Reviewed: Jan. 31, 2007

Wow! These are about as decadent as you can get. I had to leave out the walnuts due to allergies, so I used white chocolate chips in their place. I also doubled the recipe and baked them in a 9X13 pan. I baked the bottom crust an extra 5 minutes. Ooey, gooey and oh-so-delicious!

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: Jan. 30, 2007

These were so easy and quick! I left out the nuts since we're not fans. Very rich and yummy!!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Dec. 31, 2006

Really good and easy to make!! reminded me of something you'd get at a Starbucks!!

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mvaeth

Home Town: Satellite Beach, Florida, USA

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Reviewed: Dec. 30, 2006

A suprisingly wonderful treat. Easy to make and they taste delicious.

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mommyscookin

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Reviewed: Nov. 10, 2006

Growing up my mother used to make this cookie every Christmas. It is my absolute favorite cookie.

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nixster

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Reviewed: Oct. 24, 2006

These are delicious but very buttery. I tried cutting the butter in half (to 6 tablespoons), and they were still yummy!

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DMHATHCOTE

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Reviewed: Oct. 16, 2006

These were quite yummy. Very rich and I agree that they are better the next day. Our church serves at a soup kitchen every month and we send cookies. I'm sure these were a welcome difference.

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Robin

Cooking Level: Intermediate

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Reviewed: May 23, 2006

mmm! very delicious and easy to make....perfect for potlucks. I even had people ask me for the recipe! :)

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nanaimobar

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Riverside, California, USA

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Reviewed: Apr. 26, 2006

Great bar cookie. I liked them even better the next day.

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Jessica

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Reviewed: Mar. 21, 2006

Fantastic cookies! My son is allergic to nuts, so I left out the pecans and made up for it with a bit more oats and chocolate chips. I also add 1 tsp of pure vanilla to the "crust" mixture. After making this several times, I've found the butter is the key to cookie consistency. If you melt the butter and add it when it's still warm, the crust will be more cookie-like (think Toll House cookies on top and bottom. If, however, you just soften the butter and add it at room temperature, they are more like bar cookies, with a distinct crust, chocolate chip & caramel layer, and a crumbly topping. In addition, putting them in the fridge for an hour or so before cutting improves them even more. These last about 2 days in our house and require at least a gallon of milk to be on hand. :)

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mrswoogie

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Reviewed: Mar. 19, 2006

I'm not usually a huge fan of oatmeal baked goods or nuts, but these were fabulous. I made them for a dinner series I'm catering, not expecting to like them all that much, and I couldn't keep my hands off them! I had to make another batch for my family. The first time I doubled the recipe and baked it in a 9 x 13 pan. It worked out very well. The second time, using the recipe as written, it didn't seem to come out quite as well, but who knows why? They still got devoured! These are now in my dessert rotation.

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MELS MARTINEZ

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Reviewed: Mar. 16, 2006

I doubled the recipe but kept the amount of chocolate chips to 1 cup. I used an electric knife to ensure smooth and sharp edges (SEE MY PHOTO) since it was a bit difficult to cut without crumbling. Be mindful of the serving amount. I can't see how a 9 x 9 pan can serve 36 people. I just doubled the recipe and it was "inhaled" my only 6 people. Thank you for the recipe!!

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LucyDelRey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Mar. 14, 2006

Oh my GOD. Unbelievable. If you're making these, plan ahead: run an extra 20 minutes, or whatever you do to make up for cookies like these cuz there will be ZERO self control.

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Yummum

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Reviewed: Jun. 27, 2005

I took these camping with friends this past weekend and they were gone in a flash. I used a 8x8 pan, milk chocolate chips and left out the walnuts. Sweet and decadent. The perfect treat!

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yogamom

Cooking Level: Intermediate

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Reviewed: May 6, 2005

These were so easy to make! I took them to an anniversary party and everyone commented on how good they were. I used milk chocolate chips and pressed the crumb topping down a bit before baking so they wouldn't be as crumbly to eat. Amazing!

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CDNBOOTYFOOD

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Reviewed: Feb. 21, 2005

It doesn't get much better than this! I did however omit the walnuts (just not a fan of them). This is a regular request from my kids!

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MRSBERNDTJR

Cooking Level: Expert

Living In: Bonney Lake, Washington, USA

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Reviewed: Feb. 10, 2005

Wow...I had the stuff to make this recipe and it was so easy! I don't like walnuts so I used pecans. I am trying to wait until the morning to eat anymore. It's a good thing I am on a diet or the whole pan would be gone! Thank you!

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RachelK

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Reviewed: Dec. 4, 2004

These are truly incredible. After baking a batch and sending them with my husband to work, complete strangers called me to get the recipe, and now they ask for them regularly. It's true that they taste better after a night in the fridge, but just try to get them to last that long, I dare you!

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MOLLAKATE

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Reviewed: Jul. 14, 2004

YUMMY! Hello chocolate lovers this is the recipe for you! Very easy to prepare, definitely will make this again. Also, I think the topping/crust would be absolutely, sinfully DELICIOUS as a topping on vanilla ice cream. I was eating it out of the bowl!!

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