Reviewed: Nov. 25, 2003

These have become a favorite at my house. The texture is great and they keep very well.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 12, 2003

Great cookies recipe. I am pregnant and I felt like eating cookie dough. Because there is no eggs in that recipe, there was no risk for salmonella...so it was perfect!!! I'll make that again for sure :)

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Marie

Cooking Level: Expert

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Reviewed: Jul. 18, 2003

Best oatmeal chocolate chip recipe I have ever made. I can't cook cookies, they alway end up to hard, not with this recipe they come out perfect ever time.

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OLIVEOIL

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Reviewed: Jul. 7, 2003

These cookies are wonderful! I found this because I was out of eggs and my husband wanted cookies. I also took some to work, and they can't wait for me to make more! I will double the recipe next time, and I added chocolate chunks instead of chips. Thanks for the great recipe!

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BRANDYGIRL

Home Town: Mesa, Arizona, USA

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Reviewed: May 20, 2003

These are great cookies!!! My family loves them. They were gone in minutes!! Thank you Janie.

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SHELLEYBELLY

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 22, 2003

These were awesome. Use butter! To evenly bake, I used parchment paper, decreased heat to 325, flattened them a bit before baking, and kept an eye on them after the 8 minute mark. Everyone loved them. As stated before, no one could tell the difference w/o eggs. The batter itself is yummy and I was able to let my kids lick the beaters since there are no eggs. Crisp and chewy. Will definitely make these again!

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MEKABA99

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Reviewed: Apr. 14, 2003

I have been making this recipe for years and my family and friends all love these cookies. My recipe calls for flattening the cookies with a fork dipped in cold water before baking. I think you'll find that it really makes a difference! (These were originally called Neighbourhood Oatmeal Cookies.)

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POPPYBEE

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Reviewed: Mar. 20, 2003

Very good flavor. I like that there are no eggs, so I feel free to snack on the batter, which is so yummy! A little difficult to stick together, but end result is a little crunchy on the outside and nice and soft on the inside!

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rellorba

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Reviewed: Mar. 10, 2003

These cookies are great! Crisp on the outside but soft and chewy. Great recipe!

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ROTBROT

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Reviewed: Feb. 12, 2003

I made these cookies for my son's valentines party at school. Some of the kids are allergic to nuts, eggs or milk. And the cookies were so good I made another batch for my family!

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ANGRYCHICKIE

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Reviewed: Feb. 11, 2003

Excellent! My family and friends love these!

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LADYBUG22

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Reviewed: Jan. 11, 2003

Pretty good. I decreased the butter to 3/4 cup because I didn't want them to be too soft. I didn't use raisins (too many flavors; wanted just chocolate and oatmeal). Maybe next time I will use dried cranberries in place of the raisins. Decreased white sugar by 1TBSP. And the 1-1/2 cups of chocolate chips were just a little shy of a 12-oz. bag. Anyway, even with my alterations, it turned out well. I think you could use old-fashioned oats, though I did have the quick-cooking on hand. Before putting these on the cookie sheet, I packed the dough into balls so the cookies would be solid. With my alterations, the cookies spread just a little. My husband likes these a lot so I'll probably make these again.

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American Beauty

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Reviewed: Dec. 28, 2002

This recipe was a real Christmas present to our family! My 8yr. old daughter is deathly allergic to eggs, and never enjoys eggless cookies. We found this recipe on Christmas day, had a blast making them, and then the whole family enjoyed them while playing a board game. Thank you, Janie, you made our day!!

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DANATAY

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Reviewed: Oct. 28, 2002

My daughter and I made these for her Girl Scout meeting and all the girls loved them. Be careful, they fall apart easily.

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MERKX4

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Reviewed: Jun. 22, 2002

What can I say that hasn't already been said?! This is a wonderful basic chocolate chip cookie recipe! Yum!

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CLAIREELIZABETH

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Reviewed: Jun. 13, 2002

This is an AWESOME recipe. I hardly had them out of the oven, and the kids were all over them. My husband who is not wild about oatmeal cookies loved them. This is a keeper for sure. Thanks for the great recipe!!! :-)

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BEAUTSBELLE

Cooking Level: Intermediate

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Reviewed: May 14, 2002

defiantely use margarine, not buter, i tried both ways.......and add a little extra oatmeal or they are oo soft and wont hold their shape when baking...........they are deliscious though

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BROCKUGIRL

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Reviewed: Apr. 28, 2002

These cookies are great! I used 2cups of choc chips rather than the raisins, and they were awesome. After reading the reviews, I made the cookies larger than recommended and they were great. I will definitely use this recipe again. I have also added cocoa to the recipe and it turned out just as good.

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DANAGISANA

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Reviewed: Apr. 20, 2002

I have made this recipe countless times. Each time I make it I am astounded at what a good cookie this makes. They are light, crunchy and perfectly shaped. I highly recommend this one! I have substituted margarine for butter. I use one cup of turbinado (evaporated cane juice) sugar instead of white and brown sugar. The cookie should be slightly flattened before baked and need a bit longer to cook than the traditional cookie. This is, by far, the BEST cookie recipe I've ever tasted.

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NADROJ451

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Reviewed: Feb. 28, 2002

It was very easy to make! Tastes great! My husband ate most of them so I hate to make another batch jsut so our son and I could eat some LOL

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TISHLA

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Oatmeal Chocolate Chip Cookies III

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