Reviewed: Jul. 1, 2011

Great recipe...I added more oats to replace the raisins and I always add a tsp. more butter and vanilla. They turned out soft and nicely shaped and not burnt. To all who previousely used this recipe and din't like it....pay attention to how you are baking and mixing the batter!!! My family at all the cookies up within two days!!!

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Reviewer:

Tanya

Reviewed: Apr. 12, 2011

They stick to the pan and they fall apart and they don't cook in the middle.

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3 users found this review helpful

Reviewer:

Tanner99

Reviewed: Jan. 29, 2011

They are like really, really, really, thin oatmeal cookies. My husband likes them because they look ridiculous and I won't share them with anyone else.

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Reviewer:

Renee in NE

Cooking Level: Beginning

Home Town: East Jordan, Michigan, USA

Living In: Benkelman, Nebraska, USA

Reviewed: Dec. 3, 2010

I absolutely love this recipe! I work at a retirement home and the residents always rave about these little gems. Thank you Peggy for this wonderful recipe. It definitely deserves a 5 star.

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Reviewer:

Ariane_la_bananne

Cooking Level: Expert

Reviewed: Mar. 16, 2010

Quite possibly the best oatmeal cookies EVER!! They are moist and chewy... perfect! We loved them and will continue to love them in the future. :0)

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Reviewer:

Sunnysideup1

Reviewed: Mar. 8, 2010

These are just what I was looking for! I don't like a thick, cakey cookie, so I think these are awesome! An alternative way I made these was to omit the cinnamon, raisins, and walnuts and instead add a cup of chopped pecans - yummy! I also added a cup of shredded coconut one time, too, along with the pecans - equally yummy. Adding the coconut keeps the cookies more moist - without it, the cookies come out beautifully thin, lacey, and crisp, and with it, they're still thin, but not as crisp. It's all a matter of preference - our house likes both ways.

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Reviewer:

Joey7777

Reviewed: Feb. 22, 2010

I just made these and my husband, I know, will love them because they are thin and cripsy. I am not sure what everyone else was doing to mess up the recipe. Take them out when they look a tad bit undercooked but the bottoms are brown and the residual cooking will finish them on the counter.

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Reviewer:

MBAMom

Cooking Level: Expert

Home Town: Urbana, Ohio, USA

Living In: Kettering, Ohio, USA

Reviewed: Jan. 20, 2010

We LOVED IT. Yes they did spread on the pan - may try some of the "fixes" mentioned. But this was the best cookie I ever ate! But even if the fix does not work.. then this will remain a favorite of ours. We made just enough for 24 cookies. The next day we added a tiny bit more oats and beat it a little longer.. and they were absolutely PERFECT in shape and did not spead much . Just like the picture.

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Reviewer:

Mommaluvyto6

Reviewed: Nov. 2, 2009

Amazing Cookies!!! I have been searching for this recipe for most of my adult life. My grandmother used to make these cookies and her recipe got lost. Thank you so much! They are not cake-like, more chewy than most recipes, and I love them!

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Reviewer:

Kim H

Reviewed: Aug. 21, 2009

Great recipe....Used dried cranberries instead of raisins and pecans instead of walnuts. We buy the oatmeal cookies at Starbucks and this recipe is much better. Keep this kind of cookie coming. Dar

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