I made this exactly as written and had problems with the cookie being so crumbly it was difficult to pick up or hold. I used extra crunchy natural peanut butter and slow cooking oatmeal so I am not sure if that could have helped in creating the problem, also it was a tad under sweetened for me and I usually prefer them that way. The addition of dried fruit or chocolate chips would have helped with that. All in all...they all disappeared!
Fantastic! Easy to make, and you would never know they were whole wheat. Crispy on the edges and soft in the middle. I also like more peanut butter so I used 1/4 cup margarine and 3/4 cup peanut butter. I couldn't stop my 2 1/2 year old (who normally won't eat oatmeal or peanut butter) from eating the batter! Thanks for a great whole wheat recipe! Will definately be making these again.
These cookies are amazing! A huge hit with the whole family. Thanks!
GREAT RECIPE!! Friends loved it. I did 1/4 peanut butter and 1/4 nutella and it was really good. The cookie stayed soft, even after a few days. The oats gave the cookie a good texture. I used quick oats and butter instead of margarine.
delicious flavor! not overly sweet is nice. i added raisins and butterscotch chips. thanks for posting!
Pretty tasty. I used sucanat, and did 1/4 cup butter and 3/4 cup peanut butter. Batter was a little too dry and crumbly, but still turned out okay. Next time I will do as others mentioned and add an extra egg.
Awesome Recipe!! I love baking with whole grains and this recipe proved to be another winner! I substituted non hydrogenated smart balance for the margarine and used a bit less sugar as I dont like cookies too sweet and got great results! They are so easy to make and I will definitely make these again! Thanks Roosie!!
I didn't read the comments before making these but definitely should have! The dough was very crumbly and I ended up doubling the amount of peanut butter. The cookies looked and smelled very good but they were too crumbly for what I like in a cookie but next time will be better. The family agrees. This is a good base recipe but next time I'll reduce the oatmeal to 1 cup and maybe add an extra egg by way of a chia/flax egg.
These were fantastic, especially with a few chocolate chips on top!
Great Cookie! <br/>I changed the recipe just a little. No idea what the whisk was for, but used my mixer.<br/>Increased the peanut butter and decreased the butter (no margarine is allowed in my house), proportionately. Put the oats in the food processor to get a smoother texture. It was a little crumbly. Since I had read other comments (and thank you all), I added some organic fat free milk until I got it to the consistency I needed. The other thing I did was put in the fridge for about an hour before baking. Could not wrap my mind around the peanut butter/oatmeal thing but the cookies are wonderful. Will use and SHARE! <br/>Thanks!