Reviewed: Nov. 16, 2009

These were excellent. My 12 year old made them by herself. The 15 minute cook time was kind of a long time, but it was worth it. It made a lot of cookies too. Delicious and very portable. They don't crumble like other cookies. I would replace the butter with butter flavored shortning because it makes them less crumbly.

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kraley

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Reviewed: Nov. 14, 2009

LOVE this cookie! Although it makes more than the recipe yields, but who could complain about extra cookies?! I added about a half teaspoon of cinnamon to the mix and half a cup of pecans instead of raisins. My friend that doesn't even like cookies or desserts with nuts in them, raves about this cookie! And if you're having issues with them flattening out, try rolling them into balls first; and parchment paper is the secret to evenly baked (and non-stick) cookies!

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jniks07

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Reviewed: Nov. 13, 2009

These turned out really nice. I have never done the boiling water and baking soda in a recipe. Don't know what that does, but the cookies turned out good so who cares!!!!

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Nikitig

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Lithia Springs, Georgia, USA

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Reviewed: Nov. 6, 2009

Great Recipe, my favourite go to cookie recipe

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Nov. 2, 2009

These were fantastic! My breast feeding son has a dairy, egg and nut allergy and these curbed a craving I have had for weeks. I cooked them exactly like the recipe and they were chewy just like I like them. I will be making these often!

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Leahna

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Reviewed: Oct. 28, 2009

I was looking for an oatmeal choc.chip recipe and decided to try this one. I was happy with the way the cookies turned out. I followed the recipe completely, and I let them bake for 12 min. and kept them on the pan for another 5. It's nice to allow the kids to be able to lick the bowls because this is an egg-less recipe! I think the only thing I would try different is whole wheat flour for a even healthy cookie. :o)

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pammy

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Reviewed: Oct. 22, 2009

These cookies are delicious! I replace 3/4 c all purpose flour with 3/4 whole wheat flour. You can't even tell they're a bit healthier. I may try all whole wheat flour next time I make them. I agree with other reviewers that the cookies need to sit on the pan for at least 2 minutes to prevent crumbling. I also use a criss-crossed cooling rack so the cookie can't fall through the slots.

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Liikala

Cooking Level: Intermediate

Home Town: Williamston, Michigan, USA

Living In: Denton, Texas, USA

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Reviewed: Oct. 21, 2009

yum

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Karen

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Reviewed: Oct. 5, 2009

The best cookies in the world!!

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kyra-thomson

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Reviewed: Sep. 25, 2009

Eureka!!! I finally found the perfect oatmeal cookie recipe :) I have been trying countless recipes looking for this exact taste and texture, thank you thank you thank you Janie Mai.

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c.e.l.

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Reviewed: Sep. 25, 2009

so delicious. Not too oatmeal-y. Husband who doesn't like oatmeal cookies, likes these because you can't tell there is oatmeal in them (but I think it cuts the sweetness and adds health benefits). The only small complaint is that the batter tends to be pretty dry and therefore, difficult to get on cookie sheet in anything better than clumps that you form together with your hand. And mine didn't fall, just stayed big clumps. Delicious nonetheless!

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traveltiff

Cooking Level: Beginning

Home Town: Tehachapi, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 10, 2009

I JUST made these. Some are still in the oven! I'm not a big fan of oatmeal but made them for my boyfriend. Even I like them, though. I did add 1/2 c more flour, a full tsp of soda, (as recommended by other reviewers) but kept the salt as the recipe calls. I subbed 1 c sweet choc chips. I did chill them 30 min and didn't flatten them on the sheet w/ a fork. They turned out very good, maybe a little bit dry because of the extra flour. Oh, and I baked them at 325 for 10 - 11 min. Take them out before they are too brown on top to keep them chewy. Thanks for the great recipe!

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gail

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Reviewed: Aug. 6, 2009

My cookies came out very flat and burnt around the edges the first time around (could be my oven). I had to reduce the cooking time for the second round. They were flat, but good!

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Paula

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Reviewed: Jul. 15, 2009

These cookies are the best oatmeal chocolate chip cookies I have ever had. Everyone in my family loved them too!!

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renee

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Reviewed: Jul. 11, 2009

This was a great recipe. However, the recipe made many more cookies than the recipe stated. Also, they did not hold up well shipping overseas so I was a little sad. I guess these cookies will just be cookies for staying at home and eating immediately after making. Otherwise, a really good recipe.

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lindsayeod

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Jun. 3, 2009

Deeeelicious! This is definitely a keeper! I recommend letting the cookies cool for about 10 minutes before trying to move them from the baking pan to the cooling rack so that they can keep their shape. I used a small ice cream scoop to make each cookie even, too. It's really convenient. =)

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JESIA

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Reviewed: May 24, 2009

LOVE IT!!!! Perfect for my egg allergy little one. He was so excited he got to eat some dough before they baked. Thank you for the recipe. These cookies are FANTASTIC!!!

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Jane

Cooking Level: Intermediate

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Reviewed: May 18, 2009

These were amazing. My family loved them, and they were the perfect solution to a no-eggs crisis. The only thing I did differently was instead of using all semi sweet chocolate chips I used 1/2 cup each of milk, semisweet, and white chocolate chips.

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LowfatDANCER

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: May 17, 2009

Great recipe for oatmeal chocolate chip cookies. The only thing that I did differently was use 3/4 cup semi sweet MINI chocolate chips and 3/4 milk chocolate chips. They turned out perfect at 10 minutes,

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bpicard

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Reviewed: May 14, 2009

This recipe was AMAZING. The best cookies I have made in a long time. The only thing I found was that it's a good idea to do a heaping tbl. of dough, it seems to come out better than a smaller cookie, but overall...GREAT

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