Reviewed: Jun. 24, 2006

I added instant vanilla pudding to the mix (from another recipe on this site) and also milk chocolate and cinnamon chips. Delicious. Bake until just lightly browned and they will set up nice and still remain chewy.

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Jun. 24, 2006

This recipe is outstanding...The best we have tried so far. We will definitely be making these again. I made them exactly how the recipe called and they came out great. Thanks for a wonderful recipe.

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LANDONLOUIS

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 22, 2006

Great cookies! I cut down the sugar to 3/4c as advised by some of the reviews. Just follow the cooking time! Even if it looks overcooked it will turn out great once they cool. Will definitely use this recipe again! Thanks for sharing

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Eskimo

Home Town: Quezon City, National Capital Region, Philippines

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Reviewed: Jun. 18, 2006

I tried this recipe tonight....and absolutely LOVED it!!! Perfect texture....perfect taste. they are flatter not puffy....but I preferred flat anyway. I also used quick rather than old fashioned oats. VERY VERY good!!!

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twinsline7

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 16, 2006

Great cookies. We used slightly less sugar. The key to avoiding flat cookies is to use half shortening and half real butter. That's how I made this recipe and the cookies were delightfully plump.

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LEAFYGREENES

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Reviewed: Jun. 9, 2006

Everytime I make these I have to make a double batch because otherwise I would not get any.... just a tip don't overcook these. They actually don't look done usually when I take them out but this keeps them chewy. Love this recipe.

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BABYGREENB

Cooking Level: Intermediate

Home Town: Fort Bragg, North Carolina, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jun. 4, 2006

this could be my favourite cookie recipe yet! where has it been all my life? reading about the flat issue, instead of making "ball" shapes, i made taller columns of dough and this worked perfectly. the key is in the baking time as well. wait till the edges go golden and although they might look undercooked in the middle, once they cool they arent. they are perfectly soft, chewy and deliciously amazing! I used 1 package milk chocolate chips and 1 package of butterscotch chips. next time i will try a chocolate/raisin combo -my favourite!

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LPMUSTANG

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Reviewed: May 12, 2006

These cookies are the best. I added raisins and butterscotch chips along with the chocolate. I cooked them about 9 min. They looked soft in the middle but once they cooled were perfectly chewy. I think this is my favorite cookie recipe yet!

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NFADER

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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Reviewed: May 8, 2006

This is a sure fire hit! The cookies turn out perfectly every time. I use the recipe exactly as written and I wouldn't change a thing! Thank you!

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ABABEINARMS

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Reviewed: Apr. 29, 2006

Very, very good! Just the right consistency...chewy with the choclate chips melting in your mouth. YUM! They didn't spread at all, like many oatmeal cookies. They were just right and a big hit at our house. Thanks for the recipe.

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ITSMEMARGRET

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2006

very good cookies even though mine went flat they still tasted really good.

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Michael G.

Cooking Level: Intermediate

Home Town: Mandaue City, Cebu, Philippines

Living In: Haledon, New Jersey, USA

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Reviewed: Apr. 15, 2006

I thought these cookies were amazing. I made the full batch and they're almost gone! I followed the recipe exactly except I used chipits milk chocolate chips, I cooked them for about 11 minutes, and I used quick cooking oats instead of rolled oats. They're excellant, crispy on the outside and soft and chewy in the middle. I highly recommend these cookies to everyone.

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JEANINAH

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 4, 2006

Great cookie. The first batch I baked for 8 minutes and was not thrilled. The second batch I baked for 7 minutes and what a difference a minute made. (ovens do vary) The whole family enjoyed. Thanks

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LESLEYfromWI

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Reviewed: Mar. 25, 2006

Excellent cookies!! I just took them out of the oven and all turned out nice and golden. They are nice and chewy with the outside of the cookie crisp ( if that makes any sense). I cooked mine for 12 minutes. I put in 3/4 cup brown sugar and 3/4 cup white sugar. I also made one pan with no chocolate chips thus decreasing the amount of chocolate chips to 3/4 cup also.

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: Mar. 19, 2006

This recipe is amazing. My husband is not a lover of cookies with chocolate chips but these even he loved. The first time I made them I reduced the sugar as other reviews has said, I also put 3/4 cup or semi-sweet chocolate chip and 3/4 cup milk chocolate chips. I didn't find they spread out as so many others had said. They were just fine. Next time I made them I did the regular amounts of sugar, I put semi-sweet chocolate chips, raisins and coconut. These are definately keepers. Not only are they the best looking cookies I've seen, they taste is just as great. One last tip. I made the cookies extra large. I have an ice cream/cookie scoop that I use so that they are all uniform. Give this recipe a try, I promise it is worth it.

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RACHEL D. THOMPSON

Cooking Level: Expert

Living In: Sudbury, Ontario, Canada

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Reviewed: Mar. 17, 2006

These cookies tasted good, but came out flat despite adding several tablespoonfuls of flour.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Mar. 8, 2006

I love these cookies they are so nice and chewy and soft.. so easy to make so fun to bake, the delicious:)!

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vanessa

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Reviewed: Mar. 7, 2006

These cookies are fabulous! I made them just as the recipe called for and they turned out perfectly. Definitely a recipe I'll make again.

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Sherry C.

Cooking Level: Expert

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Reviewed: Mar. 5, 2006

Awesome oatmeal/chocochip recipe! Everyone who I gave it to loves it. Softened butter gives good results.

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honeypoo

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Reviewed: Feb. 26, 2006

Yummy! Mine didn't flatten out at all. I used 2tsp vanilla and also 3/4 cups white and brown sugar. Make sure you sift the flour and you cream the butter/sugar mixture. Maybe this is why people's cookies didn't turn. EDIT: After one day these cookies started to harden and taste bland...not as great as I first thought...will continue my search for a better coookie.

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CanadianCook!

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Cowboy Cookies III

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