Reviewed: Sep. 12, 2008

This recipe is ok. I'm going to keep looking though...

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Nicole

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 3, 2008

I made these last week and sent a dozen over to my neighbor. These are so good! She called me within 10 minutes to see if I had any more. Of course we had already eaten the rest (no self-control here). She asked when I was going to make more and I told her I was out of chocolate chips and oatmeal. Yesterday I found oatmeal and chocolate chips by my front door... I made these without raisins and used a combination of milk chocolate and semi-sweet chocolate chips. I also used closer to 3 or 3 1/2 cups of chips. This is my new favorite cookie!

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yummybaker

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Reviewed: Jul. 22, 2008

I had a craving for Oatmeal Choc Chip Cookies and have never had a good recipe that wasn't too dry....this was GREAT! My husband and I loved these- I had some extra Peanut butter chips around so total I added 2 cups of chips instead of 1.5 and it was that much more yummy! Wouldn't change a thing- I also recommend flattening the cookie before baking- I only cooked for 10 minutes and they were perfect!

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Angela

Cooking Level: Expert

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Reviewed: Jun. 25, 2008

These cookies are a huge hit in our house -make sure you flatten them. I also, when pressed for time, made them as a pan cookie -baked for approx. 18-22 min. and they're still great

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jvcvnv

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Reviewed: Jun. 1, 2008

Love them!

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Chrissy Schultz

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Reviewed: May 25, 2008

I use this recipe every time I make oatmeal cookies! It's amazing - people are always asking me for the recipe and wanting seconds. It's prefect for those with egg allergies (like myself). You won't be disappointed with these cookies.

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Alisha J

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: May 23, 2008

Excellent cookie recipe that I will definitely use again. I have deadly allergies to eggs, so this one is a winner in my books. I did substitute milk and white chocolate chips for the semi-sweet as that is what I had. I took the advice of other reviewers and used a cold fork to press down on the top of the cookies before they baked. My one and only complaint was that you should definitely not drop it by the "teaspoonfuls"...I used a tbsp for a measurement and the cookies were a little on the small side (or maybe I am just extra greedy!). As well, recipe made 48 cookies instead of 24. Next time will use larger spoonfuls of dough.

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Laura

Cooking Level: Expert

Living In: Squamish, British Columbia, Canada

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Reviewed: May 13, 2008

Yummy!!!

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Racharnold78

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Reviewed: May 9, 2008

Excelent! the recipe made a ton of cookies so I shared them with some friends. everyone loved them and my boyfriend declared them his favorite. I'll definately be making them again and soon.

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NmsRoo2

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Reviewed: Apr. 19, 2008

I made these cookies when I was having some friends over for dinner... We all loved them... I didn't add the raisins and I used peanut butter, milk chocolate swirled chocolate chips.... They were amazing...

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Elbie

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Reviewed: Mar. 4, 2008

I just changed my review. Initially my cookies were a horrible crumbly mess. I let them cool for about an hour and tried to pick them up and they just fell apart. I gave up on them and came back about 3 hours later and the texture totally changed (and now so is my rating). These are fantastic but you MUST let them cool a long time. Also DO NOT OVERCOOK-even a little. Definitely better to error on the side of them being too raw otherwise no matter how long you let them sit they will fall apart when you pick them up. The flavor is great. Pleasantly surpised. I'll make them again...now.

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LinseyBee

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Mar. 3, 2008

I make these by the gross and take them to the movie theatre I work at. They never last more than a day!

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Shaina

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Feb. 26, 2008

This was a wonderful recipe! I followed the recipe but added 1/4 cup of wheat germ and substituted for 1/2 cup of the oats,one pack of Cinnamon and Spice instant oatmeal to give it more of the spice flavor (the remaining 1 1/2 cup I used plain oats per recipe). They turned out soooooo good! They are very soft and chewy. I baked one batch and put the remaining dough in the fridge overnight. I made the remainder this morning and they were even better! The dough was harder and easier to work with and the cookies came out not as crumbly. Either way, they were very very good--just like a bakery! Thank you so much for this recipe. It's a keeper!

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Feb. 25, 2008

Yummy Recipe! They did fall apart a bit at first, but I just let them cool a little longer and then transferred them to a cookie rack. It seemed to work for me and after that none of them fell apart :) The only thing that I can say about them (I really don't eat a lot of sweets) is that they were very sweet!

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Steph

Cooking Level: Beginning

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Reviewed: Feb. 23, 2008

Easy to make and delicious! Made recipe for six cookies. Used Smart Balance instead of butter. Added 1/4 tspn. of ground cloves, 1/4 tspn. nutmeg, used raisins, and sprinkled cinnamon on top before putting in oven. Next time may double the vanilla and add more nutmeg and ground cloves, and use fewer chocolate chips. Only reason this recipe isn't a 5 for me is because it can use some more spice and possibly fewer chocolate chips...but it sure will be fun to experiment with it! :-)

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Marcy

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

These are so tasty! If you're looking for a big, thick cakelike cookie, these aren't going to work for you. I followed the recipe exactly and flattened a bit with a wet fork before baking as suggested. Do let them cool for a few minutes on the baking sheet before moving them to cool on a rack. They will most definitely crumble/mush if you try to move them too soon. I only cooked mine for 10 min. and it was perfect for them. They cook a tad more as they sit on the sheet waiting to be transferred. Thanks for this great egg-free recipe!

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Jennie

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 4, 2008

Very nice...easy to make and taste great. I halfed the recipe(testing !!!) skipped the white sugar and used WHOLE WHEAT. They came out nice in shapes too(i shaped the cookies with hand and placed them on the sheet which gave them the perfect shape). They are a little crumbly though crumble if just press a little harder (speaking in point of view from toddler ... no issues for us ) It is always good to find a eggless cookie recipe(being vegetarian). Thanks for the sharing.

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SK

Cooking Level: Intermediate

Living In: Santa Ana, California, USA

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Reviewed: Feb. 1, 2008

Very nice. My family loved them. But they fell apart the first time I made them. So the second time around I just added an egg and they were perfect!!

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Alexis

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Reviewed: Jan. 31, 2008

The cookie dough may be great, but I wasn't impressed with the actual cookies. I followed the recipe exactly and had flat cookies that fell apart. I gave them 2 more minutes in the oven to try and give them some strength and they came out hard as rocks and glued to the pan. Maybe I'm just missing the sweet spot on these, but I'll be sticking with my other recipes.

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