I followed the directions exactly, but it was hard to mix it into a ball. It kept falling apart, so I added a fourth more oil and milk each. It's in the fridge right now, so we'll see how it comes out.

It came out with a great taste. I combined this with a raspberry cheesecake recipe (basically for the raspberry swirl) and it came out well. I only used 3 packages of cream cheese though.

I actually made this without the white chocolate but it still came out great. I think it called for too many raspberries though. I hardly used even half of the syrup that I had made. I actually combined this with another cheesecake recipe that called for a little more cream cheese. Came out well.

These came out wonderful. There was a rich chocolate flavor, and the cookies came out chewy and stayed chewy for quite a few days.

This came out pretty well. I didn't have almond extract so I used vanilla extract instead. It came out pretty well. It had a beautiful glossy color, and didn't take too long to harden.

I made these for Valentines. They turned out pretty well. It was a bit too sweet for me when I used the amount of sugar that was instructed. Especially when I used white chocolate, it came out way too sweet. I used liqueur and vanilla extract for my semi-sweet batch, and those turned out delicious. My white chocolate ones really were way too sweet. So sweet that I didn't bother adding extra flavoring. Afterwards, I rolled them in either walnuts, coconut, or I dipped them in white/semisweet chocolate. Semi-sweet was really great, just not the white chocolate, which is why I gave a 4.

These came out great. However, I used an 8oz bar of cream cheese and the flavor of that still came out really light. All my friends loved this a lot, and they all kept asking for more. They preferred these over my Christmas gingerbread cookies. These were really a hit with everyone. I didn't have almond extract, so I used a little bit more vanilla too. Also, I used the whole egg, not just the yolk.

These cookies came out a lot better than some of the other recipes that I have tried. I like that it is made with oil instead of shortening (which many other recipes call for) because oil is something that is commonly used in my house. I wouldn't know what else to use the shortening for. The flavor for these cookies usually come out very well. I have occasionally had trouble with the chips falling out of the dough, but that happens very rarely. Either way, I've used this recipe at least 15 times now, and I am usually very satisfied with these. They're soft and chewy, and not dry at all.

Because this recipe does not call for any white sugar, the cookies come out rather bland. It really isn't sweet at all, even with the vanilla and chocolate chips. The walnuts give it an extra crunch, but there isn't much to this cookie.

I make this every other month, when I have free time to bake. These always come out really well. I only use 3.5 cups of oats instead of the 4 that the recipe calls for, and instead, I throw in a cup of chopped walnuts to give it a little crunch. It always turns out really well, and my friends always ask for more. I love that it calls for vegetable oil instead of fat like many of the other recipes. I use vegetable oil to cook anyway, so that is something that can always be used in my house, but what am I supposed to do with fat? It's a good recipe that is easy to make. The dough is a little sticky so I set them by rolling them into balls with two metal spoons, and then flattening it a little as I put it on the cookie sheet.