Reviewed: Sep. 21, 2009

pretty good. i used 1/2 cup of sugar (half of the half was brown sugar, the other white). i added in about a 1/4 cup of coconut flakes....cause i love em. ha ! was very good. though...i found the first batch i made impossible to peel off the parchment paper because they were too big. the following were smaller and very easy to peel off... so... be sure they're small.

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Ella

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 11, 2009

TOO MUCH SALT. Made these twice now....very good. But way too salty. I cut the salt in half and it was perfect. Maybe if you use salt free butter it would be okay...

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Darcy

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Reviewed: May 31, 2009

These were very good and fun to make. I added an extra half cup flour to help them keep their shape a little more while baking. I melted chocolate and spread it between two cookies- very good!

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Laura14

Home Town: Corvallis, Oregon, USA

Living In: Palo Alto, California, USA

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Reviewed: Mar. 9, 2009

These were excellent cookies!!! I followed the recipe exactly and got perfect results. A definite keeper to add to the my family recipes. Thanks for sharing it.

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Joy

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Reviewed: Feb. 17, 2009

This is a great recipe! It is crunchy and sweet. It sticks a little to the pan, so you need to grease the cookie sheet a bit.

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ZenChef

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Reviewed: Feb. 17, 2009

These cookies were delicious! The one problem was getting them off the cookie sheet, i used aluminum foil ungreased, maybe that was the problem. Next time i will try it without foil. They also spread out a lot, so use little teaspoons of dough far apart from each other. some of mine that were closer together stuck and melted into one big cookie! this was really hard to rip off the cookie sheet! Overall, these were very nice cookies will make again next time will try dipping in CHOCOLATE :D

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AnPan

Cooking Level: Intermediate

Living In: Shibuya, Tokyo, Japan

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Reviewed: Jan. 28, 2009

this recipe is great! I tried expirimenting with it, I want to keep the same ingredients and have the exact same delicious taste as the original recipe but can anyone help me change the recipe a little to make a fluffier doughier cookie that rises and is loaded with oats. one thing I'd like to add is maybe cinnamon n raisins....please help me!

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Vanessa

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Reviewed: Dec. 20, 2008

I just made these cookies for Christmas and they are show-stoppers. I followed the recipe with on exception - I added in cinnamon chips for a little twist. They are FANTASTIC! In my oven they only needed about 8 minutes, so keep a close eye on them. Thanks for a great cookie recipe that from now on will be a holiday tradition in my family!

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2K4TE

Cooking Level: Intermediate

Home Town: Kittanning, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Dec. 8, 2008

Theses are DELICIOUS!!!!!!!! so easy and so good. They are going to make the perfect addition to my christmas baskets, ill just dip them in white chocolate and milk chocolate. i want to add i cooked mine on a silpat, i love that thing, i made another batch on parchment paper and its not the same at all. Thanks ETA: i am addicted to these, i have made them everyday they are so freaking good and i love them more cuz they are not that bad for you, only bad when you eat the whole batch lol

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tonit22

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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Reviewed: Dec. 5, 2008

Big hit in my house. I did reduce the sugar to 1/2 cup and added 1/4 cup of sweetened coconut. I also did not bother with the creaming of butter and sugar. I just melted the butter in the microwave and added it to the other ingredients. I used a 1 tsp measuring spoon which produced abt 40 2inch cookies. Next time I'll reduce the sugar even more and dip them in some dark chocolate.

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kansha

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Reviewed: Dec. 3, 2008

My family and I thought these were just OK. I made them exactly as the recipe states, even using the foil sprayed with PAM. I had no problems peeling the cookies off of the foil once completely cooled. I made some plain and some I dipped the edges in melted chocolate. They were just kind of plain tasting. I have a recipe for thin, crispy oatmeal cookies that we prefer to this one...I'll try to post it! Thanks just the same for posting, though!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

These cookies are excellent! I followed the recipe exactly...the only thing I did different was cooked them on parchment paper. The first batch I did on foil & they turned out okay. The second batch I did right on the greased pan...couldn't even get the cookies off the pan. The third batch I did on parchment paper...& they turned out the best. Thanks for sharing!

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AuntieD

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Reviewed: Sep. 21, 2008

These cookies look and taste fantastic. I followed the recipe exactly and my only suggestion is to watch them very closely as they bake. I burned the first batch (typical for me), then I overcompensated and undercooked the second batch (again pretty typical) but for the third batch, i kept my face pressed against the oven window and alas, the perfect cookie! Okay, so maybe you don't need to press your face into hot glass but these cookies do seem to go from undercooked to overcooked in about 30 seconds and it may be just because my brain wa too warm but it seemed like each batch took a different amount of time. Just watch close is all i'm saying. Lol

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Aug. 25, 2008

well, i didnt much care for them, so i meade them again and tried to add 1 cup krispy rice cearl, then my husband loved them and my daughter, but i still didn't like them, if you aren't in mood for crisp cookies then make something else.

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michelle Lee

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Reviewed: Aug. 20, 2008

These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies!

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Jun. 3, 2008

I am addicted to these cookies! They are the best ever!

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Maur220

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Reviewed: May 23, 2008

Really good, and quick to mix up. I used Reynolds quick release w/o spray, and it worked beautifully. I used a leveled tsp for each cookie, and they came out just about the right size. I also used two different types of cookie sheets, and that made a HUGE difference in the time it took to cook, so if you're having problems, try another kind of sheet. For one type I only had to cook them about 6-7 minutes. Every couple of batches, I'd stop and let the oven heat up again for 5 minutes or so. Delicious!

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MAGDIEGO

Cooking Level: Expert

Living In: Carlsbad, California, USA

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Reviewed: Apr. 29, 2008

These are my mom's absolute favorite cookie.Whenever I am home from college she asks me to make her a batch and I double it so I can make these thin cookies into sandwiches with a basic vanilla frosting in the middle. I think it is really important for you to work with softened butter for this recipe (NOT MELTED) to maintain the proper consistency of the batter. The absolute best thing to cook these cookies on, is parchment paper. They are so delicate, but slide off very easily when baked on parchment. And one more thing...because this recipe yields a good bit of cookies and you find it hard to finish a whole batch, the cookies hold up really well in the freezer and last for a long time. If you like baking, these take a long time and effort to handle the cookies gently, but they're fun to make.

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Catherine

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: Dec. 10, 2007

These cookies are excellent! I used the Reynolds non-stick foil as recommended by another person and that really does work quite well. These cookies didn't slide off the foil like other cookies do, but with just a little effort they came off in one piece. I didn't get quite as many cookies from one batch, about 35 cookies that are about 3 inches across. These really do spread quite a bit so I only placed 6 teaspoons of dough on a cookie sheet. Not only is this a really tasty cookie, they are very delicate and elegant looking. Next batch I'm going to try to form them into bowls by placing the still warm cookie over an upside down glass custard cup, that I will spray with pam ahead of time.

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Chris Lidberg

Cooking Level: Expert

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Reviewed: Aug. 26, 2007

These just started coming out of the oven and they are sooo good! As one reviewer mentioned, you must wait until they cool to peel off of the foil!!! Otherwise it is a crumbly mess. (but still tasty) Will make again, I bet they're delicious with melted chocolate but I don't have any chocolate chips at the moment.

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L. R.

Cooking Level: Beginning

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Lacy Oatmeal Cookies

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