Reviewed: Nov. 22, 2009

taste like a top of a muffin!

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Reviewed: Nov. 15, 2009

For a crisper, nuttier oatmeal cookie without any butter or sugar:- toast one and a half cups of oatmeal in half a cup of canola oil, allow to cool. Combine one a half cups of flour, a large pinch of baking soda, one teaspoon of cinnamon, one teaspoon of sea salt. Mix in two beaten eggs and one cup of honey, then mix in the cooled toasted oats. Place in teaspoon sized balls on an oiled baking sheet, flatten with a fork and bake at 400 degrees for 10 to 11 minutes until they are just beginning to turn golden brown. Allow to cook on a wire rack and store in an airtight container.

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Marie-Antoine Careme

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Reviewed: Oct. 22, 2009

NOT a Cookie! If you are looking for something different....these are great. I call them my oatmeal biscuts. These are not sweet in the least. The recipe as written is bland so I suggest you check out all the notes on "additions". I have made these a few times and some of my variations are: add cinnimon, nutmeg, ginger, or pupmkin pie spice....I use 2tsp maple flavoring rather than vanilla....if you are having moisture issues, adds some flax seed meal...add just a pinch of salt to bring up the sweet without adding more honey. I like to serve these warm for breakfast with butter! These are also good with a little cream cheese drizzle if you want something sweeter.My next patch will be made with orange flavoring and orange blossom honey

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HAWTHORNTREE

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Reviewed: Sep. 30, 2009

These are the best oatmeal cookies I've ever made and I owe it to the honey. They stay soft and are not too sweet--just the way I like it. Also, this recipe is versatile. You can add raisins, chocolate chips or whatever you want to your oatmeal and the cookie comes out great. Thanks so much to the person contributed this recipe. This is a great recipe!

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YOYWYSI

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Reviewed: Sep. 10, 2009

This cookie was just what I was looking for. After sifting through the reviews, I altered it a bit. My alterations: 3/4 cup Butter instead of Shortening Omitted the Water Used Quick Oats instead of Regular Rolled Oats 1 1/2 cups Whole Wheat Flour instead of All-purpose Flour 325 degrees F oven Used Tablespoon measurement for cookies (still made 30) 14-17 minutes baking time The cookies were cake-like as expected with a yummy honey flavor. It was plenty sweet for me, although I've been off of refined sugars for almost a year now. I will surely make these again, although next time I'll try adding some spices or maybe chocolate!

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Brandi

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

3 1/2 stars is more accurate. better than a 3, but not really a 4. better than many oatmeal cookies, & was hoping for a sweeter taste. will bake them again! & will 'play' w/ the recipe to fit my liking.

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Hue O. Jr.

Cooking Level: Intermediate

Living In: Eureka, California, USA

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Reviewed: Sep. 5, 2009

I used much advice I found throughout. Adjustments as follows: I used only 3/4 honey, 1/2 raisins, 1/4 tsp. of nutmeg, 1/2 tsp. cinnamon, 3/4 butter instead of shortening and 1/4 apple juice instead of water. Did bake them on 325, instead of 350. I did take the advice too to let the batter sit, when all mixed, in order for the oats to soak up the liquid. Wished I had the wheat flour, but I want to use up all of my white first. I've never tasted such a bland cookie. I will always have to put sugar in my cookies....much like a cakkie, lol and a bisquit. But the boys have apeased me and said, "they're ok"...little do they know! I will like them for breakfast and milk is a must!

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FlavorLover

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Reviewed: Aug. 27, 2009

Often I take these recipes as a backbone for experimentation. I did a lot of swapping on this one for fun. 1/4 cup molasses, 2 Tbsp honey, 1/4 cup water, and the rest white sugar to fill 1 cup of sweet, thick sugariness. I think this version would be called Molasses Surprise. I also omitted the vanilla and did 2 cups oats, and 2 cups white flour. The shortening was a little lumpy, no fault of the original recipe mind you. My results: Disaster haha. The first batch of cookies maintained no form at all. The remaining batter I added more flour to thicken the next batch. Okay, I scraped off the pan, discarded the first batch. Added 2/3 cup flour and thickened the batter a bit. The new batch looks good. I would suggest cutting the flour and shortening together, it failed to blend well with the liquids and remained shunky until the end.

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givemecake

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Reviewed: Aug. 5, 2009

I can sum this recipe up in one word-disaster.I followed advice from other reviews and they were still bad. It's safe to say that I will never make these again.

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TonyaS

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Reviewed: Jun. 30, 2009

This is such a great tasting oatmeal recipe. I did make quite a few adjustments based on the reviews. Here is what I did and they turned out PERFECT & so flavorful! I replaced the shortening with 3/4 cup butter. Added 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ground cloves, 1/4 cup brown sugar, and a pinch of salt to the dry ingredients. I also added 3/4 cup raisins & 3/4 cup chopped walnuts. I baked them at 325 for 20 min. and they were just slightly golden brown on the bottom. I was also using Pampered Chef stoneware to bake on. I will definitely use this recipe many many times!

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aebaker

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Reviewed: May 15, 2009

I loved these cookies. I did add just a shake of sugar to give it a little extra sweetness. Other than that, yummy. I just adored the taste of the honey in with the oatmeal cookie.

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mommakit

Cooking Level: Expert

Home Town: Patriot, Ohio, USA

Living In: College Station, Texas, USA

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Reviewed: Apr. 22, 2009

These are amazing! I made them for my friend who has limited things he can eat (can't have flour, milk or wheat!) and so I used rice flour instead. They are a lovely, cake-y type cookie that goes great with coffee or tea :) My friend LOVED them. In fact, hiw wife "stole" the recipe from me and has made them 3 times in the past month! :)

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<3Loves2Bake<3

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Reviewed: Apr. 20, 2009

Not bad tasting, and very easy. I substituted raw honey, i can't believe it's not butter, whole wheat flour, and egg beaters and it still turned out lovely. I did add a little cinnamon, and to the second and third batches added some dried cherries and dark choco chips. I would make this one again.

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goodlookincookin

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 29, 2009

I love the smell of honey in my house while baking this, oh-so-sweet! I added some cocoa powder and some melted chocolate, and hello honey chocolate cookies! love them! Not too sweet, not too crunchy... and they looked pretty too!

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yuki chou

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Reviewed: Mar. 8, 2009

I absolutely loved it! Excactly what I was looking for. I did change the recipe a little after reading the reviews. I added a total of 1 1/2 cups of honey. 2 cups of flour. Butter instead of shortening. Rice milk instead of water (Though I may leave it out altogether next time). And added 1/4 teaspoon cloves, 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 1 tsp salt Mmmm!

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YummyC

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Reviewed: Feb. 27, 2009

I don't understand all the poor reviews for this cookie; perhaps those who are disappointed with this recipe are used to a more sugar-laden diet. But if you are a bit more health-conscious, this is the dessert for you! I substituted whole wheat flour for all purpose, used canola oil instead of shortening, omitted the vanilla, and replaced the egg with 1 T milled flax seed with 3 T water (for the vegans out there!). After mixing all the ingredients together, I let it sit for 10-15 minutes. Baked at just under 350 for about 15 minutes, and these are delicious! A wholesome treat best served warm.

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silentexplorer13

Cooking Level: Intermediate

Home Town: Hampshire, Illinois, USA

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Reviewed: Feb. 7, 2009

I never write reviews, but I had to on this one. These were the worst cookies I have ever had, Baked or In-Store. They are bland and cakey, and leave a horrible after-taste in your mouth. We coated them in chocolate icing, added Bananas and brown sugar and they are horrible still! I finally broke them up and threw them in my yard for the animals to have! Sorry but don't waste your time on these! If you are looking for a non-sugar cookie, there are better tasting ones out there!

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RoxyPA

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Reviewed: Feb. 5, 2009

Surprisingly good. I followed the receipe but I put half of the honey (next time I'll put some more), I used butter, I used a mix of muesli, so it has some nuts and raisins. I put 10 dry apricots in small pieces and instead of the vanilla, some lemon zest. Soft, they made me think of the 'Grany'cookies.

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liliane

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Reviewed: Jan. 22, 2009

I thought they were good cookies, I added cinnamon and flax seed. If you don't eat a lot of sweets but every once and a while crazy something sweet, these are perfect!

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jovi16

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jan. 19, 2009

WONDERFUL! The only reason I didn't give it five stars is because I altered the recipe... I read all of the reviews, and added what I thought would make it tasty for my family and I. I added 1/4 cup brown sugar, butter (instead of shortening), 1/2 more flour, 1/4 tsp. of nutmeg, 1/2 cup walnuts, and 1/2 cup cranberries. WOW...this is a "not too sweet" cookie, but it's great! My husband and kids like both, really sweet and the not so sweet, as long as it's yummy!!! Definitely a keeper...you have got to try this recipe!

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