Reviewed: Nov. 20, 2009

So excellent. I was surprised at the look of the ingredients once mixed, but they turned out exactly how I like my oatmeal cookies. I mixed the dry together, and the wet together and combined. If you use a silicon baking sheet on top of your cookie sheet, there is no need to grease it. Oh, and if you are wondering, they aren't like granola once baked, they turn into delicious cookies!

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mpulente

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Reviewed: Nov. 18, 2009

Wow these turned out well... despite me halving the recipe (i only had 2 cups of 1 minute oats) they taste great... fast and easy too...my hubby will say they could be sweeter so next time ill up the sugar some or maybe add a little icing... will be making more of thses... and the whole batch too

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lexileila

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Reviewed: Nov. 7, 2009

These just wouldn't stick together for me. tasted declicious though. Hubby used it like grahola with milk on it.

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Lesley

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Reviewed: Nov. 3, 2009

Excellent recipe. Kids love it. I divided the flour into half whole wheat and it was great.

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Jenna

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Reviewed: Oct. 16, 2009

I made the original recipe and it turned out wonderful. The second batch I made I used brown sugar SplendaBlend, and the cookies did not spread out as much, not as sweet (I could have used a little more of the SplendaBlend), but they were still great. My husband loves oatmeal raisin cookies and I think this recipe is just the one for him.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

If I could give this recipe 10 stars I would!!! Super good. I added an extra 1/2 cup of brown sugar and exchanged nuts for chocolate chips then baked for 15 minutes. I ended up with about 60 of the best oatmeal cookies I've ever had! Yum!

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Burns Boiled Water

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I have made oatmeal raisin cookies using this recipe the past 3 times. My Hubby absolutely loves these. I make these when I want to do something extra special for him. Great recipe. You can't go wrong with this cookie. Thank you for sharing Cal.

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One Time Grammy

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

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Reviewed: Sep. 23, 2009

I have been looking for a good oatmeal raisin cookie recipe and I definately found it! I made these last week and my teenage son devoured them! I did add an extra 1/2 cup brown sugar as one other review suggested. They came out perfect! I wonder though, has any body attempted using 1/2 cup applesauce to replace some of the oil to make it lower in fat? I just wonder how much it might affect the texture.

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Amy S.

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Reviewed: Sep. 16, 2009

A little dry, but otherwise, really good.

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OperaPenguin

Cooking Level: Beginning

Living In: Fresno, California, USA

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Reviewed: Sep. 7, 2009

I just pulled these out of the oven and they are fabulous!!! The only changes I made were adding 1 1/2 Cups of brown sugar instead of the 1 Cup. I also used Quick Oats. My 5 year old is dancing around the kitchen asking for another one. I will make these again really soon. Thanks for the great recipe.

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Jennifer S.

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Reviewed: Sep. 7, 2009

Excellent! I've made these twice using 1/2 c. applesauce for 1/2 of the oil each time. The second time I made them I used 2 cups of rolled oats and 2 cups of quick oats. I liked them that way better. These are delicious. They will be a healthy addition to my family's snacks. Thanks for sharing the recipe!

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dmmosher

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Reviewed: Sep. 7, 2009

I made these, and was suspicious that something would go wrong because there were so many oats and the batter was thin. Once they were cooked, they spread out all over the pan and completely stuck, even though the pan was greased. I am currently soaking the pans in water trying to get these off. I would never make these again.

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noelle

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Reviewed: Aug. 28, 2009

Not at all what I wanted in an oatmeal cookie. Too much oatmeal and not enough sugar. I did add sugar to what was left in the bowl after trying the first batch. That helped a little, but there was still way too much oatmeal. I won't be making this recipe again.

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momcrosser

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Reviewed: Jul. 27, 2009

Geez these were oily! I think you'd be better off decreasing the amount of oats AND oil. They stuck to one another when stored and crumbled once pulled apart.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Jul. 22, 2009

These were very good. I made these completely vegan by substituting 1 tbsp cornstarch and 2 tbsp water for each egg. Also used vegan choc. chips in place of raisins, because some in the house dont like raisins. I am sure they would be delish with raisins, or even craisins! YUM! Thanks for the delicious recipe.

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molly123

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 14, 2009

Made them particularly for my husband. Definitely a winner! Will bake again.

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TX SousChef

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Reviewed: Jul. 7, 2009

Great recipe! I would prefer a little extra sweetness, next time, I might add some chocolate chips. I love this because I am dairy-free and it is hard finding recipes that I don't have to alter. Thanks!

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Java Mama

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 21, 2009

I made this recipe for Father;s Day, because it's my Dad's favorite cookie. I wish I would have used a a different recipe. There are too many oats (4 cups)in this recipe, its very similar to a soft granola bar. I compared it to other recipes I have for similar cookies, and this recipe has twice the amount of oats! Next time, I will use 2 cups of oats, and substitute half the canola oil for applesauce (gives it a great flavor), and add some walnuts or pecans.

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Landacook

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Reviewed: Jun. 19, 2009

Tried it; loved it! I used WALNUT OIL instead of canola and the cookies turned out great. I also added walnuts. I cut the entire recipe in 1/2 first time, and was concerned it may fall apart as it was a 'loose' mixture. So I balled them well, flattened a little, and they are fabulous!! Hubby loves 'em too.

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