Reviewed: Mar. 31, 2013

These turned out kind of dry and floury for me. I took the advice of others and added an extra cup of oats, so maybe you need to something to counteract that addition.

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Reviewer:

nikkiann

Reviewed: Mar. 2, 2013

I made these over the weekend with some of the suggested tweeks. One extra cup of oats and an extra teaspoon of vanilla. They are super yummy and were a big hit at the office. My questions is they get very hard very fast. Are their any teeks that will help them not get so hard? They still taste great but hard.

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Reviewer:

Jneary

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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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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