Reviewed: Oct. 28, 2009

I made as written and they were wonderful! These make a lot of cookies and they freeze well. I froze half and when I had company over, I would pull some out. Everyone loved them.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Oct. 25, 2009

I slashed the quantity of this recipe significantly from 132 servings to ~22. (My hubby and I don't need that many cookies!) It still turned out magnificently! This recipe is definitely a keeper.

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Betsy

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Reviewed: Oct. 3, 2009

GREAT RECIPE! My kids beg me to make these for them. I will bake a dozen and keep the rest of the dough in the fridge for later in the week!

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LORIGARDNER2002

Cooking Level: Expert

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Reviewed: Sep. 30, 2009

Awesome cookies!!! I have made these for Church functions, sleepovers and as after school treats! They are always gone in minutes! Only thing I did different was use large bag of M&M's. Must try!!!

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tiffany

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Reviewed: Mar. 21, 2009

My 5 year old really liked these, the only request he had was next time use more m&m's.

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momof2

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

Delicious! I love these cookies! I usually make a half batch since a full batch makes so many cookies.

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THRO0030

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Reviewed: Jan. 25, 2009

I make these cookies to send to one son in Iraq and the other at school in California. As soon as the box hits the ground, they both get hit with requests to share. The only changes I make is from another reviewer to use mini-chocolate chips and m&m's.

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RaeHedstrom

Cooking Level: Intermediate

Living In: Rosemount, Minnesota, USA

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Reviewed: Jan. 18, 2009

Tasted great but mixture spead out while baking and broke apart very easily. Not sure what I did wrong.

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k89lee

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Reviewed: Jan. 13, 2009

These cookies were excellent.. i didn't scale them down.. as I used the whole batch to bring to a Mom's club meeting for the month of December (review is a little late).. they were very delicious..and had a lot of texture... I made slight changes .. used mini chocolate chips and mini m&ms..and instead of nuts I used flaked coconut.. for some more chewy texture.. they were delicious

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Rosiebaby

Cooking Level: Intermediate

Home Town: West New York, New Jersey, USA

Living In: Edison, New Jersey, USA

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Reviewed: Dec. 20, 2008

I don't know what I did wrong--but these were a monstorous disaster! They spread out until they were flat as pancakes, didn't hold together well and were impossible to even get off the cookie sheet. However, I must have done something wrong... since everyone else gave this recipe such good reviews. :(

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Cait Maire

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Reviewed: Dec. 15, 2008

These cookies were good - I did have one problem however, the test batch of these were way too runny and I had to add more oats to give the cookie any sort of shape (besides a flat blob). I also substituted peanut butter chips for M&M's because peanut butter chips were a dollar at the store and half as many M&M's were three dollars. The end product, with more oats, was wonderful and will be a big hit this Christmas!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Oct. 16, 2008

mixed and baked exactly as directed. cookies spread a bit to much. next time I cut back brwn sug by 1/2 cup, backed off pb by 1/2 cup. added 1/2 C flour and baked 13 minutes perfect!

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SDELEHANTY

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Reviewed: Oct. 3, 2008

I don't know if it was something that I did, but these cookies spread so much that I couldn't get them off of the cookie sheet. I tried baking them longer but they turned out like pancakes. But, I have to say the cooked edges of the cookie were delicious. I finally added about 1 1/2 cups of flour to the remaining dough and the last half turned out much more edible. I will make this recipe again, but next time I'll add some flour.

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TK1

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Reviewed: Sep. 30, 2008

This is a great cookie!!! I cut the recipe in half and got about 50 cookies using my 1/8 measuring cup to mold the cookies into the same size. I used Old fashioned oats and Marantha Natural Peanut Butter which is the best IMHO (doesn't have any added sugar). I didn't have M&M's so I did a mixture of 1 cup chocolate chips and 1/2 cup raisins. I also added 1/2 cup unsweentened coconut with the 1/2 cup crushed peanuts. I read all the reviews and no one seemed to talk about how sweet the cookie was but next time I'll try to cut the sugar a little. I definately needed some milk to cut the sweetness. It may be my oven (I'm in a foreign country that doesn't do a whole lot of baking) so at the max time, my cookies were still a bit on the gooey side. I cooked mine at 20 mins and they are crispy, chewy, and perfect!!!

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abharat78

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Reviewed: Sep. 2, 2008

I substituted milk chocolate chips and substituted dried cherry flavored cranberries for the peanuts.

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DASAJAM

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 25, 2008

These cookies were delicious and fairly easy to make. I used my handy, dandy cookie dropper instead of rolling them into balls.

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MARYBRENDA

Cooking Level: Intermediate

Home Town: Muncie, Indiana, USA

Living In: Carmel, Indiana, USA

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Reviewed: Aug. 16, 2008

I ran out of oats so used 6 cups oats and 2-1/2 cups flour. Also added 7 oz bag of coconut and used 3 cups M&M's, no other chocolate or nuts. I made mine 5-6 inches in diameter. Rolled into a 2-3 inch ball and did not flatten them. GREAT!

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Connie

Cooking Level: Expert

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Reviewed: Aug. 14, 2008

I have made these a few times and have not reviewed them until now. I usually cut the recipe in half and still have tons of cookies. Quick and easy! I let the KitchenAid do the mixing and these are a breeze. I have made these with butter and also have used butter flavored crisco. I like the texture of the cookies better using the butter flavored crisco, but very good cookies either way. Thanks for the recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

OMG! This recipe rocks! Crispy outside and chewy inside. We went with the full 12 minutes for extra crunch. Perfect match for making our 4th of July ice cream sandwich cookies.

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coreyandnaomi

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Reviewed: May 28, 2008

This is a terrific recipe, however the first dozen turned out flat for some reason. So I added one cup of four and one teaspoon of baking powder. This fluffed them up and stopped them from running all over :)

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