Reviewed: Feb. 22, 2009

I made these with gluten free flour mix instead of regular flour. I increased the temperature to 375 for 12 minutes and these are some of the best gluten free cookies I've ever had!

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theparkers

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Reviewed: Feb. 18, 2009

These cookies are amazing! My husband loves them and frequently asks me to make them. Last time I made them I used half butterscotch chips and half chocolate chips and they were delicious! I also flatten them just a little bit so they cook more evenly.

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Hannah Wright

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Reviewed: Feb. 17, 2009

These are great cookies -very tasty and easy to make. I appreciate that there are no eggs or shortening in the recipe. I had to keep my family out of the dough! I baked them for 9 minutes because we like a chewier cookie.I will definitely make these again.Thanks for sharing the recipe!

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wendy

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

I Just made these cookies I was thinking no EGGS? No wayyy!!! YESSS WAYYY!!! They are so Yummy! Awesome Recipe Macksy Barrie, Ont

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Macksy

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jan. 24, 2009

we were craving chocolate chip cookies tonight, but we were out of eggs. i found this recipe and i am so glad i did! they are very delicious. i love how soft they are in the middle and crunchy on the outside. i did squish them down with a fork before i put them in the oven, so i think that might have helped. i also added a few teaspoons of sugar more then called for and they tasted great!

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ehlamb27

Cooking Level: Beginning

Home Town: Menasha, Wisconsin, USA

Living In: Bemidji, Minnesota, USA

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Reviewed: Jan. 24, 2009

Fantastic! My picky husband declared they were "Blue Ribbon Good"! Will only use this recipe in future for these, his favorite cookies. Thanks for sharing!

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KellyC

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Reviewed: Jan. 17, 2009

This is a fantastic cookie recipe! It's easy, fast, and yummy. As with most baking I do, I almost double the amount of vanilla extract and salt. The only con for this recipe is there's no eggs - which means I have no reservations eating the uncooked dough!

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HODDIE

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Jan. 17, 2009

These did turn out pretty fluffy like a normal cookie, but I think they tasted a little more bland, not sweet enough to be called a dessert. I only baked one batch yesterday when I made the dough and will add more white sugar before I bake the next. It would probably be better to add equal parts brown & white sugars. The nice thing about this recipe, is that you can eat the dough without the fear of getting salmonella, however, I still prefer the recipes WITH egg.

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Marijke M

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Loved this recipe! Very easy and timing was perfect. Did not make any changes at all. Believe it or not, I've always had trouble with chocolate chip recipes. Seems they flatten out too much and get so dry, even though I follow the recipe to a T! But this one is great! Holds together nicely -- a little crispy on the outside, and soft on the inside. This is my new favorite chocolate chip/oatmeal recipe. Thanks so much for sharing.

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Barb

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Reviewed: Jan. 3, 2009

These are amazing! I made them yesterday to bring to a New Years Eve party but I'm having to make more because the cookies are already almost all gone!

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JOY

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Reviewed: Jan. 1, 2009

First of all...no eggs means this is a cookie dough thats safe to eat!!! These are great cookies. I have made them twice now and planned to make them a regular thing. I love the chocolate chips and raisins together. If you are looking for a spicy oatmeal cookie this isn't it. If you are looking for a yummy treat...this IS it.

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clarissa

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Reviewed: Dec. 28, 2008

Great recipe...Next time I'll try it will a half cut of white sugar and a cup and a half of butter and see how it goes

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Steve

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Reviewed: Dec. 26, 2008

this is a fabulous recipe! along with the chocolate chips, i add craisins instead of raisins and make them on the smaller side, flat, and crispy...less guilt for eating several at a time! these are hands down probably the best cookies ever! i make them all the time and they're always a hit (and gone way too quickly).

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Lindalicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 23, 2008

Awesome cookie recipe. Followed the recipe exactly and they turned out great. I let them cool about 5 minutes on baking sheet and they 'finished' baking nicely. Will definitely keep this recipe!

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coondog

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

This was the very first I've ever baked cookies and these turned out wonderful!!! My husband loved them. Very easy to make and 12 min was perfect. They do seem undercooked at first, but when cooled they are perfect. Will definitely make these again!!!!

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Mrs. G

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2008

I've been addicted to Chewy Oatmeal Chocolate Chip Cookies for weeks. I wanted some last night, but was out of eggs. I found this recipe, and let me just say: I'll never go back to my old recipe! These are amazing! I love them!

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Jodi

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

These cookies were absolutely, unbelievably the best oatmeal cookies i have ever had...and i am not a huge fan of oatmeal cookies! I will make these again and again. I feel bad for the person who said hers never turned out right. I did notice that when i took mine out, they looked undercooked, but after i let them rest on the baking sheet for a few minutes they relaxed and only them did i transfer them to the cooking rack. Mine did indeed get a little brown around the edges but they were perfect...just follow the recipe to a T and they will come out fine! I left mine for 12 mins and they were perfect!!! mmmmmmmm!!!!

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v.golding

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Reviewed: Oct. 8, 2008

Tasty! I looked up egg free for my newly allergic sister in law. This seemed odd to just add hot water, but it worked. I used 1/2 cup butter, 3/4 flaxmeal, only 1/2 cup brown sugar, oat flour for regular, dark chocolate chips and left out the raisins. They could be crumbly, mine stayed together ok. I think the whole cup of butter would make these perfect, but had to sub for health reasons. Very good, I am sending some of them with the recipe to my sister in law!

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Oct. 7, 2008

Hmmmm.... I'm not sure how I feel about these cookies. The first couple of batches of mine got overdone at 10 minutes, and I used more than a teaspoon of dough. They're pretty crispy and do fall apart easily. I left mine on the baking sheet for a couple of minutes before trying to transfer them to the cooling rack. Overall, I don't think I would make these again. They just didn't turn out as well as I thought.

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 15, 2008

Over all a good recipe I added a teaspoon of cinnamon; I did the fork thing that was suggested. My only complaint is the first batch stuck. I put the rest on parchment paper. I also did a table spoon instead

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