Reviewed: Sep. 19, 2009

This is a wonderful recipe. Very good flavor. I added raisins and cinnamon to my recipe and YUMMM! Definately a keeper! Thanks, Grits (I like them too! lol)

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Liz

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Reviewed: May 25, 2009

I made cookies instead of a cookie cake. They were good and soft! And even better with cinnamon. The recipe only made about 16 cookies, which I thought was a much smaller batch than normal. The 1 to 1 ratio of oatmeal and flower really gives it the right consistency.

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Whitney

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Reviewed: May 2, 2009

I substituted applesauce for the butter and pressed dark chocolate chips and chopped pecans into the dough before cooking. It was really good and kids and husband loved it. I had tried it with butter the first time I cooked it and have progressively lessened the amount of butter until I completely eliminated it. The family didn't even notice.

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julesmcclelland

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Reviewed: Apr. 13, 2008

This cookie cake turned out great for me! I made it for my sisters birthday and read many reviews before doing so. Many reviewers said that the cookie came out bland, so i added 1 and a half tsp of cinnamon, half a tsp of ground cloves and 1/4 of a teaspoon of nutmeg. (im assuming instead of those 3, allspice would give the same effect as well). I really recommend doing that. I also added some molasses about 1/4-1/2 a tsp. The cookie cake turned out flavorful and soft on the inside yet firm on the outside. PERFECTION! The spices gave it a ginger spice cookie-esk taste but it worked well. I also added chocolate chips and used butter cream frosting. THANKS FOR THE RECIPE! :)

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Paris

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Reviewed: Aug. 28, 2007

ok..a little bland I think it needs a little cinnamon/cloves/nutmeg and salt. I made it with 1/2 light butter and splenda for the white sugar, which made it turn out more like a muffin/bread like texture rather than a crispy moist cookie. Still good tho.

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Gretchen

Cooking Level: Expert

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Reviewed: Mar. 22, 2007

I give this cookie a 3 for texture, but the taste was kind of on the bland side.I didn't have a pizza pan, but wanted something sweet,(like, if I don't get something sweet right now, I'm going to go nuts kinda day) so I took this recipe and made normal cookies. They tasted like they were missing something. I added raisons to them, but it didn't help. The mixture was actually sweeter before I baked it.

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madmikemom

Cooking Level: Expert

Home Town: Holbrook, New York, USA

Living In: Fort Smith, Arkansas, USA

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Reviewed: Dec. 5, 2006

Great recipe. I doubled the recipe and spread the batter in a 13 inch (throw away) aluminum foil pizza pan. I decorated it with icing for My daughter's birthday and sent it to school. Young children aren't always fond of cake in school. But they always love chocolate chip cookies! The teacher told me that it was alot less mess for her too. Great recipe. ** Update, this pizza pan cookie isn't really something I'd take to work... it really is just "good kid food."

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Francine L.

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Reviewed: Oct. 3, 2006

This recipe is just great!! I just followed the recipe exactly and it turned out perfect. I added small pieces of dark chocolate to the top. I also used my hands to mix the batter, it works much better, and floured my hands to spread it on the pan so the batter didn't stick to my hands. You won't be sorry if you try this cookie!

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Lisa

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Reviewed: Aug. 27, 2005

This is a great recipe! Makes a tasty treat! I used a round pan

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nakita!

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Reviewed: Jan. 23, 2005

not very flavorful, it is kind of bready

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MEGANJEAN

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Reviewed: Jun. 21, 2002

This cookie was very easy and tasted great!! My children and I made it for Daddy for Father's day. It wasn't as big as I thought it would be. I used my 13 inch baking stone, and the cookie didn't cover it. Next time I might double the recipe. That's the only thing I would change.

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