Reviewed: Jan. 25, 2012

I remember my Mom making these when I was little. I made them exactly as the recipe stated and they came out perfectly. They are "to die for" good and I don't have any other comments because they are perfect as is!

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Reviewer:

Amy

Cooking Level: Intermediate

Living In: Edgewood, Kentucky, USA

Reviewed: Dec. 28, 2011

awesome! i made ice-cream sandwiches with them

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Reviewer:

ashleyjhamilton

Reviewed: Jul. 29, 2011

I haven't had these in a few year. I still love them! First time my boyfriend had them and he practically ate them all. Great recipe!

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Reviewer:

Miamc443

Reviewed: Apr. 22, 2011

I take these cookies to potlucks and serve them to company, and they're always a hugh hit. Instead of foil, I just line the cookie sheets with parchment paper--no cooking spray needed. They are then easy to remove with a spatula. You can use one piece of paper for all the batches. The cookies freeze well. Thanks for this great recipe.

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Reviewer:

Carole

Reviewed: Apr. 14, 2011

Baked them today to exact recipe except used a half cup of flower.Reminded me a lot of Pepridge Farm cookies.Very light and airy and crispy.Wonderful with coffee or tea.Parchment paper works the best I think and you really have to watch the time,A really good cookie.Really surprised by how many cookies I got.

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Reviewer:

Moody Herring

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 12, 2011

These tasted good but i would probably not make again. It was hard getting the timing right. I didn't dare leave the oven after the first 3 batches didn't come out quite right.

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Reviewer:

My4boys

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

Reviewed: Mar. 3, 2011

I had different expectations for these cookies. But I enjoyed them. They Are very light and crispy. On the other hand I didnt like that I could taste the sugar... thats why I gave it 4 stars.

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Reviewer:

Tetya

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Feb. 23, 2011

Followed this recipe to the T except for using parchment paper instead of foil! Hats off to the best oat cookie I've ever eaten! N what's better is alot of people don't seem to realize they're oat cookies unless I tell them! Like a reviewer suggested, I used a 1 teaspoon measuring spoon to drop them on the paper. They baked for about 13 minutes. Next time the only thing I'd like to change is to cut down the sugar to perhaps 3/4 cup coz these are quite sweet. Which is alright except I didn't get to dip them in melted chocolate lest them become too sweet for some! Also as another reviewer suggested, I waited for a minute after pulling the cookies out of the oven and then peeled them off and let them cool on their own. THANKS Pookie for the lovely cookies!! :)

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Reviewer:

ri2

Cooking Level: Intermediate

Reviewed: Feb. 22, 2011

I followed the recipe exactly and got yellowy, sticky, ugly cookies that I could barely pull from the sheet when fully cooled. They also tasted too salty.

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Reviewer:

beckyr

Cooking Level: Intermediate

Home Town: Leesburg, Virginia, USA

Reviewed: Feb. 20, 2011

This is a wonderful recipe. My husband and I eat gluten-free, but we can eat oats. With the little flour in this recipe, it works to use a gluten-free all-purpose flour, without hindering the integrity of the cookie. While I love the cookies, my husband is extra delighted with them.

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