Reviewed: Nov. 26, 2006

I absoultely love this recipe. My dad's a tough critic when it comes to sweets and he begs me to make them for him. I followed the recipe exactly. I doubled it once and it came out fine as well. Thank you for contributing such a delicious recipe

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Spamela

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Reviewed: Aug. 7, 2006

Bobbie your were right!

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Chef Mommy

Cooking Level: Beginning

Living In: Belize City, Belize District, Belize

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Reviewed: Jul. 20, 2006

The finished product had a nice texture, but I think this recipe is a bit too heavy on the dry ingredients and needs some spices to give it more flavour. If I were to bake these again, I'd try a third egg and add some cinnamon and more vanilla.

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Incupixie

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Reviewed: Jul. 9, 2006

These cookies were pretty good, but a bit floury for me. I ommitted raisins, as they were for dh, used 1 c. chips, and sub. walnuts, plus a dash of cinnamon. The dough is really firm, and I used a small ice cream scoop to portion them. Definitely flatten before putting in the oven. 12 minutes gave them good texture, crispy on the outside and chewy on the inside, however, they didn't really brown on top. May mess around with the dry ingredients next time.

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MIUKAT

Cooking Level: Professional

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Reviewed: Jul. 7, 2006

I thought this was a great cookie recipe. I left out the cho chips as a personal preference. I brought some to work today and they were gone by 9.

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DHOLLAWAY

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Reviewed: Jun. 26, 2006

We LOVED this cookie! I didn't change a thing of the recipe and the cookies came out soft, chewy and yummy. I'll be making these cookies again and again.

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GraceB

Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA

Living In: Aldie, Virginia, USA

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Reviewed: Jun. 3, 2006

Great cookies! I soaked the raisins in hot water for about five minutes to plump them up. I left out the pecans because I didn't have any on hand. I was a little skeptical about the small amount of chocolate chips, but it ended up being a good amount for the recipe.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: May 22, 2006

These were awesome! The only change I made was tripling the pecans. They didn't last long. Thanks for the recipe.

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MRSMALDO

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: May 22, 2006

The first time I used this recipe I left out the pecans and the cookies turned out great! Followed the recipe exactly and the cookies were chewy and delicious. The second time I used this recipe I adjusted the quantity and left out the chocolate chips and the cookies were crunchy and not so great. I will try this recipe again without adjusting the servings and see how they turn out.

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Lindsey

Living In: Toronto, Ontario, Canada

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Reviewed: May 19, 2006

These cookies were great. They baked very, very quickly on my silpat, about five or six minutes per batch. Try making them with cranberries instead of raisins, everyone loved them.

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Melissa

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Providence, Rhode Island, USA

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Reviewed: May 19, 2006

very good and serviceable cookies: the recipe is simple and you can try different solutions (no nuts, white choc, dried apricot and so on).

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: May 9, 2006

Tasted great, followed the recipe exactly. I don't understand why people around here add their own ingredients and then rate there own recipe as if it were the original.

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kjac3585

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Reviewed: Mar. 18, 2006

I thought that you would need more chocolate chips but I was wrong! I ended up fishing them out of the batter. Absolutely the best drop cookie I've made!

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MedMimi

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 16, 2006

I made these twice and just didn't care for them-they came out too hard for me.

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ACHRISTIDE

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Reviewed: Mar. 12, 2006

I only made half the recipe b/c I was low in ingredients, and they really didn't turn out that good. I used whole wheat flour which may have made a difference, and I don't think my oatmeal was quickoats, so they were very bland, not much flavour. I'll try them again and use white flour.

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Jana

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Reviewed: Mar. 2, 2006

I knew there was a cookie recipe on here that I've used many times and forgot to review; this one is it. Because I have three large ring-binders full of printed recipes I need to come up with an index of sort so I can find my favorites right away. These are probably my husband's favorite cookies; they are just like his mother used to make. Whenever I make these I double the amount of raisins and chocolate chips, and also add toasted pecans. Last night I realized that I didn't have any rolled oats in the house so I substituted with quick-cooking oats and the cookies came out just great. Thanks for sharing such a great recipe. I have to say that I think this is just the greatest Web site, and it's so nice having so many knowledgeable and generous cooks out there who are willing to share their enjoyment of cooking.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 21, 2006

The best oatmeal cookies I've ever tasted & baked. Will easily become a family classic! Crispy edges and chewy middles is all I ever wanted.

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madbaker1

Cooking Level: Expert

Living In: Barrie, Ontario, Canada

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Reviewed: Feb. 17, 2006

Yum yum! I had to give most of these away, because I couldn't stop eating them! I made as directed, except only used about 2 cups of oats...I wanted to put the other cup in, but didn't have enough 'batter' to use it, I know it would've made my batch too dry. So, other than that, the recipe is perfect. I wasn't sure I'd like the chocolate in them, and I didn't...I loved it! These were great for breakfast. Great all the time really, that's why I'm not sure when I'll make them again. Oh, I used golden raisins too, I love them in recipes. Great cookies!

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Feb. 9, 2006

Turned out perfectly, followed the recipe to the letter. Delicious, I can't stay out of them. I thought they'd be a little too busy but the pecans add *just* the perfect touch to the flavor. I love them.

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MEMPHISLUVR

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 6, 2006

I used 1/2 c butter and 1/2 c applesauce, replaced white sugar with equivalent of Splenda baking mix, and omitted raisins. Added one tsp cinnamon, increased choc chips and pecans to 1 c each. These were great, although I may slip in even more choc chips next time. Not super sweet this way, but healthier!!! I also would decrease flour by 1/2 c next time, these were a little cakey for me, but they weren't dry!

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ROCKES

Cooking Level: Intermediate

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Bobbie's Oatmeal Cookies

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