Reviewed: May 20, 2012

Increased the oats to 1 1/2 C. Also toasted the oats prior to adding to the mix. Used 1/2 shortening and 1/2 butter and for a different little crunch, added toffee bits. Yummm!

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Reviewer:

KarenFWB

Cooking Level: Expert

Home Town: Fort Walton Beach, Florida, USA

Reviewed: May 11, 2012

I tried this recipe without using the coconut and instead of chocolate chips I used dried cherries. Came out great! So much so that I've had several people ask for the recipe.

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Reviewer:

jennp

Reviewed: Nov. 11, 2011

Very good, next time I'll make a double batch!

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Reviewer:

Mary Thomas

Reviewed: Nov. 8, 2011

I've been experimenting with using coconut oil as a substitute for butter or other oils in baking and cooking, and decided to give it a try with this yummy-sounding recipe, especially since it contains coconut also. YUM!!!! THE most fantastic chocoloate chip cookie ever! Perfectly chewy, not "doughy" at all. This recipe has moved to the top of my extensive list of cookie recipes! Thank you!

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2 users found this review helpful

Reviewer:

Souzan

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Nov. 6, 2011

I don't know what I did wrong. I followed the recipe exactly but they came out nothing like the picture. They were just a ball of hard oats. Mine didn't spread at all. They were crumbly, dry and bland.

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Reviewer:

princesa97

Cooking Level: Intermediate

Reviewed: Oct. 14, 2011

by far the best oatmeal cookie

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Reviewer:

Belinda

Reviewed: Sep. 27, 2011

I just made this recipe. I used unsalted butter instead of shortening, and raisins instead of coconut or almonds. The texture of the final product was crisp, and had good initial taste of caramelized sugar; however, the final taste was too salty. Also, there were not enough oats in the cookies for my taste. I would recommend reducing the salt to 1/4 tsp, and increasing the oats to 1 1/4 cups or 1 1/2 cups. Also, I increased the baking time on the second sheet I baked to 14 minutes, as the dough was not finished baking at 12 minutes on the first batch.

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Reviewer:

Allison

Cooking Level: Intermediate

Reviewed: Sep. 25, 2011

They have a lot of potential. As is, they were too thin, without much body. I added about 1 1/2 cups more oatmeal, and that seemed to do the trick. I love the addition of coconut, and will continue to use this in my oatmeal cookies. I also added chocolate chips and experimented with rice crispies cereal. I'll def use this as a base; I think the addition of baking powder is great for the texture. Thanks so much!

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Reviewer:

Bobina

Cooking Level: Expert

Reviewed: Sep. 15, 2011

These were the best oatmeal cookies I have ever made. I did not add raisins, coconut or chips and they were still perfect. My only suggestion would be if you do not use coconut, add another 1/2 cup oatmeal. I did that the second time I made them and they were even better. I also added 1 Tbsp. Cinnamon as I do with all my cookies.

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Reviewer:

Genesis54

Reviewed: Sep. 11, 2011

These are the bomb!! I wrote down the recipe on a note pad, ended up skipping the baking powder...but, those cookies are the bomb. My father would have loved them (He was a cookie expert). Definately going to use this recipe around the Holidays.

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3 users found this review helpful