Reviewed: Oct. 29, 2009

These cookies are wonderful. I love the peanut butter and oatmeal together. I have made them a number of times with one change--I add about 3/4 cup of flour to the batter. It makes it a lot easier to handle. They are also good with M&Ms instead of chocolate chips.

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Chris I.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Green Bay, Wisconsin, USA

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Reviewed: Aug. 17, 2009

These are the best peanut butter cookies I have ever made! I added peanut butter m & m's to the batter and they tasted great. I thought the absence of flour and the abundance of oatmeal would make for a tough texture but I was so wrong. They came out chewy on the inside and just a tad crunchy on the exterior.

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Allegra

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: May 26, 2009

I added m&m's to the recipe. A great hit with the high school ski team as well as my 5 yr. olds soccer team!

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krs

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Reviewed: Dec. 18, 2008

I made 1/2 the recipe last week and they were a HUGE hit. The only thing I changed is that I added m&ms...monster cookies NEED M&ms! ;) I am just about to start another batch...full this time!

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CENTAVO71

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Reviewed: Aug. 20, 2008

This recipe is really good. If you make the cookies normal-size, it makes soooooo many. I've cut the recipe down to 1/6th before, and it still made 9 huge cookes. It literally could have made 4 dozen regular size cookies. So just be prepared. In my oven, I bake them just under 12 minutes, that keeps them more chewier instead of crispier. I definitely recommend this recipe. Also, I got huge compliments on these cookies. That's always nice.

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MrsGrasty

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 18, 2007

I can't stop eating these! I substituted M&M's for the chocolate chips and they were perfect. Don't over-cook them - they just look under-done, but trust me, they're done! Great recipe!

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Amelia

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2007

I thought this was an awesome recipe. I added 1 cup of M&M's and only used 1 cups chocolate chips. I brought these to our church picnic, they were a hit.

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Jennifer

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Reviewed: Apr. 1, 2007

I have been using this recipe for 9 years!! I make these minor changes: margarine instead of butter, 4 cups quick oats/5 cups rolled oats, and a bag of M&Ms. Because it's such a huge batch, I make them only once a year--for my service anniversary at work. People anticipate them and they are gone in a flash! EVERYONE LOVES THEM!!

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Marsha

Cooking Level: Expert

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 2, 2006

Good cookies. I halved the recipe and shudder to think how many the full batch would make!

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Dec. 29, 2005

I thought these cookies were just "OK". I had a hard time figuring out if they were done or not. If you just drop the cookies onto the sheet using a spoon, the cookies break apart easily. So, I rolled them into litle balls & tried again. They stayed together a little better. I baked them for about 12 minutes...at 8-10 minutes, they still looked 'raw' in the middle. I thought they were just "OK" but I did get some compliments on them.

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FHIEDA

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Reviewed: Nov. 13, 2005

My family really enjoyed this recipe. I added M&M's and butterscotch chips and they were a real hit. I will make this recipe again!! Thank you.

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Moygirl

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Reviewed: Oct. 28, 2005

These cookies are the best! They have a nice, peanut-buttery, chewy texture, and the chocolate really adds flavor. I used 1 cup chocolate chips and 1 cup M&Ms.

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BEANERVAN

Cooking Level: Intermediate

Home Town: Grayling, Michigan, USA

Living In: Evansville, Wisconsin, USA

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Reviewed: Oct. 2, 2005

I had my doubts about these, not just because I was using tahini (sesame paste) instead of peanut butter, but also because the batter was extremely stiff, so much so that I actually had trouble stirring in the chocolate chips. But they were excellent - maybe the best cookies I've ever had! I made sure to take them out of the oven at the specified time, although they were only firm at the edges and still seemed underdone in the middle, and I also found that they were wonderfully crunchy on the outside and chewy on the inside. Just don't make too many at a time - you might find it hard to stop eating them!

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 12, 2005

My fmaily LOVES these cookies. I couldn't find "my" recipe for these and this one is even better. I did add a bag of M&M's -- that's what my old recipe called for and I had them on hand. I think the secret for these is to have a hot preheated oven and only bake for time suggested. This makes a crunchy on the outside but chewy on the inside cookie.

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YOOPERS

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Reviewed: Jan. 31, 2005

very good. I will make again and again. just enough pnut butter taste and just enough oatmeal taste. I didn't use any chocolate chips. I only made 1/3 of the recipe and got 18 very big cookies. I think next time I will add some cinnamon and maybe apple chunks...very good!!!

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CHRISTINATEASLEY

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Reviewed: Nov. 2, 2004

I've been making a recipe like this for years. I've actually doubled this and used red & green M&Ms and turned these into Christmas cookies. Make sure you have a large pan to mix the ingredients, and you may need to use your hands!

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