Reviewed: Nov. 9, 2011

I've made these many times and they are AMAZING!! This last time I used 1/2 cup butter instead of 3/4 cup, and they didn't spread so much which is what I was hoping. I like them wafer thin as well (regular recipe), but with less butter you get a normal looking cookie with just as much crunch and butteriness, and more ease removing from baking sheets. LOVE THEM!!!

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Reviewer:

M-M-M

Reviewed: Jun. 2, 2011

Easy to make and delicious. I used salted butter and skipped the pinch of salt. Big seller at bake sale.

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Reviewer:

noni033006

Reviewed: Feb. 23, 2011

Fantastic! WOuldnt Change a Thing!

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Reviewer:

leighlyn

Cooking Level: Beginning

Reviewed: Jul. 1, 2010

I was looking for a change from my old stand by oatmeal cookie recipe so decided to try this one. I learned that I do not like the addtition of butterscotch chips in an oatmeal cookie. I think that is definitely a personal preference, but as it is such an important part of this recipe, it factors in my review. I also thought these were a little heavy on the butter as they were rather oily and flat.

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Reviewer:

Happybaker

Cooking Level: Expert

Reviewed: Apr. 15, 2010

I too ended up with large flat cookies. I ended up completely rewriting the recipe so as to not waste the batter I'd made. I can't figure what the difference was between mine and those that succeeded with the original recipe. The flavor of these cookies is great but it needs work.

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Reviewer:

becomingkitchenfriendly

Reviewed: Mar. 31, 2009

I liked these cookies but the recipe didn't quiet work how I thought a cookie recipe should. Next time I will let the batter completely cool before backing. (I got giant flat cookies with the warm batter). Reduce the amount of butter to about 1/2 cup (they were very oily) and play around with adding on egg and some more flour. Despite their flat greasy texture they were very tasty. I did however add 1 tsp. Vanilla, cinnamon and allspice.

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Reviewer:

kharveycook

Cooking Level: Intermediate

Living In: Long Beach, California, USA

Reviewed: Mar. 21, 2009

Tasty, but very dry and crumbly. Do not try to move them until they've cooled. I will not make these again.

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Reviewer:

Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

Reviewed: Feb. 3, 2009

doctored the recipe a bit: I uses half brown sugar and half white sugar, then added a pinch of cinnamon and nutmeg. I'm soo amazed these cookies didn't crumble due to the lack of eggs! I love these cookies!

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Reviewer:

a_rileyperson

Reviewed: Jan. 22, 2009

Good. DH says these are his favorite cookies that I've made. I put in a little extra salt because I like the salty/sweet combination. I would probably give them three starts myself and he would have given them five, so I rated them a four.

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Reviewer:

kathryn

Cooking Level: Expert

Reviewed: Sep. 17, 2008

These tasted fine - I'm sure the 3/4C butter was the main reason. I made these for my grandkids, but they were far too greasy for little fingers. I'll stick to the old-fashioned oatmeal cookie recipes.

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