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!

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.

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

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.

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

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.

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

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!!!

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!

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

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

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!!

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.

Best oatmeal cookies ever!

Absolutely wonderful! A quick, easy delicious recipe. They were crispy outside and slightly chewy inside. I placed them in Mason jars for the Christmas holidays. They were the perfect size and texture. I cannot say enough good things about this recipe!

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!

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.

I left in the raisins, using 1/2 cup, and changed the walnuts to macadamia nuts. Macadamia nuts, totally make either these or chocolate chip cookies! These cookies ended up nice and crunchy, without being crumbly. The amount of flour is Critical! I tried it with an 1/8-cup more flour, and the cookies were too hard, and too dry. So make sure you use 3/4 cup, and tap it down. The recipe doesn't really make 48 cookies...more like 36, but that's okay. Just double it. You'll end up eating them all in 10 minutes anyway. :-) Excellent recipe, for a novice oatmeal cookie person. By the way, nowadays, I borrowed from the pros, and make the dough-drops, putting them real close on a cookie tin, then freezing them. Take the frozen dough balls and stick them in a bag, and voila! you have fresh cookies whenever you want. I usually end up adding about 5 minutes to the baking time, if the dough's frozen.

Certainly not a bad cookie, they do