Reviewed: Apr. 26, 2009

Tasty, but a smidgen boring. Mine were crumbly too, they probably do need an egg to hold them together. I wouldn't make them for anyone by following the recipe exactly.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

These were okay, but didn't really taste like a shortbread to me. I had to increase the water to 1/3 cup like the other reviewer suggested to make the dough workable. They remind me of a plain oatmeal cookie.

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RachelD

Cooking Level: Intermediate

Home Town: Hillsboro, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 23, 2008

Very good recipe. I did add an egg to mine because I do like a nice chewy cookie, and 1 tsp vanilla. I love vanilla in my oatmeal cookies, and they were great, co-workers at work absolutely loved them.

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Poetiksistah

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Sep. 28, 2008

I have a similar recipe passed down in my family as well. Ours has only 2 cups of oatmeal. TIP: I find that oat bran works the best. (The original family recipe used scottish oatmeal and is very coarse) Also decrease the sugar to 3/4 of a cup. Increase the water to 1/3 cup. I think you will find the dough easier to work with. Really a wonderful cookie!

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jussijames

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Reviewed: Mar. 21, 2007

I was looking for a cookie recipe that would be similar to a "hobnob". This recipe, while less crunchy, was great. I added a 1/2 teaspoon of salt, which I believe is very important to the sweetness of any cookie. I used splenda brown sugar, and only used 1/2 cup. I really like oats, and to be able to chew on them, so I used whole oats, but crushed them a bit with my hands before using them so I wouldn't so much like a barnyard animal while eating the cookie! After I incorporated all the ingredients, I made the dough into balls, then pushed them down with the bottom of a glass. I then sprinkled the dough with coarse sugar. After baking for the full 15 minutes, they turned out wonderful!

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SKIP3KEY

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Reviewed: Jul. 5, 2005

Very simple, very nice. A little bit crumbly to be cutting into shapes, although it held together enough to cut into strips. Good for dunking in tea, and I drizzled some with honey before cooking, which worked quite well. Yum!

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FLUFFYGRUE

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Reviewed: Mar. 4, 2005

My eleven yr. old son picked this one because he doesn't like to fuss with a lot of ingredients. They definately taste like shortbread with an oatmeal twist. The only thing he did for the second batch was add a little more butter to keep them from crumbling apart. He generously shares them with his friends who says "they're the BEST"

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YUNGCHEF11

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Reviewed: Mar. 26, 2004

I used cinnamon and apple oats, added 2 beaten eggs,1tsp.vanilla,1tsp. cinnamon,1/2 tsp. nutmeg and 1/2 cup fine chop nuts and followed recipe. and you end up with addictive cookies.thanks Jan for the start of the best cookies.

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Dolores in Paradise

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Reviewed: Dec. 27, 2003

Great, easy cookies, but not exactly what I'd call shortbread. Taste more like really good granola bars. They were a big hit with my holiday cookie swap and my second batch was even more delicious when I spread a bit of melted chocolate on top as they cooled.

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theotherkelly

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Reviewed: Mar. 8, 2003

I loved this recipe. It was easy to make and tasted great. My entire family liked it.

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PWH842

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Reviewed: Feb. 11, 2003

These tasted good, but I must have missed something. Mine turned out crumbly, not at all like a cookie. More like a graham cracker crust. Still, they are tasty.

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