Reviewed: Oct. 7, 2009

These crispy but chewy cookies are absolutely wonderful. Used a mini ice cream scoop to put on cookie sheet and they baked nicely. A must try.

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Hungry House

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Reviewed: Jul. 25, 2009

These cookies are a keeper!! The kids love them...:)

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*~*Autumn*~*

Cooking Level: Intermediate

Home Town: Hilo, Hawaii, USA

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Reviewed: Jun. 29, 2009

OMG! the best crispy oatmeal cookies i've ever baked. i used more white sugar than brown, and slightly more baking powder and salt. no chocolate chips, added 1 cup of raisins (doubled the recipe) and they are perfect. this will be the only oatmeal cookie recipe i will use. that good!

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patty cohen

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Reviewed: Apr. 28, 2009

To get really crisp cookies, just cut the amount of brown sugar in half, and increase the white sugar by 2 tbsp. Then bake for 15 mins~ voila! Crisp cookies that you CAN'T get from using equal amounts of brown and white sugar.

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mayura

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

YUMMY!!!!!!! Although still a bit too sweet for my tastes even when I added about 20g less sugar.

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rosi

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

it was amazing! loved them so much and so did my kids. you have to put chocolate chips in it!!!

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LATEBLOOMER7

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Venango, Pennsylvania, USA

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Reviewed: Feb. 24, 2009

This is a fantastic recipe! I substituted half of the flour for wheat flour and used butterscotch chips instead of chocolate chips. Reeeaaally yummy!

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Kay

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Reviewed: Feb. 23, 2009

very good!! I used craisens and chocolate chips. soo yummy!

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t

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Reviewed: Feb. 13, 2009

OMG!!! This is the best cookie I've ever tasted! I used butter, added raisins, lined pan w/parchment (instead of greasing) and baked 15-16 minutes. I let them sit on the pan a few minutes before moving to cooling rack. Fabulous texture--perfection.

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rita

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

these really were great cookies and easy to make, thanks

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tia

Cooking Level: Intermediate

Home Town: Oliver, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Jan. 20, 2009

I made these exactly by the recipe and they were delicious!! My husband and teenagers gobbled them up!!

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paula

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Reviewed: Jan. 20, 2009

This recipe is fantastic. The cookies are so nice and crispy. I did not grease the cookie sheet because if I did, I knew they would burn in my old oven, and I did not roll the dough into balls. This recipe is a keeper!

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Jessica

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Reviewed: Nov. 29, 2008

EXCELLENT

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milsnik

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Reviewed: Nov. 20, 2008

These cookies are great!! The only subs that I made were splenda for the white sugar, and egg substitute for the egg. Instead of the 1/2 cup of choc. chips I used 1/4 cup semi-sweet choc. chips and 1/4 cup butterscotch chips.....very yummy! Will definately make again.

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Leo

Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada

Living In: Taber, Alberta, Canada

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Reviewed: Oct. 6, 2008

I also used butter instead of shortning. I recommend doubling the recipe as it does not make enough. Another tip is to use the Reynold nonstick aluminum foil, line your pans instead of greasing them - much easier to remove the cookies and less clean up. Next time I'm going to use butterscotch chips like my grandmother used to do with her oatmeal recipe. Simple, easy and fabulous.

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LISANY01

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Reviewed: Sep. 15, 2008

So much better than the recipe on the oatmeal box! My kids and husband are eating them faster than I can pull them out of the oven. While warm, they're crispy *and* chewy. Heavenly.

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BOBBIEANNE

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Reviewed: Sep. 15, 2008

I followed recipe exactly, but left out the coconut or chocolate chips and they were DELICIOUS. So easy, too. My family's new FAVORITE cookie recipe!!

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CathyTN

Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

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Reviewed: Sep. 14, 2008

These were great. I used half shortening and half butter. They turned out great. The consistency is great like the other reviews say. For my taste, the amount of oats was perfect. If there were any more, I think it would be too much. Next time I may cut back on the chocolate chips, a little too much for my taste. I will definitely be making these again.

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Julie W.

Cooking Level: Expert

Living In: Oswego, Illinois, USA

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Reviewed: Sep. 13, 2008

this is the BEST oatmeal cookie I have tasted.Took it to soccer today,and the parents loved them.thank you so much for a GREAT COOKIE.I have made these for 4 days straight.love them

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lisa

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Reviewed: Sep. 13, 2008

This was a great recipe, but I altered slightly. I used butter instead of margarine and added extra vanilla and 1/2 tsp cinnamon. With these changes, the cookies are delicious! Thanks for sharing this recipe!!

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