Reviewed: Apr. 3, 2012

good cookies -- but -- I followed the recipe exactly and found 2 cups of chocolate chips as way too much. I would only use one cup. I have double checked and 2 cups of chips has to be wrong. I only put in 1 cup and it was more than enough and the cookies were great. I did not trust the low temp - 300 degrees but used that temp and went for 25 minutes and they turned out great.

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Reviewer:

dbax

Reviewed: Aug. 1, 2011

I'm giving this recipe 5 stars hoping that others will read "MsMilne"'s recommendations, as I did. I am eating one now and they are delicious with these recommendations (extra vanilla, half ww flour, extra oats.) I also put a big handful of flax seeds in, just because, why not, and we use powdered egg substitute (because of the cruelty to chickens.) Anyway- Awesome team effort, Meg and Ms Milne! SE

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Reviewer:

gosarahe

Reviewed: Feb. 2, 2011

Really yummy! I followed the recipe exactly, even down to the cooking time and temp (which I wasn't sure would work well). I had to use half semisweet and half butterscotch chips because that's all I had in the cupboard. Very nice texture. A little crunchy around the outside but chewy on the inside. Yummy!

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Reviewer:

mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Feb. 1, 2011

yummy indeed. but i did add the extra cup of oats as well as some cinnamon. and less chocolate and some raisins. the base of the cookie is definitely worth 4 stars.

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18 users found this review helpful

Reviewer:

HoyhoyCooks

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Reviewed: Jan. 15, 2011

YUM-O! These were so good... fluffy, chocolaty, crispy... delish!

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Reviewer:

Michaela

Reviewed: Dec. 9, 2010

Delicious! Every person who had a sample liked this cookie very much. I didn't change a thing.

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Reviewer:

dhuekell

Cooking Level: Intermediate

Living In: Natick, Massachusetts, USA

Reviewed: Sep. 29, 2010

This is the only chocolate chip oatmeal cookie recipe I use anymore. I have found that refrigerating the dough for an hour makes a big difference in how the cookies bake. If you like a soft, full cookie I recommend cooling the dough awhile.

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Reviewer:

Tami

Reviewed: Sep. 26, 2010

way too much flour, way too little oatmeal. made dry, cake-like chocolate chip cookies with a few oats mixed in. sorry meg, but i was really looking forward to some homemade oatmeal cookies. i guess if you were low on oats but still really wanted to make cookies you could use this recipe and end up with cookies.

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Reviewer:

el chefe

Reviewed: Sep. 22, 2010

Mine came out dry and floury as well- I followed the recipe to a T.

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Reviewer:

k_mesecar

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Jun. 3, 2010

These cookies are delish but I had to add an extra cup of oats so they weren't flat. I also lowered the baking time to 14 minutes. Very yummy but I'm going to keep looking for the best oatmeal choc chip recipe.

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3 users found this review helpful