Reviewed: Jan. 1, 2010

Thanks so much for a base that I can make my diabetic hubbie a treat. I make my own Splenda Brown Sugar Blend. I mix 2 parts Splenda with 1 part Dark Brown Sugar. My blend actually was clumpy, so I put in the blender & it made a fine powdered sugar like texture. Used 1/3 cup of that blend, 1/3 cup of more Splenda & 1/3 cup of regular brown sugar. Used Whole Wheat Pastry Flour, less oats because mine are Organic Old Fashioned. Found Dark Choco M&M's after Christmas on clearance, used less that the cup. Hubbie was so happy! I learned on the Splenda site to cook at a lower temp, these were perfect at 350 for 9 minutes. Thanks again!

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SD

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

very crumbly texture that was hard to work with. The oatmeal probably needs to be cut down for future recipes. I think the amount of candies is off too. I will try this again after making some adjustments.

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jlkinnerk

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Reviewed: May 17, 2009

This is a fantastic recipe! I love that it makes a reasonable amount--just making cookies for me and my husband I usually have to halve recipes and they never turn out as good. I love the almond extract. Thanks so much!!

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Becca

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 28, 2009

I added walnuts to the recipe as well as some cinnamon (I didn't measure... maybe a little more than 1/4 tsp?). They were delicious!

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TheShannon8r143

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Reviewed: Jan. 19, 2009

Doubled the recipe. Used 1 bag of m&m baking bits (just shy of 2 c). Yielded 48 cookies using medium cookie scoop. Subbed trans-fat free margarine for crisco. Subbed 1/2 WW flour for 1/2 the white flour. Used all vanilla (no almond extract). The cookies are yummy and attractive.

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pinma

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Reviewed: Jan. 2, 2009

Here's my favorite version after I tweaked it a little: 1/2 cup butter in place of all the butter flavored shortening and 1 t. vanilla; omit almond extract. As the recipe is written these cookies have a really rich taste--almost "Crisco-ie" (as in they almost have a shortening taste to them). And the almond extract added a new flavor, that's for sure, but I must say--we (as in the entire family) prefer the classic cookie taste (to achieve that follow my alterations above).

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ELIZRA

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Nov. 12, 2008

Dough was a little crumbly, maybe cause i used more M&M's :), so I threw in a little buttermilk that I had on the side. It was maybe a tablespoon or two. Cookies cooked up perfectly. Everything is wonderful about them. I loved the oatmeal texture. Will make again if I ever have excess M&M's

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Callista

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: May 31, 2008

A nice departure from the chocolate chip cookie. I was a little short on oatmeal but added some extra flour to achieve a nice texture, and used m&m mini baking bits. I love almond extract in cookies. Yum!

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iloveonions

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2008

Amazing recipe! Instead of 1 cup of all purpose flour, I used 1 cup of whole wheat flour. I also substituted the egg for low sodium egg beaters. My family can't stop eating these!

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Healthy Brunette

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Reviewed: Jan. 20, 2008

These were delicious!! I added butterscotch chips instead of M&Ms and baked them into bars. They were moist, gooey, and full of flavor. 5 Stars for a great cookie!

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ChefChloe

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

I baked these cookies last night for UFC 79 and everyone loved them. I did not have butter flavored shortening so I used 1/4 c butter and 1/4 c shortening with no adverse effect to the cookies. I also split the recipe in half before adding the candy-coated milk chocolate pieces. In half I added raisins and walnuts and in the other half I added the candy-coated milk chocolate pieces and walnuts. Both cookies were fabulous! The cookie dough tasted great also!

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JAMES_MOM

Cooking Level: Intermediate

Home Town: Richmond, Texas, USA

Living In: Deer Park, Texas, USA

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Reviewed: Aug. 10, 2007

I am not a great cookie maker. This cookie recipe just changed that!! These were the best cookies ever!!! They kept their shape, did not spread all over the pan and were chewy!! Thank you for a WONDERFUL recipe. This will be my base recipe for every cookie from now on!

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selena

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Bark River, Michigan, USA

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Reviewed: Aug. 1, 2007

This was a great recipe!! However, the yield is kind of small. I would try doubling it next time. 2 dozen may sound like a lot, but once you start eating these you can't stop!! :) I made a few changes, because I live abroad and not all of the ingredients are available; I used butter instead of shortening, and because I only have one bag of miniature M&Ms and didn't want to use them all up, I used 1/2 cup M&Ms and 1/2 cup chocolate chip cookies. They turned out GREAT!!

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Minnie K

Cooking Level: Beginning

Home Town: Ra'anana, Mehoz Tel-Aviv, Israel

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Reviewed: Feb. 15, 2005

I love these cookies. Easy and delicious. The almond flavoring really adds to the taste. I used half shortening and half margarine, and they turned out soft and chewy.

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KAIJAB

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Reviewed: Sep. 10, 2004

These cookies are excellet!!! I decreased the Rolled Oats to 1 1/4 cups and they came out perfect!!!

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Sandra

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Reviewed: Nov. 19, 2003

These cookies are very good- the almond flavoring really makes them special. Try adding a little milk in the batter as it is quite dry otherwise.

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BUTTERCUP102280

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Reviewed: Oct. 26, 2003

Mixture was dry & crumbly, which made for hard & dry cookies.

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KJMURPHYIC

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Reviewed: Aug. 22, 2003

these are excellent!! not dry or crumbly at all. soft on the inside and slightly crisp on the outside. the small amount of almond is just perfect, so don't be tempted to add more. I made these without the M&M's -- just as an oatmeal cookie -- and they were wonderful. This would be a great chocolate chip cookie batter.

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