Reviewed: May 26, 2012

This recipe will go in the "use daily" file because these cookies don't stay around for more than a few hours. Everyone in the family loves the moist, tasty, rich cookies that are so much better than using butter. I would recommend this recipe without reservation!

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Reviewer:

gragra

Reviewed: May 23, 2012

Very good. Healthier using a veg oil instead of butter or margarine. I used safflower oil instead of canola oil. I increased baking soda to 1 tsp for a fluffier cookie. I used light brown sugar. Baked at 330 because I had dark nonstick pans. Otherwise no changes. Other reviewers are right, the dough looks like wet, sticky granola. I dropped it by the dinner spoon full (about tablespoon) onto the pans. Then wet my hand and shaped each drop into more of a ball or mound to compact the dough a bit. The cookies spread a little with baking but not much and resulted in a "normal" height and size cookie, very moist, soft/chewy and delicious. They are not as sturdy as a drier, traditional cookie. This recipe filled 2 cookie sheets. Next time I make this I may add a little more spice and brown sugar.

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Reviewer:

lilpug

Cooking Level: Intermediate

Living In: Kobe, Hyogo, Japan

Reviewed: Apr. 21, 2012

These are definitely the best oatmeal cookies I have ever made or tasted! They are very moist and chewy! Thank you, Cal, for sharing!

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Reviewer:

MARYBRENDA

Cooking Level: Intermediate

Home Town: Muncie, Indiana, USA

Living In: Carmel, Indiana, USA

Reviewed: Mar. 30, 2012

These did come out a little drier and not chewy as I had expected but they are very good when washed down with some coconut milk! Yum! I also ate them hot so they may be better once cooled.

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Reviewer:

devnic

Reviewed: Mar. 26, 2012

Made it exactly as written minus the raisins and they turned out amazing. I didn't know oatmeal cookies could be so good made with oil!

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Miami, Florida, USA

Reviewed: Feb. 28, 2012

Used 1/2 Canola oil, half apple sauce, added 1 cup walnuts, and 1/2 tsp allspice, but followed the recipe, other than those adjustments. Baked 8 minutes. Really enjoyed them.

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Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Feb. 5, 2012

Really enjoyed this cookie. I used safflower oil instead of canola and cut back on the sugar by thirty percent. Will make these again, thanks for sharing!

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Reviewer:

sharon anzalone

Cooking Level: Expert

Home Town: Everett, Massachusetts, USA

Living In: Springfield, Vermont, USA

Reviewed: Jan. 21, 2012

These cookies were delicious. Not too sweet - chewy but with a nice consistency. I felt better about making them with canola oil and the one cup of packed brown sugar. Also, there was a lot of oatmeal used in the recipe and the raisins were just the right amount.

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Reviewer:

Mary~Chehalis

Reviewed: Jan. 14, 2012

So simple, yet tasty!

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Reviewer:

kookygal

Reviewed: Jan. 10, 2012

I made this recipe for Christmas with some changes. I used spelt flour. Hit it with a little Tangerine zest(because I had them) and used roasted cinnamon. My son says they are now his favorite.

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