Reviewed: May 27, 2012

Wow, really sweet the way it's written. Half way threw the batter I added another 1/2 cup of oats. Made a huge difference in cutting the sugar down. I also used almonds instead of pecans. Otherwise delicious.

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Reviewer:

Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: May 8, 2012

I have made these cookies many many times, and I have found that this recipe is very giving, as far as the ingredients ( chips and pecans and oatmeal) I have made these cookies every which way with soooo many different sweet combos and have found that the base for this recipe flour eggs butter etc.. is like the perfect cookie no matter what the star of your cookie is whether its chocolate chips, peanuts, butterscotch the combos are endless with this recipes and your cookies will always taste amazing! At least every combo to date for me has been fantastic, and I'm not even a baker lol and I rock these out every time, thanks again :)

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Reviewer:

Miss Lindsey

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Redmond, Washington, USA

Reviewed: May 2, 2012

the whole family loved these!! will make again

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Reviewer:

Julie

Reviewed: Apr. 20, 2012

Not bad, but a tad plain tasting. I think maybe some cinnamon might be nice. 3.5 stars but I don't know if I will make them again, I wouldn't mind trying them with butterscotch chips. I baked for exactly 12 minutes and they were the perfect chewy consistency.

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Reviewer:

Chickentarian

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

This may be my new favorite cookie recipe! I followed some other reviewers advice and used 1/2 cup butter and 1/2 cup applesauce, 3/4 c brown sugar and 3/4 c white sugar with 1 c whole wheat flour. I added craisins and used sliced almonds instead of pecans. Amazing! I'll probably make another batch tomorrow.

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Reviewer:

Kelz

Reviewed: Apr. 13, 2012

I love this recipe!!! You are so right they are the disappearing cookies. I've made batches of these using this recipe several times and brought them into work, and POOF! They disapear. Everyone loves these. One batch I made white chocolate chips with Heath Bar bits, and another time I made them with white chocolate chips and craisins. Both were incredibly delicious. They come out perfect, like you bought them at a high end bakery and I receive so many compliments / people asking for the recipe. Right on!!!

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Reviewer:

ddemarco2959

Reviewed: Mar. 4, 2012

The only thing I did differently was use quick oats instead of rolled oats. I did also cut the recipe in half to make 18 cookies and still ended up with 24 very large cookies. I baked them for 12 minutes. They turned out great!

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

Reviewed: Mar. 1, 2012

WOW!!! yes, my hips so needed me to find heaven in cookie form. I bake cookies at least twice a week, and these are AMAZING. I can't stay out of them. I did add cinnamon (I feel all oatmeal cookies deserve cinnamon). Thank you for posting this recipe :D

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Reviewer:

Tanya

Reviewed: Feb. 29, 2012

I made this recipe with a few alterations. One of them was involuntary because I ran out of vanilla extract unexpectedly. I used about 1 1/2-3/4t of the extract and I substituted raisins instead of pecans. They tasted wonderful! They froze well too. I made a batch then scooped out the spoonfuls of the rest of the dough, flash froze it, then through the cookies into a freezer bag. I've pulled them out intermittently and cooked them at 350 for about 15-18 minutes from frozen and they are just as delicious!

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Reviewer:

julestar3147

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Reviewed: Feb. 3, 2012

These cookies are amazing. I've made them twice now and am astonished at how fabulous this recipe is. I followed the directions exactly, and they bake out into perfectly shaped, chewy, moist cookies every time. My husband described them as "rich, but not overpowering, and the perfect density"

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