Reviewed: Jan. 30, 2009

OMG!! I made these cookies because of the comments of another reviewer who said her husband does not like peanut butter cookies, but he liked these. I love peanut butter cookies, but my husband does not, so...I thought, "Hmmm...I'll give it a try." I took one bite and almost died. My husband ate about 3 right out of the oven and another 3 later with a glass of milk. I don't think the batch will last over 24 hours! These are phenomenal!!

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gertrong

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Reviewed: Jan. 27, 2009

The cookies haven't cooled for more than an hour yet, but these cookies are delicious. I made them for my flat-mates and so far we're loving them! If you're considering this recipe, just do make them.

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nora

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Reviewed: Jan. 23, 2009

These are so tasty and yummy but mine came out pretty crumbly which made them a little difficult to move around. I added chocolate chips and m&m's which was a really good decision..made them more popular! Overall, play with the ingredients a little and I'm sure they can be made softer and less crumbly. A worthwhile recipe!

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xx thinkpink xo

Living In: Issaquah, Washington, USA

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Reviewed: Jan. 21, 2009

SO perfectly gooey and chewy. Better than other peanut butter cookies because of just this.

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liltagg

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jan. 19, 2009

Yummy and peanut butter-y! A little too crisp for my taste, I usually like them a bit chewier. Awesome recipe, though!

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Molly

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Reviewed: Jan. 16, 2009

This recipe just tasted sort of flat. Texture was nice, but not enough peanut taste and a little too much salt. I followed the recipe exactly, but wasn't impressed.

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kristin

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Reviewed: Jan. 16, 2009

I thought these were pretty good....I used the butter flavored shortening which was too much with the butter. Still tasted good.

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Sunshine

Cooking Level: Intermediate

Living In: Ashippun, Wisconsin, USA

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Reviewed: Jan. 13, 2009

Very good - I like the addition of the oatmeal. I added choc chips to mine for my kids.

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DANAGISANA

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Reviewed: Jan. 11, 2009

Ive used this exact recipe for many years. Its the only peanut butter cookie recipe I will use. Thanks for adding it.

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COOKNAGIN

Cooking Level: Intermediate

Living In: Walla Walla, Washington, USA

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Reviewed: Jan. 11, 2009

such a hit! I used a little more oatmeal than listed and added a cup of white chocolate chips. They turned out fantastic- just be sure to only cook them til the edges are slightly brown and use parchment paper to make it easy to clean up will make again =)

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h2odancerqt

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Reviewed: Jan. 6, 2009

PERFECT!!!!

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Kimberly

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Reviewed: Jan. 5, 2009

This recipe was DELISH! I used 1/2 cup butter and 1/2 cup butter flavored Crisco, which made them light and crispy on the outside and chewy in the middle. I also used chunky natural PB.. which was good for texture, and not to salty at all! Also I threw in some semi-sweet chocolate chips which were perfect. GREAT RECIPE, thanks for sharing!

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emily

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Reviewed: Jan. 4, 2009

Good cookies.

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toothrees

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Reviewed: Jan. 3, 2009

The cookies came out delicious. However, margarine and shortening are full of trans fats which are and very bad for you. I used 1/2 cup of canola oil, 1/2 cup butter and 1/3 cup flax seeds.

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Dana R

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

These are good cookies. I think this cookie is a little crumbly. I like them a little moister, but the taste is really good. Next time I will use 1/2 margarine and 1/2 butter instead of crisco.

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Calliecat

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

These have a nice taste, I just thought they were a little too dry and crumbly. The only thing I changed was to use butter instead of margarine because I don't use margarine at all. Thanks.

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Jersey Cook

Cooking Level: Intermediate

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Reviewed: Dec. 24, 2008

Very Tasty! Thanks

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Elizabeth

Living In: Berlin, New Jersey, USA

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Reviewed: Dec. 23, 2008

We've made this recipe 5 or 6 times now and everybody loves it. We do use butter instead of shortening/margarine and we added the vanilla and a bit more peanut butter. Just for fun, we split the dough and add heath bar bits to one half. Either way, everybody gobbles them up. We do have a convection oven and I measure out 1/2 teaspon (rounded) and bake for 7 minutes and they come out perfectly soft and a little golden.

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desertdwellers

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

This is a delicious cookie! I had to use crunchy peanut butter because it's all I had on hand and they turned out great. I will be making this recipe again soon. Thanks!

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Kaprice W

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Reviewed: Dec. 21, 2008

Wowy Wow WOW! These are GREAT! They taste great and are highly fragrant. If, like me, you LOVE LOVE LOVE the smell of peanut butter, you'll love making these. Here is my hint: -Keep a VERY close eye on these. They brown VERY easily and you don't want to OVERBAKE them. As soon as they start getting a little color and if the bottoms are already golden, plan on taking them out of the oven. YUMMAYYYY!!!

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