Four stars because this recipe needed just a bit more flour. I added 1/4 cup more after the first batch came out way too spread out and flat. You definitely don't need to press them down beforehand. Also, instead of almond extract I used 1/4 cup of ground slivered almonds. I toasted the oatmeal and almonds before adding to the butter mixture. The slight alterations made for some crisp yet chewy, buttery, nutty, awesomely delicious cookies.

Reviewed On: Dec. 9, 2009

So not healthy, but absolutely moist and delicious!

Reviewed On: Nov. 28, 2009

This recipe is fantastic! Followed to near exactness. I just substituted 1/2 cup 100% wheat flour for white to add a little more nutritional value. We used homemade peach jam I canned this summer. Not too dense and I love how well the salt off sets the sweetness. The kids and I, and more importantly, the hubby, are fans!

Reviewed On: Sep. 10, 2009