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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Paula

Cooking Level: Expert

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Reviewed: Oct. 18, 2009

My husband & I loved it. Of course I had to change it a little. I used half the sugar and only used one yolk and 3 egg whites instead. Great recipe!

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FOURSEES

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Reviewed: Oct. 14, 2009

I followed the advice of the other reviewers, and increased the baking soda. I increased flour by 1/4c and grinded down 1/2c oats in a mini food chopper to add to the flour. I think it really made a huge difference in the texture and taste of the cookie! Sticking the dough in the fridge really helps out a lot with the spreading.

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esther

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: Oct. 13, 2009

these were absolutely delicious!!!!

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Tara H

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 12, 2009

Perfection! Made with no walnuts and probably 1.5 cups of chocolate chips. Absolutely delicious.

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Jen McD

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Reviewed: Oct. 11, 2009

These were delicious! I don't care for walnuts or semi-sweet chocolate chips, so I always use pecans and milk chocolate chips for my cookies. Everyone loved 'em!

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JenBo SoCal

Living In: San Diego, California, USA

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Reviewed: Oct. 10, 2009

This is a great recipe. I used 1 tsp. vanilla, and 1 tsp. almond extract

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Deanna

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Reviewed: Oct. 3, 2009

I made these today and all but six are gone!!!! They were a huge hit and I didn't change a thing! They are the exact cookie that I used to make years ago from recipe handed down from an elderly friend, unfortunately that written recipe was lost...and now has been found! These cookies, baked as instructed, were soft and moist (for as long as they lasted!) Because ovens differ, I increased the bake time by 2 minutes. They turned out perfectly browned around the edges but still soft and chewy!

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NITA BUG

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 3, 2009

Just made these cookies. They came out very well. Flattened a bit but didn't become hard. Only things I did differently was omit the nuts, decrease the salt by half and only bake for 10 min. Other than that, this recipe is very good and simple... so not sure what everyone is complaining about. Watch your cookies so they don't over cook...

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Emma

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Oct. 2, 2009

We loved these cookies at our house. I also added 1/2 c. flour, 1 teas. baking soda, and reduced the salt to 1/2 teaspoon.

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Tiffanyg

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Reviewed: Sep. 30, 2009

I LOVED these cookies, I did roll and then press them with a fork for aesthetic appeal. The only change I made was I used half the amount of salt. They were delicious and soft even days after I baked them! Definitely a keep for my recipe book!

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sugarnspice

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Reviewed: Sep. 29, 2009

everyone LOVED these cookies! i used rolled oats in place of the quick cooking oats. and left out the nuts. and added extra chocolate chips.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Sep. 27, 2009

I did the recipe almost to a T - the only modifications I made was to add 1/4tsp of cinnamon and a pinch of ground cloves. I used one cup of milk chocolate chips and no nuts and they're great!

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hironda

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Reviewed: Sep. 27, 2009

I liked this recipe. I did make some alterations: I used a scant cup of brown sugar and no wht sugar. I always cut the sugar in cookie recipes. I used dried blueberries and chopped macadamia nuts. I will try it with raisins next time. I may put some mini chocolate chips as well, if I do, I may cut the sugar to 3/4 brown sugar only. Thank you.

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