Reviewed: May 23, 2012

I have been making a batch of these cookies almost every week since finding it 4 months ago. The only thing I have changed was to add more oats, I add about 2.5 cups to almost 3 cups of oats. By doing that, it adds to the yield and they come out less flat.

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Reviewer:

kcm631

Home Town: Hatboro, Pennsylvania, USA

Living In: Long Island, New York, USA

Reviewed: May 19, 2012

these cookies are delicious, however, after being stored in zip lock baggies overnight they became hard as rocks. Microwaving them for 10 seconds solved that though. This recipe really does deserve 5 stars, aside from the hardness.

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Reviewer:

Cindy

Reviewed: Apr. 15, 2012

The best oatmeal cookie ever - if the dough is too crumbly use your hands to squeeze it together into rather large size balls. Press lightly with palm of hand as they don't spread much (at all) during baking. They are bake shop quality - I love that they aren't all mushy. My whole house full loves them - 3 generations and counting.

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Reviewer:

hollyglightly

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Portland, Oregon, USA

Reviewed: Apr. 15, 2012

These are delicious, but I live at 6500 ft and so my first try they were flatter than pancakes. Second attempt I added more flour and my 3rd, even more and then the finally looked like a cookie. I think for my elevation, it will take about 3 cups of flour to turn out right.

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Reviewer:

jojo310

Reviewed: Mar. 19, 2012

This is literally the perfect cookie. I did a few substitutions. I used Lard instead of butter, and I added 2 teaspoons of pumpkin pie spice. They are perfect! Delicious, soft yet crunchy on the outside. I did not time them when I baked them, I just watched them and got them out right at that sweet spot when they look like they are not done in the middle, let them rest a few minutes on the cookie sheet. And were they ever good!!

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Reviewer:

thefrickle

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

Yummy Cookies! We were surprised becouse the mix is pretty dry. But Yummy!.. We don't advise you switch ingredients in this one we tried flax seeds instead egg, didn't work out so well. Then we made another batch just as written and they were YUMMY!

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Reviewer:

Gemena

Reviewed: Mar. 16, 2012

AWESOME!!! I took the suggestion of another reviewer and added two shakes of cinnamon and two shakes of nutmeg..I know thats not a real technical measurement but it worked for me :) Baked mine for 8 min and they were perfect!!!

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Reviewer:

cherry

Reviewed: Mar. 14, 2012

Delicious. I've been looking for the perfect oatmeal choc recipe and this is it. I followed the directions exactly and the cookies came out crispy and chewy. Might add more oats next time because we like things oat-y. Thanks for the great recipe

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Reviewer:

Stewheart

Reviewed: Mar. 13, 2012

Delicious cookies, I cut the recipe in half and used 1/2 whole wheat flour & half all purpose flour. I also added 1/4tsp of cinnamon, 1/2 cup craisins and half cup of semi chocolate chip otherwise it would be too sweet for me for the 1 cup.

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Reviewer:

Sunflower

Reviewed: Mar. 12, 2012

I thought these cookies were "ok". I followed the recipe exact but they weren't the chewy, decadent oatmeal cookie I was looking for. They kind of fell flat. If you like a crispier cookie these may be the cookie for you.

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