40 Reviews

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!

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Chef Lanibobonnie October 08, 2009

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.

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Joyful Apprentice December 11, 2008

These cookies are amazing! A huge hit with the whole family. Thanks!

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m&m'smommy July 10, 2010

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.

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sumashi May 11, 2010

delicious flavor! not overly sweet is nice. i added raisins and butterscotch chips. thanks for posting!

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butterscotchgirl May 26, 2009

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.

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redneck naturalist January 17, 2009

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!!

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Collegegal Baker August 05, 2008

These were fantastic, especially with a few chocolate chips on top!

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eshauver December 14, 2013

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!

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michellesboggus_12728405 April 11, 2013

Great cookies! My family loved them. After reading other reviews, I decided to reduce the oats ( I only had quick cooking on hand) to one cup and had no problem with them. I took them out of the oven after about 9 minutes since we like ours soft.

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Fyvettew October 30, 2012
Whole Wheat Peanut Butter Oatmeal Cookies