Reviewed: Oct. 15, 2009

I followed this recipe to the "t"...except added some cinnamon. They were scrumptious!

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Reviewed: Oct. 4, 2009

These cookies tasted great, but fell apart when I picked them up...I cooked them a little longer on the next batch and although they looked overdone, they were soft and moist in the center with a slight crisp on the outside. They tasted even better the next day.

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New2This

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Reviewed: Oct. 3, 2009

taste was good, but they just didn't turn out well - flat, gooey in the center, brown on the edges. my daughter described it as a "tasty mess." won't make this one again.

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CHICKEN14

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Reviewed: Sep. 7, 2009

This recipe didn't work at all for me. The cookies stuck to the pan, then fell apart when I tried to pry them loose. I added some flour to the last ones to go in the oven and that helped a lot. I'll try a different recipe the next time I make this type of cookie.

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ACN in BG

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Reviewed: Aug. 22, 2009

I loved this recipie as well. The cookies turned out great and not too sweet. They won't last long!

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Ann

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Reviewed: Jul. 30, 2009

This is actually the second time we have made this amazing recipe. It's like the childhood recipe I made in 4-H that was misplaced years ago. The first time, we followed the recipe exactly as written, and they were divine. This time, I realized I was out of all-purpose flour, so I used whole wheat flour instead. They turned out PERFECTLY! We couldn't tell the difference, and it made them a little bit healthier too! My kids were actually eating the batter right from the bowl, and the texture of the cookies turned out exactly the way we like them!

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K. McEvoy

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Reviewed: Jul. 29, 2009

We are currently making some! I snagged one from the oven and they were fabulous!

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CocoaBeans

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Walla Walla, Washington, USA

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Reviewed: Jul. 28, 2009

Just made these for my son's camp. I followed the advice and added extra vanilla and some cinnamon and raisins too. Very moist. I also cut down on the sugar a little bit. These came out great...baked them as bar cookies.

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Mincooks

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Reviewed: Jul. 10, 2009

I used light butter and half splenda/half sugar to save on calories and they were still yummy!I liked the thicker, moist texture of these cookies. My husband loved them and when I brought some into work my boss ate them all up within a day and he is a super healthy eater.

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amberleigh

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Reviewed: Jul. 4, 2009

Good as is.

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Ker

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 28, 2009

The cookies had good flavor but could have used some more cinnamon, nutmeg and vanilla but the biggest issue which made them awful entirely, was the thinness of them. I came up with two solutions that will make them eatable. Refrigerate the dough for about an hour covered in wrap, then, after baking, cool for about half an hour to an hour rather than 1 minute so they don't fall out through the middle when you scoop them off your pan. In addition, you certainly do want to grease your pan even for non-stick, because the cookies become so thin and fragile. Don't even touch them when they are warm or you'll loose the middle.

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cookie

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Reviewed: Jun. 21, 2009

I made the bars with this recipe, and they were perfect! The only thing I did differently was double the vanilla, add a dash of nutmeg, and did not add nuts. (I'm the only one in the house who eats them) I'll be using this recipe again, definitely.

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Starlette

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Reviewed: Jun. 19, 2009

Excellent warm, remained excellent as the days went by :) When I made this recipe, it made about 50 cookies.

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Alice500

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Reviewed: Jun. 10, 2009

I left out the nuts but otherwise stuck to the recipe. There were great, exactly what I was looking for. Next time I'm trying the bar cookies.

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amy

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: May 24, 2009

Great cookies! I used dark chocolate (60% cocoa) chips and omitted the nuts. This recipe makes a nice chewy, not too sweet cookie that my family enjoyed.

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WEZIE

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Oldsmar, Florida, USA

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Reviewed: Mar. 25, 2009

i made these and used slightly less oatmeal oats and they came out very good. they are not too sweet but are not flavorless either. very subtle. my husband is not a big sweets junkie, but my son and i are and each of us had at least a few. :-)

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ME:-)

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Reviewed: Feb. 14, 2009

I added an extra tsp. of vanilla, used hershey's special dark chocolate chips, left out the walnuts, and baked for 8 min. @ 350 degrees - they are fantastic!!

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futuremrsreznor

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Reviewed: Feb. 10, 2009

Giving a 4 star only because I know the vanilla that I forgot to add, would make them even better. Without the vanilla they are still good!! I just had one fresh from the oven, and mmmm mmmmm good!! My fiance will be the real judge when he comes over though. He asked for oatmeal chocolate chip specifically.

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Denise H

Cooking Level: Intermediate

Living In: Blenheim, Ontario, Canada

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Reviewed: Jan. 20, 2009

I made this recipe exactly as it appears, and the cookies were just fine. They were crispy on the outside and chewy on the inside, with plenty of chocolate chips and nuts. They certainly were popular at a gathering I toted them to - I think three tiny crumbs were left!

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EMMI331

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Dec. 31, 2008

I try to cut back on my sugar so made some minor changes. I used splenda baking sugar instead of gradulated sugar and only added one cup of chocolate chips & used dark chocolate instead and added one cup of raisons. I also added 2 spoons of vanilla & cooked on 350 for 10 minutes. These cookies were amazing.

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ACEBALLOS

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Chocolate Chip Oatmeal Cookies

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