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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angelaremsen

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

Oatmeal Cookies are the James Bond of cookies. They play themselves off as chocolate chip on the plate, and when you bite into them you realize the espionage that has occurred. Regardless, these are some of the best James Bond cookies I've tried.

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ieetcows

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 12, 2008

I figured this many people couldn't be wrong. Oh WOW these were great! I just got the last batch out of the oven. Like other suggested I used butter instead of shortening. In case I'm not the only stupid cook out there....quick oats (1 minute) can be measured equally for regular oats. I never buy the original..just thought I would throw that in here. GREAT cookie, this is going in the Christmas recipe book!!!

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Mary R

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Reviewed: Sep. 10, 2008

I made these gluten free and vegan. I used coconut oil and maple sugar, egg replacer, 1/2 sorghum flour, 1/2 sticky rice flour and bob's red mill gluten free oats. I put dried cherries and shredded coconut in them too. They are a bit crumbly, I should have put some xantham gum as a binder. The taste is delicious though!!!

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Casey

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Reviewed: Jul. 24, 2008

I used all butter and these are to die for. Make sure the butter is cold

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katandmouse

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Reviewed: Jun. 29, 2008

Excellent cookie, though I would be hesitant to call them 'oatmeal' cookie since the oatmeal is pretty sparse. I don't know what I would call them other than delicious. I used all butter since I never seem to have shortening and they were not bland at all. I made once without chocolate and coconut and once with both. I can't believe I'm saying this as a serious chocolate lover, but they were better plain. I also baked them an extra three minutes to give them that great 'browned butter' flavor and make them extra crispy. They're also good with a 1/2 t. of cinnamon.

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Noochie Mama

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

my first batch I botched by using butter that was too soft. It was still amazing, but it was basically a really big flat cookie crisp thing! The second batch I used cold butter in, this recipe is GREAT!!

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mrsmaryj

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Reviewed: Apr. 5, 2008

these cookies are deadly they are so good. it's perfectly crisp and chewy.i will try to save some for my husband but i dont think thats gonna happen.

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Sarah Jade

Home Town: Santa Rosa, California, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jan. 6, 2008

Easy recipe and very tasty. I made two batches - one rolled into balls and one with the drop method. The ball cookies turned out perfectly. The dropped cookies spread so thin that they burned and were inedible. I will be turning to this recipe again the next time I want a light and crisp cookie.

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HALCION

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

Exactly what I was looking for in a plain oatmeal cookie. It was quick and very easy to make. I did not add the coconut nor the chips.

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Jim

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

These were delicious! Only made about 27 cookies though so would double recipe next time. I added the choc but not the coconut..next time would also divide batter and make 1/2 without chocolate chips...seemed overpowering to the oatmeal taste.

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DonnaMac

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Reviewed: Nov. 6, 2007

Sometimes you just don't want a chewy gooey oatmeal cookie, and this is a great one for those times. It's still not my long-lost, back-of-the-Albertson's-oatmeal-box recipe, but still yummy. I followed to the letter except I was out of coconut, and did bake the first pan before adding the chocolate chips (just to try the basic cookie). They're not overly sweet or robust, and have almost a delicate texture but are not dry or crumbly at all. A little hard to mix in the chips, though -- you end up kneading the portions around in your hands as you form the balls. I think other reviewers' suggestions about dried fruit mix-ins sound great for it too, and I might toss in some cinnamon.

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Molly

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Reviewed: Oct. 22, 2007

I borrowed baking powder from my upstairs neighbors and repaid them with these cookies. Their words, "You're amazing." Which means, the cookies are amazing. Cripsy on the outside, chewy on the inside. I didn't include coconut, because one of my housemates is allergic. I substituted butter for the shortening, and used semi-sweet mini morsels. I added some chopped walnuts, and increased the vanilla extract to 1 tsp, like I always do. Yummy yummy cookies! I'll make them again whenever I need to butter someone up.

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Jessicat

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Reviewed: Oct. 7, 2007

AWESOME!! Very chewy. my friends who don't even like coconut loved these. I will definitely rotate this new cookie recipe in with my favorites.

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EmilyJ

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Reviewed: Oct. 5, 2007

I used 1 C. butter instead of Crisco; I included the shredded coconut, chocolate chips, rains & chopped walnuts; I cooked these at 350 degrees. They FELL after the last minute in the oven and they look like flat pancakes!! BUT, they taste great. PLEASE TELL ME WHY THEY FELL IN THE OVEN!!! I have cooked for probably 50-some-odd years (am 78) and have not had a problem with baking!!! I even lowered the oven temp to 325 & put the rolled cookie balls in the frig to cool them prior to baking!! Nancy T.

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Nancy Thurman

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Reviewed: Aug. 20, 2007

The texture of these were awsome, crispy on the ourside and chewy on the inside. They were, however a little lacking in flavour and a little too sweet for my taste. Chopped dates are also great in this!

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queen_bee

Home Town: Sydney, New South Wales, Australia

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Reviewed: Jun. 30, 2007

This recipe is PERFECT! I hate recipes that use up all of my butter and not the huge tub of shortening I have in the closet. I added flax seeds and it was great. No leftovers!

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lunatic23

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Reviewed: May 28, 2007

These cookies were sooooooooo good! I have been searching for a crispy oatmeal cookie recipe and this is it. My family loves them! I've made 3 batches within this week alone!

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Eleah

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2007

This is the best cookie recipe that I've tried in years. I didn't have quite enough shortening so I put about a tablespoon of butter in with it, no problem. I lost control of the vanilla bottle when measuring and put probably twice as much in as I was supposed to, no problem. Didn't have quite enough white sugar so I topped it off with brown sugar, no problem. And best of all, I always forget the last batch that I put in the oven and end up ruining them, but these, even though they were pretty brown, they were still great! Unbelievable! I put chocolate chips in them, yummy. I can't wait to try some of the other suggested variations. You won't be disappointed with this recipe.

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KITTYGRACE

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Mar. 1, 2007

I LOVE this cookie... and so did my family. I used butter in place of shortening, and we enjoyed them without coconut or chocolate. We couldn't stay out of them! Perfect combination of crisp and chewy.

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