The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 18, 2009
very good
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Photo by Ginger

Cooking Level: Expert

Living In: Oxford, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 17, 2009
Cookies were saltier than I'm used to. Crispy on the outside and soft on the inside. It took the full 10 minutes to bake. Next time, I would reduce amount of salt and add more oats. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 17, 2009
To die for! These cookies are so delicious I couldn't stop eating them. I don't ever grease anything. But I do use olive oil non-stick cooking spray and it worked very well. No it didn't taste like olive oil (haha). Very easy and quick to make. I did put the dough in the fridge for about 30 minutes and in between baking. I did not form them into balls. I just used a heaping teaspoons and pressed each cookie with my index finger on the cookie sheet before baking and they came out wonderful! My husband says I can make these anytime! They are so good! MMmm perfect with a glass of milk.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 17, 2009
I found these cookies super easy to make and absolutely delishious! I brought them to work and everyone had at least two! This recipe is a definate do!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 17, 2009
Something good to snack on...won't be making this again any time soon.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Warrensville Heights, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by nova201
Reviewed: Oct. 16, 2009
My daughter is a vegan so I had to alter this recipe some, but it's become a household favorite! I used 1/2 cup coconut milk and 3 tablespoons ground flax (allow to sit a few minutes) as a stand-in for the two eggs. I also added 1.5 tsp baking powder and used oil instead of margarine/butter. I did not grease the cookie sheets. These cookies are VERY moist, thick, chewy, yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 15, 2009
Excellent recipe. I do not typically like oatmeal cookies, made this recipe for family, and even I couldn't get enough of them. It makes a very soft thick cookie with great flavor. You do not need to grease cookie sheets, as I find this gives cookies a weird crispy edge. I also baked them at 350 to cook the cookie enough, yet not overcook the bottoms. Instead of rolling into balls, I just grabbed a chuck of dough and dipped the tops into sugar, which gave the cookie a nice glistening top. The recipe doubled nicely as well. I added 1/2 c. crasiens(unsweetened) and a 1/2 c. golden raisens, which gave a nice color as well as taste. I would highly recommend this recipe to anyone that loves a nice soft, chewy, and thick cookie. This one is a keeper for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 14, 2009
Delicious and moist, and they leave tons of room for whatever dried fruits or nuts you'd like to add. A big hit with my family.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 14, 2009
A great oatmeal cookie recipe! Crispy on the outside - soft on the inside :) I altered the recipe by substituting 1/2 tsp of vanilla for 1/2 tsp of maple flavoring. I also cut the oats down to 2 1/2 cups so they wouldn't be too dry. I added 1 tsp of baking powder in addition to the baking soda because I like a "puffier" cookie. I added 1 cup of chopped dried apples and 1 cup of white chocolate chips. Finally, I baked them at 350 for 14-16 minutes, and took them out a bit early to finish cooking on the warm cookie sheet. A keeper for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 13, 2009
The best oatmeal cookies I've ever made! I added 2 cups of raisins and cooked them for 11 minutes. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: Oct. 13, 2009
they are yummy...added chocolate chips, did not refrigerate or flatten...they turned out wonderful....
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Oxnard, California, USA
Living In: Greece, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 12, 2009
I made these and my husband loved them! I made them into bars using a 9x13 in. pan and they were great! Thanks for a great oatmeal cookie recipe!
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Photo by BRITGREEN

Cooking Level: Intermediate

Home Town: Wheatland, Wyoming, USA
Living In: Frederick, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by Lauren Vavala
Reviewed: Oct. 12, 2009
These came out so good! I love them! I did use Splenda for the white sugar and 50% of the flour I substituted for whole wheat flour (can't even tell!!!) Threw in a few raisins. Did NOT chill. First ones I rolled into balls and got puffier cookies. Second tray I rolled into balls and flattened slightly and got a slightly flatter cookie. By no means did I end up with a thin cookie...so maybe refrigeration is not needed, or I got lucky :)
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Photo by Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: West Haven, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 12, 2009
I baked these as the recipe stated. Added 1 cup of raisins & did not flatten with fork. Hubby swears they are the best he remembers ever having. AWESOME!!!
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Photo by Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 11, 2009
We really enjoyed these cookies!! After reading some reviews saying it wasn't necessary to refridgerate the dough, I decided to cool half the dough and see if there was a difference in the cookie. I ended up keeping the dough in the fridge overnight and made the cookies the next morning. The result was a cookie that was a lot fluffier and tastier. That being said, the dough that wasn't refridgerated was still tasty and looked good, it was just a bit flat and crispier. The refridgerated dough also needed the full 10 minutes, where as the dough that was not refridgerated only needed about 8. I also did not flatten the cookies--I didn't see a need. I also found it easier to get the cookies off the pan after greasing it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Oct. 11, 2009
Barefoot Contessa's pecan raisin oatmeal cookies are way better. But these are good cookies. :)
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