Reviewed: May 6, 2013

I would love to give this recipe a 5 star rating, but the first batch I made was WAY too salty! Almost inedible salty. However, in an effort to save the rest of the dough I added 2TBS of ground Cinnamon, 1tsp of allspice, an extra 1/2 tsp of vanilla and a dash of nutmeg. After the additions they are my very favorite cookies ever and most of them are gone less than 24 hours after baking! Great recipe, just needs some tweeking. My oven is a piece so the baking time was a little off for me, I baked for 13-14 min, and the cookies are still soft and chewy the next day. YUM!

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Reviewed: May 3, 2013

These turned out really well. I toasted the oats and nuts at 350 for about five minutes to bring out the flavor. good stuff. I didn't see a need to refrigerate the dough. I sprayed the cookie sheet lightly with cooking spray and had no problems. I used white chocolate baking squares roughly chopped, and white chips.

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Reviewer:

ColleenK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

Reviewed: May 2, 2013

It was ok. :D

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Reviewer:

Ranita :D

Living In: El Paso, Texas, USA

Reviewed: Apr. 10, 2013

I used this recipe to make cookies to take to work and everybody loved them!

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Reviewer:

tinalynn9

Reviewed: Mar. 25, 2013

While these were good, I was expecting more of an oatmeal cookie taste to them. Next time I would probably cut back significantly on the white chocolate chips. I used a large bowl in lieu of the medium bowl called for, as there's no way this would work in a medium bowl. I yielded 4 dozen cookies in lieu of 3. Mine were done at 12 minutes. Thanks for sharing this recipe!

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Reviewer:

Mi ~ (a PRO at) Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Feb. 24, 2013

These cookies are incredible! They are sweet and delicious. They come out looking great too. They don't flatten out a lot, which surprised me being that they are made with all butter and no shortening. This is my new favorite chip cookie. I am excited to try them with dried cranberries and also try them with regular chocolate chips!

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Reviewer:

Strawberry Shortcake

Reviewed: Feb. 15, 2013

I added Craisins and they came out great! The flavor and texture is a lot like Pecan Sandies.

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Reviewer:

imatrilobite

Reviewed: Feb. 4, 2013

These cookies are amazing. I used walnuts because I didn't have pecans on hand. I also cut down the sugar by 1-2 tbsp and cut down white choc by almost half. I used small OXO cookie scoop and I found baking for 8-9 mins gave these cookies really thick and chewy texture. I happened to refrigerate the dough overnight so I am not entirely sure whether that contributed to the nice texture. Next time, I am going to try white choc and cranberry combo...can't wait! Overall, this recipe is a keeper!! Thanks so much :)

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Reviewer:

Precious Stone

Cooking Level: Intermediate

Reviewed: Jan. 24, 2013

The dough was very dense and almost dried out by the time I got to the 3rd pan. Mine didn't spread like some other reviewers, but I did use parchment paper rather than greasing the pan. I think I would cut back the flour, but I hate to adapt recipes, so I would probably just as well not make this recipe again.

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Reviewer:

JESSIE6381

Cooking Level: Intermediate

Home Town: Corcoran, Minnesota, USA

Reviewed: Jan. 19, 2013

These are very good, very sweet but we loved them, although I would cut back on the sugar a little next time. They are a heavy cookie, they don't spread out at all when they cook but that didn't matter very much to us.

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