Reviewed: Aug. 27, 2006

WOW, these cookies are phenomenal! I did make a few changes, 3/4 cup peanutbutter, a 1/4 more flour and oats, and I added some finely chopped peanuts (cause i forgot to get crunchy peanutbutter)plus I used milk rather than water, baked at 350 for 14 minutes. Thank you Anna, these cookies are going in my permanent cookie file!

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Mare

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 27, 2006

Hubby said these were very good and light tasting. I did use milk instead of water,added a little more than 1/2 cup peanut butter and a little more flour. My cookies were a little smaller than the ones in the photo. I made 5 dozen. Will make these again!

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Kayla

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Reviewed: Aug. 26, 2006

EXCELLENT!!! I made this recipe to bring to a picnic and they were devoured instantly! Recipe made A LOT more than 3 dozen cookies!

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Kristin Lynne

Cooking Level: Intermediate

Home Town: Enfield, Connecticut, USA

Living In: Bennington, Vermont, USA

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Reviewed: Aug. 26, 2006

Got a "whew baby that was good" from hubby and my skinny friend ate 4 in a hot minute. Keep your eye on the cook time and bake them until they are soft and chewy. YUMMY

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mrsshooty

Cooking Level: Expert

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Reviewed: Aug. 18, 2006

I loved this cookie. The first batch was made to the directions but with chunky peanut butter. I'm always afraid of over cooking so I took them out prematurely and they ended up like soft batch cookies you buy at the store. Still tasty. After that I added more peanut butter and flour as recommended and baked longer. These were pretty fantastic. Next time I will try milk instead of water and adding cinnamon.

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ONAMA

Cooking Level: Beginning

Home Town: Geneva, Ohio, USA

Living In: Ladera Ranch, California, USA

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Reviewed: Aug. 16, 2006

Soooooooo good. I loved these cookies. I took the other reviewers suggestions and added milk instead of water and added more flour and more peanut butter and cooked them for 12 minutes. I added a cup and a half of peanut butter and a half a cup of milk. Very moist.

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CrystalB

Cooking Level: Intermediate

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 6, 2006

I just made these cookies and they are wonderful! I took advice found in other reviews, 1 c pb, more flour and used milk. They took about 13 min to bake and came out perfect. Will make these again. Thanks!!

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JanS

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 11, 2006

They are sooo good! Don't listen to the bad comments, I made them for the first time and EVERYONE loved them!!

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Victoria

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Reviewed: May 28, 2006

This was a great, simple recipe. I loved it. I used 1 cup of peanut butter, milk instead of water, more chocolate chips, and I added 1/4 a cup of sour cream to make them soft. They were great!

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COLORADODIVA

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Apr. 25, 2006

These were very addictive. I cooked 1/2 of the cookies according to the directions...Then decided to add more peanut butter and choc chips. I actually pulled them out of the oven to add the extra ingredients, so the choc chips melted through the dough...making it extra yummy.

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Rebeca

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Reviewed: Apr. 9, 2006

My family thought these were delicious...even my two kids that don't like oatmeal cookies loved them! I did put the extra peanut butter and the extra flour and they came out great. Thanks for the recipe!

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tldesjar

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Reviewed: Mar. 29, 2006

I used vegetable shortening because I didn't have butter. I increased the flour to 1 3/4 C. and increased the peanut butter to 1 C. I added 1/2 t. salt and used quick oats because I didn't have regular rolled oats. I replaced the water with milk. Instead of eggs, I used an egg replacer made of ground flax seed and water. Just blend 1 C. of ground flax seed with 4 C. water in a blender for a few minutes. 1/4 cup flax mixture equals 1 egg. I used a whole 12 oz. bag of chocolate chips. I baked these for 12 minutes. These cookies were great. I couldn't ask for a more perfect cookie. Hubby and kids gobbled them right up.

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Tami

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Reviewed: Mar. 8, 2006

I did not care for these.

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gggg

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Reviewed: Feb. 20, 2006

These cookies turned out great. I subbed 1/2 c. turbinado sugar for 1/2 the brown sugar because I was out. It added a nice texture. I also used milk instead of water and increased flour and peanut butter as others did. Big scoops of dough made large, yummy cookies.

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VANNER1016

Living In: Conrad, Montana, USA

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Reviewed: Feb. 1, 2006

Yummy, yummy!! I was looking for something different and out of the ordinary. So, I took advice from a lot of other reviewers and combined it. Here's what I did....substituted milk for the water, used 1 cup peanut butter, added 1 t cinnamon, 1/2 t salt, 1/2 c butterscotch chips and 3/4 c coconut. They were soooo good!! I also baked them for about 12 minutes. Leave them on the cookie sheet for several minutes before putting them on the cooling grid so they don't fall apart. My cookies didn't look anything like the picture, but more like a traditional oatmeal cookie. Great recipe!!

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cakegirl1977

Cooking Level: Intermediate

Home Town: Sumner, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 12, 2005

Yeppers, this was a great cookie. Lots of flavors combine to make it very yummy. For some reason I used milk instead of water, but that was my only change. Thanks for a good recipe.

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CASTILLOCA

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Reviewed: Nov. 29, 2005

Just made these awesome cookies. I did sub milk for water and add more peanut butter. I will make these cookies again.

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EVANS3MOM

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Reviewed: Nov. 15, 2005

A great and delicious recipe when a few changes are made. Use milk instead of water, 1/4 cup more of flour and 1/2 cup of peanut butter. I also added 1 cup of frosted flakes for a sugar kick and the cookies turned out great! The baking time is more like 12 min.

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Charlotte

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Reviewed: Nov. 14, 2005

When i saw this recipe I just had to try it! Plus, my family had been bothering me to make peanut butter cookies for them. How ever, I did make a few changes. I did what another review said she did ( add 1 cup rice krispies at the end and increase the flour one more 1/4 cup and pb to 1/2 cup) I aslso added 2 table spoons of cocoa and instead of regular chocolate chips i used white and milk chocolate swirled chips. They turned out great and made 24 decent sized cookies. Half of them were gone by the next day! Will definetly use again! :)

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nikki madden

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Reviewed: Nov. 5, 2005

I used mini chocolate chips and added some cinnamon. Everyone loved them! They ended up flat and crispy but very flavorful. Sort of an adult cookie, not overly sweet.

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