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Peanut Butter Cookies IX
SUBMITTED BY:
RUGGLES
PHOTO BY:
Mandy Richards
"I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me. Everyone who tries them wants the recipe."
RECIPE RATING:
Read Reviews
(119)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
8 Min
READY IN
20 Min
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
3/4 cup peanut butter
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup semisweet chocolate chips
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.
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REVIEWS
Reviewed on Nov. 16, 2006 by JAYMEETEE
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JAYMEETEE
Nov. 16, 2006
These were very tasty and everyone liked them. My only problem with them was when I was making them, it was really difficult for the dough to stay together. It kept falling apart and was in pieces. Anyone have any advice on what I could do differently next time?
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6 users found this review helpful
These were very tasty and everyone liked them. My only problem with them was when I was making...
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Reviewed on Apr. 19, 2006 by
What a Dish!
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What a Dish!
Apr. 19, 2006
Good cookies! I, too, cut down on the sugar to only 1/2 cup each. I also used 1/2 cup white flour and 1/2 cup whole wheat pastry flour. I used natural no-sugar peanut butter. I loved the texture of these! Soft but crisp enough on the outside. Easy to make too.
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6 users found this review helpful
Good cookies! I, too, cut down on the sugar to only 1/2 cup each. I also used 1/2 cup white...
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Reviewed on May 20, 2003 by KATHY SINK
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KATHY SINK
May 20, 2003
This is the best peanut butter cookie I have ever tasted! I am a purist and like it even better without the chocolate chips. I wanted the cookies a bit larger and made only about 2 1/2 dozen, increasing the baking time to 10 minutes. I think the cookies should be rolled into balls and pressed with a fork.
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6 users found this review helpful
This is the best peanut butter cookie I have ever tasted! I am a purist and like it even...
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Reviewed on Sep. 3, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Sep. 3, 2006
My husband likes 3 kinds of cookies, so I looked on ingredient search for a recipe that incorporates all 3: peanut butter, oatmeal, and chocolate chip. I made the recipe as stated except I did not have WW flour so used AP, I had old fashioned oats & chopped them up a little in the food processor; I added 1/2 cup chopped walnuts, 1/4 teaspoon almond extract (a tip from Yummy Peanut Butter Cookies, this site), and 1/2 t cinnamon. Just like What A Dish says in her review, they are soft but crisp on the outside. My husband rated these a 5 and asked for me to make them again. Great cookies Laurie!
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5 users found this review helpful
My husband likes 3 kinds of cookies, so I looked on ingredient search for a recipe that...
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Reviewed on Oct. 14, 2003 by
MELLO 57
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MELLO 57
Oct. 14, 2003
Great cookies! Be sure to use regular oats, not quick. I might try a little less white sugar next time. Also, be sure to leave them on the cookie sheet for a few minutes before removing- I only waited 1 minute & they fell apart. I also used mini kisses. YUM!!!
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5 users found this review helpful
Great cookies! Be sure to use regular oats, not quick. I might try a little less white sugar...
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Reviewed on Oct. 14, 2003 by SKOONUS
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SKOONUS
Oct. 14, 2003
I had to modify the recipe a bit. It would of been helpful if others would say how much to decrease the sugar to. I decided to only add a 1/2 cup of each sugar and I added an extra 1/4 cup of whole wheat flour. The results were wonderful. I baked for 10 minutes at 350 degrees. This is a great cookie.
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4 users found this review helpful
I had to modify the recipe a bit. It would of been helpful if others would say how much to...
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Reviewed on Sep. 3, 2007 by
Marian
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Marian
Sep. 3, 2007
Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for the brown and white sugars, increased the vanilla, added an extra egg, and increased the peanut butter to one cup and it was great. I also baked for about 10-11 minutes and they came out perfect and didn't crumble at all.
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3 users found this review helpful
Great cookie! I followed the suggestion of others and cut the sugar down to 1/2 cup each for...
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Reviewed on Nov. 7, 2005 by Kerri
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Kerri
Nov. 7, 2005
Best PB cookie I've tried yet - will be doing for my cookie swap. Only difference I made was using all white flour and they came out great...
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3 users found this review helpful
Best PB cookie I've tried yet - will be doing for my cookie swap. Only difference I made was...
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