These are a really flavorful cookie! I used a red delicious apple, and 2 1/2 tsp of cinnamon, no nutmeg. I also substituted raisins instead of nuts and butter for shortening. My batter looked great; I don't know how other reviewers ended up with a too-liquidy batter. They did fall a tiny bit short of what I was hoping for, texture-wise...I love oats, but there seemed to be either too little or too much of them in this recipe -- they don't have that firm texture of a true "oatmeal" cookie. (Also-- This is supposed to make 36 cookies, but I got less than 20 so I must have made them too big!) 15 minutes did the trick for mine.

Reviewed On: Aug. 9, 2009

Based on the reviews for these, I didn't have very high hopes for these, but I was curious. I used 1 cup of Newcastle, and I added some raisins and a bit of oats to bulk them up a little. I also added an extra 1/2 tsp of cinnamon, and a little vanilla, but I guess it wasn't enough to make a difference. These were really easy to make, and I like that they didn't have eggs, white sugar, or an outrageous amount of butter. They are sooooo good hot out of the oven!! I love the texture, its very soft and kind of spongy! I can tell the flavor will be a little bland when they cool, though. Next time I will add some chocolate chips (I think white choc would be great in these) or more raisins, and maybe some chopped walnuts or macadamias. Yum!

Reviewed On: Mar. 22, 2009

These were delicious! I took a tip from another reviewer and used 2 tbsp less butter, and I also used a cup of raisins instead of nuts. They weren't flat at all, and they weren't overly soft, just nice and chewy, and they stayed that way for a few days.

Reviewed On: Mar. 10, 2009