Reviewed: Aug. 31, 2009

oh my lord this is a new favorite! i took some advice, added 1/2 tsp of baking powder. instead of 1 cup brown sugar and 1 cup white, i substituted 1/2 cup brown and 1/4 cup baking splenda. i added some ginger, cinnamon, ground cloves, allspice, nutmeg. the coconut was a nice touch! next time i think ill add more oats

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valerie

Cooking Level: Beginning

Home Town: Lancaster, California, USA

Living In: Pomona, California, USA

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Reviewed: May 7, 2009

These are VERY good!! This recipe would I am sure be fabulous as is, however I made a few changes to the recipe due to food allergies, and my taste. First, I substituted 2tbsp cornstarch + 4 tbsp water for the 2 eggs. Second cut both types of sugar in half. I doubled the amount of coconut, and added about 1/4 cup of some allergy free/vegan chocolate chips. I was also feeling lazy so dumped the batter into a greased 9x13 pan and baked for about 20min. They were heavenly!!! Chewy, Thick and rose beautifully. Three days later, still chewy and very good!!!

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molly123

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: May 1, 2009

First of all, listen to the recipe and form the dough into WALNUT sized balls! I used my traditional tablespoon sized cookies and they spread like crazy and ran together. Not a huge problem, but now I have giant cookies. Good thing they're so tasty - I don't think anyone will mind eating a huge one! I made these with dried cranberries. Next time I'll add a little cinnamon or cardamom - but they are great as they are.

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VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

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Reviewed: Feb. 17, 2009

I knew these were going to be good when I tasted the cookie dough!!! I used canola oil instead of veg. oil and 1/2 cup raisins instead of coconut. Absolutely FABULOUS!!! The best recipe I've tried so far!!

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B.A. mom

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Reviewed: May 8, 2008

5 stars with alterations. I tried this with the recommended extra 1/2 t of baking powder and cut the sugar to 1/2 c brown sugar and 1/4 c white sugar, but I think they would be better without the extra baking powder and 1/2 c of both sugars. I also added chopped almonds and dried fruit - dried apricot pieces work really well with this recipe. Baking for 11 minutes turned out about right. Everyone at work loved them!

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Jan. 5, 2008

I was running low on butter, so I didn't want to use any. These were really good! Thanks for the recipe!!

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cheftini

Cooking Level: Intermediate

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Reviewed: May 4, 2007

Delicious! I am trying to avoid as much fat in my diet as possible (due to gallbladder issues) so these were perfect! I tend to find oatmeal cookies lacking something and I think I know what it is. The oats need to be toasted (I toasted very slowly in a dry non-stick pan until golden brown). I also toasted the coconut. I used 2 eggs equivalent in egg whites and subbed 1/4 c applesauce for 1/4c oil. They are very sticky and hard to roll at first but once in the fridge and cooled down they are much easier to work with. I am also freezing some dough, I will let you know how it turns out. I think I cooked them for a bit longer than called for but I like my cookies crisper. They turned out crispy on the egdges and chewy and moist in the middle. I will be making these on a regular basis. THANK YOU!! The dough froze well, I rolled the log shaped dough in parchment paper and then Saran wrap and put it in a Ziploc freezer bag. Let it defrost in the fridge and baked them sliced right off the log. Still very good!

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Nov. 16, 2006

These cookies were great! I read some of the other reviews and made some changes by adding 1/2 tsp. baking powder and reducing the sugar amounts to 1/2 cup of each. I also omitted the coconut and added some cinnamon. They took an hour to make from start to finish! So easy and delicious, and are made with ingredients you probably have in your pantry.

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Kim

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Reviewed: Mar. 15, 2006

My dad recently had heart surgery, so I was thrilled to find a cookie recipe that called for oil instead of solid fats. I used canola oil, omitted the coconut, threw in an extra handful of oats, and added some Hershey's Special Dark chips for a heart-healthy cookie that everybody really liked. Thank you for posting this!!

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HANSENJK

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Dec. 16, 2005

This is my favorite cookie recipes. I printed this one off a couple of years ago. It is my go to recipe for an easy and delicious cookie. My husband goes wild for these! I find that one can decrease the amount of oil and sugar and still have a very delicious and chewy cookie! The trick is not to overbake them and to let them cool a bit before removing from pan. I gave these out to neighbors and friends this year for Christmas. (No one knows my secret--Allrecipes.com!) :)

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HEIDI625

Cooking Level: Intermediate

Home Town: Corsica, South Dakota, USA

Living In: Geddes, South Dakota, USA

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Reviewed: Dec. 5, 2005

I am a terrible cook and these turned out great!!!! A+++

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purduehill

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 2, 2005

So chewy and flavorful! I decreased the sugar as well, but they were still a little to sweet for me. Next time I might try 1/2c each. Overall, though, wonderful cookies!

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SMILEMONKEY

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Reviewed: Feb. 10, 2005

I cut the white sugar to 1/4 cup and these were so good!!! I also added more vanilla, cinnamon and white chocolate chips. We will definalty make these again!

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Southern GurL

Cooking Level: Expert

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Reviewed: Dec. 21, 2004

I did not want to use oil so I excanged it for vegitable shortning, and I did not have or want to use coconut flakes so I used choclate chips. and I read about the flat cookies so I put in some baking powder aswell. So basically I changed the Recipe to this: 3/4 cup shortning 1 cup white sugar 1 cup golden sugar(i did not have brown) 2 eggs 1 1/2 teaspoons vanilla 1 1/2 cup flour 1 1/2 cup quick oats 1 cup small unsweetened chocolate chips. in oven for.. 12 minutes. let rest before transfering ot cooling rack. they brown but if you don't leave them in long enough they are not cooked. and yes they are SWEET! I am not sure if I will make this recipe again. I will see how it goes over.

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COOKINGAUNT

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Reviewed: Dec. 8, 2004

I can't have butter, so I was happy to find this recipe. They were delicious and very simple to make. They really were done in 30 minutes! I took the advice of someone else and used 1/4 cup less sugar, and they were still plenty sweet. They are a little flat, which is not a problem, and a wonderful chewy texture. Just make sure they cool a little on the sheet before you remove. Thanks, Tanya.

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TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Reviewed: Nov. 2, 2004

Excellent cookie. Taste great. Very easy to make. Thanks for the recipe Tanya

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JOJO8

Cooking Level: Expert

Home Town: Duarte, California, USA

Living In: Monrovia, California, USA

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Reviewed: Oct. 27, 2004

This cookie recipe is really, really good. It was moist and VERY chewy--and chewy is good :o). Only thing is that personally, I thought it was too sweet. I even cut the white sugar to 3/4 cup and omitted the coconut---BUT---take it into account that I am a 'salty' muncher--not sweet. Very good oatmeal flavor---it is a keeper! Thanx for the recipe!!!

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HEYITSME

Cooking Level: Expert

Home Town: Denison, Texas, USA

Living In: Locke, New York, USA

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Reviewed: Jan. 10, 2004

I added 1/2 teaspoon of baking powder because I read the review that said they were flat. They were delicious, pretty, and chewy. I will definitely make them again and again!!

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FLEMINGOS5

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Reviewed: Apr. 14, 2003

These cookies took only ten mintues to prepare and that's a plus for a girl with an impatient sweet-tooth! These were fantastic and I will double the batch next time!

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CLEMSON-GIRL

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Reviewed: Jun. 8, 2002

The cookies were a little bit flat, but they were nice and chewy and pretty delicious. I thought they were especially good when they came out of the oven. I used a tablespoon to make pretty good sized cookies.

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SQUIRRELGIRL

Cooking Level: Expert

Living In: Columbia, Missouri, USA

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