Reviewed: Mar. 5, 2008

These were AWESOME! If you love white chocolate, these are the cookies for you!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Excellent, very sweet cookies. The dough is pretty dry and gave me a good arm workout! But it was worth it. I'll make it with chocolate chips next time.

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Pam

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Reviewed: Feb. 27, 2008

AMAZING!! Had to use dark brown sugar as I was out of light brown, and didn't quite have enough sugar to fill 1 cup, but they still came out FANTASTIC! Try this recipe, you will not be disappointed.

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islandmom26

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Oak Bluffs, Massachusetts, USA

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Reviewed: Feb. 26, 2008

Cookies were good! They remained very moist and chewy. The consistancy was good. I didn't add the pecons, which I think would have added additional flavor. Will try again.

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amievanpatten

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Reviewed: Feb. 21, 2008

These were really great cookies! I was craving something sweet and stumbled across this very easy recipe. I didn't have any vanilla extract or baking powder and they still came out fantastic. I was also a little worried about the dough being so crumbly, but they come out fine when you squish the dough in your hands. Will definitely make these again!

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Nikki

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

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Reviewed: Feb. 21, 2008

I was completely weirded out by the texture of the cookie dough. It looked more like sand with chinks than cookie dough. I warmed up the dough in the microwave for about 1 minute and added 3 tbls. milk. That helped along with a lot of kneading. I pressed the dough inot cookie shapes and considering how weired this dough was to start out with the cookies looked and tasted really good!!!

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cindius

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Reviewed: Feb. 18, 2008

These cookies were great! I do like my oatmeal cookies with a bit more oatmeal so I used 2 1/2 c. oatmeal, 1 c. white flour and 1 c. wheat flour. I split the dough into thirds and made one batch with chocolate chips, one with white chocolate chips and pecans, and one with white chocolate chips and dried cranberries. All of them turned out delicious, and a nice variety for everyone.

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Hollie

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Reviewed: Feb. 16, 2008

Absolutely delicious! I cut down the white sugar to 1/2 cup and they still tasted wonderful! They were gone the same day i mad them.

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Amy

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 10, 2008

Loved this recipe! I added craisins, as well as the white chocolate chips and pecans and they were FAB!! Very nice chewy texture. Since I ship them to my friend in Iraq, I did underbake by one minute (or cookies get too hard by the time they get there) but he said they were still very soft and chewy when he got them. Did not last long, though...he said within 4 minutes of opening the box, his platoon had devoured them!! :) My new favorite cookie recipe!! Thanks for sharing.

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elle55407

Cooking Level: Expert

Home Town: Detroit Lakes, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 5, 2008

Really rich, sweet cookie. These stayed pretty much the same shape when cooked, barely any spread. For time's sake, I used a butter flavor crisco stick. The dough was so dry and crumbly I thought I had made an error and checked my directions several times. I baked these anyway and they turned out great! Fat Tuesday may take on new meaning with these diet busters. Definitely a do over once lent is over, sure wish I'd found this recipe sooner! Thanks Julie, these are wonderfully delicious cookies.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 1, 2008

these are amazing!!! very good and really filling! after one you don't need another. thank you for this great recipe.

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franfranzan

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

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Reviewed: Feb. 1, 2008

Excellent! I cut the white sugar back to 1/2C and add some cranberries for fun. Thanks!

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STWALSH

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

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Reviewed: Feb. 1, 2008

Yum! I just had to put a piece of gum in my mouth so that I would stop eating these cookies. I substituted 1 c. of craisins for the nuts and they are perfect. They hold their shape nice, and they have this great texture...even today, and I made them yesterday. Try this recipe! It is well worth it.

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ejw825

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Jan. 26, 2008

I have made several cookies cookies from the recipes on this website. I have been trying to get my husband to bite into the cookie look at me still with a mouthful and say "wow thith cookieth a great". This was that cookie!! I did make some changes. I didn't have real eggs I only had egg beaters and I didn't have any pecans so I used walnuts instead. For the egg beaters I used 1/4 cup for every egg needed this recipe called for 2 eggs so I used 1/2 cup of egg beaters. Other than that I didn't change a thing. Usually in other recipes the directions read that you first mix all wet ingredients together and in a seperate bowl mix all dry and then add them all together. This recipe is different and unlioke all the others this is the only cookie that kept it's shape. I don't know if that has to do with the order of mixing or not. All in all a wonderfull cookie. Thanks for the recipe I will definatley make them again and again!!!

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katebate223

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Reviewed: Jan. 25, 2008

mmmmmm. those are GOOD!

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Paty

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

Living In: Caro, Michigan, USA

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Reviewed: Jan. 18, 2008

Yum, these are soooo good! I halved the recipe (though still got 28 cookies), slightly increased the vanilla and left out the nuts. I'd definitely make these again!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 5, 2008

I had to loose the nuts since I have other plans for my almonds. I think I will cut the salt a bit next time too. But these make many many cookies and be sure to use a BIG bowl, and unless you absolutely don't care about your waistline, or have a huge crowd to please, plastic wrap and put half the dough in the freezer for some other time =) Now you can get any texture of cookie you want depending on how you cook them. If you like cakey, make balls and cook them longer. If you like chewy cook them shorter and cool them in the pan. If you like them doughy go a head and cook them about 10 mins until they just start to change colour and cool them on wire racks. And if you like something in between, experiment with a few cookies until you figure out what you like, then bake them all the same way!

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Jan. 3, 2008

These are fabulous. I just made a small batch and rolled the rest of the dough into 4 clingwrapped rolls for storage in my freezer. The baking mood struck me late tonight after dinner and my folks sat up waiting for me to finish so they could have 2 cookies apiece (that's all I made- they were ready for more!) Like one reviewer suggested, I decided to chop up white chocolate bars instead of using chips. But the chocolate crumbled into fine shavings when I tried to chop it up so I would recommend keeping the bar out several hours before (mine's stored in the fridge) or perhaps zapping it in the microwave for a few seconds. Once the oats were added the dough was pretty hard to work with so I emptied it out onto the table and worked the chocolate chunks into it with my fingers, kind of like kneading bread. Get a big bowl to start with and you shouldn't have a problem-- this in all effect is a one-bowl cookie recipe. Next time I will make these with bits of chopped up white Toblerone to add to the chewiness! Enjoying the yumminess now with some icecream!

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Macha

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2007

These were great!!!! I did not have the nuts so I left them out.

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reesepeesee

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Reviewed: Dec. 27, 2007

Excellent cookie. These cookies have turned out great each time I made them. The only change I make is not adding pecans. Otherwise a nice chewy but yet not too chewy cookie. Great flavor. Oh I have also combined semi sweet chocolate chipss with the white as my kids prefer the brown to the white.

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