Reviewed: Nov. 16, 2009

I added all brown sugar, used one c. of chocolate chips and one c. of raisins. Love it!

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 20, 2009

this recipe is really great!

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Samantha & Lee

Cooking Level: Intermediate

Home Town: Honaker, Virginia, USA

Living In: Kingsport, Tennessee, USA

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Reviewed: Apr. 14, 2008

This one gets 5 stars because of the look on my boyfreinds face when he bit into one of these. I went with rasins instead of the chocolate and I omited the salt. Perfect oatmeal cookies! Crispy on the outside, tender and moist on the inside. I also rolled these into small balls and dipped one side in sugar. I baked them with the sugar side up to give them a little bit of a glaze on top. Will make again, and often!

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furusob

Cooking Level: Intermediate

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 19, 2007

Great! Note that you can use quick or old-fashioned oats. I didn't use chocolate chips, and these were the perfect oatmeal cookie. You could add 1 cup of raisins, and this recipe would be identical to the one on the oatmeal box. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 15, 2007

These were awesome! I took a batch to my daughther's preschool program and they were a hit. I did half of the batch with the Swirled Choc. Chips (white choc/choc) and half of the batch with raisins, they were both delightful. The recipe made exactly 4 dozen cookies.

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missmedia1

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Reviewed: Dec. 20, 2006

The recipe must have lasted good to others, but I am not such a fan of oatmeal.

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MandyCooks

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Reviewed: Nov. 22, 2006

They were great! My husband loves oatmeal cookies and these were one of the best that I have ever made. Next time I will add some raisins for half the batch and choc. chips in the other half.

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momof2

Cooking Level: Intermediate

Home Town: Fergus, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 6, 2006

These were really good cookies. I only used 2 cups of oats, and found that that was enough. Other than that, I followed the recipe, and they were delicious - even after a few days.

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KellyB

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 3, 2005

I made a few modifications to this recipe: I didn't use the choc chips and I replaced the vanilla extract with almond essence. I found these too almondy but my family loved them. The texture was lovely though!

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FADEDDREAMS

Cooking Level: Intermediate

Living In: Braintree, Essex, England, U.K.

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Reviewed: Feb. 5, 2005

Whenever I bake cookies, these are the ones I make. Didn't actually see this recipe until today, but it's the same one as Quaker Oats' (under the lid of their oatmeal canister). Only difference between the two is Quaker Oats says to use raisins, but I use chocolate chips like this recipe. To keep them soft (or make them softer), store them in an airtight container with a couple slices of bread. It works!

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JESSVLA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 19, 2004

This recipe is absolutely amazing!! I have made it three times now, and the cookies have come out great every time. I would reccomend this recipe to everyone!!

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ALOEMINDA1

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Reviewed: Sep. 8, 2004

these cookies were good, I used 2 cups of quick oats instead. Made a difference!

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christal

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Reviewed: Sep. 13, 2002

I substituted 1/2 cup butter and 1/2 cup margarine instead of 1 cup margarine. They turned out very chewy! Really tasty and easy to make.

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HALIGAL

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Reviewed: Dec. 14, 2001

I have to admit these cookies are really easy to make, but there is just way too much oats in this recipe! I just made these cookies last night, and it's like eating a bowl of oatmeal - uncooked! Sorry, but next time I'll make chocolate oat cookies I'll have to use a different recipe.

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