Reviewer:

Reviewed: Mar. 11, 2013

AMAZING! I don't even really like cookies but absolutely loved these! Sent some to work with my husband and got rave reviews, healthy fit men who usually don't touch anything sweet ate 3 or 4 of these! I left out the nuts (didn't have any) and baked for 7.5 mins, letting cool completely on cookies sheet! Soft but chewy, oh my they are good!

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Reviewer:

MamaBCreative

Reviewed: Mar. 1, 2013

It takes some work, but they are really good. I am not sure why mine tend to be flat, but I am working on that. I roll them all into balls and freeze the un-cooked cookies, like the ones you get in the freezer section, and they turn out the same as if you just made the dough. You just have to cook them a little longer. I did not grind my oatmeal this time, and they still turned out good.

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Reviewer:

efosler

Reviewed: Jan. 21, 2013

The processed oats add an unexpected but wholly pleasant texture, and the grated (or, in my case, processed with the oats) milk chocolate adds an unexpected bit of extra flavor, too. These cookies are a step above the ordinary and worth the time. I subbed in 1/2 cup of pecans for 1/2 cup of the oats, since I was short, and processed those until crumbly as well, and I used half whole wheat flour. These cookies are terrific! I gave some away, and my friend said, "What are these made of - heaven?" I might stop short of that, but they are crispy and chewy and lovely. Do take them out perhaps before you think you should: mine were great but crispier than I'd like. I'll watch more closely next time, because there surely will be a next time. And a time after that, and a time after that...

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Reviewer:

magyar_girl

Reviewed: Jan. 14, 2013

The hubby loves 'em!

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Reviewer:

Sherillynn

Cooking Level: Intermediate

Home Town: Bad Axe, Michigan, USA

Reviewed: Oct. 27, 2012

This is my go-to chocolate chip cookie recipe, although with a few variations. I usually use dark chocolate chips (and sometimes half peanut butter chips), pecans instead of walnuts and I often add some chopped dried berries (blueberries, cranberries, cherries - or a combo of these) instead of the grated chocolate. The two most important factors in not having dry cookies is making sure your oats are well ground (they should be fine and flour-like) and that you are not over-baking them. Take them out of the oven when they just begin to darken in colour the teeniest bit. Let them sit on the cookie sheet for a minute or two and then transfer to cooling racks. If you take them out at the right time, they will be so soft that you won't want to move them off the baking sheet right immediately.

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Reviewer:

Kikikins

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

Reviewed: Sep. 16, 2012

Perfect! Followed the recipe exactly and they turned out brilliant. Only thing I might do different next time is put 1/2 cup fewer walnuts. There are so many choc chips and walnuts that occassionally the cookie dough couldn't hold it all together.

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Reviewer:

ljmacdonald

Reviewed: Sep. 7, 2012

I made a batch of these for a party I threw last Sunday, and they were a huge hit. I was sending friends home with baggies full. They're very soft, which I love, and have a great oatmeal flavor without the chewiness of oatmeal (because of using the food processor). So yummy...I think this will be my new go-to recipe.

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Reviewer:

y2katielou

Cooking Level: Intermediate

Living In: Lee's Summit, Missouri, USA

Reviewed: Jun. 8, 2012

Just made these with my 9 yr old daughter and we both agree they're the best cookies we ever made. :-)

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Reviewer:

Rochelle

Reviewed: May 30, 2012

I followed the recipe to a T....and they came out dry-even after watching closely not to overbake. I added more butter to the remaining dough and the problem was solved and they are delicious. Next time, I will add 1 and 1/2 cups butter at the start

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