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Very good. I didn't have any vanilla and I added pecans and raisins and me and my daughter love them. I could stand a little bit fuller flavor, maybe next time I will add alittle bit more peanut butter. I also waited until the end to add my peanut butter. Much easier.
Excellent recipe! I used coconut milk in place of regular and reduced the brown sugar by half. Still tastes great! I may have to refrigerate them to get them to set, but that's okay by me.
AWSOME recipe,, I made this recipe with cocoa crispies.. Thanx for sharing
Delicious cookies! Like other reviewers, I only used about half the sugar called for. I did add 2 more tablespoons of peanut butter and some hot chocolate mix (mainly cocoa). My only complaint is that they didn't set up well. They're tasty, but very squishy. I'm thinking if I add more oatmeal next time, that'll correct the problem.
I experimented a little after reading the other reviews. I used dark brown sugar and soy milk instead of milk. The first batch, I used 1/4 of the amount of sugar. The result was just basically pb-covered oats, but they still tasted good. The next batch had 1/2 the amount of sugar from the recipe. I think at least 1/2 the amount of sugar is necessary for the right consistency and texture, but I just can't imagine using the full amount of sugar. A nice change from the chocolate version of these cookies. Thanks!
Just plain excellent!! I made these sugar free by using only 1 c. of xylitol. Turned out just perfect! Using xylitol they will take alittle longer to set up, but the taste was excellent. These are going to be made again and again. I love em!!! Thanks so much!
These were gooey and peanut buttery but didn't hold together texturally for me. However, I think it was my mistake. When reading through previous reviewers' recommendations, I heeded their advice and added 1/4 cup more oats, reduced the amount of brown sugar to 1 cup and increased the boiling time to 3 minutes. Sometimes other reviewers can be wrong, and I think that was the case here. All is well, though, because I was able to "save" the cookie "batter" by pressing it into a small, buttered cake pan and cutting into cookie bars instead of individual mounded cookies. I also added 1/2 tsp. of sea salt, as I thought it would compliment the sweetness level. Same as other reviewers, I did find the recipe a bit difficult to interpret. The brown sugar did not indicate whether it was supposed to be packed or loose, so I packed it. This is probably why other reviewers, who used the full amount of brown sugar, said the cookies were too sweet. Also, I found it much easier to incorporate the peanut butter and vanilla into the boiled mixture just before pouring into the dry oats, as I was afraid the peanut butter wouldn't incorporate properly. All in all, this recipe was definitely enjoyed--even if it didn't turn out exactly as I imagined. :)
I used half brown sugar and half white sugar and I used almond butter instead of peanut butter! Great for the holidays or just any time!
My only complaint is, that it didn't make enough with just one batch!! Thank you for our new fav cookie! ( I did let it boil longer than 1 min, just to make sure it set)
For anyone who is having trouble with them setting - forget the brown sugar and use white sugar. I have found that if I use brown sugar I have to leave them sitting for at least a day before they will harden. I don't have the same issue if I use white sugar. My mother made these when I was growing up and we called them "Candy Cookies"