Reviewed: May 25, 2009

These are AMAZING. The only substitution I made was to just double the nuts and leave out the chocolate chips. They are SOOOOOOOOO GOOD!! I have made them about 8 times in the 2 months since I found them. Tip: You MUST use Quick Oats. Old fashioned oats don't absorb the moisture of the batter as quickly and they come out flat. YOU MUST MAKE THESE TODAY!! :-)

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LUBSY

Cooking Level: Expert

Living In: Fayetteville, Arkansas, USA

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Reviewed: May 25, 2009

Excatly the cookie I was trying to create!! I did decrease the salt by half and increased the flour by 1/2 cup, and put the batter in the freezer for 30 mins before baking. Also I used a full bag of chocolate chips.

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danielle

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Reviewed: May 24, 2009

We took the advice of other reviewers but they still didn't turn out great. I think this recipe, as it stands, unfortunately, is a lemon. If you have to make that many adjustments, there's something wrong, you know?

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addycat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: May 24, 2009

Turned out great with the following changes as others suggested: used 1 tsp baking soda, 1/2 tsp salt, 1 3/4 cup flour. Mixed the dry & wet ingredients together with a spatula. The cookies did not spread at all. My mom says to bake 1 cookie 1st when trying a new recipe so you can make adjustments before you bake a bunch. HTH!!

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ima10cow

Cooking Level: Beginning

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Reviewed: May 19, 2009

Wow!! These cookies are awesome! I followed the recipe for the most part, but made a few changes. As others have suggested, I cut the amount of salt in half because I used salted butter. This is a great suggestion. I did not use walnuts, but instead doubled the chocolate chips to 2 cups. Also, I used a food processor to grind the oats down a bit. This gave the cookies a smoother texture, and also helped them not to spread so much, as others have complained about. Overall, a really great tasting cookie!! Thanks for sharing!

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Liz in MN

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 18, 2009

Very yummy and googey. Though I baked it for a minute less than the recipe call at 310 degrees and I used peanut butter m m's. soooo good!

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Daniela Eve H.

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Reviewed: May 18, 2009

Super awsome. But again I also added, 1/2 cups more flour, 1/2 tsp more backing soda, and 1/2 tsp less salt. Amazing. Plus, instead of walnuts I snuck in 1/2 cup of cranberrys, the kids didnt even notice. :)

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kayteaa

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Reviewed: May 15, 2009

Made as per recipe, except used margarine instead of butter, cut salt in half and added 1 teaspoon of cinnamon. Very good crispy cookie!

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nwyrbby

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Reviewed: May 12, 2009

first off, if anyone gave this recipe a bad review, they obviously messed something up. secondly, I have modified this recipe into my ultimate cookie, which I have guarded for going on 5 years now. this is a great recipe to start from. (hint: try substituting almond extract for vanilla extract)

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kelseya

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Reviewed: May 11, 2009

I have been looking for a really good oatmeal cookie recipe that did not turn out flat, and I think I may have found it! The previous reviews with tips to prevent cookies from going flat really helped; thank you!

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: May 11, 2009

These were the best cookies I have ever made. I have made these twice in 2 days. I did not alter the recipe. I used unsalted butter (the recipe did not speciify). The first batch into the oven came out nice and round, soft and chewy. Perfect. The last batch into the oven was even more so. I suppose that it may have something to do with the instant oatmeal absorbing some moisture over time before baking. I did not have any problems with the cookies not holding shape or being thin.

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agstall

Cooking Level: Beginning

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Reviewed: May 10, 2009

I used stick margerine instead of butter. I was told that these cookies were "heavenly". I have made them several times and they are always a hit!

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Nichole H

Cooking Level: Expert

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Reviewed: May 10, 2009

My family loves these. Only change I made to the ingredients was to increase the baking soda to 1 teaspoon. I baked at 350 degrees after chilling the dough for 30 minutes.

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Suze

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Reviewed: May 8, 2009

i loved the chewyness!i added a cup of pecans insted of walnuts because i dididnt have walnuts.i wasnt plamnning omn making these cookie but the rest of the chocolate chip cookie recipes had ingredients i didint have.this recipe had all i had and so decided to make themcame out perfect!great cookie recipe and also a keeper.

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alejandra

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Reviewed: May 6, 2009

This is the best cookie recipe!!! I made these cookies for my husband a year ago and it's still is favorite cookie! They are easy to make. Make sure to use a mixer to blend the sugars, butter and eggs. I didn't use a hand mixer once and the cookies were very difficult to spoon on the pan and weren't as chewy.

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Carissa

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Reviewed: May 5, 2009

Cakey and disappointing. If you like cookies with a proper crunchy shell and a chewy center these are not you're cookie.

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Raewyn

Cooking Level: Professional

Home Town: Austin, Texas, USA

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Reviewed: May 5, 2009

These cookies are so YUMMY!

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Bambi

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Reviewed: May 4, 2009

great recipe, turned out perfectly and my kids have been eating them non-stop...highly recommend this recipe to all.

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LUKORU

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Reviewed: May 2, 2009

Very good! I increased the flour by 1/2 cup and the baking soda by 1/2 tsp and added 1/4 tsp baking powder. I also chilled the dough prior to baking. This recipe will be in regular rotation for my baking.

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kajojozoka

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Reviewed: May 2, 2009

these were so yummy but I replaced the walnuts with raisins... ;)

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ALLAYAH

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Chewy Chocolate Chip Oatmeal Cookies

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