Reviewed: Jul. 11, 2011

These crackers were okay. They taste like cookies but mine turned out too crisp. I needed to add a lot more than the 2 cups of flour and I also ended up putting the dough in the fridge to help it stiffen. After that the cookies came out decently but I probably won't make these again. If I want a cookie I will make a better one and if I want a cracker I will make one that is less sweet.

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Reviewer:

Dancinglassee74

Reviewed: Apr. 7, 2011

This is a simple tasting oatmeal cookie. I'm giving this 5 stars because it was really exactly what I was looking for. I was looking for a little snacking cookie mainly for my 18 month old. He loves them and the fact that I cut them into cute shapes. My 10 year old says they are great with hot chocolate. I did make some slight adjustments: I lowered the sugar to 1.5 cups and I added a little honey. Also note that the recipe says 2 cups of flour, but the directions say "add enough flour to form a stiff dough" I think that I ended up with about 2.5 cups of flour...I just slowly added more until it got to the right consistency. I had no problems using the cookie cutters or rolling the dough. This is a good recipe for a snacking type cookie/cracker. Great for little kids!

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Reviewer:

Conifer

Reviewed: Nov. 22, 2010

These were okay. I scaled the recipe down to make a dozen cookies (i got 16). I didn't get a sticky dough like alot of reviewers did. My dough was really dry i had to press it together with more water. They tasted overly sweet to us. I think the most powerful review came from my 2yr old. He took a bite then handed it back to me. He's never done that to anything i've baked before.

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Reviewer:

CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Jun. 13, 2010

I thought these were really sweet and tasted nothing like an animal cracker-- more like oatmeal cookies from the over priced cookie shop in the mall. But what a surprise these turned out to be-- my family went crazy for them! *I did cut down the sugar by about 1/4 of a cup, and used 1/2 cup of whole wheat flour and 1 1/2 cups of white flour.

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Reviewer:

Amanda DeSonia

Reviewed: Apr. 13, 2009

The 2 cups flour weren't enough to make the dough stiff. I put 3 cups of flour and it was still really sticky. It was not even possible to use the cookie cutters.

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Reviewer:

Crystal Cooks

Cooking Level: Intermediate

Living In: Maywood, Illinois, USA

Reviewed: Dec. 29, 2008

This recipe was wonderful as a cooking project with my 3 year old daughter. I substituted the all purpose flour with a combination of 1/3 all purpose flour, 1/3 whole wheat flour and 1/3 wheat germ. Even with the substitution, the dough was pliable and easy to shape. I wasn't sure the whole rolled oats would work but they weren't a problem at all. My 11 month old baby loves them as well as my 3 year old, although I don't think that I would make them to serve to adults only. My dough was also sticky so I used parchment paper on the counter and in the baking pan and that eliminated the problem of sticking.

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Reviewer:

HAZELNUT

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Feb. 17, 2008

I had such a hard time getting it off the cookie sheets despite greasing the cookie sheets. But the taste is great!

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Reviewer:

Rachel

Reviewed: Aug. 11, 2007

These cookies were everything I had hoped they would be! I made them for my milk allergic 10 month old and they turned out perfectly. I replaced half the oats with infant oatmeal cereal and added a bit of wheat germ as well.

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Reviewer:

AngieD

Reviewed: Mar. 30, 2007

These cookies are great! Very simple instructions.... simple but wholesome cookie. I did add Almond oil instead of Vanilla.... still very good. Thanks.

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