The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 19, 2007
These aren't bad, but they are not that great either. Very crumbly and I didn't know if adding an extra egg would help so tried that with the last 1/2 of the batch and it didn't do anything to help it! Taste wise they weren't bad not peanut buttery enough for my husband but overall I thought they were OK taste wise for me, I just didn't like that they crumbled soo much!
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Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA
Living In: Fremont, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 13, 2007
Excellent. No wheat flour after taste. I substituted a half cup applesauce for shortening, added a cup of chopped nuts and a couple handfuls of raisins. After the first panful, I added a third of a cup of sugar to the rest, which made the rest much better. Will make again.
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Photo by Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 12, 2007
These cookies were soooooo good! I only put 1 cup of butter and I only had 1 cup of peanut butter so I added 1/4 cup olive oil to the recipe. I also added 2 handfuls of chocolate chips. Those are the only changes I made and they turned out fantastic. My whole family loves them. I will definetly be making these again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
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Reviewed: Dec. 19, 2006
the cookies are good but pretty dry. you need a glass of milk if you're going to eat even one.
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Amy
Photo by Amy

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA
Living In: Kewaskum, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 7, 2006
very good cookie. not hard to make. I took it one step farther and added a bag of peanut butter chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2006
Great recipe... I used butter instead of shortening. I reduced the sugar to 1 cup and used natural peanut butter (less sugar) I also added dried cranberries to 1/2 the batch to add a little sweetness.
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Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jul. 12, 2006
These were very good. I did make quite a few changes because of what I had on hand. I used margarine instead of shortening I would still use this because shortening tends to make things taste greasy. I only had 1 cup of brown sugar so I added 1 cup of white sugar. And I used the old fashioned oats because I like the texture as opposed to the quick oats that are crumbly and flakey. I baked them for exactly 12 minutes and they came out chewy with a crisy texture around the edges. After cooling they did not get crumbly. Maybe with the changes I made that is why. Not sure. But I will definitely make these again. Thanks for the great recipe.
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Cooking Level: Intermediate

Home Town: Xenia, Ohio, USA
Living In: Lebanon, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 27, 2006
Love these!!! They are nice and chewy, which I really like. They are a little on the sweet side, but with a tall glass of milk they are great! Thanx so much for this recipe!
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Photo by Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 20, 2006
I found this recipe too blah. I did use white flour and perhaps that is the reason. I knew it would take less than 12 minutes to bake in my oven and after trying it found 8 minutes to be about right. Nice texture, nice looking, but a bit crumbly. I would not make this particular recipe again, but maybe try another similar one.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2005
Sorry not my type of cookie, the kids really did not enjoy these. But they did come out light and crunchy melt you mouth texture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 17, 2005
good, will make again, freeze well, a little crumbly
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 14, 2005
I love these and I don't usually like peanut butter or oatmeal cookies. Perfect crumbly crunch. I added some chocolate chips, too. I especially love that it uses whole wheat flour.
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Cooking Level: Beginning

Home Town: Austin, Texas, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 26, 2005
I love this recipe! It is a great and healthy cookie to give to my family. I just use a small ice cream scoop instead of rolling and flattening and they turn out fine. I also add about a cup or so of dried cranberries for an extra flavor boost and vitamin boost!
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nat

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 6, 2005
The only change I made was to use 1 cup butter & 1/2 cup shortening. These turned out well. I did not press down with fork. They spread enough just dropped on sheet.I Will probably half recipe next time. It's a lot of cookies.
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 27, 2005
The best part about this recipe is that it uses sheat flour. I would recommend omitting most of the salt however. Good cookie!
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Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 7, 2005
these cookies were a hit. loved the unexpected compliment of the peanut butter and oatmeal together. I added some seasoned applesauce, used all butter, and also added craisens and dried blueberries and vanilla extract.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2004
They had a good taste and remained good for a week (maybe longer - they were all gone then), but as another reviewer stated, very crumbly. I was looking for something chewier. FYI, I used white flour and added chocolate chips.
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QJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 29, 2004
Made these for a coworker's birthday, and also sent some to my boyfriend. They held up well over a couple of days and I really liked them. I used extra crunchy peanut butter to give the cookies some peanut chunks. Great stuff, thanks!
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Photo by STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 15, 2004
Very good - and a sneaky way to get my 2 year old to eat more whole grains! I doctored up half the batch with shredded carrot and raisins - Very yummy. I didn't measure, just eye-balled it. The first half of the recipe, the undoctored half, tastes remarkable like the cookie part of the Girl Scout peanut butter sandwich cookies (but softer). I'll definitely be making these again.
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Photo by MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 13, 2004
A GREAT recipe. I substituted margarine for the shortening and nobody noticed any difference. The next time I added chocolate chips and this is now the most asked for recipe from the family.
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Cooking Level: Expert

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