Reviewed: Nov. 6, 2009

just so so

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Reviewed: Sep. 16, 2009

I had my doubts, but these are WONDERFUL! I made these a few different ways, just to give a variety of flavor. I added 1 tsp of cinnamon and 1/2 tsp of nutmeg to original recipe and baked for 11 minutes. This is definately a keeper! The kids love these!!

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2009

Very good recipe-didn't have any walnuts in pantry added white chocolate chunks instead. Very easy recipe with good results.

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kanddandkidz

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Reviewed: Feb. 23, 2008

These are indeed VERY close to being "THE WORLD'S BEST OATMEAL COOKIE"! They're very quick and easy to make and bake, and are especially yummy hot out of the oven. I made mine without the nuts, but added raisins and milk choc chips. I did however find them SLIGHTLY salty though, so will remember to make them with 1/2 the amount next time. ENJOY! These are FAB cookies!

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tablescraps

Cooking Level: Intermediate

Living In: London, Ontario, Canada

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Reviewed: Aug. 22, 2007

The texture on these were great. The flavor came out more after a few hours. I just thought the crisco made them a bit greasy. I added a bit of cinnamon and nutmeg (that was a plus). I would definitely make them again. I originally needed to find an oatmeal cookie without dairy that my lactose intolerant son can enjoy.....and he has been enjoying these.

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joannemerc

Cooking Level: Expert

Home Town: Bayside, New York, USA

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Reviewed: Apr. 14, 2007

These were delicious!!! One of the best oatmeal cookies I have tried!

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YVETTEBABE

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Reviewed: Mar. 23, 2007

These are the best!!! I just made a double batch and they are the best we ever tasted. Half the batch I made a date filling and spread between 2 baked cookies.

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DEBBR

Cooking Level: Expert

Home Town: Alliston, Ontario, Canada

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Reviewed: Jan. 17, 2007

These cookies were great...This is my second time to make these for my husband. But I leave out the nuts...

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Tracie

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Reviewed: Dec. 12, 2006

Pretty good cookie recipe, easy too. I would have cooked them longer to make them crispier. I also added raisons and chocolate chips, which it definitely needed. It would have been too boring with just the walnuts.

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Cata2Go

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Reviewed: Nov. 15, 2006

These are wonderful. Very easy. Came out perfect. Even without the walnuts, they are very flavorful.

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MARYBETH1963

Cooking Level: Intermediate

Living In: Kankakee, Illinois, USA

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Reviewed: Nov. 4, 2006

These cookies were AWESOME. I did add 1tsp cinnamon and a few extra raisins. The first batch that I made the cookies turned out small but the rest I rolled the dough into a small ball and then flattened it on the cookie sheet and they came out perfect. Don't flatten them too much, but they were a good size and a nice "hearty" cookie. I also only cooked these for 10 minutes and they were nice and moist. Thanks so much, I will defiently make these again!!!

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tracied

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2006

Really loved the ease of this recipe. I substited 1/2 almond meal for the walnuts. It probably changed the texture a bit but gave it a great flavor. I also used almond oil instead of butter or margerine. I also added a little pumpkin pie spice. This is a keeper!

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kathleen means

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Reviewed: Dec. 20, 2005

These cookies are excellent. I used raisins, walnuts, and since it is Christmas I chopped up some candies cherries. They also became my husbands favorite. (Do not overbake) My hat off to you K. Blackburn

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Kitchen Queen

Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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Reviewed: Nov. 25, 2004

it was ok but nothing to rave about very dry and to sweet

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DOLPHINGIFTS2003

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Reviewed: Oct. 23, 2004

Great. I couldn't find my favorite recipe and my son wanted to take them to scouts. Was excited to find yours - it's the same one. We left out the nuts and cooked at 350. Thanks!!

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 16, 2004

These cookies have a very good flavor. I did use a teaspoon to drop the cookies on the baking sheet, but I didn't get 48 cookies, more like 30. After cooling, the cookies get rather hard (I did only bake for 12 minutes as the directions recommend). If you like a softer cookie, just microwave them for 10 seconds before eating.

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joshtymom

Cooking Level: Expert

Living In: Steelton, Pennsylvania, USA

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Reviewed: Feb. 29, 2004

Best oatmeal cookies ever!

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STARRZINHAWAII

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Reviewed: Jun. 18, 2002

Certainly not a bad cookie, they don't come close to making 4 dozen (but then they never seem to make as many as the recipe says either), I made mine about a teaspoon size and they came out the size of a half dollar and barely scraped up 3 dozen. As for the taste, they are a chewy kind of cookie, but they would be better with some extra spices (they are somewhat bland). If I make this again I'll be adding some cinnamon and prolly some nutmeg.

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SHELBABE75

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Reviewed: Mar. 19, 2002

I have been searching for a good Oatmeal Cookie recipe forever! I've found it! These were crispy on the outside and chewy in the middle! Perfect!

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SUGAREE10

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Reviewed: Dec. 23, 2001

I wanted to try something different, I usually use the recipe on the back of the raisin box. I wasn't very happy with how this recipe turned out. I don't know why my cookies turned out odd, maybe I will try this again.

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