Peanut Butter-Chocolate Chip-Oatmeal Cookies

  • Tucker79 Posted: 12/18/08
    Worthy of a Special Occasion

    I gave these cookies as a gift in a nice glass container and they looked awesome. They are really hearty cookies, but they weren't as moist as I wanted them to be. I followed the directions, but the next day, they weren't soft, like I thought. There is a lot going on with these cookies and a tall glass of milk is needed.

  • idigolives Posted: 04/18/10
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    These are a solid cookie recipe. The cocoa brings a nice flavor to the cookie. I substitute applesauce in for some of the butter (1/4 cup butter for 1/4 cup applesauce). When I've made this recipe the cookies stay soft for a few days, if you don't eat them all before that :) Raisins in place of chocolate chips is a nice change up also. Delicious!

  • rally01 Posted: 12/25/08
    Worthy of a Special Occasion

    This is honestly my new favorite cookie. Everyone loved them. Mine stayed moist and chewy for days. I kept them in tupperware and then put them in the tins for gifts just prior to giving them. I even mailed some wrapped in press and seal wrap in a tin and my family said they were still moist and chewy. A new family staple for sure!

  • Lou Bear Posted: 02/12/11
    Worthy of a Special Occasion

    This is the most requested cookie recipe in my household. I cut the recipe in half every time but also the size of the cookies to about 36 per batch and bake for 8 minutes. So moist, flavorful, and comforting. They also pack well for a gift or traveling.

  • smalldeluxe Posted: 12/12/09
    Worthy of a Special Occasion

    This is an amazing cookie. I changed it a bit though. I used 1 cup of chunky pb and subsituted an equal amount of coconut for the ground peanuts. A real winner which is now part of my christmas baking list.

  • CALMOM Posted: 10/10/09
    Worthy of a Special Occasion

    These are everything I hoped for in this combination of ingredients. They do rock the boat. Also, highly addictive!

  • ariley16 Posted: 01/13/10
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    Great recipe, I was worried about cookies being too dry so I changed up the sugar measurements a little. I cut the recipe in 1/2 and used 2/3c brown sugar and 1/3c sugar. Delicious!

  • Ann1959 Posted: 02/16/11
    Worthy of a Special Occasion

    Delightful...baked them too long. they looked not done.... but they turned out fine. GREAT COOKIES, addictive. (used salted peanuts....lowered salt amount a little)

  • kaylamayers Posted: 06/16/11
    Worthy of a Special Occasion

    These are SO GOOD. I love them so much and so do my friends and family.

  • GailHahs4 Posted: 04/11/11
    Worthy of a Special Occasion

    Oh my, these are so delicious. I didn't change a thing with the recipe. These are my family favorites now. YUM!!

  • Marilyn0904 Posted: 06/06/11
    Worthy of a Special Occasion

    My family loved these cookies. I substituted 1/2 splenda (the measure for measure type) for 1/2 the sugar and also used the reduced fat creamy peanut butter. They were delicious and stayed moist for days. I will definitely make these again, the same way.

  • bbhalfbaked Posted: 07/05/11
    Worthy of a Special Occasion

    this recipe made me sign up... CHEWY, MOIST, GOLDEN PIECES OF HEAVEN! Used crunchy peanut butter and bananas. TO DIE FOR. FINALLY THE PERFECT COOKIE I made them into more of a ball shape so they would keep their chewy flavour and cooked them for a little less time. i checked on them often, i wanted the perfect consistency. I took them out even tho they were falling apart even... thats the secret to a chewy cookie... if they aren't moist, you kept them in too long.

  • lovetobake11 Posted: 09/23/11
    Worthy of a Special Occasion

    These are the greatest cookies. Reminded my family of no-bake cookies.

  • smbartrom Posted: 10/06/11
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    Delicious!! Instead of 2 cups of chocolate chips I used 1 cup of chocolate chips and 1 cup of butterscotch chips.

  • Hayleesjewels Posted: 11/07/11
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    OMG! wonderful!!! delicious!! I cut out the unsweetened cocoa to preserve the peanut butter flavor i was looking for..I also substituted pecans for the peanuts, as they are my preference... the batch was so big, I baked up half of it, and wrapped and froze the rest to bake off later. I highly recommend this recipe!!!

  • freddieflounder Posted: 12/30/11
    Worthy of a Special Occasion

    These taste great but they ended up being VERY heavy....they're like a meal!

  • applesauced Posted: 01/21/12
    Worthy of a Special Occasion

    Loved them. I changed a few things. 1/2 cup applesauce and only 1/4 cup butter. 1 cup whole wheat flour and 1 cup unbleached flour. Used cinnamon inplace of cocoa. Added extra cinnamon and vanilla for flavoring. Used only 1 cup of brown sugar with no white sugar. A little healthier but still tasty enough for my sweet toothed fiance.

  • snowbirdling Posted: 07/13/12
    Worthy of a Special Occasion

    These cookies are my new absolute favourite! I recommend using whole wheat flour. I also didn't add the peanuts (but did include the peanut butter) because I didn't have any and I also don't especially like peanuts, and it turned out great!! It doesn't seem necessary to wait 5 minutes to move the cookies to the counter to cool, just use a wide spatula and go slowly. This recipe is amazing!!

  • LeanneMMorrow Posted: 02/04/12
    Worthy of a Special Occasion

    I made these for Christmas and they were great!! Easy recipe and tasted great!

  • Anaestella Posted: 09/12/12
    Worthy of a Special Occasion

    These cookies are amazing. I added coconut to mine and it made them even better. Just do not over cook them and the shouldn't turn out dry.

  • Poovey1 Posted: 04/30/13
    Worthy of a Special Occasion

    This is going to be my go to cookie recipe. I did make some changes though. I did not have enough peanut butter so I used what I had, 1/2 cup peanut butter. I used old fashioned oats and I used walnuts instead of peanuts (1 cup) because I love walnuts. And added a little expresso powder. Used white whole wheat flour. Baked as instructed. Yummy!

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