Reviewed: May 11, 2012

These cookies were great! I used butter instead of shortening. I also cut the ingredients in half. (I had to crack one of the eggs in a separate bowl to split it in half) I also baked each batch for 8 - 10 min. I found that flattening them with a fork didn't work very well so I rolled little balls and squished them slightly flatter with my hand. Yummy!

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Reviewer:

Steph

Reviewed: Oct. 3, 2011

So Tasty! Nice and soft. I added a bit of cinnamon for some extra spice. Enjoy!

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Reviewer:

allice

Reviewed: Aug. 1, 2011

so delicious! I added one cup of milk chocolate and toffee chips to it and they are out of this world'!!! love it!!

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Reviewer:

toffeegirl25

Reviewed: Jul. 22, 2011

Really good cookies. Just the right amount of sweet. My mom and dad liked them. This was my first time making home-made cookies. The only problem was that I could not taste the oats at all so it's basically like they like just went to waste. I had to use dark brown sugar instead, I used only about half the amount of shortening and I only had white flour so I used that.

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Reviewer:

Nora

Reviewed: Jul. 18, 2011

This is a great recipe. I did not have exactly everything for ingredients so I winged it. I did not have enough oatmeal but I had those instant packaged ones in cinnamon swirl. I used 3 of them along with that little bit of oatmeal I did have. I also used butter in place of the shortening. Makes a big batch.

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Reviewer:

mrsbooth

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Houston, Texas, USA

Reviewed: Jul. 7, 2011

I love these cookies!!! they made the best no bakes. I was out of eggs so in substitute I used 2 tbsp of water 1 tbsp of oil and 2 tsp of baking powder for every egg. Then put the cookie dough by tbsp in a Ziploc bag and froze over night. They turned out amazing!! Will definitely make again. :)

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Reviewer:

mads9662

Reviewed: May 20, 2011

These cookies are great. 2 make them healthier I added 1/2 c oil instead of shortning and 2 eggs instead of 3 yet they were quite good. Thanks 4 sharing tis recipe.

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Reviewer:

rabz

Cooking Level: Expert

Home Town: Dhaka, Dhaka, Bangladesh

Reviewed: May 3, 2011

My new favorite cookie recipe! I did 1 cup butter and 1/2 cup shortening. Love them!

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Reviewer:

Kell

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: May 2, 2011

I changed it up a bit. I used 1 cup chunky peanut butter and 1/2 cup of macadamia nut butter. Butter instead of shortening and I added all the left over chocolate candy from Easter.....Fabulous!

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Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Apr. 20, 2011

I have made this recipe several times and it's a no-fail effort, even at Denver's altitude. I have added raisins, chocolate chips, cinnamon, butterscotch chips, and combinations, all with great success. When I prepare this recipe, I like to use natural crunchy peanut butter and increase the salt by 1/2 tsp, since I use shortening and not butter — it adds to the flakiness and pie-crust-like texture of the cookies. A great variation I've found is to omit 1/2 cup of brown sugar and put turbinado or white sugar on top. I do this by carefully shaping balls of dough and pressing them into a plate containing sugar. It's a wonderful crunchy top for these surprisingly light and delicious cookies. One thing the recipe doesn't mention is DON'T OVERMIX when adding dry ingredients to the shortening mixture. The cookies come together just fine, and are flakier when mixed until they just come together. What an awesome recipe!

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