Reviewed: Jun. 8, 2009

i used dark brown sugar and rolled into balls. i pressed my thumb into cookies and added jelly on top. they were wonderfull my family loved them

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alliesoap

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Reviewed: Apr. 28, 2008

I had a problem others have experienced...I followed everything exactly and it just would not stick together. I ended up sprinkling some water over it until I could get it to stick together, then using my hands to form balls and then I had to flatten them out. They ended up just being blobs of... something. They taste a bit odd...a bit more sugar would make them taste better.

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cdhh

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 17, 2007

These cookies are super easy to make and taste great! I left my dough in the fridge over night and then just before baking, placed them in the freezer for about 15mins. I found it made the dough easier to work with. I placed marischino cherry peices on top for decoration. My roommates loved them!

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CHERRYBAJULA

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Thompson, Manitoba, Canada

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Reviewed: Jul. 11, 2007

The recipe was simple. The flavors were great. I added 1 tsp of almond. I don't know what I did wrong. I chilled it in the fridge cut it into slices (it was in the shape of a log). The came out flat, but still very good. I will have to figure out what I did wrong. Otherwise a great recipe.

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Trish from TX

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Kyle, Texas, USA

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Reviewed: Feb. 28, 2007

I'm sorry but I thought this recipe was terrible. I followed it exactly except I used a Shortbread stone baking pan to cook them on. They were hard to eat because of the oats & the flavor wasn't anything to get excited about. I decided to re-use them by putting this mess on top of diced pears w/ almond extract & baking. It's in the oven now. I hope this will salvage my ingredients!

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Jen-Nay

Cooking Level: Expert

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Reviewed: Jan. 14, 2007

My husband loved these. I would give them 4 1/2 stars if I could. Very easy to make. Rolling in a log and slicing the dough worked well for me. I baked them on a Silpat sheet and had to bake them almost twice as long as the recipe suggested.

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CookinKate

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Reviewed: Oct. 31, 2005

Fantastic, but surprising dough. I mixed up the dough, put it in the refrigerator, went to gather eggs, found the dough had expanded over the top of the bowl and pushed the refrigerator door open. I worked the dough back down, spreading it out in a 7x12 pan, baked it and enjoyed very much a wonderful cookie. I would like to know what makes the dough expand and if anyone else had that happen. Mrs. Evelyn Parideis

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Mrs. Evelyn Paradies

Cooking Level: Professional

Living In: East Moline, Illinois, USA

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Reviewed: Feb. 14, 2005

Very simple recipe, but taste great! Cookies are lightly sweet, great for people who don't have a sweet tooth. Final mixing of the creamed butter/sugar with the flour/oatmeal does take a bit of a strong arm, but definitely worth the effort. I used a touch of almond extract in mine, which turned out well.

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JERAJDAI

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Reviewed: Jan. 17, 2004

This was a very big hit in my family--everyone wanted the recipe at Christmas. Best method for me was rolling into a log, then slicing. For a different (and really yummy) flavor and texture, try six-grain "oat"meal. We discovered this when it was the only thing in the house to use (CA grocery strike). Also was very good with raw sugar sprinkled over the top before baking--gives cookies a bit of a sparkle and a touch of sweetness.

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KBL

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Reviewed: May 11, 2001

Great recipe. I found that pressing dough into 8 x 8 pan and baking is great, or even better forming dough into log and chilling overnight then slicing and baking is even better. Great flavor, my husband loves them!

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