Reviewed: Dec. 17, 2009

yum! normally I have to cut out some sugar and some chips because I don't like excessively sweet cookies. this one is just right. I added the extra flour and baking soda as others suggested. 1 3/4 flour, 1 tsp baking soda. baked at 335 for 12 min and they came out great! then I got lazy and put in 2 trays at the same time and got the flat cookies everyone talked about. so my advice is to bake one sheet at a time and rotate 2 sheets so you aren't putting raw dough on a hot sheet.

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babybix

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Reviewed: Dec. 16, 2009

Fantastic cookies!! I followed the advice of others using 1 3/4 cups flour and 1 tsp. baking soda, also reduced salt to 1/4 tsp. as I was using salted butter. Thanks so much!

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Sarah

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Reviewed: Dec. 16, 2009

This is a really great recipe, we loved the cookies! I have also made the base of this recipe then changed the following... 1 tsp vanilla insead of 2 take out choco. chips & nuts, add 1 1/2 cups of raisins... also very very good!!

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Marie

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2009

I make these cookies without the nuts. They're the best cookies I've ever eaten! I always have to send them to work with my husband, or I'll eat the whole batch!

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FemFilly29

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Reviewed: Dec. 14, 2009

Added 1 T. Amaretto to recipe; otherwise followed recipe exactly. Ended up doubling batch to have enough to eat now and freeze for later. This has become our new Chocolate Oatmeal Cookie recipe. Thank you!

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Jennifer

Cooking Level: Intermediate

Living In: Fairview, North Carolina, USA

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Reviewed: Dec. 13, 2009

These are fantastic! Per the other reviewers, I used 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mine needed to bake for ~14-15 minutes.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 13, 2009

this is by far the worst cookie recipe I've ever made!! very poor spread and no flavour! I made a 2nd batch with the adjustments mentioned and we'll soon see how they turn out! I'm very disappointed. I guess I won't wow anyone this holiday season with my baking!! nothing but high calorie balls of nothingness :(

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wendiann

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Reviewed: Dec. 12, 2009

These were so great! My family ate them up! I have been looking for a chocolate chip oatmeal cookie recipe and this one was definetly a winner. Loved the softness of the cookie. I will definetly bake these again!

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Lisad75

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Reviewed: Dec. 11, 2009

Excellent cookie with & without the chocolate chips. This recipe is a keeper.

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Jamie S.

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 10, 2009

I made these last night, and they were GREAT! I loved them! Definitely going in my recipe book! **NOTE: I did take the suggestions on other and decreased the salt to 1/2 tsp because I used salted butter, and increased the flour 1/2 cup, and used about 2 tsp of baking soda.

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Jonesyiam

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Reviewed: Dec. 9, 2009

These are great! i actually used half butter and half Crisco shortening instead of all butter, and they came out so good, nice and chewy and crunchy! Much better than my old recipe!

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RageCookie

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Reviewed: Dec. 9, 2009

Best cookie probably EVER! Made according to recipe, wonderful. On subsequent efforts made minor modifications - 1/2 butter and 1/2 Crisco shortenning (less spread) and doubled chocolate chips. Coworker calls them crack cookies, because eating one makes you want to keep eating them until they're gone and go looking for more.

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IBETRAVLIN

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Burnsville, Minnesota, USA

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Reviewed: Dec. 7, 2009

Just made these and they are fantastic!! I added 1/4 cup more flour, 1/2 tsp more baking soda, and omitted the nuts (personal preference). They took longer than 12 min to bake, closer to 15 or so, so I would suggest watching them carefully after the 12 min mark. They do keep cooking a bit after taking them out of the oven, but they would have been too raw at the 12 min mark.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 6, 2009

I love this recipe! Only, I cut the sugar by half and used milk chocolate chips instead of semi-sweet and I think I actually like this better because you can appreciate the sweetness of the chocolate chips better this way. I've made a couple batches for my friends and they also liked them too!

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sweetjelly

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Reviewed: Dec. 5, 2009

These are the best!! Love them!

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missk429

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Reviewed: Dec. 4, 2009

Test.

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cookieeater

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Reviewed: Dec. 3, 2009

I followed the recipe exactly and these were pretty good. The dough was really good, but the cookies tasted just like the oatmeal chocolate chip cookies I usually make. I will be sticking with my regular recipe.

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JessHem

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Dec. 3, 2009

I made this recipe almost exactly as provided (except that I cut everything by half for a smaller batch, and used melted butter instead of soft). It's a great cookie recipe! Mine didn't spread more than I would have expected and they came out tender, chewy and delicious!

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mellysuzanne

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Reviewed: Dec. 1, 2009

Great recipe! These were really good cookies and the texture was absolutely perfect. I would have liked them a tiny bit sweeter, so next time I'll use milk chocolate chips instead of semi-sweet.

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Sheldyn

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Reviewed: Nov. 28, 2009

Fantastic! I replaced the walnuts with shredded coconut and used both white and dark chocolate, and threw in a teaspoon of Hazelnut flavor, it was seriously the best cookie I've ever made!

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