The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Intermediate

Living In: Blenheim, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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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Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 20, 2008
This is a GREAT base recipe. As it is, it's the quintessential oatmeal chocolate chip cookie. They bake up beautifully. No crunch here. Just a chewy cake-like consistency with loads of chocolate! With the dough base, the options for changing it up are limitless. Next time, I'll probably go for coconut, white chocolate, macadamia nuts and cranberry with pumpkin pie spice. Or maybe Pecan and toffee bits??? Either way, I'm sure they'll bake up as beautifully. Quick note...I used silicone baking mats and they baked for 11 minutes. Perfecctly brown all around:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 3, 2008
very good
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Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 26, 2008
Followed the recipe exactly and made the "bars" instead of the cookies and it was great! A keeper! Thank you for sharing.
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Cooking Level: Intermediate

Home Town: Wrightsville Beach, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 13, 2008
Made these cookies today for the first time and loved them!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 9, 2008
I love this recipe because it is the first oatmeal chocolate chip recipe that I have found where I was able to use an egg substitute and still have moist cookies as a result! My daughter has an egg allergy so we use Ener-G egg replaces which tends to suck all the moisture out of things. I usually add mroe liquid to compensate but forgot to this time and they turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 26, 2008
We really love these cookies. I didn't include the nuts (because I didn't have any) and it was still a great recipe. It'll become a family favorite.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 2, 2008
I skipped the walnuts on this one and added two tablespoons of applesauce. They turned out very well but if using applesauce I would recommend greasing the cookie sheet as they are more likely to stick!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 2, 2008
The cookies are good (if you like very rich chocolate, I used Ghiradelli 60% chips and they always taste excellent). I didn't think they were great... the consistency seems tough when you bite into one, but perhaps it is just my oven!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 23, 2008
Cookies turned out great. Some of you complained that the cookies were pale or were flat. Try substituting butter flavored crisco instead of butter. It will give the cookie a browner look and because it melts at a higher temp the cookie won't spread out and flatten.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 18, 2008
These may be my new favorite cookie. No one can get enough of them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 5, 2008
I followed the recipe pretty much with the exception of using half Crisco and half butter. I also added a half a teaspoon of baking powder. AMAZING cookies. I baked at 350 for 12 minutes. YUMMY!
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Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 8, 2008
Great cookies! My husband and son love them. As one of the other reviewers suggested I added a little cinnamon and nutmeg - just a little, but it was a great addition.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 28, 2008
These were amazing! switched chocolate chips for raisins, but im sure both would be good.
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Cooking Level: Intermediate

Home Town: Newmarket, Ontario, Canada
Living In: Keswick, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 8, 2008
I love this cookie, I also added toffy bits to the recipe, and it took it to the next level!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 10, 2008
Excellent cookies! I have made these both with and without the nuts. Either way, they're awesome. Definitely not a wimpy cookie. Yummy and hearty!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 6, 2008
My family loves chocolate chip oatmeal cookies tried many recipes this was our favorite. Will be making them often.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 4, 2008
These were pretty good, I definitely recommend making small cookies (because bigger ones tend to burn on the bottom and stay uncooked in the center)and lowering the baking temp to 350 degrees. They tasted kind of eggy, but my boyfriend liked them a lot. I wasn't crazy about them, and I probably won't make them again.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Lakewood, Ohio, USA

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