Reviewed: Dec. 24, 2011

This recipe will become cookies you find in my jar often! I followed the recipe exactly, using the tip to add chopped nuts and fruit bits. I used chopped walnuts and four flavors of Craisins (original, blueberry, cherry and pomegranate). I really mashed them down on the cookie sheet using coarse sugar before baking because I wanted a thin crisp cookie to go with coffee. They turned out perfect!! The only bad thing is that they are very addictive (like potato chips, you can't eat just one)! Thanks so much for this recipe.

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Reviewer:

ColoradoK8

Cooking Level: Professional

Reviewed: Dec. 22, 2011

We grew up making these cookies and I love them as much today as then. You can shorten the cooking time and leave them thicker for a soft cookie, or flatten them and overcook (though be careful not to burn) for a crispy cookie! Over the years we've added assorted spices to alter the taste; try a bit of cinnamon, pumpkin pie spice, ginger, or maple flavoring.

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Reviewer:

elkdubes

Cooking Level: Intermediate

Home Town: Elk Grove, California, USA

Reviewed: Sep. 4, 2011

What a crumbly mess! I had to keep adding butter to try and save these. They don't taste that great either.

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Reviewer:

Erica

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Aug. 23, 2011

Love crispy cookies and these were perfect in that respect! Also, my son has egg allergy, so these worked for him as well and he loved helping make them!

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Reviewer:

arudakas

Reviewed: Aug. 10, 2011

YUM! I have made this twice, once with quick oats and once with old fashioned oats. Different outcomes but both great! With the quick oats it reminds me of Hobnobs. Your choice of oat type and cooking time allows you to vary the denseness of the cookie. My cookies have not been crumbly at all. Would be easy to reduce the sugar content if they are too sweet for personal taste. The old fashioned oats also seem to lessen the sweetness a little. Like other reviewers have said, I did not bother with the sugar and glass etc. Just pick up a little ball and squash it down :-) Simple!

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Reviewer:

JoannaV

Cooking Level: Intermediate

Home Town: Plymouth, Devon, England, U.K.

Reviewed: Jul. 28, 2011

My client wanted oatmeal cookies that would help her eat more of the oatmeal she gets from the food bank. These were GREAT, she loved them and they were easy enough for ME to make - a cook I am NOT! Thanks to WHOEVER invented this - and because its easy to break down, I can make a 1/3 recipe that's more than enough for her!

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Reviewer:

Elic

Cooking Level: Beginning

Living In: Austin, Texas, USA

Reviewed: Jul. 21, 2011

Husband said these were the best oatmeal cookies he has EVER had. And I agree with him. I cooked them for 12-13 min and they were thin (almost lacy in places) and crispy and delicious. We will be keeping this recipe and making them over and over! Thank you!

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Reviewer:

PenaWife

Cooking Level: Intermediate

Reviewed: Jun. 30, 2011

My husband and I love plain, simple oatmeal cookies and these are perfect. So easy, just a few simple ingredients (though I did add vanilla and salt to mine). They are not too sweet and came out soft and chewy. My hubby is already asking me to make them again. Awesome.

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Reviewer:

kellsbells

Reviewed: Jun. 17, 2011

This is a cookie from my childhood that I made with my mom! She recently passed away so I would have lost the recipe but for allrecipe.com! My mom melted the butter and mixed it in and it gave a crispiness that I love better than using softened butter.

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Reviewer:

beth

Cooking Level: Expert

Living In: San Diego, California, USA

Reviewed: May 16, 2011

WOW! To those who had the misfortune of these not turning out, I am sorry. I can't believe how good these are and how simple they are to make with kids. For our oven, 8 mins. on the button was it. Yum! I think I am going to use this for the crust of a cheese cake later-maybe a butter pecan version. Thanks for sharing. Oh, I added 1/2 t. salt and, for me, it was just the salty sweet we like.

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