Reviewed: Jun. 13, 2009

I just made these last night, and they came out great! I followed the instructions and also used the other tips that some of the other reviewers posted, thanks you guys were right!!

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Diana

Cooking Level: Intermediate

Home Town: Cape Coral, Florida, USA

Living In: Fort Washington, Maryland, USA

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Reviewed: Jun. 10, 2009

These were very good. I just made a few slight changes for personal preference and followed some other reviewer's tips. I used closer to one cup of butter for softness, used 1 tsp. cinnamon instead of 1/2 (which I thought brought out the flavor nicely without being overwhelming), used only 1/2 c. of white sugar (which turned out great) and baked them at 350F for 9 mins (after letting the dough refrigerate for approx 30 mins). The batch made 45 mini cookies and they turned out very soft and delicious :)

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BAKEaholic

Cooking Level: Beginning

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Reviewed: May 31, 2009

Gosh, these where soooo good!! Ruined my diet!! But worth it...

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JeanMarie

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Reviewed: May 26, 2009

The only thing I did differently was with the oatmeal. I used 1 1/2 cups quick oats and 1 1/2 cups old fashoned oats. It worked great and my cookies didn't have the flat problem.

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Jess

Cooking Level: Intermediate

Living In: Ozark, Alabama, USA

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Reviewed: Apr. 25, 2009

great cookies!!! me and my kids sold these cookies to tourist they LOVED them! so did we!

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Ellie

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Reviewed: Apr. 21, 2009

I love how much oatmeal is in these! It makes me feel healthy! :)

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squarepear

Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA

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Reviewed: Apr. 17, 2009

Made these for people at work, I was told I could put the Girl Scouts out of business with my cookies! haha - LOVE THEM! My only issue is the difficulty I encouter trying to scoop the dough... It is kinda messy.

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Amber

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Reviewed: Apr. 4, 2009

My fiancee and I really liked these, but I was a little disappointed with the outcome. They got pretty brown on the outside of the cookie, but it seemed pretty raw in the middle, so the edges were pretty burnt by the time I brought them out, even though I baked them for eight minutes as suggested. For that reason, I'll probably cook them a little cooler next time . It was still okay, though. We'll be making them again!

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andreemi

Cooking Level: Beginning

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Reviewed: Mar. 23, 2009

Not overly impressed. They were alright, dough seems too moist.

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Haley

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Reviewed: Mar. 10, 2009

Excellent!!

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neckels

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Reviewed: Mar. 5, 2009

My husband and kids were a little ho-hum when I told them what I was baking, but after they took the first bite, it was as if a tornado hit the entire batch. This is a keeper.

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MomOfSix

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Mar. 2, 2009

It's probably dangerous to make these, that's how good they are.

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BUFFALOS9

Cooking Level: Intermediate

Home Town: Athens, Ohio, USA

Living In: Boulder, Colorado, USA

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Reviewed: Feb. 24, 2009

Very tasty. I flattened the dough out a bit to get a flatter crispy cookie.

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Kay

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Reviewed: Feb. 23, 2009

I just made these and they are the BEST cookie I have ever had. The only thing I changed was I baked them at 350 for 9 mins and they turned out perfect.

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phantomgirl

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Reviewed: Feb. 18, 2009

Yummy! I just tried one and it was a little bundle of butterscotch-y goodness! I did not have packed brown sugar so i used granulated brown sugar, and they turned out great! Yummy! I love this recipe and will defiantly bake again 8 minutes was defiantly enough time, i baked 20 cookies on a sheet

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AnPan

Cooking Level: Intermediate

Living In: Shibuya, Tokyo, Japan

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Reviewed: Feb. 18, 2009

Oh my is this cookie tasty! My husband and I can't stop eating them! The first time I made them, our only complaint was that they came out a little thin and crispy. The second time... THE PERFECT COOKIE. So I'm updating to tell you what I did to get it perfect. The only change I made to the listed ingrediants the second time was to add 5 teaspoons of flour. That's it. Cooked for 9 min at 350, and it was perfect. The cookies will look "undone" or "undercooked", but give them a minute to cool and they will be perfect. For me, what killed me the first time was adding the 1/4 cup butter back in that was on the Tollhouse bag. DO NOT DO. Tollhouse is wrong, Jolene is right. I made 70 cookies for a house of 10 and they were gone in a day.

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Gold32

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Reviewed: Feb. 16, 2009

Just finished baking these cookies for the missionaries from our church.I used a whole cup of butter , the texture was wonderful I also used 1/2 cup whole oats in the cookies. They came out so good! Crisp on the edges, gooey in the middle, the missionaries and my kids loved them!!! This recipe is so easy its insane!! You just HAVE to try these cookies, they were a instant hit in my home, and will be made often!!!

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sizesangel

Cooking Level: Expert

Home Town: Monroeville, Alabama, USA

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Reviewed: Feb. 3, 2009

I tried these and I added a small package of butterscotch pudding with the sugar mixture. I also baked the cookies on 350 for about 7-9 min. I also used parchment paper. My boyfriend said they are the best cookies I've ever made!!!

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