Reviewed: Nov. 1, 2008

Just needed some extra oats in my opinion. Otherwise, perfect!

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dstapleton

Cooking Level: Beginning

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Reviewed: Oct. 22, 2008

This was a delightful recipe that my husband just loves. When you make drastic changes to a recipe then it's not the same recipe and you should post your own recipe with your changes. Don't ride the shirt tails of someone else good reviews with your recipe.

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Time Chaser

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

This is a great recipe, why did I never thing to add oatmeal to PB cookies. I doubled the oats, it keeps them from spreading out so much. Other than that I followed exactly. My tip and one i read from another review for a different recipe is to put a piece of bread in with the stored cookies. It keeps them from getting crumbly and they stay super soft.

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Amber

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 18, 2008

I stumbled upon this recipe while searching for an oatmeal peanut butter cookie per my boyfriends request. I am so glad I did! This cookie has the perfect consistency and the flavor and texture were just what I was looking for! I did add more peanut butter, as I tasted the dough while raw, and wanted a slightly more peanut buttery taste. I also added additional oats so that the oats would be evenly distributed throughout the cookie. A delicious recipe worth making again and again!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Reviewed: Oct. 17, 2008

I just finished making these cookies and they are so good. I used a bit more peanut butter, just to finish up what I had left and about 1/4 cups more oats. I also used unsalted butter, I never use margarine in my baking. Other than that, I followed the recipe exactly. They only took 10 minutes to cook. Don't be tempted to overcook them. You have to cool them completely on the cookie sheet because if you try and take them off before than, they break apart. These are definitely going into my cookie rotation.

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mamazilla

Cooking Level: Expert

Living In: Union City, California, USA

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Reviewed: Oct. 13, 2008

I just finished making these cookies with my 9 yr old and the results are FABULOUS! We made a few modification to suit our tastes: Used all butter in place of shortening & margarine, and whole wheat flour. Also added an extra 1/2 cup of natural peanut butter. If you like your cookies soft and chewy, be sure to take them out at the 10 min. mark. They'll still look doughy at first, but firm up when cooled. YUM, YUM!

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KIKA9133

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Reviewed: Oct. 12, 2008

So I decided to bake peanut butter cookies since I noticed this weekend that a package of my Nutter Butters are up to $4.00/package! This is now what I will bake when I need a peanut butter cookie fix. And they are better than Nutter Butters! I added two cups of semi-sweet chocolate chips and made 3 1/2 dozen cookies. Baked each batch for 12 minutes. Deliciouso!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Oct. 11, 2008

This is the only recipe for peanut butter cookies that I have ever liked! I make the cookies according to the original recipe, but I finish them off by drizzling the cookies with 1 cup chocolate chips and 1 tsp shortening melted, or sometimes I dip half of the cookie in the melted chocolate. A big fave for everyone!

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Portage Mom

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Reviewed: Oct. 7, 2008

these cookies truly deserve 5 stars! they are soft, the right amount of sweet, easy to get together and a good choice even if you are in a hurry but want to make cookies all the same. Everybody loved them, and I can only add that in my home nobody likes peanut butter and they are very picky indeed...

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Oct. 4, 2008

I was a bit concerned about adjusting this recipe for high altitude (I live at 7200 feet), so the rule of thumb up here is either more liquid or less dry ingredients. So, I reduced the flour to 1 cup and the oatmeal to 3/4 cup. Everything else remained the same. Also, instead of teaspoon-sized drops, I used a pair of rubber gloves and made them into 1-inch size balls and increased cooking time to 20-25 minutes at 350-degrees in a CONVECTION OVEN. This seemed to spread the heat around more evenly. Instead of 48 cookies, I got 24 three-inch cookies which turned out beautifully! Light and chewy, lots of flavor. This is an awesome recipe!

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debinco

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Reviewed: Oct. 4, 2008

These were decent - I will try again. I strongly recommend under-baking just a bit otherwise they get too dried out... I followed the recipe exactly - just adding in some reeses pieces, which gave an extra special peanut butter flavor!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Oct. 1, 2008

i just took these out of the oven and they are so fantastic. i love them. my husband is going to go crazy for them. i'm deffinitly making these way more often.

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Samantha Hildebrand

Cooking Level: Intermediate

Living In: Winkler, Manitoba, Canada

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Reviewed: Sep. 30, 2008

These are very good. Used "new" crisco and part real butter, part smart balance and they turned out very good. You could chill the dough, roll into balls and fork-mark them, but they are quicker to drop as in the directions. Only change: I used 1/2 cup white sugar instead of 3/4 as someone else suggested and they were plenty sweet enough. Also added 1 t. vanilla.

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SEBC

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Germantown, Tennessee, USA

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Reviewed: Sep. 26, 2008

I too thought these were a tad salty. Plus I think the peanut butter over powers the oatmeal. If you like oatmeal cut back on the PB.

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Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Sep. 26, 2008

These were H E A V E N!!!! You have to try this recipe. Very sweet and I could taste the peanutbutter. 5 stars!

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Natasha

Cooking Level: Expert

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Reviewed: Sep. 25, 2008

Great cookie! A little salty for my taste, so I would do just a dash salt next time. I also added twice as many oats for a heartier cookie. Thanks for the recipe!

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Molly

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Reviewed: Sep. 18, 2008

Just took them out of the oven. Exactly what I was looking for, soft, chewy, peanut buttery, with a bit of oats. So so good. I used butter instead of the marg/shortening combo, and a bit more peanut butter and oats than called for. So amazing, perfect with an ice cold glass of soymilk.

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CHICKAROO

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Reviewed: Sep. 15, 2008

I made these for my birthday because I'm more of a share than recieve kind of person. I used vegan ingredients so all of my friends could enjoy them - and they still turned out wonderfully. They were crunchy, chewy, and melt-in-your-mouth good. I highly recommend this.

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Emma Lo

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Sep. 15, 2008

Made this recipe as is and the whole family LOVED them. It makes a nice big batch but they were still gone in no time. I have a request to make these again since the cookie jar is empty!! Thanks!!

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krisd

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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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