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These soft cookies are a favorite of relatives and friends. When I double the recipe and take them to work, they always disappear.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 196 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 155 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Peanut Butter Oatmeal Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p210
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Reviewed on Dec. 05, 2011 by Donalee2
I READ THE REVIEWS ON THESE COOKIES AND WHEN I MADE THEM I ONLY USED 3 CUPS OF OATMEAL. THAT WAS PLENTY AND THEY TURNED OUT BEAUTIFULLY. I CAN SEE WHY 4.5 CUPS OF OATMEAL WOULD MAKE THEM DRY. DONALEE2
Reviewed on Apr. 27, 2011 by frittilary
I've made this recipe over and over again. My son LOVES these cookies. He's in a "healthy eating" phase, so I omit any of the chips, and use all-natural, organic peanut butter.
Reviewed on Oct. 20, 2009 by ssstome
These cookies are great! Made them larger then suggested and cooked them longer as well. Cookies are similar to Monster cookies and because of the butter/pb the chips don't stick well but can be managed if you squish the dough when putting on the cookie sheet. Did not find them dry at all! Use good peanut butter and not the cheap stuff.
Reviewed on Sep. 24, 2009 by billcopeland
I baked these cookies for the office crew and could not use them. The quantity of oatmeal resulted in a stiff, dry cookie dough which would not hold the chocolate chips and almond brickle chips together in the cookies. These were so dry that they would not drop by tlbsps. onto the cookie sheets. I reduced the cooking time but still had a dry cookie that tasted only of overpowering oatmeal.I definitely would never make these again!B. CopelandLumberton, NC
I baked these cookies for the office crew and could not use them. The quantity of oatmeal resulted in a stiff, dry cookie dough which would not hold the chocolate chips and almond brickle chips together in the cookies. These were so dry that they would not drop by tlbsps. onto the cookie sheets. I reduced the cooking time but still had a dry cookie that tasted only of overpowering oatmeal.
I definitely would never make these again!
B. Copeland
Lumberton, NC
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