I substituted 1/4 cup cocoa powder for 1/4 cup of the flour for double chocolaty-ness! These cookies were HUGE, they definitely need to be spaced a few inches apart on the cookie sheet (I use a silpat) and they don't need to be "heaping spoonfuls" ping pong sized dough balls will work if you want more normal sized cookies. As long as you don't over-mix these come out delicious (and I don't even like oatmeal) I will be buying extra butter next time I go to the market just for these cookies.

I usually adapt recipes, but after reading too many suggestions to change this recipe I decided to follow it almost exactly. They were delicious!!! The only changes I made were to preheat the oven to 350 instead of 325, and I added about a half a cup of chopped almonds. I live at high altitude, and they still worked out wonderfully. They were the hit of a party I recently had. YUMMY!

Followed the common mods: Upping the flour by 1/2 cup / baking soda up 1/2 tbs / cut salt to 1/2 tsp. Incorporated mrab03's peanut butter idea. Then, I come to find I have a bit short of 1.5 cups of old fashioned oats and 3/4 bag of MINI chocolate chips... Cooked at 335 (per Fervent Frugal Foodie's suggestion) for 13 minutes, and let sit on sheets for five. Even though these have deviated from the recipe, they are SO GOOD! Next time, though: I'll make sure I have the right amount of oats.

These were very good. I did as others said and increased the baking soda to 1 tsp, and increased the flour a little to 1 1/2 cups. They turned out very good.

I followed the suggestion to reduce the salt and add more baking soda. However, the cookies tasted too strong of baking soda and gave my husband and I terrible indigestion. Stick to the original recipe and maybe add less baking soda.

These cookies are absolutely wonderful... I used mini m&m's instead of chocolate chips (since I didn't have any) and also added shredded coconut. Other than that I did not make any alterations to the recipe. I baked my cookies for about 15 - 16 minutes and they were nicely browned and crunchy. Excellent! I will definitely be offering to make these for the next party I am invited two. Two thumbs up to the chef!

I did what the other reviewers did. I did have to increase my oven temp. to 350. The first batch did not look cook at 325 for 12 min.

Maybe it's because I live at a high altitude and in a dry climate, but I didn't have to add more flour to this recipe. I was, however, very careful not to overmix. Generally a pretty good cookie. Thanks!

These are best oatmeal cookies ever. Mine weren't flat and hardly spread at all. They are big and chewy. Great with chocolate chips or raisins.

These cookies are awesome! Like previous reviewers, I increased the flour to 1 3/4 cup, the baking soda to 1 tsp and omitted the salt. I did not put walnuts in it because we don't do well with nuts, so instead I put 2 cups of chocolate chunks. I also just put the entire batch into a 9X11 cake pan and baked them for about 23-24 minutes and cut them into bars. They are fabulous, and I will make them many more times!

Delicious! I added flour like the other reviews suggested, I also used 30 percent less chocolate chips (there were still plenty, and I didn't have quick cooking oats but I had old fashioned oats (the large kind) so I put in 2 cups instead of 3. Instead of white sugar I used splenda (use a little less if you use splenda) and i threw in an extra pinch of baking soda. And lastly I didn't use any salt because I used salted butter. I baked the cookies for 10 minutes, cooled them on the pan for exactly 5 and they came out the perfect consistency. They didn't flatten out, were soft, and just plain perfect. Love them! totally making them again.

FANTASTIC!! I used chocolate and vanilla chips with the walnuts and pulled them out about 2 minutes early. They turned out wonderful, my husband, kids and neighbors devoured them. I will absolutely make them again. Thanks.

I never usually review recipes from this site because I always change it up a bit and feel guilty rating my version of it.. but this cookie is the exception!!!! Hands down the best cookie I have found to date!!! Cooling the dough is a must unless you like flat hard cookies. However if you are like me and cant help but to put a little bitty spin on this rec add some ground cinnamon-YUMMY!!!

I made these when I was trying to get rid of some instant oatmeal that I had for a while and they turned out FABULOUS! I followed the advice of other reviewers and increased the flour by 1/2 cup, increased the baking soda by 1/2 Tablespoon, and cut the salt down to 1/2 teaspoon. I also used butterscotch chips instead of chocolate chips. These were gone by the end of the day!

Very good cookie. My changes: used 11 oz of butterscotch chips instead of chocolate chips and baked at 350 for 15 min. Perfect.

So chewy, great texture and flavor! I made the suggesed changes: 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt. Used pecans, and old fashioned oats. My secret tip - 1 Tablespoon vanilla

Added almond extract and it's the best cookie recipe ever! I also love to freeze them as they don't really "freeze" but get super cold and are an excellent summer treat! Definitely try it with almond extract, even if only in 1/2 the batter - it's a great addition!