Reviewer:

Reviewed: May 10, 2013

I'm not sure why other reviews have had trouble with the recipe turning flat! I added 1tsp of Vanilla,2 tsp cinnamon,2tbs flour, and 3tbsp water,I also used 1/2 cup Crisco shortening and 1/2 cup Becel margarine.I baked at 350 for 10 minutes and they turned out deliciously wonderful!

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Reviewer:

bakingbliss

Reviewed: May 4, 2013

Love this recipe! I took the advice of others and added 2 teaspoons of vanilla and an extra 1/2 cup of oats, and subbed the shortening out for butter. I also add a cup of raisins along with the chocolate chips.

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Reviewer:

xenalou

Reviewed: May 3, 2013

Pretty good; I added 1 tsp of vanilla and 1 tsp of water. I do agree that the 1 tsp of salt is a bit too much; the cookies were slightly salty, but not to the point where you're grossed out. It's just a bit savory at the end after you swallow. Very chewy and delicious though; 10 minutes at 350 was enough in my oven. Remember to always chill your dough; I chilled it for about 15 minutes and they spread perfectly, not too thin.

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Reviewer:

bunnyliang

Reviewed: Apr. 13, 2013

Not a true review as I have not made it as written - sorry, Purists! I did however make the changes that Elizra suggested, and they are amazing, moist cookies that taste incredible. My new go-to oatmeal chocolate chip recipe. Thank you, Sheryl (and Elizra)!

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Reviewer:

LC Debra

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Apr. 7, 2013

To the person who leaves out salt, baking soda needs salt or the cookies will be flat. Do not over mix or they will be flat. Shortening makes them crispy. I cut out the white sugar, added another 1/2 cup oatmeal and use 1 cup whole wheat 1/2 cup white flour. Now they are a diabetic snack.

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Reviewer:

goozeberry

Reviewed: Mar. 28, 2013

Nice crisp cookies. Next time I'll add the cinnamon and nutmeg as recommended

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Reviewer:

ltokarchuk

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 7, 2013

Used two sticks of butter and turned out great.

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Reviewer:

JenWilliams

Reviewed: Mar. 6, 2013

Delicious cookies! I gave it a 4 because I changed a couple of things, but it's a really great recipe. I reduced the sugar and did 3/4 brown and 1/4 white; I used butter instead of shortening; I also used 1 cup flour and 1/2 cup whole wheat flour; added 1 tbsp of water; and reduced the chocolate chips to 1 cup, and it turned out perfect. In the end I also did a couple of cookies with some raisins and cinnamon and it was great. Also left a bit more in the oven so they were crispy. This recipe is definitely a keeper.

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Reviewer:

Tati

Home Town: Rio De Janeiro, Rio De Janeiro, Brazil

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 28, 2013

Delicious!!!! My family loved them, asked to make this same recipe again next time. I only changed the shortening, I used a Crisco butter flavored baking stick instead.

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