Reviewed: Nov. 23, 2009

Excellent! The only changes I made were I cut to cloves to about 1/4 tsp and added 1/2 tsp nutmeg. Very cakey. Makes a lot-I got 4 dozen.

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zaksmom

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Reviewed: Nov. 23, 2009

Followed recipe exactly. Wasn't very impressed. They weren't terrible but definitely not fantastic. Just not what I was looking for.

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mnewlee

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Reviewed: Nov. 12, 2009

Not bad! I added dried blueberries, cocnut, and M&M's. My kids loved them.

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AKGEM

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2009

Changed the cloves to nutmeg but otherwise left alone. Light and tasty. Yum.

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msurose

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Reviewed: Oct. 30, 2009

These were good, but I changed the ingredients to make them a little less rich, as I wanted to give them to my kids. I cut the butter in half and replaced the butter I cut with applesauce. This added a ton of moisture, and cut the fat big time! I also used 1\2 whole wheat flour, and substitued nutmeg for the cloves, and added 1\2 dark chocolate chips and half milk chocolate chips. I also used quick oats in place of rolled, because that's what I had on hand. All in all, basic substitutions. I agree that these came out very cakelike- almost like little mini banana breads. I know that some of that had to do with the whole wheat flour, but knowing what I know about baking, these would have been very cakelike anyway. However, they are delicious, and my 2 year old devoured them!

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BrennanX2

Cooking Level: Expert

Home Town: Severna Park, Maryland, USA

Living In: Clayton, North Carolina, USA

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Reviewed: Oct. 24, 2009

Very yummy cookies, good recipe. I just changed it a little, only put 1/2 tsp of ground cloves and 3/4 cup of white sugar. They came out wonderful - really soft and the kids loved them.

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JANETTYR

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 4, 2009

Mmmm yummy! Mine didn't really spread out at all in the oven, so next time I'll make sure to flatten them a bit before baking. Followed the recipe exactly, baked for 11 minutes.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 24, 2009

Made these with Splenda and Egg Substitute. Great taste and texture..just like my Mom's recipe for oatmeal cookies. AND these are SO easy to make! They'll be a staple in our house!

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Duchess

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Reviewed: Aug. 12, 2009

The cookie was good but it is more of a muffin than a cookie. Very soft and cake like. Flavor is good.

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naynay8

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Reviewed: Aug. 11, 2009

Substitutions: apple sauce (margarine), dark brown sugar (white sugar), whole-wheat flour (flour); Added: dried blueberries, raisins; Changes: 4 bananas (only because I had them); Bake Time: 20+ mins (waited to brown on sides and checked bottom was browned); Results: more cake-like consistency, tasty, right sweetness, wished it was more like the store-bought texture of oatmeal raisin cookies.

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Ms. Ho

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Reviewed: Jul. 8, 2009

The recipe was easy to make and tasted great. The only issue that I had was the cook time. When I make other cookies I take them out when they start to brown and they finish browning on the pan before I move them to the rack to cool. These did not brown any more once I removed them from the oven. I ended up cooking them longer to get them to brown, which made them taste the best.

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Kay

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 6, 2009

These were really good but they were "cakey" as other people pointed out. I did add 1/2 tsp of salt to the recipe because I feel like cookies need salt and I used chocolate chunks instead of chips. I took them to a dinner party and they all got eaten by the end of the evening. I also noticed that the cookies seemed to get softer not harder as cookies usually do, as if they absorbed moisture or something. I called them banana bread cookies and they were delicious.

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Maya D

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Reviewed: Jul. 5, 2009

This was very easy to make and it tastes great. My son loved helping me makes these and he loved eating them too. Some we made plain some we added choc., some raisins. We will be making these again!!

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dana

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

Yummy! Followed the recipe but PB chips instead of choc. ones, added maybe 1/2 cup pumpkin seeds, and 1/2 whole wheat 1/2 AP flour. They came out quite cakey, like muffin tops, this way.

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OCTOVUS

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Reviewed: Jun. 3, 2009

These cookies are absolutely delicious!!!!! I did 1/2 c. brown sugar and 1/2 cup white sugar and then added about another 1/4 of white sugar. I also put more vanilla and left out the cloves. These cookies are extremely moist and so chewy. I will definitely kepp this recipe for years to come!!!!

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jordantm

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Reviewed: May 28, 2009

These are great cookies! Nice and moist. I substituted coconut oil for the butter, replaced 1/4 cup flour with flax seed and added butterscotch chips instead of chocolate. Fantastic.

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Karen

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Reviewed: Apr. 24, 2009

Pretty bland. I didn't add chocolate chips (I didn't have any, and I actually wanted a healthier version)so instead I added slivered almonds. It was too fluffy for me, and it was not moist and I only baked them for 10 minutes.

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