The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 15, 2009
I thought I had found the perfect Oatmeal cookie recipe because of the photo shown with it. I was so disappointed. My cookies came out looking nothing like them. They were thin and fell apart. The taste was too sweet for us and the almond extract was overpowering. If you like sweet, you can cut back on the almond extract.
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Photo by SHORECOOK
Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 15, 2009
these were great. I didn't add the water but added dried cranberries and baked right away for 14 min. they were part chewy and part crispy. YUM
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 5, 2009
My nine-year-old made these cookies, and they are delicious! We didn't have almond extract, and so substituted vanilla, plus added some cinnamon. When she scooped the dough she packed it in, and I think that helped the cookies hold together well, instead of turning out crumbly as someone else mentioned. Very good recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: May 31, 2009
I thought these cookies were great. I had to add 2-3 tbsp of water to the finished batter, before refrigerating. Also I decreased the baking time to ten minutes; that left them nice and chewy. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: May 23, 2009
I agree though with another review that there is too much almond extract. Use 1/2 teaspoon is plenty. I added choco chips and walnuts instead of the 3rd cup of oatmeal. They turned out great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 11, 2009
I also added some crunched up blanched almond pieces, and that went well with the almond extract used:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 17, 2009
These were delicious, I didn't cook them for quite as long as it said to, so they were really soft when done. Then Left them on the cookie sheet a couple of minutes and froze them. That way they are ready when company comes over unexpected.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 7, 2008
Great Recipe! Like suggested by another person, I added 1/2 tsp cinnamon. I also reduced the baking time to 10 min as I wanted soft instead of crunchy. A keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 23, 2008
Me and my family LOVE these cookies!! They're totally amazing. Expecially when you put raisens in them!!!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Hawaii Kai, Hawaii, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 30, 2008
this recipe is great with cinnamon, nutmeg, vanilla extract, peanuts, almonds, cashews, pecans, cashews, walnuts, chocolate chunks, raisins, and craisins. Use an ice cream scoop and get large cookies with a crispy exterior and chewy inside. Don't forget a glass of milk or you'll hate yourself.(;>)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 27, 2008
YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 24, 2008
absolutely delicious, but I made a change: I didn't have almond extract, so I used vanilla.. very sweet and wonderful
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Cooking Level: Beginning

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 13, 2008
3 and a 1/2 stars as it was quite tasty - we even skipped the cooling part in the fridge and they turned out nicely dense and chewy though the almond was a bit over powering so next time its a dash not a 1/2! added raisins and flax seeds for fun and it was very tasty:)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 18, 2008
I love these cookies! If you like a thick chewy cookie though, these are not for you. These ones are kind of airier and crispier, but still soft, which is what I like. And they aren't overly sugary like some others I have had. I didn't have any almond extract though, so I used vanilla and I did add a teaspoon of cinnamon. Yum yum yum! Thanks for the great recipe.
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Photo by Tina G

Cooking Level: Beginning

Home Town: Salem, Oregon, USA
Living In: Albany, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 10, 2008
Very good. Loved these. I added raisins and currants and they were great.
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Photo by redbetsy

Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA
Living In: Mason, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 6, 2008
Yummy yummy yummy, these cookies are great. We added chocolate chips, and everybody loved them. Left them eight minutes in a convection oven with the fan running, for a nice moist chewy cookie.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 18, 2007
It's real good when you add some shredded coconut and some chocolate chips.
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Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 12, 2007
Fell apart easily, but had great taste. I added cinnamon for a little extra something!
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Cooking Level: Intermediate

Home Town: New Haven, Missouri, USA
Living In: Arnold, Missouri, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: May 26, 2007
I tried this recipe...it tastes good but the cookies were crumbly not chewy...any ideas why.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 20, 2007
These were delicious, however I made a few changes. First, I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect.
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Cooking Level: Expert

Living In: Laramie, Wyoming, USA

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