Reviewed: Nov. 18, 2009

These are pretty good. I'm not a cookie maker, and we'll see how they store (I'm in the middle of baking them right now), but they're easy and my kids are all chowing down on the ones that are cooled. I made some plain an some with chocolate chunks. I'll definitely make them again, but add something else, because without the chocolate they're kind of blah.

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4time-mom

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Reviewed: Nov. 18, 2009

thanks for recipe. will use again.

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Michalina

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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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