Reviewed: Mar. 25, 2012

I love these - wonderful flavor and texture. Followed other readers suggestions and only did half the oats as flour. Also, used milk chocolate chips because that's what we had and they are truly delicious.

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Reviewer:

willow

Reviewed: Dec. 10, 2010

These are just like my grandma's oatmeal chocolate chip cookies. Followed the recipe, but I also only processed half the oats and left other half whole. Omitted the nuts. I used an ice cream scoop to make extra large cookies and baked them for about 8 min. Thanks so much for the recipe!

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Reviewer:

EILEENMA

Reviewed: Oct. 5, 2009

Very good cookie. I made half the recipe which yielded 32 medium size cookies. Cooking time was right on, perfect at 10 minutes. I brought these to a party and got several compliments. This recipe is a keeper! Thanks for sharing !

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Reviewer:

Jane

Living In: Waltham, Massachusetts, USA

Reviewed: Sep. 29, 2009

Yum! Great recipe for a chewy oatmeal cookie! I love the addition of pecans - made as directed and ended up with a fab coookie =)

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Reviewer:

FNChef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jun. 30, 2009

Great cookie! I made these exactly as the recipe directs, opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie, full of rustic texture, but still chewy. I used 1/4 cup ice cream scoop mounds, flattened them slightly, and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first, but this is no criticism of the recipe, which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 15, 2009

i used crisco in place of the butter (all i had) and i ended up using way less white sugar then the recipe called for (i ran out)and added a little extra brown sugar to make up for it. my 3 year old said these were the best cookies ever. these were good but mine didnt spread, prolly my fault. but very tasty

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Reviewer:

Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Apr. 6, 2009

I've been making this cookie for a long time now, it's one of my fiance's favourites! The only things I do different are I only use 1 1/2 cups of the oat flour and leave out the nuts. I also add 2 tbsp of milk and 1 to 2 cups unground oats (depending on how I'm feeling ;). This makes the cookies keep their shape better, but keeps them chewy. The dough is hard to mix together, so I just use my hands for that instead of a spoon.

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Reviewer:

KBots

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Apr. 1, 2009

Pretty darn good. Though I was a little short on the oats, cut both sugars to 3/4 cup, used Butter flavor Crisco, had walnuts instead of pecans, and added in some Heath Toffee Bits (needed to use up the bag!). DH was even suckin' these down, and he "hates" nuts.... Yeah, right.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jan. 4, 2009

The perfect cookie....

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Reviewer:

STORMIDAVIS

Reviewed: Jan. 1, 2009

Very good cookies, and I am only giving it less than five stars because it was a bit too sweet for my taste. If you love super sweet cookies, then these are for you! I will make these again for sure, but I will decrease the sugar to 3/4 C of each next time. But this time around, I followed the advice of other reviewers and only processed have of the oats, leaving the rest whole. I used an even mixture of semi-sweet and white chips for this, and added dried cherries in place of the nuts, since my hubby and son both have allergies to nuts. I also took the ice-cream scoop tip from another and the recipe made 24 HUGE cookies! Delicious!

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