Reviewed: Oct. 30, 2009

Fantastic! Exactly what I was looking for.

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Tina

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Reviewed: Sep. 28, 2009

These cookies were thick and moist. I think that the next time I make them I'll maybe add some chopped apples, yum!!

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daphne.pontius@gmail.com

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Reviewed: Aug. 6, 2009

I loved these! they came out perfect; so soft and moist. If you're looking for a hard cookie these are not for you.

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Heather Gasser

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Reviewed: May 13, 2009

I won't make these again. I didn't want little cakes. Not enough oatmeal either.

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PatA

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Reviewed: Apr. 29, 2009

I changed this recipe a lot and they still turned out superior. My favorite change was that I used ground up sunflower and sesame seeds (blender) instead of walnuts. I also omitted the spices and used brown instead of white sugar. Love these cookies! And if you halve the recipe don't forget to halve the raisin liquid :)

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holly

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Reviewed: Apr. 15, 2009

this is the best oatmeal cookie!!i tried 350 temp at first based on reviews but they came flat. 400 degress gives a beautiful puffy cookie. delicious

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micheleofnj

Cooking Level: Expert

Home Town: Clark, New Jersey, USA

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Reviewed: Mar. 24, 2009

I reduce the clove by half and still had a funny taste in my mouth after. If you don't like clove, this is not the recipe for you.

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photogirl72

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Reviewed: Mar. 18, 2009

Bland... Pick another recipe.

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ashandjack

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Reviewed: Feb. 15, 2009

This is a great recipe if you want cake style cookies. However if you want a traditional cookie, I would substitute a cup of flour for oats. This will thicken up the batter. Also, if you are baking these on the middle oven rack – take the heat down to 350. Other than that – great!

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Treenah

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Reviewed: Dec. 28, 2008

Excellent recipe, a lil cakier than normal oatmeal cookies. I accidentally added paprika when I went to add the cinnimon, but I did realize My mistake and correct it. Also, I used Craisins and Cashews instead of Raisins and Walnuts. Delicious, A+++++

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Seuss

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Reviewed: Dec. 26, 2008

I followed these directions to a t cause it's so hard to find a good oatmeal cookie. and this was a disaster. don't add the salt it comes out way too salty. it's misisng something not sure if it's brown sugar or cinnamon or what but it's lacking something in the flavor. Worst batch of cookies this xmas.

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christinaog

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Reviewed: Dec. 14, 2008

Very bland. Missed the brown sugar.

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territorial

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 14, 2008

These were so good and chewy! Everyone loved them.

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Duniel

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Sep. 12, 2008

Pretty bland...prefer the texture and flavor of brown sugar.

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Rondi

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Reviewed: Sep. 8, 2008

This recipe is shy of what I am looking for. I doesnt seem oatmeally enough cause its a little toooo cakey. 400 is way too high my bottoms were burnt.

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Christine

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Reviewed: Jun. 1, 2008

Perfect!! Moist and yummy. I have a step daughter deployed overseas and her whole troop loves these cookies.

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sweet2th99

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Beaver Dam, Wisconsin, USA

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Reviewed: May 25, 2008

These are fantastic. Yes, they're cake like, fluffy and delicious. I'd almost say they're muffiny. We replaced half the amount of cloves with nutmeg and added a little extra cinnamon to balance the strength of the clove flavor.

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Jed M.

Home Town: Magna, Utah, USA

Living In: Roosevelt, Utah, USA

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Reviewed: May 4, 2008

Not my favorite. They turned out just fine; however, they are too "cakey" for cookies. I think I will stick with the recipe on the back of the Quaker Oatmeal box. Interesting concept, though.

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