Reviewed: Nov. 15, 2009

Very good cookie. my hub likes and I like for him to eat, the oats are good for him.

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Reviewed: Nov. 4, 2009

Excellent cookies. I followed the recipe exactly but used butter rather than margarine. I used very good quality dark chocolate chips. The cookies stayed moist and chewy the next day.

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salsgirl

Cooking Level: Expert

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Reviewed: Oct. 17, 2009

Very delish. I altered them and used 3/4 c oatmeal and 1/2 c coconut...a great addition. I also used part mini chocolate chips and part white chocolate chips...I wouldn't use the white chocolate next time but I might try them with peanut butter chips.

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eastcoastgirl28

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 7, 2009

A delicious soft cookie, although I wish they were a little chewier.

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Lucy

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Reviewed: Sep. 13, 2009

Great recipe (I didn't change anything other than using quick oats and milk chocolate chips). I think the cinnamon added a nice complexity to the flavor. I made only 13 cookies with the full recipe since we like larger cookies. :) For the first batch I rounded the dough into balls and they were nice and thick, I flattened the second batch and think I prefer the balled cookies since they have such a nice moist center. They were very fudgy in the middle. I really enjoyed these. And they definitely go great with a glass of milk!

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Sep. 9, 2009

I made these cookies without the egg and mixed in some flax meal and soy milk instead. I also didn't have brown sugar, so I used regular white sugar and a bit of molasses. I rolled the cookies into a ball and rolled them in some powdered sugar, came out so pretty!

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ninti

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Reviewed: Sep. 7, 2009

really good cookies, they didn't last in my house, but there were 2 left the next day and they were still moist and chewy. I also added 1/4 cup each of wheat germ and ground flax.

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twinsmama

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Reviewed: Aug. 29, 2009

I was surprised by how good these were. I made pretty big modifications-- halved the sugar, liquid egg white instead of the egg, a yogurt butter substitute, skipped the chocolate chips-- and they still came out amazing! They were low cal to begin with, and I imagine that my modifications probably knocked off even more. Fantastic recipe, thanks!

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KMcC

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Reviewed: Aug. 13, 2009

These cookies are sooo good. they are really good warm.I like that they are chewy and very chocolatey.

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love2bake

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Reviewed: Aug. 12, 2009

Great cookies, everyone loved them and the cinnamon adds so much flavor!!!

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milla

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Reviewed: Jul. 28, 2009

Good for a quick treat. Substitue 1/2 cup applesauce instead of margarine reduces to 56 calories and 1 g. fat

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angelmommy

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Reviewed: Jun. 27, 2009

These cookies are absolutely delicious! I used Hershey's Special Dark chocolate cocoa, used butter instead of margarine and I didn't add chocolate chips and I will definitely make these again. Can't wait to try them with coconut!

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Laura S.

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Reviewed: May 13, 2009

I made these as bars as recommended by another review. I didn't like the texture and was not real crazy over the overall flavor of the bar either.

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zazuos

Cooking Level: Intermediate

Living In: North Palm Beach, Florida, USA

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Reviewed: May 2, 2009

So yummy! I used chocolate and peanut butter chips and added a cup of coconut. My husband is celebrating me. Thank you!

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Harvestdance

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Reviewed: Apr. 29, 2009

Dangerously good cookies! I just made these into cookie bars, and they cut beautifully after cooling. I used butter because I didn't have margarine."These are probably the best cookies ever!" said one cookie eater... and I bake LOTS of cookies. YUM!!!

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molly123

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 28, 2009

These were my first try on oatmeal cookies. Great first try!! Folks thought it was a very professional snack. For myself, I'm thinking about cutting the oatmeal to just 1 cup. But all in all, wonderful! Cheers!

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LittleMissBaker

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

These are great! Followed the recipe exactly and came out splendidly. Then, the second time I happened to have half of a bag of coconut in the cupboard, so I did coconut instead of oatmeal. DELICIOUS! Have to cook 2 minutes longer, but came out so chocolatey and chewy, sort of like a macaroon but cakier.

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NayNayH

Cooking Level: Expert

Home Town: Bryn Athyn, Pennsylvania, USA

Living In: Huntingdon Valley, Pennsylvania, USA

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Reviewed: Apr. 8, 2009

Amazing. I didn't have brown sugar so just used another half cup of white sugar. Make sure to make these when there are a lot of people around otherwise you take the risk of eating them all yourself!

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Haniki

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Mar. 14, 2009

I doubled the recipe, used peanut butter rather than margarine, and half brown sugar half Splenda. They turned out great!

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Josey

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Reviewed: Feb. 25, 2009

Cinnamon, chocolate and oats are my oldest daughter's 3 favourite food groups, so these were perfect for her. As usual when I make an oatmeal cookie, I was really pleased with how well they held their shape. These didn't last very long at all. Many Thanks for a great recipe.

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