Reviewed: Dec. 19, 2008

I have been using this recipe for years, it's in the Betty Crocker Cooky Book, but you make them into thumbprint cookies and add a drop of jelly in to the center after they come out the oven. They are rich so I make them small and yield more!

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Reviewer:

MISSER17

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Reviewed: Jul. 16, 2002

I thought overall this was really good.

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Reviewer:

BELVEAL

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Jul. 29, 2001

I used butter instead of shortening and had to increase the baking time to 15 minutes. They were crispy at first, but after storing them overnight in a sealed container, they were soft and chewy the next day. These cookies make a nice change.

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Reviewer:

Jennifer

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Reviewed: Apr. 25, 2000

They're very rich. They're good, but not a favorite. Only one of my three kids liked them. I think it might be the combination of peanut butter and oatmeal.

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