Reviewed: May 14, 2012

I think these turned out excellent. The only change I made was to use 1/2 cup all-purpose flour and 1/2 cup whole wheat simply because I prefer to use the whole wheat and had more of it on hand. Mine needed to bake about 10 minutes and turned out wonderful. I will certainly make these again!

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shan5176

Reviewed: Apr. 14, 2012

I customized this recipe and it was so GOOD. My middle son loves chocolate and I didn't have morsels SO... I added 2/3 C cocoa and 1/3 C water with white chips. All other ingredients the same. REALLY SCRUMPTIOUS!!!!

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FrackFamily5

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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Apr. 7, 2012

I went online looking for great recipes and I must say that I found it! Absolutely, positively delicious cookies! They were a big hit!

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cizzle27

Reviewed: Apr. 2, 2012

AWESOME cookies! Totally will make again! I suggest swapping the whole wheat flour for white, and the white for whole wheat cuz it gives them a great texture! I also used an extra egg to get it all to stick together well, a full cup of extra chunky peanut butter and doubled the vanilla. Very tasty! My husband is a cookie monster, so he ended up eating most of them and our 4 kids were complaining that they didn't get as many as they wanted! I'll double the recipe next time!

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ChristiGreen

Cooking Level: Expert

Home Town: Washougal, Washington, USA

Living In: Chambers, Nebraska, USA

Reviewed: Mar. 1, 2012

Delicious! Lightly crunchy, yet a little chewy.

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rachelb823

Reviewed: Feb. 26, 2012

Awesome!

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Reviewed: Feb. 25, 2012

I had no problem with these cookies holding together and maybe it is because I used egg whites only and used maybe a total of three egg whites and added 1/4 cup more of flour. They baked for about 10 min. I didn't think they were too sweet and I'm not a big sweet eater. I would make them again and by the way, I used regular oatmeal and quick cooking oatmeal and they taste just fine. I did not grind down the oatmeal to make it finer. If I make these again and use whole eggs maybe I would use two large eggs and then again, maybe not. They were very good.

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GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Feb. 22, 2012

Fabulous recipe! My wife and I only use 1/2 cup each of the sugars. Per other reviews, we also omit the wheat flour and just increase the white flour to 1 cup. We have to add a tablespoon of milk to the dough when all is said and done to get the correct consistency. (We also use butter flavored Crisco instead of butter.) These cookies are divine. I highly recommend them!

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