Reviewed: Feb. 18, 2010

This is a good recipe, I cut the sugar down by 1/4 cup which was good. I will make it with half the sugar next time and half the butter also. I felt that they were very greasy. But a good start.

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Reviewer:

MissWyoNatural

Reviewed: Sep. 7, 2009

This is a nice tasting cookie that has some nutritional merit - just what I was looking for! The batter seemed to bake up better after it sat for a while, so in the future I will let the batter rest before scooping up the cookies. I have a feeling they will fall apart in lunch boxes (they are not very sturdy), but will still taste yummy.

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Reviewer:

cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

Reviewed: Jun. 1, 2009

Oily and flavourless. Sorry. I used my own peanut butter though - maybe I should have used store-bought - it might have had more ... something.

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Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 12, 2009

This is the best peanut butter cookie I've ever had, and I love peanut butter cookies. They are moist, chewy, and substantial without being heavy. I used Adams pb, whole wheat pastry flour, and baked for 10 minutes. The dough gave me 3 dozen cookies.

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