Reviewed: Nov. 16, 2009

I used 2 whole eggs instead of just egg whites.. and rolled oats (not quick cooking). I used Adams natural peanut butter. I added 1 cup of dried currants, and 1/2 cup chocolate chips. I also used whole wheat pastry flour instead of white. They turned out amazing.. my husband is very pleased, and I gave a few to friends who enjoyed them also. Next time, I am going to cut the brown sugar in half.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Aug. 20, 2009

There are wonderful! I've made them several times and have put different extras in all the time. I use wheat flour and sometimes wheat bran as well as natural peanut butter and as many "healthier" versions of ingredients. I also cut about half the sugar--there is no huge taste difference. However, if you have a major sweet tooth, then stick to the normal cookies. These are more like little granola bars.

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Jennifer Juniper

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Delicious, healthy low cost recipe, thank you for posting it! I made 1/2 the recipe. I used one whole egg, am out of honey so increased the apple sauce, I used xylitol for the sugar and added some raisens and dried berries. My cookie sheet is hiding from me at the moment, so I cooked it as a bar cookie in a 9 x 9 inch pan for about 30 minutes at 325 degrees (had to be very careful with edges burning) It is a bit crumbly for eating on the run, so may make cookies next time. I am glad that I found this recipe, it even has some protein in it!

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Kathleen

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Reviewed: Apr. 5, 2009

These are honestly just as good as their less healthy counterparts! I used homemade unsweetened applesauce, and followed the rest of the recipe exactly. They were nice and fat!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

These cookies tasted really healthy and yummy, as well as easy to make. I made half of the batch with raisins and the other half without. I would definetly recommend adding raisins if you love raisins. Plus it gave it a little more sweetness.

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Chantille

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

I made these because I was looking for a healthy snack to make for my 2 year old. I love them (and she thinks they're pretty good with the chips)!! I added mini chocolate chips to 2/3 of the batch (definitely a bonus but less "healthy") and used 1/2 wheat flour as recommeded by others. I will be making these often.

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Acadia

Cooking Level: Beginning

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Reviewed: Dec. 19, 2008

The good news is that these are pretty healthy; the bad news is that they just aren't great. Tasted a lot like honey, which I wasn't that crazy about.

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Kelly

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 14, 2008

These were edible, but they did not taste like cookies! They tasted almost sugarless.

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KKH3

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Reviewed: Aug. 11, 2008

I think this recipe would've been very good if my oats were of better quality and not so stale tasting. Also, in place of brown sugar, I used grade B maple syrup (same amount as the sugar). I also added 1/4 cup toasted wheat germ. I'm going to give it 5 stars because I know this recipe has great potential with quality ingredients.

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smbelaen

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

These cookies are fairly sticky both before and after baking, so I'd recommend lining your baking sheet with parchment paper and putting layers of plastic wrap or wax paper between them during storage. As for flavor, they're pretty good! Cakey, but still full of peanut butter-honey flavor. I think it would take a person fairly familiar with baking to tell the difference between these cookies and other fattier ones. (In other words, serve these to kids!) If you're a real peanut nut, I'd bet toasted peanuts would make a great addition to this recipe.

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Jamie H.

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

A little too cakey for me... I think they need butter! I know that's not the point. :) For a "healthier" cookie, they're ok.

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Karen

Cooking Level: Intermediate

Home Town: New Haven, Indiana, USA

Living In: Plainfield, Indiana, USA

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Reviewed: Jan. 7, 2008

I have yet to go wrong with this recipe- I think it's impossible if you follow the exact recipe. I've even used raisins and chocolate chips separate times and it definitely added more flavor to an already delicious cookie. My co-workers were amazed that the cookies were so healthy, moist, and flavorful. Possibly the best (and healthiest) oatmeal peanut butter recipe I've come across!

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Tai-Bo

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 1, 2007

did not like this one at all very dry

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marty

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Reviewed: Nov. 3, 2007

These are excellent for being a healthier cookie! I added cinnamon and cloves to mine! Everyone loved them :)

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LADONNAL.

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Reviewed: Sep. 28, 2007

I substituted whole wheat, rolled oats, and all natural PB and they came out great. I love that they full of wholesome ingredients and oil free. I'd make these again and freeze them for a quick snack or even breakfast on the go.

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sd3neh

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Reviewed: Sep. 19, 2007

I think I undercooked these a little but we still devoured them. All my family loved them and couldn't believe they were healthy!

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Stodeee

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Reviewed: Aug. 15, 2007

I was looking for a healthy, yummy cookie. Didn't find it here. Very bland! Tasted like honey with a little peanut butter. Won't eat and won't make again.

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Sharon

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Reviewed: Aug. 13, 2007

These are fabulous! I used regular peanut butter and whole wheat flour and added about 1 1/2 cups of chocolate chips, and they were yummy! With those changes they are only 2 points for you WWs!

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amyburb

Cooking Level: Expert

Home Town: Newcastle, California, USA

Living In: Clovis, California, USA

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Reviewed: Aug. 6, 2007

What an awesome recipe! These cookies are so moist, you would never think there isn't any fat in them. They don't spread out far, so they're nice and thick. I added choc. chips to part of the batch, and added raisins to another - they all turned out great!

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