Reviewed: Nov. 5, 2009

Our family loves these. They are a nice and moist cookie. I made one double batch with shortening and the other double batch with butter. Both are good. But, the next time I make them I'm going to use shortening and add a cup of mini choc. chips. I think it would add even more tast with a little twist. ;-)

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Raush

Cooking Level: Expert

Home Town: Long Prairie, Minnesota, USA

Living In: Ruthton, Minnesota, USA

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Reviewed: Nov. 1, 2009

I followed the recipe EXACTLY as written and they came out more like little cakes than cookies. They rise quite a bit and are somewhat dense. They do however taste very good, the apples and cinnamon go great with the oats.

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Retrochick81

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Oct. 24, 2009

Very good! As others have mentioned, they are cake-like, we loved them!

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Jen

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

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Reviewed: Sep. 16, 2009

This recipe was delicious! Because of the consistency of the batter, I decided to make muffins rather than soft cookies - it turned out beautifully!

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Karanne

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Reviewed: Sep. 2, 2009

I made these cookies exactly to recipe using Jonagold apples. When I put them into the oven, they melted into a single sheet of goo. What a horrible mess! It took forever to clean the mess up. I should have read more than the top two reviews, because scrolling down now, I see this had happened to other users.

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tinadawn13

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Reviewed: Aug. 9, 2009

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.

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elizabeth

Cooking Level: Intermediate

Home Town: Ansonia, Connecticut, USA

Living In: Washington, D.C., USA

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Reviewed: Aug. 4, 2009

these were AMAZING!! even my dad who usually doesnt like sweets loved them with a passion and i will definitely make them again. i used butter instead of shortening like the other reviews advised and a bit less nuts and it was great. baking wise, i just let them become golden around the edges, and the result was a cookie with a crispy outside and a nice soft inside

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lalalover

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2009

These were very good. I used spelt flour and had pecans instead of walnuts, but they were very tasty!

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Baton Rouge Mom

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jun. 25, 2009

My husband loves them! Like others, I used butter instead of shortening and added roasted flex seeds and more oats for some crunchiness. The cookies do not look cookies, but taste really good!

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jmcooking

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Reviewed: Apr. 20, 2009

I did not care for these cookies. I thought they were dry and bland.

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ckookesh

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Reviewed: Apr. 15, 2009

I just pulled these out of the oven 20 minutes ago and they are DeLish! Not a big nut fan so i added twice the amount of apple and cooked them 7 minutes longer and they were perfect. Also, didn't have Nutmeg so i used Pumpkin Spice and it was YUMMY. Husband said that i could make more when ever:)

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adutton

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Reviewed: Feb. 15, 2009

i made these using splenda, and they turned out fabulously! i added 1/4 tsp of all spice, and the spicey flavor was perfection. they kept well, are nice & fluffy. delicious right out of the oven. i'll definitely make them again!

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CollegeKay

Home Town: Houston, Texas, USA

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Reviewed: Jan. 26, 2009

Wonderful!!!

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AliceKC

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 22, 2009

There were easy & turned out great! Kids & hubby loved them! I will try pears next time for a change!

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KMMCJONES

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Jan. 18, 2009

These were fantastic. I added 3/4 cup caramel bites, and it was heavenly. I tried making them without all of the oatmeal and I would not suggest doing this, they were to creamy. But if you are short on oatmeal, double the dry ingredients and they will turn out fine.

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Tori

Cooking Level: Expert

Living In: Urbandale, Iowa, USA

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Reviewed: Jan. 12, 2009

Tried it, and love it, so simple and so good :)

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its me

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Reviewed: Dec. 11, 2008

These are easy, moist, yummy, and can be fudged if you don't have exactly the right proportions. I've made them several times with the Spartan apples from my tree and oh boy, they disappear so fast!

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sky

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Great cookies!!! They were a hit!

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American

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2008

Very good- nice quick breakfast cookie.

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Gina LaVigne

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

I wish I could give it 10 stars! This recipe is so easy, and impossible to mess up.(I forgot mine in the oven for about 5min too long, and they still turned out amazing!) Not too sweet, and very fluffy. Great "breakfast" cookie. I added extra cinnamon, because I like mine really spicy. I also made a brown sugar cinnamon glaze for them and everyone thought I spent all day baking! Next time I will add dried cherries to make a "Michigan oatmeal cookie"

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