Reviewed: Nov. 8, 2009

THIS IS A WONDERFUL RECIPE.. I DID ADD CINNAMON JUST A DASH. I ALSO DID ADD EXTRA FLOUR AND OATS BUT I HAVE TO SAY THE ORIGINAL IS WHAT I WILL STICK WITH!! I GIVE THIS RECIPE A +++++++

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lisam75

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Reviewed: Nov. 7, 2009

Same with everyone else, I upped the flour to 1 3/4 c, baking soda to 1 tsp, and cut the salt to 1/2 tsp. When it's first out of the oven, it looks uncooked. Don't be fooled! When I roll my dough into balls they form a fuller cookie.

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Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: Nov. 7, 2009

These cookies are always a hit whenever I take them anywhere. Thanks PANTHERA for sharing an oatmeal cookie without the raisons!

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cookof3

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Reviewed: Nov. 7, 2009

I made these last night for my bible study group and they got rave reviews. Usually people will eat like one cookie and people were eating 2 or 3. I added pumpkin pie spice, just to spice it up a little bit. Overall, they are amazing. They even asked me to bring refreshments again for next time (this time I just did it on a whim). THanks!

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arq43

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Reviewed: Nov. 4, 2009

My 12 year old daughter made these with me and she loved them! Perfect recipe. I did however reduce the salt to 1/2 tsp.

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Nov. 4, 2009

Some of the best cookies I have ever tasted. I did follow the suggestion of an extra 1/2 cup flour and 1/2 teaspoon baking soda and they turned out wonderfully!

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Eric

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Reviewed: Nov. 4, 2009

Yummy! The cookies looked a little under-cooked, so I cooked them longer the first time...BIG MISTAKE!!! Follow the recipe to the T!

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jelliott

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Reviewed: Nov. 2, 2009

Best cookie recipe I've tried so far! I substituted a large portion of the butter for peanut butter and the result was fantastic!

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sarpiper

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Reviewed: Nov. 1, 2009

Great cookie. I had no problems following the recipe as-is.

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Beeg84

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Reviewed: Oct. 30, 2009

This is the ONLY recipe I use for Choc Chip Oatmeal Cookies. They are absolutely delicious. I took them to a party a few weeks ago and one of the guys took the bag and carried it around with him all night! Everyone else had to beg for a cookie. I like to cook them at 350 until they're pretty brown. Wonderful recipe - so glad I stumbled across it.

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courtneyann127

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Reviewed: Oct. 30, 2009

not only did my family love these cookies right out of the oven but I mailed some to my boyfriend in Hawaii and he loved them even after a week of being stuck in a slow mail process. I followed other reviewer's advice, and added more flour, baking soda and cinnimon, I also reduced the salt

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UWgirl

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Reviewed: Oct. 30, 2009

LOVE THESE COOKIES!! MAKE THEM ALL THE TIME! THANK YOU!!!

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Jamie

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Reviewed: Oct. 29, 2009

So easy and sooo yummy!

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MARISOL1026

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

One of the best oatmeal cookies I've made to date. My changes: used egg substitute due to allergy, and only used 1 cup brown sugar (no white) which was plenty! Can't imagine them with more sugar.

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MissBe

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

great... this is the oatmeal cookie recipe for me and my family...

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histruthgirl...

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Reviewed: Oct. 24, 2009

These were definitely one of the best cookies I have ever had! I followed the advice of other reviewers and increased the flour to 1 3/4 cups and baking soda to 1 tsp. I also changed the cooking temperature to 335 degrees, added more chocolate chips and refrigerated the dough for about an hour before baking and in between batches. The cookies came out soft and chewy after 12-13 minutes. I will definitely use this recipe again!

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Crystal

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Reviewed: Oct. 24, 2009

My husband loves these! I can only bake a few and have to freeze the rest of the batter for later, otherwise he would eat these all day. The batter does freeze well. I roll in wax paper to tube shape so it is easy to slice and bake. I followed other reviews to add 1/2c flour and reduce salt.

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cmkiefer

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Reviewed: Oct. 24, 2009

These turned out great despite my crappy microwave oven (175c)! I added 1/2 cup of flour as suggested, and only used 1/2 tsp of salt as suggested by other reviewers. The texture was alright. It was a bit on the sweet side, so I will try reducing the sugar next time. I kept it 4 stars due to the sweetness and alterations.

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aielena

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Reviewed: Oct. 20, 2009

My husband says these are his favorite cookies. They really are delicious. Be cautious with the salt though. And definitely place them in the fridge to keep them from spreading when you bake.

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