The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 17, 2009
With all due respect to the recovery community, we call these "crack cookies" because they're so addictive. They're fantastic. I've had better luck with all butter instead of shortening, and I add mini morsel chocolate chips. Simply amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 15, 2009
I substituted butter for the shortening and I didn't have whole wheat flour, so I used All Purpose flour. But they were AWESOME!!! YUMMY YUMMY. WILL MAKE AGAIN!! FOR SURE!!
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Cooking Level: Beginning

Living In: Lake City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 15, 2009
These cookies tasted great and had a great texture. I've made a lot of peanut butter cookies over the years and some of them can be quite bland and boring. These were moist, crunchy on the outside and soft on the inside. I didn't have any shortening so I just butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 8, 2009
Absolutely delicious! I added some banana so I could reduce the amount of butter. I also added more cinnamon and chocolate chips. Overall, this is a fantastic recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 2, 2009
I cut the recipe to 24 cookies as I thought this was too large a batch for us. Peanut flavour came through just fine. This may have changed the consistancy somewhat. I thought they had great texture and flavour! I also added raisans and then come chocolate chunks to the second round in the oven and got well over 3 dozen average size cookies.
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Photo by pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada
Living In: London, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 9, 2009
The whole family loves this! I made a few changes, one by removing the shortening and substituting it with more peanut butter. The oatmeal, we found takes out alot of the yummy peanut buttery taste if we don't. I also added one half cup unsweetened applesauce, which gave it a creamier and less crumbly consistency. Delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 5, 2009
Not bad.
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Cooking Level: Expert

Home Town: Pima, Arizona, USA
Living In: Bangalore, Karnataka, India

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 12, 2009
It either needed more peanut butter in it, or more oatmeal in it...just was kinda a "bland" cookie to me! Maybe I was looking for something else!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 9, 2009
These are a great way to take care of a peanut butter craving. The cookies have a nearly perfect crunch-to-chewy ratio. I substituted butter for the margarine (my only alteration to the original recipe). Lots of peanut flavor. I baked these for 9 minutes and they turned out really well. A great way to fill your cookie jar!
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Photo by Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA
Living In: Moscow, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 24, 2009
They were pretty good, not really my style though. They were very textured and only slightly moist. Very salty peanut butter taste in mine, although i suppose it depends on your brand. It took about 11 minutes to cook right.
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djo
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Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 23, 2009
I thought that this was a excellent recipe the only thing i added was more peanut butter other wise i left the rest the way the recipe says.. Major Yummooo
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 23, 2009
My kids loved this recipe. The oatmeal texture is perfect!
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Photo by DadofFive

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 11, 2009
These were really good, and made a ton of cookies! I actually made them gluten-free due to my own diet limitations (I used my own rice flour blend in place of the wheat flour, added 1 tsp of xanthan gum, and used gluten-free oats from Bob's Red Mill). I like a little more peanut butter flavor personally so next time I would maybe add a little more peanut butter. I also may try drizzling a little chocolate over the cookies as well. All in all, these were great cookies, and stayed great even after I altered them to make them gluten-free (which is pretty high praise)!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 2, 2009
My kids LOVE these!!! They don't last long in our house.
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Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 23, 2008
these were great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 23, 2008
these cookies are superb! had a ton of PB in my cabinets and wanted to do something tasty with it, so I made these. I added a few touches though, such as 1/2 cup of PB chips, used butter instead of shortning, and froze the dough fo a few hour before baking (only becuz i didnt have the time right then to bake them). made them alot bigger than the recipe says to but the were, buttery (not greasy), flaky, and perfectly sweet yet not overpowering. I have made them twice so far and will make them again for sure. thanx for posting!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: York, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 21, 2008
I used white flour instead of whole wheat (it's all I had in the house). These cookies are like crack, especially the next day! Everyone's crazy about them and they were SO easy to make. Definitely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 28, 2008
Really yummy. Nice and soft in the inside. I added about 2 tbsps of honey and they turned out great.
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