Reviewed: Nov. 22, 2002

My family loved these cookies. I use butter in cookies instead of shortening and also added raisins. I have a request to always have these baked and handy!

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126 users found this review helpful

Reviewer:

Kim

Reviewed: Oct. 28, 2002

these were the best peanut butter cookies i've ever had. i made them twice, once i did not press them down as hard, and they were nice and chemy, and the second time i flattened alot and they were wonderfully flaky. gotta try these.. using butter makes them nice and buttery tasting..lave them!!!

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70 users found this review helpful

Reviewer:

LEENASMOM

Home Town: Portland, Oregon, USA

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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53 users found this review helpful

Reviewer:

Shezzza

Cooking Level: Expert

Home Town: Brentwood, New York, USA

Living In: East Islip, New York, USA

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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31 users found this review helpful

Reviewer:

Jamie

Cooking Level: Intermediate

Home Town: Reese, Michigan, USA

Reviewed: Jun. 14, 2000

Fairly healthy and tasty cookies. Not too sweet. Makes large batch and the cookies freeze well. Good with milk or coffee. Could be more peanutbuttery.

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27 users found this review helpful

Reviewer:

PATTECAKE

Reviewed: Dec. 30, 2003

This is a great recipe. When I made it, I used honey roasted peanut butter and added semi-sweet chocolate chips (3 cups with the original recipe). If you add the chocolate chips, be sure to reduce the brown sugar by 1/4 cup. Otherwise, you will have some really sweet cookies! NOTE: If you reduce the recipe to make 2 dozen (with chocolate chips), then a 1/3 and 1/4 cup of brown sugar works. That's what I use.

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24 users found this review helpful

Reviewer:

Jamie

Cooking Level: Intermediate

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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23 users found this review helpful

Reviewer:

Shauna

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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21 users found this review helpful

Reviewer:

Paigeyy

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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21 users found this review helpful

Reviewer:

kcg777

Cooking Level: Intermediate

Home Town: State College, Pennsylvania, USA

Living In: Ellicott City, Maryland, USA

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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19 users found this review helpful