I wouldn't say it was the best oatmeal cookie I've ever had, but it was quite good, especially for having a high oat content. I halved the recipe, but kept the proportions the same (except the salt, but I always cut the salt by half in basically any cookie recipe I make). No problems with flatness at all. I creamed the butter & sugar really, really well (about 5 minutes), then just mixed enough to combine when adding flour/soda/salt, oats & chips. I also omitted nuts due to an allergy in the family.

Reviewed On: Jan. 20, 2011

I'll give this 5 stars with a caveat. If you aren't used to working with hot sugar, this can be tricky. Took me two tries to get it right, and with a pound of butter, it's a bit of an expensive disaster if it goes wrong. I'd definitely recommend a candy thermometer. And don't let it get too hot. The first time mine hit about 315-320 and it immediately separated, and there was no saving it, despite other reviews tips to add bits of water, etc. I had to pour it out, let it hard and throw it out. The second time I dumped it out at about 305 (I was afraid 285 wouldn't be crunchy enough) and it was perfect. I topped with chopped milk chocolate bark, as in my experience chocolate chips are not ideal for melting. The candy melting disks (Wilton makes them, for example) are probably the perfect thing to go on top. I also let the toffee harden up just a bit before I put the chocolate on - about 3 minutes or so. The toffee was still plenty hot to melt the chocolate, but it didn't sink in.

Reviewed On: Dec. 6, 2010

Delicious - even friends who don't normally like butterscotch loved these. The first time I made them I was short on pumpkin (only about 3/4 cup) so I subbed applesauce for the other 1/4 cup - came out great. Second time I used all pumpkin. I also omitted ginger from these both times because I didn't have it. My 2 and 5 year olds both love these.

Reviewed On: Nov. 10, 2010