The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 24, 2009
Great cookie! I didn't use nuts and they were nice and plump. They also stayed chewy.
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Cooking Level: Expert

Home Town: Weslaco, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 24, 2009
Very yummy! The only simple changes I made were that I omitted the walnuts and used 3 egg whites rather than 2 eggs.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 23, 2009
These turned out perfect for me. The only thing I changed was I didn't add the nuts. They didn't go flat, they had wonderful texture and flavor, and the dough was super yummy(thats the best part right?!?). All around great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 23, 2009
My first time making oatmeal cookies, and I'm VERY pleased with them! I followed the other reviewers' modifications and used a 1/2 cup more flour, a 1/2 tsp more baking soda, and I used margarine so I eliminated the salt altogether, although a pinch wouldn't have hurt. DEFINITELY refrig the dough at least 30 minutes, I did, and my cookies didn't spread much at all. In fact I put half the dough in the fridge overnight and this morning's batch tastes the best! I also cooked them a touch over 12 mins on 325 - maybe 14? OVERALL - FABULOUS!!! Thank you SO much for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 21, 2009
Excellent! My mom taught me if you have trouble with cookies spreading, change your fats source slightly. I used 1/2 c salted butter softened and 1/4 c canola oil. The rest of the recipe I left untouched, except for doing 1 tsp baking soda as others recommended, and lessening the amount of walnuts to about 2/3 c, since my hubby isn't terribly fond of nuts. I baked them at 335 for 13 min and they came out gorgeous - perfectly chewy, slightly crisp on the outside, and no crazy spreading (didn't have to refrigerate the dough either, this way!). Just lovely! Definitely a new family fave. :-) Thanks!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 21, 2009
These are my new favorite cookies! Thanks so much for the recipe. Here are the modifications I made: * eliminate salt if using salted butter * use 1.5 cups flour * use 1 tsp baking soda * They come out nice and chewy with 2 cups oats; they are crunchier with 3 cups oats * I used 2 cups of chocolate instead of one (1 cup milk chocolate chips, 1/2 cup dark chocolate chips, 1/2 cup Heath bar chips) * I roll them into balls and/or chill them for 2 hours before baking to prevent spreading. Best cookies ever! -- Laura
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 20, 2009
Perfect and delicious. Just the exact right amount of oatmeal! Gonna try substituting dried cherries for chocolate chips, just for kicks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 19, 2009
everyone i made these for said they were the best cookie ever. I added 1/2 cup more flour 1 tsbp baking soda. I split the batter in half and put one batch with chocolate chips and the other half with butterscotch. so good! oh and i also only put in 1 1/2 cups of oatmeal
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 19, 2009
Easy enough to make, just not a lot of flavor. My kids sure did enjoy them though.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 18, 2009
yuck
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Photo by Becky

Cooking Level: Beginning

Living In: Loxahatchee, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 18, 2009
I really wanted to like it, but I didn't think it had flavor at all. I thought you could really taste the butter a lot.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 17, 2009
Four stars because I did not add any nuts, just chocolate chips and oats. Next time I will add either crushed walnuts or pecans. Still very delicious and very chewy! Yields a lot more than other recipes I've tried; depends on how big or small you make them. All in all, a terrific cookie I will definitely make again!
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Photo by LRogers

Cooking Level: Intermediate

Home Town: League City, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
Tasty oatmeal cookie! My whole family loved them. We hardly had any left after they cooled completely because everyone kept coming back for another. They were chewy and delicious. I followed others advice and added 1/2 c. extra flour, 1/2 tsp. extra baking soda and cut the salt to about 1/4 tsp. I live in humid part of Texas so my cookies tend to spread out more when I use only butter so I used 1/2 butter & 1/2 shortening. This seems to make my cookies stand up better. I made my cookies about 2 inches each (so it made more than the stated 3 1/2 dozen). I baked them at 325 degrees for 10 min to get cookies that stayed soft & chewy even after they cooled down and did not spread out flat. They looked underdone when I took them out of the oven but I left them on the cookie sheet for 5 minutes before transferring to a cooling rack. They turned out perfectly! I will be making these again soon.
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Cooking Level: Intermediate

Home Town: Sugar Land, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
Just took the second batch out and they are amazing...I substituted the chocolate chips with raisins and next time I'll add a touch of cinnamon but the cookie is AMAZING...so yummy, its hard not to eat more!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
Just about to put my first batch in the oven...but I can atleast say I can't stop eating the dough!!
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Photo by Susieq

Cooking Level: Expert

Living In: Boiling Springs, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
This is an excellent cookie. I took other's advice and upped the amount of flour and baking soda, plus added 1/4 tsp. of cinnamon. I put the dough in the refrigerator for a couple of hours after mixing. These were a big hit!
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Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
Super good cookie. I only had one egg and left out the nuts. I also would not use all the salt it calls for. Will make again for sure.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 14, 2009
This turned out perfect. I followed the advice of some of the reviewers by doing the following, increasing the flour by 1/2 a cup, decreasing the salt by 1/2 tsp and increasing the baking soda by 1/2 tsp. My husband and kids, who are not big fans of oatmeal raisin cookies, ate the whole batch in no time. I have to make more tonight. Thank you.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 12, 2009
This is now the only recipe I use for chocolate chip cookies!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 12, 2009
I made these cookies for my kids and also a batch for my parents and they all loved them. We all could not get enough of them. As a matter of fact, I made the cookies last weekend and have been requested to make them again this weekend. GREAT RECIPE!!!!!!!
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