Reviewed: Mar. 3, 2012

I made these after I saw the corrections by the submitter. I went by what she had said and these were the best ever. I did use spelt flakes since I can't tollerate oats. I can't say enough good things about this recipe. Very Nice!!!!

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Reviewer:

Antha

Cooking Level: Expert

Reviewed: Feb. 7, 2012

These are very good, but obviously very rich! I would make the balls small not only because they're so rich, but because they are delicate and crumble easily. I halved the recipe and made it as is. I did not grind the oatmeal and I did not dip in powdered sugar after baking as they were already plenty sweet. A nice cookie!

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Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Jan. 23, 2012

I made these for the 1st time today - they definitely spread out on the cookie sheet. I used a teaspoon & I only got 30 cookies out of the batch when it says should make 60. They spread out super thin & definitely aren't thick like the photo shows on the recipe.

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Reviewer:

bethany49

Reviewed: Jan. 1, 2012

These cookies were delicious. Only problem was that they tend to spread in the pan. Everyone enjoyed them though!

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Reviewer:

rgsqueakit

Reviewed: Dec. 8, 2011

One word...AWESOME! Will make again, definitely. The only thing I did differently is omit the pecans.

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Reviewer:

BigRed76

Cooking Level: Expert

Living In: Smoaks, South Carolina, USA

Reviewed: Dec. 6, 2011

I loved them! OMGosh these are so yummy! I agree with another reviewer, these do take like something similar to a pecan sandie (russian tea cake cookies). I didn't roll w/ confectioners, didn't need them. I used old-fashioned oats and also only had about 1/2 cup pecans so used about 1/4-1/3 cup of ground flax seed to add more nutty flavor. SOOOOOooo yummy especially the dough! ( I think I ate like half the batch, oops! :) The only things is that they ARE very tender and crumbly, almost dry. I will try to make smaller sized cookies next time to see if that'll help, I might even try replacing some of the butter with applesauce. This batch also doesn't make 5 dozen by the way, it's more like 3.5 or 4. Overall, VERY GOOD but VERY CRUMBLY

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Reviewer:

H.orseD.reamer

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

My kids loved them. Fast and easy.

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Reviewer:

gzavala

Reviewed: Sep. 28, 2011

I will not make this again. It was dry and not very tasty, my boyfriend wouldn't even try one, as he said it was very grey looking....

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Reviewer:

Marcelina

Reviewed: Sep. 12, 2011

Delicious, easy and quick to make. Had no problem with too much spreading even without refrigerating the dough. Followed the recipe exactly. While I agree the icing sugar sprinkled on the baked cookies doesn't add much to the taste, I think it adds to the look and distinction of the cookie. I'll be making these again. Thanks for the recipe.

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: Aug. 1, 2011

Yummy...used old fashioned, rather than quick oats, and no nuts because my kids don't like them in cookies (although I'll have to make more since I love pecans)...As the original contributor updated, parchment paper definitely not needed...I put a drop of oil on the pan and wiped it- cookies slid off easier than any I've ever made. Kids LOVED them even though they keep claiming they don't like oatmeal cookies! I loved them too- so buttery delicious! Forgot to dust with sugar and no one noticed... Best part besides the taste is how quick and easy they are to make.

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