Reviewed: Nov. 12, 2009

The best peanut butter cookies I have ever had. My husband could not stop eating the dough. Only changes I made was I used chunky peanut butter instead of regular smooth peanut butter; did not have shortening so used 1 cup of butter as a substitution. AWESOME COOKIE!

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fenstygirl1

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Reviewed: Oct. 28, 2009

Added a bag of chocolate chips and used butter instead of shortening and rolled oat instead of quick oats. I made them pretty large only 3 would fit on each cookie sheet. I flattened them out quite a bit but not completely flat. They took about 12-13 minutes to cook in my convection oven at 325 degrees. They were very good! Next time I will use crunchy peanut butter. I would also like to figure out how to make it more healthy maybe honey in place of some of the brown sugar and something inplace of the butter/shortening. Really good cookie!

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Brandie

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Reviewed: Oct. 13, 2009

My family loved these. I made a few substitutions for healths sake. :)

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Baby_Ruth

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Reviewed: Sep. 26, 2009

Oh my God these were GOOD!!! I used half all purpose flour instead of all whole wheat and I added chopped peanuts and milk choc chips!!! !YUMMO!!!

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Jenny

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

This is a standard recipe I highly recommend. I feel that it is unfair to rate a recipe that I did not follow to the letter. But to unrate it brings the stars down and this is a wonderful recipe. Why I changed it? I ran short of oatmeal (like by half) and whole wheat flour. I also don't like shortening so much. I love chocolate chips. The beauty of this recipe, is that it is so basic that subbing a bit here and there does not jeopardize the outcome. I used half butter. I had to add flour to make up for the lack of oatmeal. The chocolate chips always work. Came out great.Its a keeper.

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Sep. 12, 2009

Great peanut butter/oatmeal taste. I substituted butter for the shortening. I thought they were a tad salty, even for a peanut buttery cookie; so I would reduce the amount of salt to 1/2 tsp. in future batches, if using butter again!

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AngieM

Cooking Level: Expert

Home Town: Oskaloosa, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Sep. 8, 2009

Good basic taste.

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

These are delicious and easy. I used little extra flour being at 7000 feet. I will say that this made about 80 cookies, not the 36 it says it does!

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jezibaba

Home Town: Flagstaff, Arizona, USA

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Reviewed: Aug. 31, 2009

Absolutely amazing! These cookies didnt last long in my house. I had to make another batch the next day! The only changes i made was to use all margarine instead of shortening. I added about 1/4 extra oatmeal and some vanilla

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Tasha

Cooking Level: Expert

Home Town: Fredericton, New Brunswick, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 29, 2009

Excellent! MAde as directed and came out perfect. Thankyou for sharing!

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Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Madison, Indiana, USA

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Reviewed: Aug. 28, 2009

I used 3/4 c butter & 3/4 c shortening, but otherwise kept the recipe the same. I baked for 10 minutes, but I think it was a bit long for my oven, as they didn't come out quite as soft in the center as I would have liked. Delicious flavor though! Will definitely make again.

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JOSHKARENWOLFE

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Aug. 20, 2009

These are delicious! I used 1 and 1/2 sticks softened butter as I did not have shortening, and used white flour for the same reason. I couldn't stop eating them. Even the dough was delicious. I used a pampered chef baking stone and they came out perfect. I will be making this recipe many more times.

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ihavesisu

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Reviewed: Aug. 16, 2009

These came out dry and cumblie. I followed the recipe exactly, any Ideas why it came out so bad?

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sweetr83

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Reviewed: Aug. 14, 2009

was very good tasting with great texture. easy to make!

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Karen

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Reviewed: Jul. 29, 2009

Made recipe using all purpose flour not wheat. Didnt seem to make a difference, the texture was good and they were very chewy. Also added peanut butter chips, but the cookie seemed to lack flavor.

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Qmanswoo

Cooking Level: Intermediate

Home Town: Mediapolis, Iowa, USA

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Reviewed: Jul. 28, 2009

Extremely good recipe, of course I have to add chocolate chips to make them perfect. Made many times and plan to use this recipe for a very long time!!!

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DanFiero

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Reviewed: Jul. 22, 2009

Enjoyed these cookies! After reading suggestions, I did use butter instead of shortening. Also, made a batch with some additional goodies--added cinnamon, raisins, dried cranberries, walnuts, and chocholate chips making a sweet-nutty-chewy cookie! Recipe is just as good with just peanut butter and oats.

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WheatenLover

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Reviewed: Jul. 20, 2009

These were absolutely phenomenal!! I made them for my family with a few changes based on what others said-I did go with 2 cups of Quick cook oats, I didnt have any shortening, so I substituted that for 1 stick of margarine, and 1 stick of butter. I added a tablespoon of vanilla as well. THEY WERE SUPERB!!

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LaChefMadam

Cooking Level: Expert

Home Town: Pontiac, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 27, 2009

These were pretty tasty but a little too sweet for me. I used 1c shortening and 1/2c vegan butter. I also used 1 egg and egg replacement for the other 2 eggs. I also threw in a dash of cinnamon. Next time I would use less sugar. (maybe start w/1 1/2c)

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liquidfaith

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Reviewed: Jun. 20, 2009

So good! I used 1/2c butter and 1c shortening and added choc. chips to 1/2 the batter and both versions are excellent.

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Amyeyore

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