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Reviewed: Jul. 23, 2008

Y-U-M-M-Y!!! These are delicious!!! Not even kidding! These are the best cookies I've ever made/tasted! I was going out to visit my boyfriend and made these to take out... when I got home from work the next day my family had eaten all of them off the cooling rack!! So I had to make another 2 batches!! I for him and one to ward off the vultures!! 10 star!!

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MacKenzie

	Cooking Level: Beginning Home Town: Truman, Minnesota, USA Living In: Winona, Minnesota, USA
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Reviewed: Jun. 17, 2008

First, these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread ... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing!

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MARY HOWELL


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Reviewed: Mar. 29, 2008

This recipe is a hit every time. They always turn out soft and chewy, never hard and dry. There are no changes needed.

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Reviewer:

Shalaine_1

	Cooking Level: Intermediate
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Reviewed: Jan. 1, 2008

this is a very tasty cookie, Next time I make it though I will reduce the butter to 3/4 cup since the toffee has quite a bit of butter already. They were really hard to get off the cookie sheet and the cookies had no real substance so if we might want to increast the all-purpose flour up to 1 3/4 cups. I used crumbs from our famous Enstroms toffee candy.

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Reviewer:

Shirley McGuiness


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Reviewed: Dec. 21, 2007

very good couldn't really tast the toffee so i will use the bigger chunks.. thank you.. great cookies.!! :)

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Reviewer:

mari


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Reviewed: Jul. 25, 2007

Hmm, I wasn't quite as excited about these as others, but they are good cookies. I made just as directed, and used parchment paper on my pan. Even though I generally like my cookies a little underbaked, I still found that I needed to bake these much longer than stated on the recipe. They flattened more than I would have liked, and were a little difficult to get off of the sheet in one piece. Like others have said, you don't really encounter actual toffee bits in the cookies - they sort of just melt into the cookie and add an extra sweetness. Maybe I'm used to using quick oats in cookies, but the rolled oats almost added too much of a raw, nutty flavor for my taste - at least for a cookie. I might make these again, but I'll still be trying other oatmeal raisin recipes too.

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~MOMMY~

	Cooking Level: Intermediate
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Reviewed: Sep. 16, 2006

This is an excellent cookie! I followed the directions except for I added a 1/2 teaspoon of salt and I used four Skor bars that I crushed. It is true you really cannot taste the toffee but it definitely gives dimension to the cookie that it would not otherwise have. I also plumped the raisins in water before adding to the recipe. A+!

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Reviewer:

KLKAFKA


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Reviewed: Aug. 14, 2006

These were great! I don't know if I made them a little larger than in the recipe, but I found they needed to bake for closer to 13 minutes, instead of the 8-10 called for. Also, I couldn't find plain toffee bits, so I tried these with the chocolate covered toffee bits, and got rave reviews on them. I will definitely add this to my cookie recipes.

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Reviewer:

Katie M.


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Reviewed: Jul. 2, 2006

These are so wonderful! I just pulled the second tray out of the oven and the first batch is already gone! It is hard to tell the toffee pieces are in there but I think if they weren't the cookie would really be lacking alot of its taste. This was one of my husbands favorites so far. I used golden raisins, since thats all i had and they were great.

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Reviewer:

FLAUSI2

	Cooking Level: Intermediate Home Town: Camas, Washington, USA Living In: Odessa, Texas, USA
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Reviewed: Mar. 19, 2006

Yummy! The batter is super too! My fiance and I don't really like sweets, but I like to bake and then I bring the product to work with me. It was a hugh hit...and I snuck a couple because they were very good!

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Reviewer:

ladybug

	Cooking Level: Intermediate Home Town: Rochester, Minnesota, USA Living In: Vilseck, Bayern, Germany
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Reviewed: May 24, 2004

These were good. If I made them again I would make sure that the toffee bars were in large chunks. I used toffee bits and I think the toffee was a bit lost in the finished cookie.

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Reviewer:

cookin'mama

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA Living In: Boston, Massachusetts, USA
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Reviewed: May 13, 2004

Probably the best oatmeal raisin cookies I ever made. Moist and tasty. Everyone loved them. However, I needed to up the cooking time to about 12 minutes.

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Reviewer:

mjbrown


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Reviewed: Oct. 15, 2002

This is a very good recipe for a chewy oatmeal cookie, I partially flattened some for a crisp cookie. My husband and neighbors went wild for them.

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Reviewer:

LUVCOOKING


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Reviewed: Sep. 26, 2002

A huge hit! When I went to add the toffee bits, I was surprised to see that I had cinnamon chips instead. I added them anyway and the cookies were fantastic! Next time, I will make sure I have toffee bits and try them that way!

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Reviewer:

Stincuzzi


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