Reviewed: Apr. 10, 2013

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

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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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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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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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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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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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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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Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Jan. 17, 2013

Just what I was looking for...I did add Craisins and substituted macadamia nuts for the pecans. Loved the oats!

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pickmama

Reviewed: Jan. 14, 2013

This recipe was just what I was looking for to use some of the rolled oats I had left over from Christmas baking. These cookies were excellent!!!!! I did not change a thing!

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SUEMAMA

Cooking Level: Expert

Home Town: Fredonia, New York, USA

Living In: Newark, New York, USA

Reviewed: Jan. 7, 2013

BEWARE: There seemed to be WAY too much flour, the dough was incredibly dry and didn't form the way cookie dough usually does. I didn't even try to fit in the full amount of oats and chocolate chips, and what i DID try to fit in wouldn't mix in all the way. I went against my better judgement and assumed the problem would somehow fix in the oven-the great reviews were a bit misleading. Nope. The cookies didn't spread in the oven, either. I think the flavor is good, but something is missing in the make up of this recipe!

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