Reviewed: Nov. 6, 2007

What an incredible recipe. As a cookie dough fanatic, I loved that this recipe didn't have the raw eggs! Alot safer and the kids still get to lick the beaters. I didn't change a thing with this recipe for my first batch - the second time around I refrigerated the dough before cooking which helped to make the cookies thicker. Also - make sure to let the cookies sit on the cookie sheet a couple of minutes before taking them off. This will prevent the "crumble factor." Loved these!!! Will make these again!

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SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

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Reviewed: Oct. 31, 2007

Very very good cookie recipe. I enjoyed the dough almost as much as the cookies themselves (if not more).

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maraann

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Reviewed: Oct. 29, 2007

My sister-in-law gave me this recipe and I absolutely love it! I often make it without any chocolate chips and just leave it as a plain oatmeal cookie recipe, without changing anything. It's still delicious. I like the cookies thick so I never flatten them. I usually use a Silpat and that cooks them very evenly. And I love not feeling guilty about eating the dough because there are no eggs!

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noname

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

These make really yummy oatmeal chocolate chip cookies, and they took no time to prep at all. I would recommend using a non-stick pan or slightly spraying the pan before dropping the cookies on it, because the cookies were so soft and crumbly (just the way I like them!) that it was hard to get them off the pan in one piece.

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jL

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Vermont, USA

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Reviewed: Oct. 10, 2007

I love this recipe mainly because we are big cookie dough eaters, and it's nice to be able to eat while we make this without worrying about raw eggs. The dough tastes wonderful! The cookies are tasty as well. I was a little disappointed at how thin they were, but the taste and texture is good. I would love to dry this dough recipe with dried cranberries and white chocolate chips. Thanks for a tasty recipe!

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dkr30

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

My son cannot have milk, so we use non-dairy margarine and chocolate chips and it is great. With no eggs, I don't have to worry so much about all the dough the kids eat while "helping" mom make cookies. Great Recipe!!!

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RSTEIN

Cooking Level: Expert

Living In: Gahanna, Ohio, USA

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Reviewed: Sep. 19, 2007

These are the perfect cookie for my nephew with an egg allergy. Everyone in the family eats them up. Thanks for a great recipe!

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KZEUNE

Cooking Level: Intermediate

Home Town: Wattsburg, Pennsylvania, USA

Living In: Alpha, Ohio, USA

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Reviewed: Aug. 26, 2007

A wonderful cookie recipe. I took them into work and everyone loved them and asked for the recipe.

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SarahWilks

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 13, 2007

Delicious when first made. After cooling and storing in air-tight container overnight they were very dry the next day. Crumbly.

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Jul. 14, 2007

These were pretty good. I was asked by a guy friend to make oatmeal choc chip cookies so came here an tried to find a well rated recipe that wouldn't give me several dozen. So I tried this one cause it looked smaller and had good reviews. There was no difference without the eggs. We ate them fresh out of the oven and he said they were great but I wasn't sure yet but the next day they were moist and awesome and I got the true taste. I'm not one to modify recipes so made it exactly minus the nuts. It was easy and quick. I will probably make these again.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 7, 2007

These are sooooooooooooooo good! I have made them over and over! :-)

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Neal5932

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Reviewed: Jun. 17, 2007

absolutely delicious. I made half the recipe but wish I'd made more to share. The only thing I would add is that these cookies spread out like crazy, so leave them room to grow!

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she loves to cook

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Reviewed: Jun. 10, 2007

I was impressed technically by the cookie holding together without eggs. It still lacked flavor, though.

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Nick

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Reviewed: May 31, 2007

Absolutely wonderful! These cookies were beautiful and tasty. I made these for some friends while housesitting and bored. Instead of just chocolate chips, I used a mixture of semi-sweet, white chocolate, and m & ms to total the amount of semi-sweet chocolate chips called for. Next time I'll try to make them with vegan margarine and carob chips, I love the fact that they don't contain eggs and can be easily adapted to a vegan recipe.

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MYLEEK

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Reviewed: May 5, 2007

I thought this cookies might be okay just based on the recipe, but when I baked them and took them to a party, people loved them! Five stars!

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whoopthereitis

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Reviewed: May 5, 2007

For a cookie generally, they were very good. For an eggfree cookie, they were excellent. I will continue to make for them for my egg-allergic niece. The best part is getting to eat the egg-free batter without worry!

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123LUCY

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Reviewed: Apr. 29, 2007

THis recipe is definitely NOT worth 5 stars. IT DESERVES 6! These are by FAR the best oatmeal cookies EVER! Didn't change a thing. Thanks to Janie Mai! :D

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Little Miss Dessert

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

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Reviewed: Apr. 12, 2007

I tried these hoping that they would be better than my other oatmeal cookie recipes but I had the same problem with this one. (It's not my oven, I've moved 7 times and always have this problem). They spread so thin on the pan that I end up with flat, crisp oatmeal cookies with chips and raisins clumped in the middle. They fell apart terribly. After the first two pan fulls I added some more oatmeal to the dough. The next two pans were a little better but they got so brown on the bottom after 9 minutes. I guess I'll keep trying, I want a little more dough in my chips and raisins. I also think it may help to let the dough sit a while before baking them to allow the oatmeal to absorb some of the water. The dough on the first pan-full was watery which probably made them spread too fast.

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ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Mar. 26, 2007

These cookies are insanely fabulous. I was really dubious of an eggless recipe at first. But all the awesome reviews prompted me to give it a try. And boy am I glad I did. I halved the recipe, and it still turned out perfectly crispy and airy, despite being an oatmeal cookie. While baking, they smell fantastic. But be sure to let the cookies sit for 2 minutes after taking them out of the oven though! Or else they'll crumble all over you. Truth be told though, not all the dough made it into the oven, lots were consumed in a big bowl of chocolate cookie dough ice cream!

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BERRIES2EAT

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Reviewed: Feb. 9, 2007

Excellent cookies, very easy to make, and everybody loved them! They baked perfectly for me at 350 for 12 minutes, but are very forgiving - I got busy with my daughter and wasn't able to take the last batch out until nearly 16 minutes, but they were just fine, only a bit crunchier than the others. I especially like that these are egg free - my daughter was able to help me make them without me worrying about the raw dough, plus of course they are great for those with allergies. These will definitely become a regular in our house. Thank you!

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SWhistler1

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Oatmeal Chocolate Chip Cookies III

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