Reviewer:

Knyckie

Home Town: Edmonton, Alberta, Canada

Reviewed: Dec. 11, 2011

Yummy, although I understand the "cake-y" comments. I used butter (microwave softened, as I'm baking last minute) instead of shortening, but followed the recipe otherwise. They have come out very well. I would try adding some brown sugar next time, maybe 1/2 brown and 1/2 white sugar.

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Reviewer:

katya42

Cooking Level: Beginning

Reviewed: Mar. 9, 2011

I altered this a bit for flavor- omitted the cinnamon and raisins and cut back on the milk a bit, instead adding walnuts, cardamom, cloves, and about a tsp of butterscotch flavoring. They came out perfectly soft and chewy without being too dense or cake-y, and the flavor was great.

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Reviewer:

frazzled

Cooking Level: Expert

Reviewed: Dec. 12, 2010

Love this recipe. I made a few changes that made it more healthy. I used butter instead of shortening, whole wheat flour, evaporated cane sugar, flax seed meal and water instead of eggs, and coconut milk. So when I was does they were healthy and vegan!!

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Reviewer:

skye2580

Reviewed: Sep. 13, 2010

i made these for my guests and they absolutely loved it. theres no doubt that i will make it again and again~

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Reviewer:

Lyrad48s

Reviewed: Apr. 13, 2010

Very yummy, I really enjoy soft cookies and these turned out perfect!

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Reviewer:

minnowgirl-baker

Reviewed: Mar. 5, 2010

Great texture. The definitely looked different than the typical oatmeal cookie, but tasted great. Perfect amount of sweetness for me. I used butter instead of shortening b/c we don't do trans fats. I also cut the salt in half to make it lower sodium

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