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Excellent cookie! I made them for Christmas gifts for my dad and another friend who is diabetic... thanks for the great recipe!
Hi Engrossed, you are so right these cookies are amazing I went to my larder only to find I didn't have enough oats, I only had about one and quarter cup so I made it up with the oat bran as I had lots of that, and a half cup of chips was plenty. Next time I might put in some cranberries, I think that would work well. Thanks for posting.
I will automatically give this 5 stars as it has two of my FAVE ingredients listed. P.B. and chocolate. I used regular Jif p.b. and followed the advice of a previous reviewer and split the difference w/the sugar as I didn't have Splenda Brown Sugar. Used 1/2 regular Splenda and 1/2 brown and white sugar. Turned out perfect. I also patted the dough down a bit b/f baking as they do not spread. FAB!! Thanks!! Made for Cupids Bev. Tag 08`
This were very moist and soft cookies. Loved how they were packed with oats. Makes a nice mid morning snack or breakfast on the go. Thank you for sharing. MAde this for Holiday tag game!
These were WONDERFUL! I've been trying to cut back on sugar and eat more whole grains. The only difference I made was I used Oat Bran instead of grinding up the first cup of oatmeal. Plus I used a 70% coco dark chocolate bar chopped up and added some walnuts and dried cranberries. DELICIOUS!
Very yummy! I halved the recipe for 12 total cookies (prolly would've been 13-14 but I couldn't help snitching some of the dough) and also used real brown sugar (1/2 cup) instead of splenda because that stuff creeps me out. And I used creamy Skippy, which worked well, and creamed a lot easier than natural pb might have. Otherwise followed the recipe to the T. Very delicious, and the scent while baking is gorgeous. The whole oats do kinda give it a chewy texture, like eating raw oats, which I don't mind but others might. They spread out nicely without needing to be flattened. As another reviewer commented, maybe it's the real sugar...? I loved these. Thanks for sharing!
These cookies are amazing. I used 1 cup of regular brown sugar and they turned out fine. They did spread out a lot for me, maybe because of using the real sugar?
Great cookies! I replaced the splenda with real maple syrup and added 1/4 cup whole wheat flour to soak up extra liquid. The whole family loved them!
These were awesome cookies! I was grateful that they didn't have sugar or flour! My mom really enjoyed these small cookies and so did the rest of my family who can be picky when I make things without sugar or flour for my mom. Thanks for this great recipe!
These were really different in a good way! I didn't have the brown sugar splenda blend, so I used 1/4 cup brown sugar plus 1/4 cup splenda. I used ground old fashioned oats, three egg whites in place of the two whole eggs to reduce the total fat and omitted the salt. When I finished mixing, the dough seems a little soft, so I added about a quarter cup of whole wheat flour (used every last oat that I had - otherwise I would have added more oats), then formed them into one-inch balls and smashed them with the bottom of a glass, which was a good thing since they don't spread. I did not get 38 cookies, I might have gotten 25 small sized cookies. Also, I'm pretty sure that this recipe could be used with regular peanut butter, the next time I make them I will try that as the natural pb I buy is over $5/lb! I used 1/2 cup of semi-sweet chips and they held together very well. All in all, these are nice little cookies that are low in fat and sugar while incorporating protein & whole grains.