Reviewed: Jul. 5, 2006

I tried these, and they were absolutely wonderful! I've been telling everyone about the recipe! Yum!

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Reviewed: Oct. 26, 2005

More like 3 1/2 stars as I had to make a decent amount of adjustments. For one this recipe used far too little peanut butter! I used the called for amount and tasted the batter and barely tasted the PB. I ended up having to add 2 cups worth for a real peanuty flavor. I added 1/4 cup cane sugar and 1 cup brown. I use energy egg re-placer instead of egg as I never see it necessary to make s baked good dairy if it doesn't need to be. I skipped the butter as it's unnecessary since the peanut oil subs for the purpose of the butter and I used about 1 cup of water. I added peanut butter chips too. Didn't bother cooling the batter as it was clear it was the perfect consistency so don't waste your time fridging overnight! Who wants to wait for that?! As always I baked one cookie to make sure it was the right texture. These need to be formed (what I call holding hand cookies) as you cannot just roll the batter into a ball and place on the sheet & expect them to mold themselves in the shape of a cookie. You must roll the batter in a pretty large golf ball sized ball and then flatten. About 5 min into the baking process I make fork indents in the centers. I also made some w/ chocolate chips. Came out moist (help of the water) semi0chewy and not dry at all. Will make again based on my adjustments.

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veggigoddess

Reviewed: Jul. 18, 2005

I quadrupled this recipe and substituted with butter and regular peanut butter. Cookies were delicious but were on the flat side. Otherwise, great.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

Reviewed: May 8, 2005

I think these cookies were yummy! My husband and toddler agrees as well! I did use margrine, but only because that was all I had. I use regular Peter Pan Peanut Butter (it's wicked peanutty) and gave it an extra scoop!!! Dashed some Cinnimon in there for my own lil kick, rolled them up, threw them in a bowl of sugar and they turned out very well!!! Not flat at all! I used a stone, turned the temp to 340*, and baked an extra 10 minutes or sooo. Still chewy on the inside!!!!

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CHELSEYF

Reviewed: Sep. 10, 2004

I didn't use the low fat recipe. I refridgerated the dough for about 10 minutes, and cooked right away! they turned out fantastic! My family loved them! I'll definitely use this recipe again! Thanks!

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KATUNA_2000

Reviewed: Aug. 20, 2004

These are chewy, but not what I was looking for. I agree with another review that said they were gooey. I popped them in for longer, but they were still gooey. They flattened out a bit too flat for my liking too. :( Not a bad tasting cookie. Just not what I was looking for. I'd rate it lower because I'm disappointed, but in all fairness they are chewy. Even once completely cooled, they were falling apart they were so "chewy".

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SMNOEL

Reviewed: Apr. 26, 2004

Great! I have never mastered peanut butter cookies, they are always too hard or too soft. These were just right!

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Kelly

Reviewed: Jan. 19, 2004

These cookies turned out thin and crisp for me. I followed the recipe exact. I tried baking 7 min.- too gooey. I will try again, these just weren't the cookie I was looking for.

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HAPPYROCK

Reviewed: Jan. 9, 2004

These are great cookies!! The only thing I would recommend is changing the cooking temperature to 325 degrees F and 8-9 minutes. My first batch burnt in 6 min with the 375 temperature.

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MOJO41

Reviewed: Dec. 27, 2003

This recipe has become a family favorite. I prefer to use regular peanut butter and softened butter instead of reduced fat peanut butter and margarine for a richer taste. Also I find that letting the dough set in the refrigerator for a few hours really allows them to bake up quite well. I'm not a fan of peanut butter, but I absolutely love this recipe!

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