Reviewed: Oct. 29, 2009

These area fantastic!!! I ended up chilling my dough for 24 hours (no time to bake the day I mixed them up). The day I was ready to bake them, I took the dough out of the fridge just before leaving for a 90-minute walk; I baked them as soon as I returned and they were perfection. I did need to flatten them down just a bit, and they still baked up very nicely. I got 52 cookies out of this recipe, though I also added 1 package of Ghirardelli Bittersweet Chocolate Chips and 1 cup of raisins. Thanks for posting this recipe, BITTERSWEET1; it makes the ultimate oatmeal cookie!

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 28, 2009

I liked this recipe a lot ,and will use again , however will cut the sugar by 1/4. I will also try with WW flour and Splenda as suggested. Also, I drop cookies on sheet, they spread nicely as they cook.

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Brigitte B

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 28, 2009

The best!!!

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Teresa

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Reviewed: Oct. 27, 2009

This is an excellent basic oatmeal cookie recipe. Just the right amount of spices, sweetness and saltiness. I've added chocolate chips, I've tried cranberries, and served them plain. All versions were a hit. The only thing I change is to use a tiny bit less of the butter called for, which helps them not flatten out too much. I will definitely continue to use this recipe again and again!

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BBackus

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Reviewed: Oct. 26, 2009

Great Oatmeal cookies. I baked them yesterday and so far they are still soft and chewy. Great tasting. I made two batches, one with raisins and one without. Both are good, but I prefer the raisins. I as well didn't push them down with a fork before going in the oven, I just kept them in a ball and they still melted down kinda thin. My only con to the cookie is that it didn't stay plump. I will definitely bake them again, and would set out for company.

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Northport Cooker

Cooking Level: Intermediate

Home Town: Jackson Heights, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Oct. 25, 2009

Excellent oatmeal cookie! I added 1/2 cup each of chocolate chips, raisins and coconut. I also used rolled oats instead of quick oats.

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Beth

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Reviewed: Oct. 25, 2009

Great cookies, I added raisins, dried apple pieces, peanuts, sunflower and pumpkin seeds. They turned out so good I will definitely be making them again.

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CDJV

Cooking Level: Intermediate

Home Town: Vancouver Island, British Columbia, Canada

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Reviewed: Oct. 24, 2009

Yumilicious. I used 1 stick of butter instead of 1 cup. Also 1/2 cup of white sugar instead of 1 cup. They turned out perfect. No need for all the extra calories! This one's a keeper! This is a good base recipe that allows you to add whatever you want. I did one batch with dark choc. chips, another batch with white choc. chips, dried cranberries, coconut and crushed pecans, another batch with raisins, and the final batch with butterscotch chips and crushed pecans. Fantastic gourmet cookies. Thanks for the recipe.

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asianmama

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Reviewed: Oct. 24, 2009

OM MY GOSH! These are the BEST cookie I have EVER ate!!! You have the best oatmeal cookie recipie! I'm gonna make them again tonight! :)

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KittyCook

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Reviewed: Oct. 23, 2009

Mmmm this is a good Oatmeal Cookie recipe !! I followed the recipe to a T except I did have to use a 1/3 cup of margerine (ran out of butter) and they came out fine. I also baked mine for 13 minutes (golden colour), they are still chewy in the middle but crunchy on the outside. Very simple to make..I do not own an electric mixer (just an old fashioned hand held one) and it was still pretty easy to mix all the ingredients (just had to use my muscles lol). I, like others, did not let the mixture cool for an hour, and I did not press down with a fork+sugar... I just scooped the mixture out with a spoon on plopped it onto the cookie sheet. Next time I'm going to try adding chocolate chips!! Yumm !! Thanks for this recipe !!

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Holly

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Reviewed: Oct. 22, 2009

This is the first time I've ever made cookies and I just have to say that they came out absolutely gorgeous! I didn't leave the dough to rest, as another reviewer suggested, and just formed them into balls straight away. They are slightly on the sweet side for me so I would reduce the amount of sugar the next time I make them and they would be great with some added nuts/raisins/berries too. But even as they are, they're great, do try the recipe! :)

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epoppie

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Reviewed: Oct. 21, 2009

This is really good recipe. I changed some parts for making it chocolaty... So instead of 2 cups of sugar I added I cup of sugar and 1/2 cup of instant chocolate mix. As for the oatmeal I added 2 and 1/2 cup of instant oatmeals, and I added 1/2 of sliced almonds. That way I still got the soft oatmeals and with delicious chocolate and nuts :) enjoy

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BIOTECGIRL1986

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Reviewed: Oct. 20, 2009

These cookies are fabulous! The best oatmeal cookies I've ever made!

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Shirley

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Reviewed: Oct. 20, 2009

I cut the sugar down to 3/4 cup and added 1/2 cup of raisens. Turned out yum!

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Chattanooga

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Reviewed: Oct. 20, 2009

I made them with chocolate chips very good!

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erin_L

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Reviewed: Oct. 19, 2009

This was the best cookie i have ever had for sure i added a extra 1/2 tea of cinamon and chocolet chips and rasins BEST COOKIES IN THE WORLD !!!!!!!!!!!!!!!!!!!!!!

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annaluv

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Reviewed: Oct. 19, 2009

Best cookie EVER EVER EVER! I made some with raisins, some with butterscotch chips, some with chocolate chunks, but the best were my ultimates: raisins, butterscotch, and chocolate chunks. oh soooo good! I can't even make them again because I love them too much!

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4thegospel

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Reviewed: Oct. 18, 2009

very good

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dgriffin

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Reviewed: Oct. 18, 2009

I almost gave these 4 stars cause my husband liked them. In my opinion there's waaay too much sugar in this recipe. The sugar hides the flavor of the oats. Also, not sure how you only get 24 cookies if you follow the directions? I scooped mine out into "walnut" sized balls and I got 50 cookies exactly. There was also no reason to refridgerate the dough. I think there are better oatmeal cookie recipes out there!

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KJ

Cooking Level: Intermediate

Home Town: Bethany, Illinois, USA

Living In: Guyton, Georgia, USA

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Reviewed: Oct. 17, 2009

Okay as an always baking ~MoM~? These are by far the greatest cookies! I altered a few steps as I was pressed on time and patience...LOL I did NOT place the dough in the fridge at all and instead used 2 spoons to scoop and scrape amount of dough to cookie sheet. I then baked each sheet for 12 minutes. OMG! My daughter in law and I were horrid! We'd sneak a taste of the dough between bakings-you know...to make sure the taste remained consistent! Yeah that's MY story and I'm sticking to it! I had to make these two nights in row! Doubling the batch the next day as the first batch barely made past morning and half my sons weren't even aware that any had been made! Yeah. They're that good! Only ingredient changes I would dream of making would be to maybe add some chopped pecans to the mix...hmmmmm...Oh! my daughter in law and I also thought what a great flavor this dough had precooked? We're gonna take some and freeze it till hard- chop into bits. Take some vanilla ice cream and thaw till just softened. Add the dough, mix and re-freeze! Yeah...mmmmmm...this dough is just THAT good! Also great with your favorite coffee to wash those cookie crumbs down! Hehehehe

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