very grainy texture. Not easy to spread. I will continue looking for a great chocolate chip bar.

Reviewed On: Jan. 2, 2010

i made this with high expectations. Took much longer to bake than was told. I used half the butter it said to use in the topping. I also used butter instead of shortening in the cake and added a little cinnamon. Easy to make. Very moist! Couldn't taste the oats or even tell it had oats in it (texture)! Taste was ok, but nothing great. much better next day

Reviewed On: Mar. 7, 2009

I give these cookies a four star rating because it was IMPOSSIBLE to roll and cut without a lot of sticking or too much flour on surface. I had to scratch the rolling/cutting and did a drop cookie. I did refrigerate for 9 hours. I also used full 8 oz. of cream cheese, a LITTLE bit of lemon zest and 1/8 c. extra sugar, and used vanilla instead. With all that said they came out FANTASTIC. Perfect sweetness, not very sweet like a regular sugar cookie. Texture was kind of like a cake. Very moist and stayed that way, fresh tasting, for 4 days. I baked them until golden around edges and the middle looked under cooked, but it wasn't. I will absolutely make these again, my way.

Reviewed On: Mar. 2, 2009