These are fabulous. Next time, I'll half the salt because the saltiness is the first thing that registers on my mind, kind of like eating a chocolate covered pretzel. I melted the butter in a pot on low, stirred in the sugar, and set it aside to cool before adding the egg. I added the dry ingredients right in the pot so I only had one thing to wash. Baked in an 8x8 for 30 minutes. Use a toothpick to test them. A knife will make them sink. Don't mess with the baking soda and the baking powder; you can't taste them at all. They bake up high and then sink a bit at the end. Super chewy texture!

Reviewed On: Jul. 29, 2009

These were quite tasty. Even with the oats, they turned out light and chewy. I love this recipe because it's so adaptable. Remember DON'T OVERMIX. That makes tough muffins. You should still see streaks of flour. Muffins are so forgiving to everything but overmixing. I changed the recipe according to my tastes. I wanted orange-y muffins with nuts. I doubled the recipe. I used rolled oats because I like their flavor better. They soak up more liquid so I added a bit more in other places. I used buttermilk and a 6oz container of vanilla yogurt instead of milk and brown sugar. I mixed that together with the zest of two oranges and 1/4 cup of OJ and let it sit. I subbed half the flour with wheat flour, added 1.5 tsp each cinnamon and vanilla, some nutmeg, and a dash of allspice. I added 1/4 cup of applesauce and 1/3c oil. I added 1c nuts and mixed everything together. Then I divided the batter into two and added blueberries to one bowl and bittersweet chocolate chips to the other. I topped them with turbinado sugar. It doesn't melt and makes them look professional and pretty. I love the crunch!

Reviewed On: May 7, 2009

This recipe is fabulous! Not too sweet, not dry, not too hard or too soft. I changed the steps a bit. I creamed the butter and the sugars for about 5-7 minutes before adding the eggs and vanilla. I also added a teaspoon of cinnamon and a dash of pumpkin pie spice. Then I mixed in all the dry ingredients by hand. I made them with two cups of oatmeal, because that's all I had, but next time, I'm going to add another cup of oatmeal. I left out the raisins, added bittersweet chocolate chips (1 cup), about 3/4 cup chopped pecans, and 1 1/4 cup craisins. The 1 cup of chocolate chips is perfect, but next time, I'm going to add two cups of craisins and a full cup of pecans. These cookies don't melt per se, but they do spread so space them out. I like my cookies chewy but not soft, so I rolled balls of dough and pressed them down. They still ended up baking for 10-12 minutes. These cookies got rave reviews. This recipe is so versatile. Next time, I'm going to try it with dried cherries and almonds.

Reviewed On: Dec. 16, 2008