Reviewed: Feb. 28, 2007

The batter WAS sticky, as stated by a previous reviewer. As a result, I wound up rolling them into balls then flattening them into the size I wanted. You can certainly use a melon baller to get a uniform size - the dough does not spread, so no worries there. I reduced the sugar to 3/4 cup and the amount of white chocolate chips to 1 1/2 cups. I opted not to use nuts, although I'm sure they'd be a great addition. At first, when I took them out of the oven, based on their appearance, I didn't think I would like these cookies. Once completely cooled, they were perfect; a nice chewy cookie. I took them to work today and my coworkers were yelling at me for bringing them in! Not because they were bad, but because they couldn't stop eating them. I made half as recipe stated, and the remaining half I added Craisins and those were the ones that went the quickest.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Feb. 25, 2007

Yum!!! Havent baked cookies worth eating in a long time! Used margaine instead of butter and only used 1 cup of oats. Great recipe, Thanks!

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shelley

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Reviewed: Feb. 25, 2007

the batter was SO STICKY and stuck to everything. plus, the cookies were not sweet enough. i am very sad they didn't work out.

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brytness

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Reviewed: Feb. 14, 2007

These are fabulous! My 10 year old daughter and I are eating them straight out of the oven. I left out the nuts because my kids don't care for them, but I am looking forward to trying this recipe with cranberries. Yum!

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MTRENT

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Reviewed: Feb. 8, 2007

Very good...just make sure you grease the sheets! they were eaten as they came out of the oven, they didnt last long!

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kater1212

Cooking Level: Intermediate

Home Town: Richland, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Feb. 6, 2007

I used white chocolate chips and macadamia nuts.... talk about mouth watering! Great recipe - thanks!

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WannaBeeBaker

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jan. 12, 2007

These cookies were amazing!!! I made them with my regular christmas cookies and they were a hit! Thanks

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serena_campbell

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Reviewed: Jan. 9, 2007

I was disappointed in the way my cookies turned out. First of all they were very hard in texture. Second the amount of white chocolate chips was way to much for me. I don't think I'd make them again. From the other ratings I thought I found a "forever" recipe. If anyone has some suggestions to make the cookies a little softer, I'd appreciate it.

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Jean

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Reviewed: Jan. 6, 2007

My husband said he could eat the whole batch.

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JULIA39

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Reviewed: Jan. 5, 2007

I baked these cookies along with a batch of my tried and true chocolate chip & sugar cookies this past Christmas to see which would go first. These cookies were devoured by my family and graced the best ever.

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Tiana

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 30, 2006

These are delicious, but they're a bit too sweet for me. Next time I'll make with less sugar. I added 2 tsp of cinnamon sugar (was out of cinnamon) which added a nice hint of the flavor to the cookies.

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Marilyn

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 30, 2006

ulitmately the best cookie i ever baked! everyone, as in everyone was impressed! i replaced pecans with walnuts and they're great!

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TALALUMBERA

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Reviewed: Dec. 21, 2006

I LOVE this recipe! I did change one thing, I exchanged the pecans for dried cranberries and took them to a christmas cookie exchange, at least 5 people asked for the recipe that night and I've gotten 2 more calls since. I'm making them again today to take to my family christmas celebration, I'm sure they'll be a hit there too!

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sphinxwinks

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 9, 2006

These were so delicious. I also put dried cranberries in them and they are just the best. Thanks for the great recipe!

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ROUNDHEAD

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Fairfield, Connecticut, USA

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Reviewed: Nov. 26, 2006

This was my first ever attempt at baking cookies and they turned out absolutely DELICIOUS! I made a couple of slight adjustments: I only used 1.5 cups of sugar because I wanted to balance out the intense sweetness of the chocolate (I'm glad I did because otherwise they would have been too sweet for my taste). I used milk chocolate in half the cookies because my husband isn't so crazy about white chocolate, and I barely chopped the pecans because I prefer them chunky. I also added an extra egg because the dough seemed a little dry. The result was perfect and I'll definitely be making them again soon! Thanks for a fantastic recipe!

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Sarah1982

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Reviewed: Nov. 15, 2006

Just made these today and they were awesome! They didnt spread out much so I lightly pressed down each rounded ball of dough before baking. You do have to watch very carefully during the last 3 minutes because they can burn quickly! Thanks for sharing this one! I now have a new fave cookie recipe added to my collection.

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CINDY76541

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Copperas Cove, Texas, USA

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Reviewed: Nov. 13, 2006

These cookies came out absoluely fab last nite!! Instead of pecans, I added walnuts, not too crushed, and it was just awesome! My hubby is such a cookie-lover....and he just couldn't stop eating them. He likes them crunchy, and leaving them extra 5 mins, and turning them over, and putting them back for another 5 was just PERFECT. I love this recipe! Every cookie recipe from this site, always comes out great, if you follow the recipe! Thanks soo much! :))

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 11, 2006

I made this recipe tonight making some with cinnamon chips, some with M&M's, and some with white chocolate chips. I thought that this recipe sounded familiar, and the words "disappearing cookies" tipped me off. This is almost identical to the Quaker Oats Vanishing Oatmeal Cookie recipe. The main difference is this one has more white sugar, has baking powder, and the flour & oat amounts are reversed. If you don't grease the pan, the cookies won't spread. I think next time I will use the Quaker oat recipe instead. I like cookies with more oats, and one reviewer did comment that these were too sweet, and maybe the cinnamon will add to the flavor.

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Catherine S

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2006

Okay! This one is wonderful!!! Nice change and they do not last long!!! You have to try these!

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L.M. Thorne

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 16, 2006

These cookies are awesome! I left out the pecans bc I didn't have any, and they were still terrific. I'll definitely make them again, and add the pecans next time.

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EMCCREA

Cooking Level: Expert

Living In: Naples, Florida, USA

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White Chocolate Chip Oatmeal Cookies

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