These cookies were sooo good! I am adding this recipe to my list of favorite cookies. I did modify the recipe though, and used 1 cup Butter Crisco, 1/2 cup butter, 3/4 cup creamy peanut butter, 3/4 cup extra crunchy peanut butter, added a 1/4 cup chopped honey roasted peanuts, used dark brown sugar, added 1 tablespoon vanilla extract, but I only used 2-3/4 cup of quick oats, and instead of whole wheat flour, I used all-purpose flour, and added 1/4 cup of Flax Seed. Dropped by tablespoons onto Pampered Chef Baking Stones, and baked the cookies for 13 minutes, and let the cookies set on the stoneware for 2 minutes, before removing them to a wire rack to cool completely. With this recipe, I found it made 76 cookies. These cookies are crisp and addicting! I like that I could add a bit of fiber to them by adding the Flax Seed. I added the cookies in a tin and placed them in the freezer, so I can enjoy them any time I want a cookie (or two). Next time I make these cookies, which will be soon, I'm going to add some miniature chocolate chips, to change up the recipe a bit. Thank you S. Hynek for posting this recipe. It's definitely a keeper!!!
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These cookies were sooo good! I am adding this recipe to my list of favorite cookies. I did...