Reviewed: Nov. 12, 2009

These were very tasty for such an easy recipe! High altitude adjustments: reduce white sugar to 1/3 cup, increase flour to 1 1/2 cups, temp to 350.

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Hannah

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Flagstaff, Arizona, USA

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Reviewed: Nov. 10, 2009

This is a delicious cookie (the cinnamon is a great addition), but the final product is so soft that it falls apart as you remove it from the baking sheet. It also took 15 minutes to bake and maybe should have baked even longer. I'm not sure what the solution is -- a higher cooking temperature, more flour in the batter, or something else -- but I'd prefer a cookie that comes off the cookie sheet intact.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Oct. 28, 2009

yum

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ebony

Home Town: Detroit, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Oct. 25, 2009

I am always searching for the ultimate cookie recipe that makes a good snack for me. After going through all the reviews of this oatmeal recipe I went to work to create my best cookie ever. Instead of 1 cup of butter I used just 1/2 cup and used pure cane sugar instead of brown sugar with just 3/4 of a cup. I added 2 cups of unbleached flour with 3/4 tsp of baking soda and small amounts of nutmeg and cinnamon. They were easy to mold and came out very shapely with a good chewy texture. I did not add walnuts but I added 1/2 cup of craisins to the recipe which came out very well for the first time making these cookies. I hope to make these oatmeal cookies again.

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cheerios

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

Fantastic, A keeper! I added 1/4 teaspoon of Baking Powder after reading reviews that the cookies were flat and they came out perfect! Thanks!!

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MCCREERY2

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Reviewed: Oct. 12, 2009

Added a little more flour which made the cookies puff up more. Then sprayed the bottom of a flat bottom glass and dipped it in sugar to flatten the cookies down. This seemed to cut the cooking time down a little and added a little crystal sugar glaze. I also used lard instead of butter or margarine. Overall a great recipe.

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jaswoods

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Reviewed: Sep. 27, 2009

Yummy, Yummy, Yummy!

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Michelle

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Reviewed: Sep. 1, 2009

Great cookies! Hard to find a good oatmeal recipe that stays soft & chewy. Omitted the nuts due to allergy, but added 1/2 cup of mini dark chocolate chips. They spread a bit, but nothing unmanagable. This is replacing my current oatmeal cookie recipe.

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Tyra

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Reviewed: Aug. 23, 2009

Used 1/8 cup more sugar and half the salt and my husband said "Very Good Dear"

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mjoviak@aol.com

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Reviewed: Aug. 9, 2009

Loved it

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greenandblue

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Reviewed: Apr. 24, 2009

Good recipe! My first time making cookies from scratch. I used a little more flour and oatmeal too to give it consistency. I substituted choc chips instead of walnuts cuz I dont really like nuts in my cookies. I cooked half the batch and refridgerated the rest. For those who say these cookies come out flat and fall apart, this is true. I had to bake mine for almost 25 minutes or so. However, I made the refridgerated batch a few days later and they came out even better. I rolled the second batch up into little balls before cooking and they came out perfect!!

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bendog15

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Reviewed: Apr. 22, 2009

Great cookie, the only thing I added to the recipe was golden raisin. Overall the smell and the texture of the cookie makes this a great recipes. I will defintley use this recipe again!!

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Desiree Regina Johnson

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Reviewed: Apr. 20, 2009

These were the best oatmeal cookies I have ever eaten. Even my daughter loved them. Definitely a keeper. I will be making these quite often.

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IMABUSY

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Willoughby, Ohio, USA

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Reviewed: Apr. 19, 2009

Very good oatmeal cookie. Will make many more times.

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Denise89

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Reviewed: Apr. 13, 2009

Made the recipe as written. Bland, dry. This does not do justice to what an oatmeal cookie can be.

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Elle

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

I love this cookies but I made some changes. I used 3/4 cup brown suger,because i add 1/2 cup fresh pineapple chucks.also used the half cup of flour and also used wheat flour. I also used stevia instead of white suger. Great cookies.

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laura44

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Reviewed: Apr. 2, 2009

My family and I really enjoyed these cookies! I am not a big fan of nuts, so I added a 1/2 cup of semi-sweet and a 1/2 cup of butterscotch chips into the batter and they turned out great. These will definitely go into the cookie rotation.

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sjbm3

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA

Living In: Grandville, Michigan, USA

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Reviewed: Mar. 29, 2009

blah taste

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k.ford

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

Living In: Monticello, Minnesota, USA

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Reviewed: Mar. 24, 2009

Great cookies!!! My family was gobbling them up so fast I couldn't bake em fast enough. I added white chocolate chips. Increased baking time to 350. Baked 10 min for very soft cookies and longer for a little more crisp.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 21, 2009

Very NICE recipe! The vanilla and cinnamon give it a wonderful flavor. I was determined to follow as written but I got concerned when mixing the ingredients about the amount of salt and the amount of flour-so I added about 1/8 cup of flour and went with 1/2 tsp of salt instead of a whole tsp. Also, I substituted a couple of handfulls of raisins for the nuts. I used a larger spoon when dropping the dough, and wound up adjusting the cooking time to 16 minutes. I am a firm believer in lining pans with parchment paper, so when I was tinkering with the timing I kept checking until I could see that the tops of the cookies were not glossy anymore and the edges around the bottom were lightly browned-this yields a moist cookie with a faint crispness at the bottom which is my idea of cookie heaven. These cookies turned out beautifully and this recipe is now officially how I will obtain my oatmeal raisin cookie fix for the rest of my life. Good one, thanks for sharing!

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