Reviewed: May 10, 2012

I love these and will make them again!!! The cookie dough also freezes very well. Thanks for a great recipe.

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Reviewer:

KdonnRN

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

They were tasty and fun to make the kids said,they were crunchy,we did not have semi choclate chips so we used white choclate chips they still were very delicious.when we made the cookies ours did not turn out flat and we used baker joy they came out fine.

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Reviewer:

stottswoman

Reviewed: Apr. 13, 2012

I thought it was strange to grease the baking sheets for cookies, but it is definitely necessary, as they are sticky cookies. Tasted very good. I used white chocolate chips and apricots instead of raisin (I made them for a new mom, and heard that oats, pecans, and apricots might help with milk production)

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Reviewer:

MISSJACKIE

Reviewed: Mar. 19, 2012

This is the best oatmeal cookie. You can change what you want to add as far as chocolate chips, raisins, and what kind of nuts. I put coconut, currants and a few chocolate chips made out of carab the last time I made them. There is only two of us. So I just make them about once a month for us. They are a great cookies to work with and change around.

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Reviewer:

Debbie

Reviewed: Mar. 14, 2012

So Amazing! They were fluffy but not too fluffy, just what my husband and i love!

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Reviewer:

sassy

Reviewed: Feb. 9, 2012

they looked perfect. There was just the right combination for the dough to maintain its shape, not to dry, not too wet. I didn't have raisins so thru in a cup of pretzel m&m's i had. The kids adored them. Dad did as well.

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Reviewer:

Cynthia K

Cooking Level: Expert

Living In: Rock Springs, Wyoming, USA

Reviewed: Jan. 22, 2012

DELICIOUS! This is definitely my new go to oatmeal recipe with, like another reviewer mentioned, with endless possibilities. I used chocolate chips and cranberries in place of raisins, next time I will add pecans. My family and friends absolutely loved this recipe. Thank you!

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Reviewer:

AustinTaylor

Home Town: Springfield, Ohio, USA

Living In: Centerville, Ohio, USA

Reviewed: Jan. 18, 2012

Wow, are these dangerous!! In a really good kinda way! I was looking for yummy cookie recipe so i could finally use up my cinnamon chips! I used them in place if raisins, pecans and choc chips. That's the only change I made..w/the exception of letting the vanilla spill over more than 1tsp. Froze most of the dough for later. Yummmmm

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Reviewer:

KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 5, 2012

Made them. First batch, I didn't think was done, left in too long, and now they are crisp/dry. Do yourself a favor and take them out at the appro. time, let them sit on the sheet for 5 mins, then remove. That second batch is still chewy and moist. Overall, both types are still very edible and delicious. Entire family loves them. Thanks!

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Reviewer:

Julieee

Cooking Level: Intermediate

Living In: Worthington, Ohio, USA

Reviewed: Dec. 16, 2011

These were delicious! I made a few changes: melted the butter before hand, added 3tsp vanilla instead of 1tsp, added 1.5Tbsp honey (I was looking for a very vanilla/brown sugar-ish cookie), reduced the white sugar to 1/2C, and gave my oats a once over in the food processor- i think it makes the cookies easier to eat. I LOVE these.

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