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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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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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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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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 12, 2009
5 Stars when you add ~1T cinnamon. This is very close to a Nestle recipe that I have used for years. My changes that worked: 2c. flour, 1t. baking soda, 1/2t. salt, milk chocolate & peanut butter chips (yummo!), I chilled the dough between batches, and baked for 14 min. Always satisfying when you find a keeper recipe!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Firestone, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2009
These are BY FAR the best oatmeal cookies I have ever had. I made the adjustments as others recommended: 1/2 cup butter & 1/2 cup shortening, 1 1/2 cups flour, 1 tsp baking soda, 1/4 tsp salt and cinnamon (just sprinkled it in). I also refrigerated the dough for 30 minutes prior to baking. Super moist and not dry. I did not add nuts and doubled the chips but I know this would have been excellent with both. Definitely keeping in my recipe box! Thanks so much!!! I have a feeling we'll be eating a lot more oatmeal cookies this fall & winter.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Bella Vista, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2009
As my son would say.....SNAP!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 11, 2009
I have a very picky 10 year old. She hates breakfast. She won't eat eggs or bread or milk. So you can imagine breakfast can be a war zone. So instead of a poptart she gets these cookies, yes for breakfast. It has oats, nuts, eggs which is good for her and I add dark chocolate chips which are also better for her. It helps make breakfast more tolerable. Thanks for the recipe
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 9, 2009
My family went nuts over these, but I found them a bit dry. Next time I'll use only 2.5 cups of oats. I also followed other reviewers' advice and used 1.5 c. of flour, 1 tsp. baking soda and cut the salt to 1/2 tsp.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 9, 2009
I halved the salt and doubled the baking soda. I used mini choc chips as that is what I happened to have, and added some chopped up Hershey Symphony milk chocolate (1/3 cup). My coworkers gobbled them up!
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Cooking Level: Beginning

Living In: Deptford, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 9, 2009
Delicious! I followed the suggestions to cut the salt down to 1/2 t, added 1/2 c of flour and increased the baking soda to 1 t. I also substituted 1/2 c of applesauce for half of the butter. Super moist, and super yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 9, 2009
These cookies are one of the best I have ever had!! I did cut down on the salt to 1/2 tsp. I like walnuts but they are good without them too. I made 1/2 the batch with and 1/2 without. If you are looking for a great cookie recipe then you found it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 8, 2009
WE LOVE THEM!!!! perfect cookies that we dont have to modify! my husband usually wont eat baked cookies(perfers them raw) and he loves these!! Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 8, 2009
Great recipe!I made this recipe on Labor Day,the family loved them! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 7, 2009
The BEST cookies I've ever made. After reading reviews I did improvise though. Added 1/2 cup more flour and used raisins instead of chocolate. I am making them again tonight but with butterscotch morsels.
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Cooking Level: Intermediate

Home Town: Yakima, Washington, USA
Living In: Seattle, Washington, USA

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