Reviewed: Apr. 26, 2010

Very Good!! Excactly as described. I only have a 9x9 so they were slightly thinner but still worked out fine. Baked 30 minutes and because of the larger pan, probably could have taken them out at 25 min., but still delicious. We will make these again.

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Apr. 22, 2010

I followed exactly and the flavour was terrific but it didn't set. The crust fell apart and I couldn't serve it for company.

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Reviewer:

Shalaine_1

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 27, 2010

I thought these were awesome! I heard that a lot people thought they were too sweet, so I used No Sugar Added Blackberry Jam to try and get it a little less sugary. It was perfect this way; the tartness of the jam went very well with the sweet cookie bottom. I'll definitely make these again!

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Reviewer:

Ponytail Goddess

Cooking Level: Intermediate

Living In: Freeport, Illinois, USA

Reviewed: Mar. 22, 2010

Really enjoyed these! I can't wait to try different preserves just to change things up a little. Next time I will use vanilla instead of the almond extract.

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Reviewer:

Michelle2073

Cooking Level: Expert

Reviewed: Mar. 20, 2010

these were very easy to make and came out delicious! my husband and I really enjoyed them, and so did my coworkers!

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Reviewer:

Sara

Reviewed: Mar. 19, 2010

I love these, really good with vanilla ice cream. This is a simple and fast dessert to have for a week night.

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Reviewer:

hothilary36

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Denver, Colorado, USA

Reviewed: Mar. 18, 2010

These were so good I sent half the pan with my husband to work- to rescue my waistline! I made them as written with one exception: I only had blackberry jam, so I used that. People went nuts over them. Also, I only have a 9X9 pan, so I baked them for 30 mins. I think it's a versatile recipe that would work great with your favorite jams or flavorings. I think a few pecans or walnuts added would have been yummo too!

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Reviewer:

ourlilzoo

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Boise, Idaho, USA

Reviewed: Mar. 17, 2010

These were not as good as I had hoped. Something, can't put my finger on what exactly, is missing from making these a knock-out. We added semi-sweet morsels to the oat mixture and the chocolate-raspberry connection was there... but it was really just OK.

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Reviewer:

Jeanne

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Huntington Beach, California, USA

Reviewed: Mar. 15, 2010

Easy to make and delicious. Will make again and am thinking of trying other jams, eventhough the raspberry was wonderful!

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Reviewer:

PIGS1040

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Reviewed: Mar. 14, 2010

Oh heavens these are good. My husband couldn't keep his hands off them and he's usually a strictly chocolate lover. Per suggestion of another reviewer I subbed the almond extract for vanilla and added 1 Tbs less sugar. And the thing that made them to die for was I used apricot preserves instead of raspberry (because that was all that I had). I think I'll try plum next and then maybe blackberry. These are definitely a new favorite!

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