Reviewed: Apr. 29, 2012

super yummy, great hit at dinner party. Did not add the peanut butter layer and opted for chocolate only. Was just sweet enough.

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Reviewer:

Napalmnatty

Cooking Level: Intermediate

Reviewed: Mar. 30, 2012

I was so happy to find this recipe. My mother too used to make them all the time when we were kids. When she died I thought the recipe was gone. Thanks Allrecipe.

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Reviewer:

3rdtmsacharm

Reviewed: Jan. 27, 2012

I give it 5 stars because it is quite tasty and such an easy treat to make. I actually double the recipe to fill my cookie sheet... It's a little thicker than what the pictures show, but still delightfully wonderful!

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Reviewer:

Starsha

Cooking Level: Intermediate

Home Town: Sweeny, Texas, USA

Living In: Helena, Montana, USA

Reviewed: Oct. 11, 2011

I followed the directions exactly but still had to bake them for 30 minutes, and even then the middle seemed a bit iffy. Still, a good dessert, fairly rich but not overwhelming.

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Reviewer:

bmw2799

Reviewed: Jun. 30, 2011

My mom has been making these for years and they are always a hit. There are only 3 differences--we use quick cooking oats, a 16 oz bag of chocolate chips and we use a jelly roll pan, so i don't quite understand why people say it's not enough dough for 13x9 pan. You should definitely try these. They are so worth it.

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Reviewer:

MIMDAWN

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Morristown, Tennessee, USA

Reviewed: May 30, 2010

These were delicious and really easy to make.

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Reviewer:

acast

Reviewed: May 24, 2010

Boyfriend liked them. I thought they were too much sweetness for me (but i'm not a huge sweets fan). They went together quickly but weren't gobbled up like other recipes I've tried. I used a 9X13 pan, any thicker and the sweetness would have been overpowering for my tastes.

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Reviewer:

ChicagoCookie84-Anita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Arlington Heights, Illinois, USA

Reviewed: May 14, 2010

Made these for hubby. He LOVED them. I did as other reviewers suggested and baked in an 8x8 pan. I also used chunky peanut butter. They go together really fast and easy too. These will get made on a regular basis around here.

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Reviewer:

JNB

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: May 13, 2010

This cookie is excellent exactly as it is but for those of you who can't/shouldn't have too much sugar...i substituted splenda white sugar and brown and used whole wheat flour and it is still excellent.

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Reviewer:

kellycrazy73

Reviewed: Mar. 28, 2010

The recipe is a favorite of mine with one exception. This recipe is only 2/3 of my recipe, which is the reason why everyone is having trouble filling a 13x9 inch pan. My recipe calls for 3/4 c. butter, 3/4 c. sugar, 3/4 c. brown sugar, 1 egg, 2/3 c. pb, 3/4 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla, 1 1/2 c oats, 1 1/2 c flower and 1 1/2 c chocolate chips. The frosting is the same though. Also, my recipe only bakes for 12 minutes. Half the time. They are delicious this way. They aren't undercooked. They are chewy and perfect. My friend at work says she doesn't even like peanut butter, but loved these.

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