Reviewed: Nov. 4, 2009

YUM! These are great! Used all white flour because I didn't have wheat and no oats also because I didn't have them and they turned out really well. 8 minutes is perfect for the cook time!

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Claire

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Reviewed: Oct. 4, 2009

Mmmmmm!These Are Very Good.I Made These For My BoyFriend!But I Used Chunky Peanut Butter Insted Of Smooth.Gives Them More Crunch(:

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iLoveHelloKitty

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Reviewed: Aug. 13, 2009

loved them and so did everyone else. I added m&m's istead of chocolate chips and blended the oatmeal for a nice texture.

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Amy

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Reviewed: Aug. 12, 2009

These are my new favourites! The first time I made them exactly as written, but the second batch I added 1/4 tsp of almond extract and 1/2 cup of walnuts and they were perfect.

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Leah

Cooking Level: Intermediate

Home Town: Barrie, Ontario, Canada

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Reviewed: Apr. 26, 2009

These were exactly what I was looking for! I used natural peanut butter, and with the oats and whole wheat flour, they had a great texture and a delicious nutty flavor. I have one or two great cookie recipes that I make all the time, and it's rare that I find a new recipe that I like well enough to add to my repertoire, but I think I may have found one here.

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AMIJAY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 6, 2009

too dry

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moorek

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Reviewed: Mar. 5, 2009

I was looking for a "healthy" cookie recipe for an after-school snack for my kids and although this is a healthier version of a cookie, it does not skimp on taste in the least! The only problem was they were so good we couldn't just eat one! I only added 1/2 c. each of the sugars, and did 1/2 c. whole wheat flour and 1/2 c. white. They didn't seem heavy at all. It already is a more dense cookie so that hides the whole wheat flour beautifully. I also added 1/8 tsp. almond extract as someone suggested and that helped add to the flavor too. I also didn't have quite 1 c. chips (prob. 3/4 c.) and that seemed like plenty too--if you wanted to cut down more you could easily do 1/2 c. NOTE: Definitely press the cookies down before baking! The first batch I didn't do that with and they held the exact shape they were as dough. Flattened them with a fork for the second batch and they were perfect. I'll definitely be making these a lot. Thanks for sharing a great recipe!

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Jana

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Feb. 12, 2009

awesome cookies. great texture. I'd definitely make them again.

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brytness

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Reviewed: Nov. 12, 2008

I am an absolute cookie monster, and these cookies were by far the best cookies I've experimented making! I followed the suggestion of other reviews and added only 1/2 for each of the sugars, as well as a tablespoon of maple syrup, and a cup of oatmeal. It made them perfect!

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Gina

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Reviewed: Oct. 27, 2008

The only change I made was to use all purpose flour instead of wheat flour. The cookies turned out perfectly and got rave reviews from everyone who tasted them. Great peanut butter flavor , oatmeal gave them a great texture. Will make these again.

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jenny

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Reviewed: Oct. 25, 2008

Made these cookies last night. Everyone loved them! They were so big N pretty! I added a 1/2 tsp of almond extract, and cut the white sugar to 1/2 a cup. I will definately make them again! Thanks for the recipe!

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BigMocha

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 19, 2008

These cookies are so good. I reduced the sugars to 1/2 cup each and they were still sweet. The texture is perfect. Slightly chewy with crispy edges. I had to increase baking time to 10 mins.

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Chris

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Lorenzo, California, USA

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Reviewed: Sep. 17, 2008

These cookies turned out fantastic! I only made a few alterations to the recipes: reduced both sugars to half cup each as others suggested, I added an extra egg and extra peanut butter. I had to add a couple extra minutes cooking time because I used rounded tablespoons full so the recipe only really made 2 dozen for me!!

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mandigab88

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

Make sure to only use about a tablespoon of batter for each cookie. Otherwise, they are to soft to get off of the cookie sheet without squishing them.

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NELLCHICHI

Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 23, 2008

Loved These Cookies! I found it easier to roll the dough into balls instead of dropping by the spoonful. The texture was also better. I experimented with smushing them down with the palm of my hand and leaving them in round balls before baking. I liked them BOTH!! They had more of a traditional peanut butter cookie texture when smushed. :) (I used 1/2 cup of each of the sugars, i figured my peanut butter was sweet enough) I WILL be making again!

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Kym

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2008

These cookies are absolutely phenomenal. I have never made PB cookies with chocolate chips, but these cookies are even better than I thought they would be. Even w/out chocolate chips, they make a great PB cookie. I am guilty of changing the recipe a tad per the previous messages of other reviewers, however. I used 1/2 cup more PB, 1/2 cup of each type of sugar (brown sugar was packed), 1 cup of All-Purpose flour (did not have any Whole-wheat flour), and 1/2 cup of rolled oats. My reason for putting in half of the oats was b/c I have never used oats in PB cookies before. I will try a whole cup of oats next time because This was the best cookie dough ever--so light, fluffy, and Peanut-buttery with the perfect consistency. After 8 minutes in a preheated oven at 375 degrees Fahrenheit, these cookies were soft, gooey, melt-in-your-mouth good. I cannot stop eating them! My first batch was a little crumbly during the transfer from cookie sheet to cooling rack. I found that I just needed to wait about ten minutes for them to cool before taking them off of the cookie sheet. This may sound obvious, but I have gotten away with taking many a cookie off the cookie sheet after waiting only a minute or two for them to cool. Crumbly or not, these truly deserve 5 stars!! Thank you so much for sharing this recipe!!!

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Naxxramas

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Jul. 9, 2008

Very Tasty. The first batch I didn't flatten (as the directions didn't call for it) but the remaining batches I did. They cooked better flat. I also used a convection oven, so 6 minutes was all that was needed at 375.

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H. Robbins

Cooking Level: Expert

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Reviewed: Jun. 30, 2008

These were suprisingly good! I followed the recipe exactly and had great results. My 1st batch was in the oven for 8 minutes but seemed slightly not done in the middle so the next batch I left in the oven for 10 minutes and got a perfect cookie. Not too hard, not too chewy. Just right and great with a glass of milk. I kept some leftover dough in the fridge for a couple days and that seemed to do fine.

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