Reviewed: Nov. 21, 2011

I doubled this recipe to fill my pan and make the cookie a little thicker. Otherwise I followed this recipe exactly and it was the best oatmeal raisin cookie I 've ever made.

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2 users found this review helpful

Reviewer:

Cheryl

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Cooking Level: Intermediate

Living In: Glastonbury, Connecticut, USA

Reviewed: May 16, 2010

Super yummy, my older sisters ate it all in 10 min., and super easy to make. The ony thing, i had to cook it for 20 min.+, but apart from that, GREAT.

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6 users found this review helpful

Reviewer:

Alondra Solá

Cooking Level: Intermediate

Home Town: Santiago, Santiago Metropolitan Region, Chile

Reviewed: Feb. 16, 2010

This recipe is great. I added 2 tsps. of cinnamon. Very easy and quick. I will definitely make it again. If you flour your hands, it is easier to pat out the dough in the pan.

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4 users found this review helpful

Reviewer:

Angela

Reviewed: Feb. 7, 2010

My kids loved this. My youngest who usually hates anything with oatmeal in it begged me to make this a second time!! (I made it in a springform pan and added chocolate and white chips. I had to increase the baking time by a few minutes. ) Easy and delicious!

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2 users found this review helpful

Reviewer:

Momof2

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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2 users found this review helpful

Reviewer:

Liz

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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4 users found this review helpful

Reviewer:

Whitney

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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7 users found this review helpful

Reviewer:

cookandburn.com

Cooking Level: Intermediate

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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16 users found this review helpful

Reviewer:

Paris

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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3 users found this review helpful

Reviewer:

Gretchen

Cooking Level: Expert

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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3 users found this review helpful