nov. 12, 2010

Nice combination of flavors with a little zing of ginger in the end.

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8 users found this review helpful

Reviewer:

fumblefrog

Reviewed: Mar. 6, 2010

I also tried this version of Michele's Oatmeal Peanut Butter cookie recipe. Of course I never can leave it alone but as my favourite chef Michael Smith teaches; recipes are just a starting point. I again used all butter, all golden yellow sugar and also used 1/2 teaspoon each of cinnamon, allspice and nutmeg. I did not have crystallized ginger on hand but had wanted to use coconut so included 1/2 cup of that as well as about 1/4 cup slivered almonds. This time I rolled the dough as if I were making ginger snaps and baked at 350 degrees on convection for 16 minutes on the ungreased cookie sheet. I made half the recipe and ended up with exactly 24 perfect crispy cookies which were enjoyed by all. Probably the only thing I would change here is too use more of the ground ginger next time.

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7 users found this review helpful

Reviewer:

tedew

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Bedford, Nova Scotia, Canada

Reviewed: Mar. 16, 2009

I read all the reviews and took those into consideration before starting. I cut the candied ginger to 1/2 cup and the salt to half, but left the rest the same. I used a jelly roll pan to spread out the dough and made bars with it. They were fabulous. Very light, but chewy and great flavor. My kids won't touch, so more for me!!!

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10 users found this review helpful

Reviewer:

umomar

Reviewed: Feb. 7, 2009

My ginger loving mom liked these cookies a lot but she eats candied ginger alone! The texture was fabulous with a grainy exterior and soft interior. I thought the ginger was too much and I didn't even add a whole cup because it sounded like ALOT. The ginger overwhelmed the peanut butter. I will definitely try again without ginger though because I liked the texture.

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6 users found this review helpful

Reviewer:

Sharon

Reviewed: Dec. 19, 2008

Really good, did not use crystalized ginger and cookies had very little ginger taste.

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6 users found this review helpful

Reviewer:

carollou3

Reviewed: Jul. 19, 2008

Great cookies but too much sugar/salt in this recipe. If you are going to take out the candied ginger, then you need to cut the salt for sure. I cut half the shortening, half the sugar, and half the salt. Then I grated in a tbsp or 2 of fresh ginger instead of a cup of candied. Really good cookies!

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20 users found this review helpful

Reviewer:

Gaijingal

Reviewed: Apr. 14, 2008

Wow, the ginger is a great addition!

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Reviewer:

LMNOATP

Reviewed: Dec. 22, 2004

I love ginger, but am not a fan of gingerbread cookies, so this recipe is a big hit in our house! They baked a little flat, but then I refridgerated the dough and it baked perfect. Thanks so much Laura McB!

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7 users found this review helpful