Reviewed: Nov. 8, 2009

I baked the cookies by the recipe and then by the suggested changes and I have to say, you need to tweek this recipe. Mine was 1/2 shortening 1/2 Butter (salted) added 1 tsp vanilla and 1/2 tsp salt. They turned out great.

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Brix

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Reviewed: Oct. 29, 2009

These cookies were super yummy! I changed a few things though--so I won't give them a 5. I used 1/2 shortning, 1/2 butter, added about a tsp of vanilla, added an extra cup of oats, and only used 1 cup of chocolate chips. I thought they were plenty chocolate-y and had the perfect oat-y chewyness after 10 mins in the oven :)

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BLONDIE1426

Cooking Level: Intermediate

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 28, 2009

I have been baking cookies for years and finally found that this is the best recipe for soft and chewy cookies. I changed one thing...I melted 1/2 margarine and 1/2 shortening in stead of 1 cup of shortening. THAT IS THE TRICK to these cookies. Seriously the best Choc chip cookie EVER!

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RochelleGa

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Reviewed: Oct. 20, 2009

Just whipped up a batch. I also added 1 tsp of vanilla, and used 1/2 cup shortening and 1/2 cup butter. Delicious!!

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LOVETOCOOK30

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Reviewed: Oct. 20, 2009

Made recipe exactly as stated and didn't work out AT ALL. The cookies spread and are completely inedible. I don't think I've EVER had to throw out a batch of cookies before.

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michelleb0406

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Reviewed: Oct. 16, 2009

Great cookies-like other reviewers I used 1cup salted butter and 1 cup of shortening. I also added 1 teaspoon of vanilla and cut the salt down to 1/2 teaspoon. Very tasty and chewy with a bit of a crunch on the edges!

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cyrusduke

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Oct. 16, 2009

These are wonderful. I'm sure butter or shortening is fine, but I followed the recipe and used shortening. Only change I made was adding 2t vanilla. These only need to cook (in my oven) about 10-11 min.

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robyn

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Reviewed: Oct. 15, 2009

These were great - I used butter instead of shortening and added 1 tsp of vanilla. I use a giant ice cream scoop to make them a uniform size, so it took about 20 minutes to bake. They came out soft in the center and chewy around the edges. YUM!

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uhleah

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Reviewed: Oct. 10, 2009

I thought these were really awesome,but I added about a teaspoon of cinnamon and a teaspoon of vanilla. I also cut the cooking down to 12 minutes and they turned out perfect,nice and soft!Left out chocolate chips too! Thanks for the recipe!! I will use this again and again.

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mothering10

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Reviewed: Oct. 10, 2009

I thought these were pretty darn good. I don't usually make cookies with shortening. This time I had to, as I was out of the Olive oil spread I normally use. Out of brown sugar, too. So I combined a TBsp. molasses with 3/4 c. white sugar. My 'test' batch of cookies came out too done when baked for 15 minutes at 350 degrees. I baked the rest for 12 minutes and they came out great, even though they are flat as pancakes. Nice and chewy, however, I think these could benefit from more oats than called for. I also only had a handful of chocolate chips so they went in along with about half a cup of pitted prunes (that I chopped up in my mini blender.)I'm keeping this recipe for those times when I have no Olive oil spread (I hardly ever have real butter, either.) They are still moist on the second day, too. Thanks for this recipe.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Sep. 24, 2009

These were just "ok" I followed exactly and I think next time I will add Vanilla as others suggested. Also, the Chocolate Chips (2 cups) over power the oatmeal taste, next time I will use less Chocolate Chips, 1 cup should be plenty.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 16, 2009

Really good, I used 1c WW pastry flour and 1/2 c all purpose flour, added some some flaxseed meal and a bit of applesauce and used 1/2 butter 1/2 shortening...really good and chewy!!!

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suzib67

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Reviewed: Sep. 13, 2009

These are delicious. I followed the others by adding 1 tsp of vanilla and only used 1 cup of chocolate chips. I also reduced the sugar to 1/2 cup each of granulated and brown sugar and they are still plenty sweet.

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Brandi

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Reviewed: Sep. 10, 2009

A new favorite. Fabulous made with butter, thinner and more crisp. Also, a combination of shortening and butter works great, and it's great with butterscotch chips.

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kathy

Home Town: Elk Mound, Wisconsin, USA

Living In: Shell Lake, Wisconsin, USA

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Reviewed: Sep. 8, 2009

My family and I agreed that these were the best cookies we'd ever had! I didn't give it a 5 because I changed a few things per the other reviews. I did 1/2c. butter and 1/2c. shortening, added 1tsp. vanilla and used dark chocolate chips. I also was short on time, so I baked them at 375 for 8 minutes. I'm also too lazy to grease cookie sheets so I didn't and they came out perfectly. Didn't stick at all and are nice and chewy.

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Mommy22

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Reviewed: Sep. 5, 2009

These cookies were the best! The recipe was very easy and the cookies were very soft and chewy. I added 1 tsp of vanilla and didn't add chocolate chips. These cookies were great without nuts of chocolate chips. Thanks for the recipe!

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fritzter

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Reviewed: Sep. 5, 2009

I love this recipe! Sometimes I add chopped nuts to it which makes it very good, I do add an entire bag of chocolate chips!

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Nicole in TX

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Reviewed: Aug. 30, 2009

I read all the hints and also added vanilla, I also used only half the amount of chocolate chips. I used whole wheat flour and added chopped nuts. Everyone loved them.

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darsbob

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Reviewed: Aug. 30, 2009

I cut down on the sugar to 1 cup (there's as much sugar as there is flour in this recipe!) and substituted the shortening with butter at a 1-to-1 ratio. It was still plenty sweet and the butter worked out great. I rolled the dough into logs and refrigerated them before cutting them and baking them, so I didn't have the "flat cookie" problem another reviewer had who used butter instead of shortening. Also, for one batch, I added a cup of raisins and it was delicious! Will be making this with raisins from now on.

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