Reviewed: Jun. 18, 2006

I am both happy and relieved that these were so good! I doubled the recipe with the converter feature. In the meantime I took some butter out for another recipe. Not thinking I creamed the shortening and the butter together. I then noticed that this was the recipe that did not call for ANY butter! But with the 1 cup shortening (doubled) and 1 cup of butter that can no longer be separated I doubled the recipe AGAIN! It needed about 1/2 cup more oats too. So now I have a great mountain of cookies for tonight's party and for tomorrow and the next day, etc. But they sure are good. The other recipe I planned to make was tossed because these were so good and I now had so many. Next time I will double it correctly and 1/2 will be shortening and 1/2 butter...I like the combo from this time. Also, I did not use chocolate chips or coconut...still good!

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TURTLNSITE

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Reviewed: Jun. 11, 2006

I made these cookies without the chips and coconut, they still came out delicious.

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christina marie

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Reviewed: May 24, 2006

These cookies are fabulous! I have made them several times now and they are always perfect.. soft and yummy on the inside, crunchy and well formed on the outside. I've made them with toasted almonds, raisins, dried apples, chocolate chips.. you name it and I have tossed it in, and this recipe never has let me down. Go for it.. You'll be a superstar!

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ramona620

Cooking Level: Intermediate

Home Town: Milton, Ontario, Canada

Living In: Brampton, Ontario, Canada

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Reviewed: May 22, 2006

the husband approved. yippee! i added some cinnamon and nutmeg, and cooked them longer for extra crispiness.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 22, 2006

I found these quite bland and dry. Will stick with a more traditional recipe next time.

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Lucille Bluth

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Reviewed: May 6, 2006

Great basic recipe, my 17 y/o daughter and her friends liked these cookies alot. For a low fat alternative use 1/4 cup applesauce & 1/4 cup butter. Add chocolate chips if desired.

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Eila

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 4, 2006

Great cookie. My whole family loved the taste. Used whole wheat pastry flour instead of all purpose flour.

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SIERRA

Cooking Level: Expert

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Reviewed: Apr. 1, 2006

I liked the crispiness & chewiness of this cookie and even though I didn't use the coconut they still had a nice taste that was curiously similar to coconut. I made the recipe using Crisco all vegetable shortening. These are a very attractive cookie, which is good since I'm taking them to a pot luck dinner. I will definitely make these again.

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K Loon

Cooking Level: Intermediate

Living In: Rutherfordton, North Carolina, USA

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Reviewed: Mar. 24, 2006

This is an elegant cookie. It is European in style. I took the advice of other reviewers and used butter rather than shortening (more cholesterol, but no trans-fats). I used the cocoanut but not the chocolate chips. They are very crisp and buttery....very nice with a cup of espresso!

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TopDog

Cooking Level: Expert

Home Town: Scappoose, Oregon, USA

Living In: Tigard, Oregon, USA

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Reviewed: Mar. 23, 2006

These are terrific. I made them without changes, with coconut and chocolate chips. Thanks!

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JUDYTEER

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Reviewed: Mar. 8, 2006

I used butter and milk chocolate chips. These cookies turned out just fine. However I have had much better.

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BCLADYL

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Reviewed: Mar. 4, 2006

Just got my new stove today, and your cookies were the first thing I baked, and they were delicious. Even the "cookie"expert", my husband, says they are good. Thanks for sharing.

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CB205

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2006

I made these exactly like the recipe said to and they are awesome. Very very yummy!

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robyn devine

Cooking Level: Intermediate

Home Town: Parksville, British Columbia, Canada

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Feb. 12, 2006

Yum! Crisp on the outside, moist on the inside. Really good. Thanks for sharing.

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DEBS50

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Reviewed: Feb. 3, 2006

Even with 1 tsp. of cinnamon the results were bland and dry. The recipe sounds good but the overall results were disapointing.

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Ginger M.

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Reviewed: Jan. 31, 2006

Awesome recipe! I made some changes - doubled the recipe, used butter rather than shortening, doubled the amount of oats, and added the following....cinnamon, choc chips, craisins, mini-m&ms, and pecan pieces; basically everything but the kitchen sink!!! I did omit the coconut, only because I had none. The cookies were a huge success and now my favorite and most sought-after recipe! Perfectly crispy on the outside and just-right gooey inside.

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AFOTOGIRL

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Reviewed: Jan. 22, 2006

Great starter recipe to adjust as desired. I am experimenting with some healthier cookie recipes and replaced half the shortening (I used butter) with 3/4 ground flaxseed meal. I also cut back on the sugar and added a little maple syrup. Still turned out great. Thanks.

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NSTARK

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Reviewed: Jan. 17, 2006

This recipe is a keeper! Makes a wonderful, crispy cookie. Instead of adding the chocolate chips and coconut, I substituted butterscotch chips. The recipe only makes about 2 dozen, so I plan to make another batch, since my husband keeps going back for more!

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LYNNDI

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Reviewed: Jan. 16, 2006

Very good cookies, but still not my favourite! I really liked the crispness, as compared to most oatmeal cookies which are very chewy. I added white chocolate chunks and semi-sweet chocolate chips to mine, as well as some cinnamon, and they were quite good. I only got 2 dozen though, so next time I'll double the recipe. I thought they could use a few more oats (they weren't distinctly "oatmeal", if I didn't know I may not even have noticed the oats!). I enjoyed them though and I know they must have been good because there were 1.5 dozen left when I went to bed at night and only 2 cookies left when I woke up early the next morning!

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