Reviewed: Sep. 14, 2008

This is my favorite recipe website... but my beef is "PEOPLE NEED TO GIVE THE ORIGINAL A CHANCE!" I see everyone changing this and that before they even try the REAL DEAL! So, this is one of those recipes that doesn't need "fixed" or "altered". They are only chewy when warm, but they always taste great!

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Sep. 13, 2008

Fabulous cookie! I took others suggestions and used 1 cup of butter rather than any shortening, added 1 tsp. of vanilla and increased peanut butter to 1-1/2 cups. I also refrigerated the dough for an hour, lets the flavors set in and easier to work with. Lightly crispy on the outside and chewy on the inside, wonderful flavor and texture!

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Shasta-Kitty

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Reviewed: Sep. 11, 2008

I was in need of a quick snack for the tennis team. I through this together along with a variety of chocolate, butterscotch, white chocolate chips and mini m&m' The team and coach raved on and on. Fantastic is all I can say!

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Carla

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Reviewed: Sep. 9, 2008

I thought these were okay. The texture and appearance are great, but the taste leaves a bit to be desired. They seemed bland and I used over a cup of peanut butter and chopped up peanuts in it too. Those were the only changes and I still have had much better PB cookies with oats in them. I agree with the poster that was dissappointed they weren't the "chewy, oatmeal" cookies they desired.

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Choco9

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Reviewed: Sep. 6, 2008

I changed this recipe by using almond butter (allergic to peanuts) instead of peanut butter and added the extra ingredients suggested in another review, 1 3/4 C flour, 1 1/2 C oats to make up for the oil in the almond butter. It turned out great!. I have really missed peanut butter cookies since developing my allergy and this is a good substitute.

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MicheleSS3

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Reviewed: Sep. 6, 2008

Delicious & melt in your mouth! Thanks for sharing!

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ANGEMAM

Home Town: Sandy, Utah, USA

Living In: Mead, Colorado, USA

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Reviewed: Sep. 5, 2008

Great recipe! These will be my standard for pb cookies from now on, though I do double the amount of peanut butter. I also use a stick of butter instead of the shortening, just because that's what I had on hand the first time, and liked how it turned out.

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Sep. 1, 2008

Awesome. Made exactly as directed. One of the best peanut butter cookies I've ever made.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Aug. 30, 2008

This recipe turned out AMAZING!! By far the best peanut butter cookies I have ever made. I had to make a few changes so I didn't have to go to the store... I used 1 cup butter flavored crisco, 1 cup dark brown sugar, 1 cup crunchy PB, I added 1/2 more oats and added 2 cups of peanut butter chips. Yummy!!! My whole family is raving about them. I will definitely make these again. Thanks!

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Annie J

Cooking Level: Intermediate

Living In: San Clemente, California, USA

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Reviewed: Aug. 29, 2008

Excellent cookies! I found myself without baking soda when I went to make these...so I completely butchered the original recipie...I used 8 teaspoons baking powder, and added 1/2 cup chocolate chips and 1/2 cut chopped walnuts, along with 2 teaspoons of vanilla (as recommended by others) and about 1/2 cup extra outmeal. They rose fine, and tasted great! I was worried the baking powder "taste" would come through but not at all! Slightly crispy outside, chewy and soft inside... Yumm!

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Stormbringer

Cooking Level: Expert

Home Town: Church Creek, Maryland, USA

Living In: Boiceville, New York, USA

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Reviewed: Aug. 28, 2008

The family sure liked these. Used shortening and stick of butter, no margarine used. Cooked 12 mins. A bit crunchy, will only cook 10 mins next time. They come out floppy, but harden up nicely. Other than the butter substitution, I made no other changes. They ran a bit which produced a thinner cookie than I like, so next time I will add 1/2 cup more oats.

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eastncgal

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Aug. 21, 2008

Great recipe. I froze the dough in cookie size balls and just baked enough for dessert. They froze beautifully. I just put the frozen dough in the cold oven and heated it to 350. It took 13 to 15 min. Perfect!

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SADIE92101

Cooking Level: Intermediate

Home Town: Matthews, Missouri, USA

Living In: Fredericktown, Missouri, USA

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Reviewed: Aug. 19, 2008

I used 1 cup of butter instead of the margarine and shortening. I also used 1 1/2 cups oatmeal, 1 tsp vanilla, and 1 tsp cinnamon. Cookies were good.

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Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

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Reviewed: Aug. 9, 2008

An amazing recipe! I added a tsp of pure vanilla extract and some cinnamon, and increased the flour to 1 3/4 cups. It's especially delicious with a cup of raisins and cranberries.

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Laura

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Reviewed: Aug. 7, 2008

Pretty darn good! I made these for my husband who is in the Army. They're out in the field where the food has no fiber, so I figured these would help him tough out the miserable rations. I doubled the oats and added a half cup of crushed peanuts, and they're awesome. Held up well in the field as well. These are a winner. :)

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Vicki Butz

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Aug. 3, 2008

I am rating this as my third batch is cooking. These are THE BOMB!! I can honestly admit that I never bake anything because I am just not good at it. These are fool proof! They are warm and super soft on the inside and crispy on the outside! The only changes I made were: I used a whole stick of butter & I added a tsp of vanilla. Thats it! Oh, and I used Adams real natural peanut butter. I recommend these! I cooked them for 10 minutes and took them out to sit for 2 or 3 then put in a container...perrrfect!

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Jecca

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Renton, Washington, USA

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Reviewed: Aug. 2, 2008

OH MY GOODNESS!!! These are AMAZING! wow!! I just finished eating one! I added about a cup of semi-sweet choc. chips and little extra foulr and baked about 14 or 15 mins - just watch them. AMAZING!! I will make again for sure!! Thank you! Thank you for the recipe!!! YUM!!!

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Sara Davis

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

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Reviewed: Jul. 30, 2008

This treat is indeed a twist to the normal peanut butter cookies. I increased peanut butter by 1/4 cup and used chunky one. I also increased oatmeal by 1 cup and used a combination of rolled and quick oats. To perk up the flavor, I added 1 tsp vanilla. Despite the changes that I made, this recipe is great by itself. Definitely keeper!

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L.P.L.

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jul. 26, 2008

These cookies are AMAZING...after a few changes have been made. I used a little extra flour, as suggested by reviewers: 1 cup white flour and 3/4 cups of whole wheat. I used only 1/2 cup white sugar (and regular amt of brown sugar). I cut the shortening to 1/3 of a cup and also used 1/3 cup of butter - they would've been too greasy/flat otherwise. I added 1 tsp vanilla. I used 1/2 cup natural (health food store) peanut butter and 1/2 cup of skippy "natural" super chunk. DELICIOUS!

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SILLYSARAHC123

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: New York, New York, USA

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Reviewed: Jul. 25, 2008

mmmmm... so good! My husband doesn't really like Peanut butter cookies but he liked the light taste of peanut butter that these have. I also modified the recipe after reading the reviews, I added more oats and put less flour in them. I also added vanilla to them. It gave it that flavor they were missing.

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