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!!

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.

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!

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!!!

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.

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.

not peanut buttery enough for me...i like my pb cookie gooey. the flour and oats make a glass of milk absolutely required!

awesome. Always comes out great.

Not only do these taste fantastic, but they don't require refrigeration before baking, which I never have the patience for. They are still great with whole wheat flour and other figure friendly alterations I tend to make.

The cookies were good with the modifications that I made. I used 1/2c of brown sugar and 1/2c of splenda. I also used 3/4c of white flour and 1/4 of wheat bran. The cookies turned out nice and they were still REALLY sweet. I think they would have been too sweet using 3/4c of each sugar.

FANTASTIC cookies! I followed another reviewers recommendation and used 1/2 whole wheat and 1/2 white flour. Also cut sugar to 1/2 cup of each white and brown. Finally, used natural peanut butter and mini unsweetened chocolate chips. They came out great and you can even freeze the dough and bake them later...

I wouldn't change a thing. Thanks for sharing! I found that the best way to tell that these are done is to wait until the top just barely starts to crack. Don't depend on color or they will be overdone.

I really enjoyed these cookies! I followed the recipe almost exactly the first time, just adding a little more peanut butter, and then the following week I made them again to take to a kids' activity and I doubled the recipe (it just doesn't make as many cookies as my usual cookie recipes do. If I'm going to make cookies, I want plenty of them so they last a few days!) but used less chocolate chips than called for because I still actually found them a little too chocolaty (and I love chocolate!) They are more crunchy than I expected at first, but I really found them delicious and addictive. Will definitely keep this recipe and make again! Thanks.

Off the chain! Best pb cookie to date, buttery crisp. I used all white all purpose flour since i didn't have wheat, and reduced the salt to 1/4 tsp and used trader joe's creamy unsalted pb, quaker quick oats and ghiradelli semi-sweet chips. They may be even better the next day than fresh out of the oven. Mmm-yeah.

OH MY GOSH THESE COOKIES ARE SOOOOOO GOOD!! They just may be evil. My husband, one of our friends, and I could not stop eating them!!! I had to give some away to other friends b/c if not I would have eaten them all!!! I am going to try to find a way to make them healthier....if that is possible. Oh and you have to use all natural peanut butter!!! Delicious!!

good recipe!!!

very good and they smell amazing when just out of the oven. everyone loved them. i used organic peanut butter b/c it has a more peanut taste. ohh, ssoooo good!