Reviewed: Nov. 18, 2009

The flavors were great, but the first few batches didn't turn out so well. I increased the baking time, and should have added a few extra tablespoons of flour for higher altitude. I also split the batch in half & added walnuts, coconut, and fresh cranberries to one half, then chocolate chips and pecans to the other half. A good recipe, but not great.

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Laura Day

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Nov. 16, 2009

I made these for a cookie exchange at work. We had all types of cookies and these were the biggest hit! The recipe makes so many that I brought in extra for my co-workers (we work a 6am shift). Only thing I would change next time is to make fewer, that is unless it's for a cookie exchange again!

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Dkppunk

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

Awesome recipe. I actually think it would be better without the chocolate chips (kids and hubby LOVED the chocolate chips but the chef in me played around with the recipe a bit). I have made this 3 times and the only thing I keep changing is the chocolate chips. I used cinnamon chips the second time I made these and butterscotch chips the 3rd time. I like it with the cinnamon chips the best (a little harder to find but perfect with these cookies). I also put the cookies on wax paper that I sprayed with cooking spray before baking and had NO problem with cookies sticking to the pan. This is a cookie I will make often. I can't wait for the next school bake sale to show these off!! Thanks Sharon!!

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Autumn

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Aug. 9, 2009

The Amish in our area tend to over-sweeten their cookies, so, I cut out 1 cup of sugar and they turned out great. I was out of chocolate chips and used raisins instead. I made them bigger than I normally do because the batch is so large.

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Chris

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Reviewed: Jul. 31, 2009

I scaled this recipe to 1/4. It made 24 cookies. They are my new favorites. I used pecans instead of walnuts, and used a heaping teaspoon to drop cookies. They needed quite a bit of extra cooking time, so I ended cooking the second sheet at 375F. I also sprayed the cookie sheet with PAM on the second tray, since the cookies did not release easily on the first tray. I recommend these cookies. They are chewy and delicious.

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totallycooked

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Reviewed: Nov. 19, 2008

Wow! This makes a ton of cookies. They taste great and the kids did not mind the coconut because of all of the oats.

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Dannielle

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2007

excellent. i used less chocolate chips and more walnuts, but that is just personal preferance.

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kristy

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Reviewed: Jan. 9, 2007

I halfed the recipe - other than that I followed the directions exactly. I thought the dough did not have the right consistency - I cooked a few batches and the cookies took a long time to cook - and they were very flat - stuck to the cookie sheet. I then added a little flour to the rest of the dough and the next batch turned out a little better. If i make these again, I would NOT put the milk in the dough and I would bake them at 375.

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YUMMIES2

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Reviewed: Nov. 5, 2006

This made A LOT of cookies! They were gone in two days! Excellent!!! I didn't change a thing & these were perfect!

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TERESA77

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Reviewed: Feb. 6, 2005

I thought these cookies were just wonderful. A bit on the crunchy side but the flavor is great. Recipe does make a ton even after I cut it in half.

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LORA81

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Reviewed: Jan. 23, 2005

Excellent cookies! I am a coconut fan - this is basically an oatmeal chocolate chip cookie with coconut added, which I love. The recipe as posted is really a double batch, so convert it for half the number of servings.

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