Reviewed: Aug. 28, 2008

Makes a hearty, sweet cookie. Our dough made around 60 2" treats. We added scor bits and used butterscotch chipits. Also substituted toasted almond slices for pecans.

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AMSHKA

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Reviewed: Aug. 20, 2008

These were so good!!! I sent them to my deployed husband & his co-workers & they were asking for more in only a couple days! I left out the vanilla chips because I'm not a big fan, but I imagine they're even more amazing with those in if you like them. These will definitely be made over & over again.

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AFWiffy

Cooking Level: Intermediate

Home Town: Glidden, Wisconsin, USA

Living In: Mountain Home, Idaho, USA

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Reviewed: Jul. 31, 2008

I LOVE these cookies. They remind me of the 7 layer bars I love to make, only, these cookies don't have near the calorie or sugar count. I don't like nuts in my cookies, so I left them out. I love how soft they turn out. Yummy

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Heather

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Reviewed: Jun. 29, 2008

Loved everything about these cookies. Most of my batch were given to and eaten by friends, who gave me many compliments. I did just two things differently: Used only chocolate chip cookies (equal volume to that of the summation of three types listed in the recipe), and used macadamia nuts instead of pecans because they were on sale and much cheaper than any other nut at the store on that particular day. Making them again tonight so that I can enjoy them this time!

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St. Martin

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Reviewed: Nov. 19, 2007

My husband says these are his new favorite cookie! They are truly yummy! One thing I done different was I blended the oatmeal in the food processor, gives a wonderful texture to the cookies!

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blonde farm girl

Cooking Level: Expert

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Reviewed: Jun. 21, 2007

5 stars, plus one. Best cookie recipe EVER. I have received so many compliments when I bring these cookies with me I am starting to think people like my cookies more than me. Just try it, you'll love them, very rich and decadent. And addictive! I used receipe as is, however I us salted butter in my cookie recipes because I like that salty/sweet combo.

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ddaisyy

Cooking Level: Intermediate

Living In: Mishawaka, Indiana, USA

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Reviewed: Oct. 15, 2006

These are great cookies and come out nicely every time. I used peanut butter chips rather than butterscotch, but I don't recommend substituting toffee pieces...they burned and melted and did something weird to the consistency.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 17, 2006

Wonderful - I only had milk and semi-sweet chips, so I used a cup of each. They turned out great!! Will make again!

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KARYE

Cooking Level: Expert

Living In: League City, Texas, USA

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Reviewed: Sep. 12, 2006

Wonderful!! I used 1 c. chocolate chips and 1 c. butterscotch chips. Crispy on the edges, chewy in the middle.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jun. 27, 2006

These were good, but they were a little too sweet for our taste. If I make them again, I'll increase the nuts/oats, and decrease the chips.

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Heather, D.C.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Washington, D.C., USA

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Reviewed: Feb. 11, 2006

I really wanted a monster cookie with butterscotch chips in it. I have found what I've been looking for! I made the dough one night, kept it in the fridge and then baked it the next day for guests. They turned out great. I used 1 1/2 cups chocolate chips and 1 cup butterscotch chips. Next time I think I'll try some mini M&Ms in the mix. One thing to note, at least after being refridgerated the dough didn't spread out much so I could have put more on a sheet and bigger scoops of dough. I was also happy to find them still chewy the next day, just the way I like them.

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SYNEVA B

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Reviewed: Jan. 13, 2006

These cookies are amazing and so quick to make! I excluded the vanilla chips and nuts (didn't have any on hand) and they were still great. Next time, I will add the nuts for added texture and flavor. These remind me of a cowboy cookie, but better. You have to try this recipe.

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cookie

Cooking Level: Intermediate

Living In: Collierville, Tennessee, USA

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Reviewed: Apr. 24, 2004

Like other reviewers, I had to make some substitutions based on my not-so-full pantry. I had only choc chips, and no nuts, so I omitted the nuts and added 1 C each of Crasins and raisins. There wasn't a lot of flavor, considering what I DIDN'T use, so I added about 2 tsp of cinnamon...my friends and family just raved! Thanks, Cara, for a new "keeper"!

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Diane LaLonde

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Reviewed: Dec. 8, 2003

Really good and easy - plus cleans out your pantry! I ran out of oats, so substituted Rice Krispies for the rest - and used additional chocolate chips instead of vanilla chips - still yummy!

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EPWEYLANDT

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Reviewed: Apr. 18, 2003

These cookies were sinfully delicious! The only change I made was adding about 1/4c water to the batter b/c it was just way too dry (we live in a very dry climate, so I'm not surprised). I made these cookies as a welcome gift for my new neighbor and her two boys - I'm sure they'll love them!

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LAURAHALL

Cooking Level: Expert

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Reviewed: Feb. 16, 2003

These cookies are great! I love cookies with lots of stuff in them, and these take the cake:)

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SHEPPI

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Reviewed: Nov. 26, 2002

Absolutely delicious and sinful! I did not have any pecans so I used chopped walnuts instead. To me nuts in cookies are great so I don't care which kind I use. But I did get distracted by my newborn baby during the preparation of the cookies and forgot to add the oats! I noticed it when I came to write my review and by then I had made two dozen, but they still tasted great! I went back and added the oats because I really wanted them to look like a meaty cookie and for them to live up to their name. Try these cookies! They are great!

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