Reviewed: Feb. 13, 2007

Didn't care for these. Very dry; crumbled; baked up hard as a rock! Won't be making these again!

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Reviewer:

DFLEMXNX33

Cooking Level: Intermediate

Living In: Geneva, Illinois, USA

Reviewed: Feb. 5, 2007

Great Great Great!! You'll be so glad to have this recipe in your kitchen.

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Reviewer:

P Yackimec

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 29, 2007

i thought these cookies were excellent! i will definatly make them again but add another cup of the M&M's! mmmmmm

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Reviewer:

*Lisa*

Cooking Level: Intermediate

Reviewed: Jan. 24, 2007

I also halved this recipe, and made a few alterations. I used 3/4 cup light butter, and added about 1/2 cup peanut butter. I cut up lots of nuts and reduced the baking powder to 1/4 teaspoon. Baked my cookies at 375 for 10-12 minutes. My husband and kids loved them.

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Reviewer:

KACEYSHEP

Cooking Level: Intermediate

Reviewed: Jan. 11, 2007

This cookies were awesome! My daughter has asked to make them for her class treat for her birthday.

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Reviewer:

wg012674

Reviewed: Jan. 4, 2007

They are good cookies.

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Reviewer:

thegrape

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

Reviewed: Dec. 30, 2006

these were okay. Alot of ingredients for what turned out to be an average cookie. Be careful to pull out before they actually look done, or they will harden. Also, this recipe makes ALOT, even when halfed

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Reviewer:

mvaeth

Home Town: Satellite Beach, Florida, USA

Reviewed: Dec. 20, 2006

These are my most favorite cookies! I made them first about a month ago, and have since made them several times! They're great! After reading through most of the reviews, I made the following changes: I used 1.5 cups of peanut butter, .5 cup of butter, .5 cup of margarine, and 3 cups of brown sugar and 1 cup of white sugar. Also, I use between 2 and 3 cups of oatmeal (instead of 4) and break it down real good in the food processor. They are the perfect blend between chocolate chip and peanut butter cookies! Everyone who's had them likes them and asks for the recipe! The last batch I made, I ended up doubling because I got mixed up with the salt, so I made giant cookies and gave them to neighbors. To do this, roll balls that are 3-4 inches big, and flatten them slightly with your hand before baking. Again, these cookies are fabulous! Try them, you won't be disappointed!

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Reviewer:

Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Blackfoot, Idaho, USA

Reviewed: Dec. 18, 2006

Very yummy cookies! The only change I made was that I used all butter instead of margarine. They turned out perfect, crispy on the outside and chewy on the inside. Next time I might try adding peanut butter to replace some of the margarine/butter as other reviewers have suggested--but these were delicious as is. Thanks Linda!

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Reviewer:

GINARENEE1776

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 18, 2006

Excellent. Crispy on the outside, soft inside. Baked at 300 for 13 minutes in convection oven. Used 2 c chocolate chips, all whole wheat flour, and didn't have enough rolled oats, so used oat bran to round up the measurement (2 c quick oats, 2c oat bran). Didn't have enough brown sugar, used all white sugar. Great aroma. Thanks for the recipe.

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