Reviewed: Sep. 30, 2011

Good, health-conscious cookie! I changed a few things: used 100% whole wheat flour, used all brown sugar (and would reduce to 3/4c next time - very sweet), used skim milk instead of yogurt, used a whole egg instead of whites, and used 1 tbsp butter instead of "butter flavored granules". The recipe made 18 perfectly textured, generously-sized cookies.

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Reviewer:

emarika

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 2, 2011

I followed the recipe exactly and the cookies came out very dry and not flavorful.

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Reviewer:

Camille

Reviewed: Jul. 10, 2011

Very chewy and soft. Filling and sweet :)

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Reviewer:

Tarot Witch

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pueblo, Colorado, USA

Reviewed: Jan. 16, 2011

This isn't really a cookie. It is too cake-like for my tastes. Not bad, just not what I was looking for.

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Reviewer:

PECOSLADY

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Bellingham, Washington, USA

Reviewed: Dec. 22, 2010

This cookie is great! very tasty, I have done this recipe 3 times now and every time differently and I found (myself, friends, family and fiance) that my last were the best yet and a HUGE hit ... I changed the following: - 1 cup of brown sugar (no white surgar at all), - 1 1/2 cup Hershey mini Kiss Choc chips instead of raisins, - 2 teaspoon of cinnamon (good for your insulin when eating surgar and tasty), - Vanilla yogurt instead of Plain (also good with Coconut yogurt), - 2 teaspoon of vanilla extract - did not add butter flavoured Granules *** I tried with whole wheat four and it was NOT as good as using white flour. Very good cookie -- very moist.

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Reviewer:

nadine5004

Reviewed: Dec. 18, 2010

This recipe is fantastic! I have been using it for months now. It's easy and the cookies always come out soft and perfect. The fact that they are healthier than other alternatives doesn't hurt either.

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Reviewer:

ValerieFrear

Cooking Level: Professional

Living In: Salt Lake City, Utah, USA

Reviewed: Oct. 21, 2010

I really enjoyed this recipe. I did add more oats than the recipe called for, and next time I will add little to no salt. I found the salt was a little strong in the final product. Otherwise, this was a great recipe.

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Reviewer:

lrbeyer

Reviewed: Apr. 25, 2010

The taste was good, the feel of the cookie in my mouth was not. Heavy, very heavy. Not what I was expecting. I followed the recipe to a T. Would not make again.

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Reviewer:

GYPSYWYCH

Reviewed: Apr. 17, 2010

I needed a great cookie recipe for my dad's birthday and I found one! Since I was making these for the first time on the day of the occasion, I read a lot of the reviews. I made the following changes: added 1/2 tsp allspice, 1/2 tsp cinnamon, and increased the oats to 2 1/2 cups. I also added 1/2 c extra raisins and 1 cup of chopped pecans for my dad. I baked them for 12 minutes for some of the best cookies I've ever made! The fact that they're so much healthier was a HUGE bonus!

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Reviewer:

eLLie

Cooking Level: Intermediate

Reviewed: Oct. 30, 2009

Used 1/2 c oat flour & 1/2 c wheat flour. Omitted butter buds and vanilla. Used 1 whole egg, and added 1 tsp cinnamon. Mostly, because I am away from my home, and this is what I had on hand. About 11 minutes. Very good warm. Thanks for the tip re refrigeration. I would rate a 5, but need to see how they taste tomorrow.

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