Wow! These really are awesome cookies! The cookie part is the best oatmeal cookie I've ever made (maybe that I've ever had!) and the blueberries were such a great flavor combination. My only changes were using 1/2 wheat flour, 1/2 regular flour, and I used egg beaters, as I always do (even in baking). I used fresh blueberries in season now but will try year-round with frozen because they are so good. I really love oatmeal cookies and these may be my new favorite recipe! I highly recommend even using the dough with raisins if you prefer. Yum!!

Reviewed On: Jul. 11, 2009

These are fantastic - great flavor combinations, and easy to make! I finely chopped the apples too. And I used two small tortillas for each quesadilla - one on the bottom, then added filling, and one on the top (instead of folding in half). This is a keeper!

Reviewed On: Jan. 16, 2008

Great recipe! Definitely worth making it yourself vs eating store-bought. Like others, I have some changes to really make it a 5, and they are: added 1/2 c wheat germ to the oats and nearly doubled the honey and butter (to compensate for additional dry ingredients). Also when cooking the syrup I added vanilla, cinnamon, and a pinch of salt. When I added the oats/germ back into the pan with the syrup, I added the other ingredients then too, to evenly coat them all simultaneously. I also added coconut flakes and sunflower seeds. I cooked all of the ingredients together for a few minutes on the stove, stirring constantly, then baked on a cookies sheet at 400 for 8 minutes. I then let it set out for 30 minutes, scored with a knife, let finish hardening, then broke apart into pieces. Even though I initially almost burned the oats/germ by not stirring constantly, it still turned out great!

Reviewed On: Jan. 16, 2008