Reviewed: Jun. 18, 2008

The Best!

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Sara

Cooking Level: Expert

Living In: Anaheim, California, USA

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Reviewed: Jun. 9, 2008

I used 3 sticks of butter instead of the shortening and not as many oats (I just winged it because I was too lazy to measure it but I KNOW it wasn't 3 cups)...I used a bit more peanut butter and even added a large handful of chocolate chips.....I was suprised at how flat they came out but perhaps they are supposed to be like that? Anyway, there's is something very wonderful about these cookies....since they are made with whole wheat flour maybe....they just taste wonderful and you know they are that much better for you. My one year old is beggin for more that is for sure!

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LadySrae

Cooking Level: Intermediate

Home Town: Covington, Tennessee, USA

Living In: Nicholasville, Kentucky, USA

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Reviewed: Apr. 28, 2008

these cookies were so good. ymmmmmmm!!!!!!!!!!!!

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ZACKSPAR

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Reviewed: Apr. 11, 2008

Healthy and yummy. I used only 1 c butter and 2 1/2 c lowfat peanut butter.

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WEXLE

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Reviewed: Mar. 4, 2008

These were simple to make and tasted great! I added some chocolate bits, peanut butter bits and added extra peanut butter. Will definately make again!!

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WILLOW97

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

Being on a diet I had a sweet tooth and wanted to eat something sweet. I used butter instead of shortening, splenda brown sugar blend, instead of brown sugar, and low fat peanut butter. I found these cookies to be excellent considering the ingredients and the ease to make.

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Robb M.

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Feb. 17, 2008

My familt just loved these cookies. They cant get enough of them thank you

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SINFUL317

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Reviewed: Feb. 10, 2008

I add chocolate chips,very good and quick receipe

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Patti

Cooking Level: Intermediate

Living In: Cortland, New York, USA

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Reviewed: Jan. 22, 2008

This was a very good recipe. I'm always looking for ways to sneak in whole wheat and oatmeal and this recipe did both with great results. They were easy to overbake though so if you want chewy cookies take them out when set and light brown on edges. They would be even greater with peanut butter chips:).

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Gideon'sMommy

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Banks, Oregon, USA

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Reviewed: Jan. 13, 2008

I'm 12 years old and this recipe was delicious and was easy to make! I loved it and so did my family. Thank you so much!

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Paigeyy

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Reviewed: Jan. 12, 2008

These were so good, and very easy! I helped my son make these for a Cub Scout badge. However, we didn't get 3 dozen like the recipe says... probably because the dough was so tasty we kept eating it!

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Kitrona

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

This was an OK recipe but definately not good enough to make again. The search continues for a peanut butter oatmeal cookie that lives up to the caloric content..

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jerseygrlnco

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 22, 2007

these were yummy, ty

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MommaKate

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Reviewed: Oct. 15, 2007

This is really yummy!!!!! just the dough tastes SO GOOD!!!!! "These are freakin' awesome!!!!!" as my sister said....but really they are very good....just make sure you let them harden first...takes about 5 minutes...btu definitly a great recipe!!!!!

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Manda

Cooking Level: Expert

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Reviewed: Oct. 5, 2007

I followed the recipe exactly only added a teaspoon of cinnamon and a cup chocolate chips. They won't eat anything in my house without chocolate in it. My cookies were not crumbly and dry at all they were chewy and moist. I did use a reduced fat peanut butter I don't know if that had anything to do with it and the shortening I used was butter flavored. This recipe was a great way to "hide" the whole-wheat flour, usually you have to use a blend of white and whole-wheat flour. The peanut butter was prominent which masked the taste of the whole-wheat and the oatmeal masked it's grainy texture. I thought these cookies were plenty sweet enough. The only thing I would like to reduce is the amount of shortening by replacing it with apple sauce to make it a slightly more healthier alternative.

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Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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Reviewed: Aug. 8, 2007

This recipe is delicious! The first time I made these I had to substitute egg beaters for the egg and they came out wonderfully. The second time I used a real egg, but decided to increase the brown sugar by a smidge b/c I was using all natural (Teddy brand) peanut butter and the dough wasn't sweet enough. This batch also came out extremely well. This is a great base PB cookie recipe that would do well with additions such as raisins, chocolate chips or nuts.

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ltb

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Reviewed: Jul. 30, 2007

These cookies are already soooo delicious but try using chunky peanut butter for an extra crunch. Also, try adding some Cinnamon, it goes really well with the peanut butter. Emma;-)

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Kathilee and Emma

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Reviewed: Jul. 18, 2007

The cookies were good, but could have been sweeter. They have a good texture. I found that they did not taste that much like peanut butter. I used white flour instead of wheat, and added about 1/3 cup of granola in addition to the cup of oats (I only made 12 servings). I also used butter instead of shortening. Overall, good cookies.

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Silverwind

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Reviewed: Jun. 27, 2007

Great cookie, Thanks!

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GODMONSTR

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Reviewed: Jun. 18, 2007

These were delicious. I did use canola oil instead of shortening. But, the peanut butter flavor did overpower the oatmeal flavor a tad, so next time I will use half as much peanut butter.

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