Reviewed: Oct. 21, 2009

Fantabulous with butterscotch and chocolate chips! I didn't have an issue with the batter being stiff or anything typical cookie dough consistency. Thanks!!

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MollyBrook

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

OH MY WORD! These cookies are phenomenal! I substituted chopped macadamia nuts for the pecans and added a 6oz bag of Craisins. My batch made 4 dozen using a medium size scoop. There was just enough spread as the cookies baked to keep them chunky and wonderful. The batter is very stiff, so a big electric mixer is very helpful. These were by far the BEST cookies I've had in a while!

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Jean

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

These cookies are REALLY good! I followed the recipe exactly, except for omitting the nuts. Will definitely makes these again and again. Got 7 dozen cookies out of this recipe.

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DIVINEONE779

Cooking Level: Expert

Living In: South Plainfield, New Jersey, USA

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Reviewed: Oct. 7, 2009

These were wonderful! I used semi-sweet chips instead of white to help cut the sweetness, and they were perfect. Thanks for a great recipe! :)

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kja303

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Sep. 18, 2009

omg these was theee best cookiez i have eva eva eva had im my life. i followed the recipe exactly and they can out ah-maz-ing!

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asbrown0

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Reviewed: Sep. 10, 2009

Best cookies I have ever made!! I accidentally used dark brown sugar, rather than light brown sugar, but they still tasted amazing! Cheers! Thanks for the great recipe!

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ElleC

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Reviewed: Aug. 26, 2009

Not that this needs another great review but these cookies really are amazing. I get requests for the recipe every time I make them! You can add any kind of nut/chip to the cookie and it is still delicious. Great recipe.

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kimberly

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Reviewed: Aug. 21, 2009

Awesome! For the flour, I used wheat for 1/3 of the recipe. Next time, I will use more than just 1/4 cup of dried cranberries. SO good! I think dried apricots diced would be very good also...

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Aug. 19, 2009

I had made many different types of cookies and these are among my favorite! I followed the recipe exactly w/o pecans and they turned out perfect. Just enough oatmeal to give it a really nice chewy texture when u bite into it, my husband guessed it was coconut! Not too sweet at all. I usually don't eat what I bake but these looked way too good and they were. Will definitely make again. Registered on this site just so I could review. Highly recommended!

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happybaker

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Reviewed: Aug. 3, 2009

These are really buttery and delicious, although there aren't enough oats for my taste. Next time I'll try adding more oats and less flour. I did not use pecans.

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demschlosser

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Reviewed: Jul. 30, 2009

great cookies...everyone loved them!

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melanie

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Reviewed: Jul. 11, 2009

These were wonderful, easy to make, and held up well even after being shipped overseas to Iraq. I included a slice of bread to keep them moist, and they arrived in great condition. My boyfriend and his team mates love the cookies and I am already getting ready to make and ship another batch. I left out the nuts, but otherwise followed the recipe exactly. Even with following the recipe exactly, the yield was much more than the recipe stated. This may be because I used a medium Pampered Chef scoop to put the dough balls on the sheets.

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lindsayeod

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Jul. 1, 2009

Very good. Very sweet, too, probably bc of the white chocolate chips, which tend to be sweeter. I used 1/2 chocolate chips and half white chocolate chips and left out the nuts. These don't spread much, so if you want them flat, flatten before baking. All in all, an easy recipe and the baking times are perfect. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jun. 18, 2009

These cookies were fantastic! I rolled some and flattened slightly to be able to make ice cream sandwiches with them.

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Sandmom3b

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Reviewed: Jun. 16, 2009

Delicious! I think next time I will leave out the pecans, though. They just don't mesh well with the other flavors for some reason.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: May 23, 2009

Delicious. The dough is very thick once all of the ingredients are added so you need a strong arm to stir them in. I baked mine for just 10 minutes and that was the perfect time for my oven. They are chewy and sweet. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 19, 2009

The best oatmeal cookie I have tasted. Easy to make. I used hershey's white chocolate chips and they were very good. I don't recommend using an off brand.

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marciward22

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Reviewed: May 12, 2009

An absolutely wonderful recipe! Cookies looked beautiful and are disappearing quickly. Loved them so much that I had to sign up to review them...a first time.

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Lea

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Reviewed: Apr. 28, 2009

Made these cookies following the recipe exactly and they were perfect!! The measurements were so easy and fast. I can't wait to try this recipe with chocolate chips. Instead of greasing the pan I lined it with parchment paper. I have found that cookies turn out so much better baked on parchment paper. Baked at 350 degrees for 11 minutes. I froze half of the baked cookies and they are delicious eaten right from the freezer.

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