Reviewed: Mar. 11, 2012

I used the whole egg, rather than the whites, omitted the salt, and doubled the amount of chips! Because I used whole wheat flour, it didn't surprise me that I didn't need the full amount of oatmeal called for. These are great little cookies!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: May 23, 2006

I had a hard time combining the oatmeal and chocolate chips into the batter and have everything stick together. If I were to make this again I'd cut the oatmeal by at least a quarter if not by half. The dough would be much easier to handle this way.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CCRAIG

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Mar. 14, 2004

I used an old coffee grinder to cut up my oats into "quick cooking" ones--worked great. I replaced 1/2 c. of flour with malted milk powder, just to see what I'd end up with. I like the way they taste with my malt experiment, but I can see how these would be really good if one were to follow the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Feb. 4, 2003

This recipe was very good and easy to make. It was smoother than no-bake oatmeal cookies. Next time I think I will try adding honey to it and maybe a few more chocolate chips. Try this one.

Was this review helpful? [ YES ]
3 users found this review helpful