Reviewed: Jun. 17, 2008

First, these are very good cookies. But after reading the other reviews I made the following changes; I substituted half the butter for margarine and added 1/2 tea. salt. I also used old-fashioned rolled oats. And I baked for 11 minutes and cooled on rack for 1-2 minutes. My cookies did not spread ... they were about 2 inches in diameter after baking. I did get a little over 4 dozen. Very very good cookies! Thank you for sharing!

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39 users found this review helpful

Reviewer:

MARY HOWELL

Reviewed: May 24, 2004

These were good. If I made them again I would make sure that the toffee bars were in large chunks. I used toffee bits and I think the toffee was a bit lost in the finished cookie.

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29 users found this review helpful

Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 17, 2001

This is a very good recipe for a chewy oatmeal cookie, I partially flattened some for a crisp cookie. My husband and neighbors went wild for them.

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23 users found this review helpful

Reviewer:

LUVCOOKING

Reviewed: Sep. 16, 2006

This is an excellent cookie! I followed the directions except for I added a 1/2 teaspoon of salt and I used four Skor bars that I crushed. It is true you really cannot taste the toffee but it definitely gives dimension to the cookie that it would not otherwise have. I also plumped the raisins in water before adding to the recipe. A+!

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20 users found this review helpful

Reviewer:

KLKAFKA

Reviewed: Apr. 23, 2002

A huge hit! When I went to add the toffee bits, I was surprised to see that I had cinnamon chips instead. I added them anyway and the cookies were fantastic! Next time, I will make sure I have toffee bits and try them that way!

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17 users found this review helpful

Reviewer:

Stincuzzi

Cooking Level: Intermediate

Reviewed: Sep. 23, 2008

After reading the reviews I did change the recipe a little. Instead of 1 cup butter, I used 1/2 cup butter and 1/2 cup shortening. I also added 1/2 tsp salt. I used a 8oz bag of Heath Toffee Bits and quick cooking oats. My cookies did not spread or stick to the parchment paper. I only let them cool for 3 minutes on the cookie sheet before moving them onto a cooling rack. I will definitely make these cookies again. But I will increase the rasins to 1 1/2 cups.

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12 users found this review helpful

Reviewer:

sandjo

Cooking Level: Expert

Home Town: Rupert, Idaho, USA

Living In: Ogden, Utah, USA

Reviewed: Aug. 14, 2006

These were great! I don't know if I made them a little larger than in the recipe, but I found they needed to bake for closer to 13 minutes, instead of the 8-10 called for. Also, I couldn't find plain toffee bits, so I tried these with the chocolate covered toffee bits, and got rave reviews on them. I will definitely add this to my cookie recipes.

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11 users found this review helpful

Reviewer:

Katie M.

Reviewed: Oct. 23, 2009

Incredible!!!! I did not find the toffee bits disappeared at all. I chilled the dough first to minimize spreading. The butter makes these! I don't recommend skimping it will affect the texture

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10 users found this review helpful

Reviewer:

MULTIMOM

Reviewed: Mar. 29, 2008

This recipe is a hit every time. They always turn out soft and chewy, never hard and dry. There are no changes needed.

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8 users found this review helpful

Reviewer:

Shalaine_1

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

Reviewed: May 13, 2004

Probably the best oatmeal raisin cookies I ever made. Moist and tasty. Everyone loved them. However, I needed to up the cooking time to about 12 minutes.

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8 users found this review helpful