Reviewed: Aug. 16, 2004

Delicious! When I took them out of the oven, I thought they were not completely cooked, but I allowed them to cool and they were amazing! My husband, kids and I ate the whole pan full of cookies before they were cool! I will double next time!

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MOMMABAKESBREAD

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Reviewed: Jun. 25, 2004

These cookies needed more sugar, I added more flour like everyone said and they ended up tasting floury and bland. I didn't add much more and I had to add more sugar at the last batches so it had some taste. Atleast they were healthy :P I used eggbeaters and light margarine.

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LUSTRAL

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: May 18, 2004

This was an easy recipe. I made these Saturday and my family almost finished them by Tuesday.

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TONNAJ

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Maywood, Illinois, USA

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Reviewed: Mar. 25, 2004

Good Cookies!! After reading some of the other reviewers notes, I used 1/2 c. butter and 1/2 c. crisco and 1/4 c. more flour, cooked them for 15 mins., and they turned out great..... I also omitted the nuts and added about 1 c. of raisins.

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MAMA_ACE

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Feb. 26, 2004

The cookie tasted great, but they fell apart too easily. I couldn't pick a cookie up without it breaking.

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HANLVY

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Reviewed: Feb. 1, 2004

These cookies lived up to their name. It was the best oatmeal cookie recipe I've tried. I prefer them without nuts, so I left them out and added raisins. They were chewy and moist.

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dadrules

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Fairfield, Ohio, USA

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Reviewed: Jan. 31, 2004

Very good taste! However, as many other readers found, the first batch was runny and flat. After adding 1/3 c. more flour, they came out perfect. Maybe the recipe is for "Scooped flour" (putting the cup measure into the flour and scooping it) instead of "spooned flour" (fluffing the flour and spooning it gently into the cup). I will try scooping the flour the next time and see what happens.

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LAGOLDEN

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Reviewed: Jan. 31, 2004

Really great with pre-soaked sweet raisins - add a pinch of ginger to the cinnamon spice and WOW! Very light and fluffy

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SMITHSINGENEVA

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Reviewed: Jan. 23, 2004

I had the same problem as some others...flat and needs to bake longer. Maybe I will try again using 1/4c more flour. I didn't really care for them...sorry!

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Nicole73

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Dec. 19, 2003

My first batch was a little too crumbly and thin, so I added about 1/4-1/3 cup more flour and then they came out great. Nice and chewy, and tasted good. They took about 15 minutes to cook rather than 12 though.

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QUEENN0THING

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Reviewed: Oct. 2, 2003

These are great cookies! I can't eat nuts, so I omitted them, substituting 1 cup of raisins. To keep them moist, I put the raisins in a microwave safe cup, covered them with water, and microwaved them on high for 1 minute. I let them stand for 5 minutes, drained the raisins and added them to the dough with the oats. Delicious! A keeper.

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KATYAM

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Reviewed: Jul. 23, 2003

I did not like this recipe. During baking, the rest of the dough separated from the oats, making all of the edges very thin, crispy, and brown, with no oats, and only the center soft and chewy and full of oats. The cookies also break very easily--I made many more crumbs and chunks than cookies. In the end, the flavor was not even that great--OK, but not great. Definitely not worth the time, effort, and ingredients. I threw the whole batch away, and will keep looking for a good recipe.

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LUCIES12

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Jul. 13, 2003

Theese cookies tasted delicious but the texture was a little off because they were a bit too chewy and they would fall apart in your hand, but i think it might have been because i made them too big. Next time i would definately make them smaller, but overall everyone loved their taste.

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AMANDAPLEASE2007

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Reviewed: Jun. 11, 2003

GORGEOUS! Everyone has already said it but this is a fantastic recipe. I used all butter instead of margarine and added nearly a cup of juicy California raisins (to me, you just can't have oatmeal cookies with no raisins). Perfect!!! I will be making these often.

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CANABRITS2

Living In: Antigonish, Nova Scotia, Canada

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Reviewed: May 17, 2003

These are absolutely delicious cookies. We love cookies that stay soft, and these are perfect. I read the reviews before I made them, and used 2 tablespoons less margarine than called for. They didn't spread flat at all, and the texture is soft and chewy. I baked them on my air bake cookie sheet and it took about 16 minutes. I also chopped up the walnuts real well, and every bite has bits of walnuts in it. Delicious!!!

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: May 11, 2003

Best oatmeal cookies ever. We absolutely love these cookies!

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BIGASSBEAR

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Reviewed: Apr. 20, 2003

The best oatmeal cookie ever! I've made it a few times and had the same problem as other reviewers with the cumbly texture. I now use 1/2 c. butter and 1/2 c. butter flavor Crisco, and increased the flour to 1 1/2 cups. The cookies are still moist and chewy, but they don't flatten out and they stay whole.

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NYRed

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Reviewed: Apr. 3, 2003

Great recipe. My preference of cookies is chocolate chip cookies; however, this oatmeal cookie was/is so good that my position has changed. I like Chocolate chip cookies and THESE "Excellent Oatmeal Cookies". Add 3/4 cups of raisin to the mix, and it's all good from there!

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W.C.E.

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Reviewed: Mar. 23, 2003

Very good! Like many other reviewers, I had to bake the cookies 2-4 min. longer and found the texture to be a little crumbly. However, the flavour is excellent! I added golden raisins to the batter and it was really good. Definitely worth making!!!

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KITNIMBUS

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Reviewed: Mar. 20, 2003

These are indeed yummy and chewy. Mine got a little flat and took 18 minutes to cook, but as long as they stay soft I don't care! I loved the vanilla and brown sugar taste.

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