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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JanaB

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Reviewed: May 9, 2009

Freakin awsome. It's funny because the whole day I was desperately craving something sweet, but I didn't have any eggs. I couldn't find any good recipes so I just gave up. Then I stumbled across these and just freaked out when I realized that there weren't any eggs in them. That was also a plus because then I could eat the cookie dough without the fear of dropping dead from salmonella. The cookie dough was soo good!! I actually like it better than the baked cookies. I left out the raisins which were fine and just used the chocolate chips. Next time I think that I might decrease the amount of chips because I thought they were a bit much. Also, they didn't seem done so I increased the baking time which was definitely the right choice.

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powcook

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Reviewed: May 8, 2009

The key is taking the steps to make these cookies. Follow this exactly: you have to really beat the butter with the sugars first, then add the vanilla and beat it until it is creamy. I use a Kitchen Aid mixer (love that thing). Then add the flour/salt mixture (mixed separately first) and mixed, then the water/baking soda mixture and mixed until creamy. Then I added the oats then the chocolate chips, mixing after each. The consistency was perfect, and it fell right off the paddle mixer. I sprinkled cinnamon and folded the dough, then used about a rounded tablespoon-sized ball on parchment paper, and pressed lightly on each with a fork to slightly flatten. I used a Caphalon pan (which I find usually need a few minutes longer to cook); 14 minutes was perfect. I am adding these to my recipe box. Photo was included.

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mia

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Reviewed: Apr. 29, 2009

These are great. I used 1/2 cup butter and 1/2 cup olive oil and I added 1/2 cup ground flax seed. I also used 1 cup whole wheat flour and 1/2 cup white flour. My kids were thrilled. I followed the other reviewers advice and didn't try to move them for at least 2 minutes and I flattened each cookie with the back of a spoon after dipping the spoon in cold water before flattening each cookie. No crumbling at all! Yum.

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Brigit

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Reviewed: Apr. 29, 2009

I love this recipe! My son is allergic to eggs and I finally found a great cookie recipe I can make with him. Easy and yummy!!!

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c_paula

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Reviewed: Apr. 27, 2009

Really good cookie recipe. I had to turn the oven temp down to 325 and cook the cookies for 14:00 because they weren't cooking through in time. Also, pressing them down with a fork helped a lot. I would probably prefer a "with egg" recipe, but I forgot to pick them up at the store, so this worked perfectly.

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Erik

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Lawton, Oklahoma, USA

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Reviewed: Apr. 23, 2009

Delicious! I halved the recipe and had to substitute baking powder instead of soda and they still turned out amazing. My new favorite, thanks for sharing!

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Pocket

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Reviewed: Apr. 18, 2009

great, turned out just as i hoped. we're at high altitute. made no changes, and took them out right at the 10 minute mark.

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Jenn

Home Town: Bensalem, Pennsylvania, USA

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Reviewed: Apr. 18, 2009

This recipe is great and has become my only oatmeal chocolate chip cookie recipe! The taste is perfect! Made with salted butter, it's a bit salty - but that brings out the sweet and makes it even better. My only complaint is that the cookies are quite flat after baking, as are most cookies like this made with butter. But the taste can't be beat, so I highly recommend them. I added a little cinnamon to mine too. Yum!

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ReadingMinx

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Reviewed: Apr. 4, 2009

This was a GREAT recipe. I added about an extra 1/4 cup flour because the batter looked too thin for me and they turned out perfectly.

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aleecek

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Reviewed: Mar. 30, 2009

Thank you for this eggless recipe!! I have made these several times, each time with excellent results. My only modification is using half whole wheat flour occasionally. They're still excellent, and a BIT more healthful.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 28, 2009

I decided to go with this recipe because I was out of eggs. I substituted shortening for butter, and added a little bit of light corn syrup to hold them together (I was worried because of the lack of eggs, silly worry, I know). I don't know if this cookie dough is going to make it into the oven! It's delicious! :D The only reason I could think of for someone having these come our runny is not mixing completely- after adding the water I did find it to be a bit runny but the more I mixed the better the mixture soaked it up! Thank you for the recipe! I'll definately be trying it out again once I get butter and vanilla extract ;)

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Cassie

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Reviewed: Mar. 24, 2009

these cookies were delicious!! I was wanting some oatmeal/chocolate cookies, when I came across this recipe (since I was out of eggs) I decided to give it a try. I will definitely be making these again.

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alley

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Reviewed: Mar. 16, 2009

I followed the advice to flatten with a fork before baking, and these cookies are delicious. Thin and crispy.

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ALLISON20

Home Town: Clemmons, North Carolina, USA

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Reviewed: Mar. 10, 2009

This recipe was simple and DELICIOUS! I cooked them 10 minutes and they came out chewy and stayed together well. I skipped the step where you dissolved the baking soda in water and added it directly to the batter and they did fine. I will definitely make these cookies again! Oh, and the raw batter is safe and delicious to eat as well.

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dunnjen

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Littleton, Colorado, USA

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Reviewed: Feb. 24, 2009

I'd give it 4.5 if possible. These cookies are really good. They do taste slightly off because of the lack of egg, but it's hardly noticeable. This does mean I can eat as much dough and lick the bowl as much as I'd like though. Definitely something to try. (I did add cinnamon, nutmeg and cloves. Still good.)

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