Reviewed: Apr. 13, 2008

Yum yum yum....these cookies are delicious and the texture is perfect (crisp on the outside, soft on the inside). The cookie dough was irresistible and I had to fight off my kids and husband from the bowl.

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Cherry2000

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Reviewed: Mar. 3, 2008

I had my kids help and they had fun with this. Because my kids aren't too fond of pecans, coconut and dates, I used my food processor to blend these ingredients up fine so they just didn't see them as well. (What they can't see, they can't complain about right?) Anyway, they went over really well with them. I dinged this recipe only 1 star because it had a slight oil-y taste, but it didn't detract from the cookies much. (Perhaps I should have used vegetable oil instead of canola...) It makes about a double batch of cookies, so you can easily halve it and freeeze part. Thanks for a great recipe as printed.

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VJGUNKEL59

Cooking Level: Expert

Home Town: Shawnee, Kansas, USA

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Reviewed: Nov. 3, 2007

Great cookie, the cookie monsters in my house were very happy. Crunchy on the outside chewy on the inside. And I don't have to remember to take the butter out of the fridge.

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xrayrunner

Cooking Level: Expert

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Reviewed: Sep. 28, 2007

Great recipie. A new favorite! I used whole wheat flour instead of white to get a nuttier flavor and I reduced the oil to 1& 1/2 cups so the cookies are nolonger crumbly. This is a fun recipie.

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Isaiah 40:31

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Reviewed: Sep. 12, 2007

I made these for the office and found that they were some of the best cookies most of my co-workers had ever eaten. I got raves for them and at least a dozen people asked for the recipe. I have been told I must make them again. A couple notes when you make them. First, they are very crumbly and dry when you put them on the baking sheet. Don't worry, they rise a little and get chewy and are not dry. Don't worry about the lack of butter, but use a good quality of oil. Also, I tried the time at 10-14 minutes but had to cook 17-18 to get them to brown.

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Jeff P

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Dec. 13, 2006

I made these and the ingredients list does not call for butter. Also, the instructions do not say when to put the white sugear in. Cookies were not good.

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NRW

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Reviewed: Nov. 30, 2006

These cookies are one of the best I have ever made. My family does not care for dates so instead I used chopped dried cranberries and they are excellent.

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Lori

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Reviewed: Nov. 21, 2006

These cookies are scrumptious!! One does need a dishpan to combine all the ingredients. Baking time was increased to 15-16 minutes. I'll certainly will make these again.

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sho's

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Reviewed: Nov. 6, 2006

wow, these were really good! I only made half a batch, and got about 45 cookies out of it! The kids really had fun making these cookies with me. I didn't change a thing, and I was surprised how many people liked them, because usually, my family always has something to complain about! Especially if it doesn't have chocolate in it!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 24, 2006

I don't think I've made cookies with oil before and I'm impressed with the ease of preparation and lightness of the cookie. The flavor was a tiny bit bland; however I didn't use the dates or raisins, and maybe the taste would have been improved by those additions. I will try it again with part whole wheat flour or more brown, less white sugar or maybe a touch of spice. I do love the appearance and the crispy outside, chewy center. I baked at 350 for about 10 minutes. Thank you Meredith.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 18, 2005

Oh, my gosh, I think I died and went to heaven!absolutely scrumptious! I didn't have dates or raisins on hand so substituted 2c. rainbow mini chips and walnuts for the pecans but this is now my all time favorite recipe.love the fact it uses oil instead of butter or marg., makes it really easy to cream.

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CHEEKYMAN

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Reviewed: Nov. 10, 2002

These are the best cookies, I have ever tasted. I love it because it yields so much. It makes it so nice to be able to freeze the dough and bake whenever you run out of cookies. The only problem is the cookies don't last long around my house. They are so easy to make.

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