Reviewed: Nov. 12, 2009

The Best!! My husbands only complaint is that they were too small.

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PAMMIESUE152

Home Town: New Virginia, Iowa, USA

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Reviewed: Nov. 12, 2009

Great recipe! I always follow the recipe and use half of the cookie dough and freeze the other half for later.

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Cindy

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

A big hit with everyone. I only use 1-2 rolls at a time so I could bake fresh cookies after dinner.

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Stephanie

Cooking Level: Expert

Living In: Twickenham, Middlesex, England, U.K.

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Reviewed: Nov. 9, 2009

These are delicious cookies!! Made them with my six yr old daughter last night and they came out beautifully perfect and oh so tasty!! I do not like walnuts so I used chopped almonds instead and is so yummy! I did not make a roll and refrigerate at all. Just mixed everything together and rolled into small balls and pressed with fork dipped in milk (my daughter had a blast doing that part!) and baked for about 8 min and they came out awesome and picture perfect! See picture above!! Thanks for the great recipe Cathie.

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Val

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Reviewed: Nov. 4, 2009

Yummmmmmm! I skipped the shaping/chilling/cutting/smushing steps, since I'm not a fan of extra steps in cookie baking. I swapped the walnuts for chocolate chips, and just stuck the extra dough in the fridge as each batch baked. I made rounded teaspoonfuls, and got 4 dozen cookies out of the recipe. I wound up cooking each batch about 14 minutes-- crispy on the outside, a little chewy in the middle.

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Leah

Cooking Level: Intermediate

Home Town: Wakefield, Massachusetts, USA

Living In: Reading, Massachusetts, USA

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Reviewed: Nov. 3, 2009

I actually discovered almost the identical recipe one day when i forgot to add the flour to a regular oatmeal cookie recipe. Though this recipe uses flour, you can get away without it if u decrease the baking time. I also add maple syrup instead of vanilla, torbino sugar instead of the white sugar, add minced dates into the mix and sliced dates scattered liberally around the top. I've never gotten a complaint from them but watch the oven because there is a very fine line between perfect and crispy bottom! :)

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Ereshkigal

Cooking Level: Intermediate

Home Town: Elkhart, Indiana, USA

Living In: Brookline, Massachusetts, USA

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Reviewed: Nov. 3, 2009

Try the recipe with Almond Extract instead of vanilla...adds a whole new dimension to the cookie. YUM

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jcmunro

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Reviewed: Nov. 3, 2009

I add dark chocolate chips.

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4 CHILDREN

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Reviewed: Jul. 30, 2009

Delicious cookies! I used only butter. I guess I shaped the roll too thick. The cookies were not crisp in ten minutes, but chewy. I had to bake five times in my oven, because there were so many! The second time I baked, I made them smaller, and now they were crisp, which I like better. Cutting the cookies didn't work for me, so next time I will only cool the dough and roll SMALL balls.(because they spread a lot) Dipping the fork in milk and flatten them, works fine as long as you dip after each flattening. From now on I will only use half or a third of the recipe.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Jun. 6, 2009

These were excellent!!!!! I added about a cup of raisins (that I ran through the blender, I don't like big pieces of raisins) and they were so good that everyone who had them asked for the recipe. I have found the ultimate oatmeal cookie at long last! Also I got about 4 dozen good size cookies rather than 36.

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MelodyV

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Reviewed: Apr. 12, 2009

Just the sound of biting into these wonderful cookies gets it 5 stars!!

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AMSILVA

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Reviewed: Jan. 9, 2009

These cookies are the best Oatmeal cookies I've had. But here's the deal, my daughter made this recipe but changed it up a bit. She added 1 cup dark chocolate chips, 1 cup raisons and in place of flour she substituted the flour with 1 1/2 cups almond flour. They're amazing and more healthier on this version.

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Andre'sfavs

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Reviewed: Aug. 17, 2008

These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers!

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ErinW

Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 8, 2008

Gorgeous recipe! Thank You! these are crispy and exactly from my childhood..i added 1,5 tbsp cinnamon coz i just love the smell of it...10 mins - and we had them ready...very easy to do, very fast and..very tasty!!!

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aloe

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Reviewed: Mar. 29, 2008

These are the best oatmeal cookies we have eaten. My husband looked in the now empty cookie jar and said please make more!

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LAURSAVVY

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Reviewed: Dec. 23, 2007

Perfect cookies. Very tasty and crispy. Though it should be noted that you must put the pieces about 2 to 2 1/2 inches away from each other, or else they will touch and bind. =)

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LOOPYSHNOOPIE

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

This recipe was great. I made them for Thanksgiving everone wanted the recipe. I will make this again and again.

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mitzd1

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Reviewed: Jan. 8, 2007

first time at baking cookies from scratch ever...turned out great. family loved it.

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kristina ann

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Reviewed: Mar. 9, 2006

This is exactly the recipe my family has passed down for generations and it can't be beat! The only exception is that we use butter-flavored Crisco in place of the butter and shortening. The rolls of dough can also be frozen and used to make small batches of fresh cookies for your kids after school. This one is a keeper!

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