Reviewed: May 24, 2012

First off, these are delicious cookies. I used Crisco butter flavor shortening instead of butter, I added the salt, I doubled the coconut and omitted the chocolate chips. However, I had issues with these. I put the dough in the fridge for an hour before baking. I baked my first batch at 350 degrees for 10 mins, and that did not work, they were flat and fell apart. So I recommend 375 degrees. Then, these stuck to the cookie sheet even with cooking spray which I never use to bake cookies. Then, I always leave my cookies on the hot sheet for 5 mins out of the oven, but that only left these very flat. So I then only left them on for 1 min, and although that solved the flat problem, they were too soft to get them nicely off of the pan and to the cooling rack. Again, a really delicious cookie, I just need to figure out how to make this recipe work for me. Not sure if it needs the milk, and maybe adding baking powder would help with the shape. Again with the taste, would love to get this to work.

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Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: May 14, 2012

I made a half batch & got 48 cookies using a tablespoon scooper. I subbed toffee chips for the chocolate chips as these are going to be mailed cross-country and it's too hot for choccy chips now. Thanks for sharing!

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Reviewer:

JARRIE

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Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 6, 2012

Good recipe. I used 1/2 whole wheat flour. I made 2 pans with only pecans, and the rest I added some choc chips and craisins. Both were very good. I used unsalted butter so I added the 1/2 tsp salt. I will make again for sure.

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Reviewer:

kisavirgo

Reviewed: May 3, 2012

A very good cookie, definite must try.

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Reviewer:

Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

Reviewed: May 1, 2012

It's a great recipe overall as it produces a good oatmeal cookie. You can tweak the ratio of the add ins like the chocolate and coconut (omitted the nuts) to suit your tastes. I would recommend keeping the total volume of the add ins the same. My own changes: -used 1.5 sticks of butter -chilled the dough for 30 mins (or overnight even) to produce a chubbier cookie

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Reviewer:

justwildbeat

Reviewed: Apr. 25, 2012

So delicious. This recipe makes tons so I just freeze them and use them over a couple of weeks. These are so good I try to always have them on hand. When I looked at the batter the first time I thought "this will be way too much rolled oats" but it's the perfect amount. I'm at altitude (mile high) and I cook these at 375 for 9.5 minutes, then let them sit for a minute, then put them on a cooling rack. I usually make them without the coconut or walnuts (because I just rarely have those ingredients on hand) and they're still perfect.

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Reviewer:

moonlali

Reviewed: Apr. 24, 2012

These cookies were delicious, I left out the walnuts, however next time i will add raisins ans walnuts but leave out the chocolate chips. This recipe is so versatile.

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Reviewer:

GingerSnib

Cooking Level: Expert

Home Town: Guelph, Ontario, Canada

Living In: Greenwich, Connecticut, USA

Reviewed: Apr. 20, 2012

The best oatmeal recipe I have ever tried. Have been asked for the recipe by all of the school moms & my family. I omit the walnuts due to nut allergies. I only bake them for 12 minutes (make them with the pampered chef med. scoop - so there are a good size). Very Very Good!!

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Reviewer:

Raina

Reviewed: Apr. 15, 2012

Delicious cookie and very versatile. I forgot to purchase coconut, and didn't have any chocolate. Instead I added sliced almonds, whole dried cranberries, and an extra cup of oatmeal. They are now tied with my almond macaroons. In fact, I'm about to make another batch with some variations.

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Reviewer:

Masharitos

Living In: Brooklyn, New York, USA

Reviewed: Apr. 15, 2012

Loved these cookies, as did my guests. The only change I made was that I swapped in hazelnuts for the walnuts. A wonderful cookie warm right out of the oven! I put them as hand-rolled balls onto the baking sheet and they didn't flatten much - this made them a little more cake-like in the centre as they didn't flatten too much, but they were delicious this way! Will try flatter next time to see whether I like them as much. I only baked one sheet of cookies (which was gobbled up by my company!). Will freeze the rest in cookie shape so that I can plop them right onto a baking sheet for fresh-out-of-the-oven goodness any night of the week (danger!). Super yum, this recipe is a keeper.

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