Reviewed: Apr. 24, 2012

These were wonderful! I followed the recipe exactly but simply refrigerated the dough for an hour or so, then just put balls of dough (about the size of a tablespoon) on the cookie sheet and pressed them down with the bottom of a glass dipped in sugar. I sprinkled powdered sugar on the finished cookies. They were Great!!!

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Reviewer:

Caryl

Reviewed: Feb. 26, 2012

just made these and they were great. the only changes i made were lessening the sugar to start, 2 cups of sugar, too much. i used a half cup of sugar & 1/2 cup of brown. i also used white wheat flour & since i don't use shortening i used my trusty coconut oil instead. perfect healthy substitute for shortening. also i didn't do the roll part,, i just made sure the dough was mixed & shaped it into a ball in the bowl & just let it chill for an hour or 2. i didn't have enough wax paper to roll

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Reviewer:

VannieNY

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Jan. 18, 2012

I loved this, I wouldn't change a thing.

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Reviewer:

alexisb

Reviewed: Dec. 3, 2011

Deliciously thin, crispy oatmeal goodness! I didn't have shortening so I used all butter and they were still crispy and delicious! I've made this recipe twice now and I'm in love with it. I will say the cookies need to cool to become completely crisp, if you're using all butter. I added some chocolate chips and omitted the nuts and they were fabulous. You won't be disappointed with this yummy recipe! By the way, I cut the recipe to only 9 servings (1/4 of the recipe) and it yielded about 14 cookies. Perfect smaller batch size...

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Reviewer:

CareyG

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

I've made these several times since last Christmas. By far the absolute BEST cookies I've had in my 50+ years!!!

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Reviewer:

Leslie

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Home Town: Oceanside, California, USA

Reviewed: Nov. 21, 2011

These are quite Awesome! My DH loves crispy cookies. Everything turned out just right without any changes. Thanks!

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Reviewer:

Robinann72

Cooking Level: Intermediate

Reviewed: Oct. 15, 2011

The first thing I did was reduce the sugars to 2/3 c. each. And the cookies turned out... yuuuuum. I loved the first crunch I felt when I bit into it, and my house was enveloped in such a beautiful aroma when the ten minutes (actually, it was more than that because I had to let the cookies cool) were up. The cookies were still a bit too sweet for me, but that's only because my tolerance for sugar isn't as high as others. In the end, I was very happy to have tried this recipe. It's a keeper. :)

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Reviewer:

KAN

Cooking Level: Beginning

Reviewed: Jun. 29, 2011

These are REALLY delicious, but I'm giving them 4 stars based on the instructions being a bit vague. "Shape into long rolls"? How long? How big should they be? How many rolls? I didn't know, so I just guessed. I guessed wrong and just made one 2 1/2' long log, so I ended up with bigger, chewier cookies. DELICIOUS, but not crispy. Next time, I would definitely divide the dough into two 2.5' logs and I imagine it'll go better. Also, be sure to place the cookies 2-3" apart or they'll stick together. But really, even messing up the size of the cookies... it doesn't matter that much. You still end up with a delicious, SUPER easy to make cookie. I used pecans instead of walnuts since it's what I had on hand, and I chopped them very finely so they blended in with the cookies instead of standing out.

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