Comments on: Peanut Butter Oatmeal Chocolate Chunk Cookies

By: Gail

Gail — Mon, 13 Jun 2011 22:57:37 +0000

These cookies are wonderful. My husband and I fought over who got the last one. (I should quit fighting!) Kate is right, cold dough really helps when making these cookies. I didn’t have natural peanut butter so I just substituted regular Jiff and it was fine. This recipe is a keeper.

By: Alyssa

Alyssa — Thu, 07 Apr 2011 18:13:18 +0000

These were amazing and I don’t feel too guilty about eating so many of them because they’re thin and airy! I halved the recipe (except for the chocolate chips – which were slightly more than half , skipped the nuts and used regular Jiff peanut butter. Even half the recipe made a good 25 cookies and with only a stick of butter and 2 cups of sugar, I can’t help but feel that these are the healthiest, most delicious cookie I’ve ever eaten!

This will be a repeat.

By: kate

kate — Fri, 25 Jun 2010 01:51:19 +0000

Daisy — I’ve never tried the recipe with almond butter, but I imagine it would work fine. The recipe already uses natural peanut butter so it should be a simple swap for almond butter, but I’m not sure how it will affect the final taste. If you give it a try, report back and let us know how it goes!

By: daisy

daisy — Thu, 24 Jun 2010 23:46:34 +0000

has anyone tried substituting almond butter for this recipe? any luck?

By: Allie (eat at allie's)

Allie (eat at allie's) — Fri, 05 Feb 2010 02:35:13 +0000

YUM!

By: ADAVIS

ADAVIS — Tue, 24 Nov 2009 14:39:17 +0000

I just made these cookies and had a problem with them being very thin and falling apart. So I decided to save half of the dough and refrigerate overnight. I made them this morning and they are perfect. If I make them again I am going to make sure I refrigerate overnight.

They do taste amazing. Does anyone have the nutrition content for these?

By: kate

kate — Fri, 28 Aug 2009 13:05:25 +0000

Kate — While these are a flat cookie by nature (the batter is rather thin), I’ve found that something as simple as using a different baking sheet will change the thickness of a specific cookie recipe. Also, the temperature of the dough can affect the size of the cookie. The colder the dough is when placed in the oven the less spreading you will have. A lot of commercial bakeries actually freeze their cookie dough so that they get a consistent size for their cookies. Or it could just be old baking soda!

By: Kate

Kate — Thu, 27 Aug 2009 14:05:24 +0000

Made these last night, and mine turned out way too flat This has been an issue lately with all my cookies, so maybe I need to change my baking soda or just start using more flour.

These cookies weren’t as sweet as I expected, probably due to the natural peanut butter and whole wheat flour, tasty, but almost more like a granola bar than a cookie. Bringing them to work today to let the masses decide how they like them.

By: maggie

maggie — Wed, 26 Aug 2009 13:34:14 +0000

Oh, yum. These sound awesome. Salt and chocolate are sort of perfect together.

By: Fallon

Fallon — Wed, 26 Aug 2009 01:01:41 +0000

I’m with you on the chocolate and peanut butter combination!

These cookies look great. Never had those flavors in an oatmeal cookie before.