I've made this recipe before but beware, they'll come out to thin and not hold together if you don't make a few adjustments. I cut the recipe in half, but I kept the flour amount the same. I used an ice cream scoop because I like my cookies bigger so it made a dozen. Also, cut the baking time to no longer than 13 minutes tops. And yes, cool properly on the pans and then on the rack.

A cooling rack is a must. First pan-full were cooled on the counter and they crumbled apart, then I cooled on pan for 1-2 minutes, and then rack until completely cool. The best! Creates a large batch and are crowd pleasers everytime!

1 star for this recipe! Made it from her cookie book and they melted to flat, paper-thin, crisp over-done cookies and I use the word cookie lightly. I wondered how 1/3 cup flour would bind these together and the dough was delish and thick like a normal drop cookie recipe, but a complete failure to bake. The min 15 minutes was too long as well. I looked up other oatmeal cookie recipes of hers and found one that is identical except its 1 cup plus 1 tbsp of flour and 1/2 cup of wheat germ.

Ugh. I was so frustrated with this recipe. The dough was DELICIOUS but the cookies came out flat and crumbly. I should have added more flour and definitely will next time if I decide to bake these again. I would also try refrigerating the dough as others have mentioned. Disappointed.

*also below recipe: cookies will be beautifully crunchy and thin refrigerated batter for half hour before baking chose to not add any peanuts or chocolate chips decreased/changed the sugars check cookies after 15 minutes. but baked 20 minutes.... was perfect Beautiful crunchy flavorful cookies

Great! w/ changes: 3 cups non-instant rolled oats 1/3 cup less 1 T whole wheat flour 1 T oat flour 2 T sorghum flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 3/4 cup packed light-brown sugar 1 T dark brown sugar 3/4 cup turbinado sugar 1 tsp mild molasses (Brer Rabbit brand) 2 sticks unsalted butter, softened 1/2 cup unsweetened crunchy peanut butter (Santa Cruz brand dark-roast Crunchy) 2 large eggs 1 tsp vanilla, or Tawny Port Batter will be soft. Baked 20 minutes @ 350 on parchment

I made this recipe with my Certified GF Oats and palm sugar and it was terrific. For the bit of whole wheat flour, I sub'd sweet sorghum flour (gf) and found that I needed to add something more like 1/2 a cup so that the batter didn't look quite a wet. I also subbed out part of the peanuts for some chopped dried cherries and only had on hand white chocolate chips. The resulting cookies were delish!

I didn't read the reviews first but my cookies turned out well in the end. I was suspicious about the icing-like consistency of the dough despite using whole wheat bread flour so I kept a watchful eye on the oven. At 350F cookies browned quickly w soft middle & slight burnt taste that I actually like in PB cookies, but not everyone does. I let the rest of the dough sit overnight to hydrate the oats, made smaller cookies, baked at 325. Glorious. Will make these again with a pinch more salt.

These cookies are a total failure. There was not enough flower so they turned into crepes. I added some all Purpose flower on the last 3 batched and they were better. If there was 1 cup of All Purpose flower to go along with the 1/4 cup of Whole Wheat flower it would have worked. Sorry Martha you get a big fat " F" in the baking department.

This is a really good cookie recipe! But I am glad that I read the reviews about the cookies spreading too much. I added a little more flour as well for a total of 3/4 c and they were perfect! Love the whole peanuts, great flavor, nice and chunky.