Reviewed: Feb. 3, 2009

I agree - these are the best! I tried it for 2007's Christmas cookie assortment, and it has become a raving classic. Everyone LOVESLOVESLOVES these cookies! I just made a batch to thank a co-worker for a favor, and passed the rest out to other lucky co-workers. It was a very good day at work! A couple of suggestions. I simply rolled the cookies into balls about 1" - didn't flatten them - and they baked up just fine. Also, the dough does get quite stiff, so I just tossed the spoon in the sink and got in there with my hands to mix the oatmeal in. Hey, maybe that's why they're so good! ;-)

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Reviewer:

Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

Reviewed: Jan. 5, 2009

These cookies were just OK for me...if you don't flatten the cookies when you put them on the tray to bake, they come out soft and cake like...if you flatten them they come out soft and chewey...The dough is sticky so you will need to dip your fingers in flour before you press them down with you fingers otherwise the dough will stick to your fingers in the process of flattening them down on the cookie sheet prior to baking them.I prefer a cookie that's more crispier...if however you like SOFT cookies then this cookie recipe is for you. The taste was good but here again I prefer crispy cookies as opposed to soft ones. Also I sprayed my cookie trays with Baker's Joy because I had a hard time getting cookies off the cookie sheet after baking them even when I cooled them for five minutes on the cookie sheet as recommended in the recipe. UPDATE: When I stored these cookies afer baking them they all "melded" together in about 12 hours time..(meaning they all stuck together in my cookie tin)...My son suggested that, that happened because the cookies were somewhat thin...I slightly flattened each of the teaspoons full of dough before I baked them but that should not have stuck them all together like they did..(they weren't that thin..but they were soft and crumbly...I think maybe two teaspoons full of baking soda that the recipe calls for is too much...then again, maybe I did something else wrong..frankly I don't know what happened.

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Reviewer:

Shilo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Shelby, North Carolina, USA

Reviewed: Dec. 9, 2008

These are really good cookies. Awesome buttery taste. I 3x the recipe and froze a couple dozen for later. Have 4 kids and a husband that would have eaten them all if I had not done so!!!!

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Reviewer:

TOPAZ4

Cooking Level: Professional

Home Town: Rosemere, Quebec, Canada

Reviewed: Nov. 13, 2008

I went in search of a recipe for "The Best Oatmeal Cookies" a few weeks ago, and found this recipe. I have made it twice already. Without a doubt, THE BEST oatmeal cookie I have ever made! A definate keeper. I added a bit more cinnamon the second time. Also left the eggs, raisins and vanilla overnight in the refrigerator, and the cookies turned out even chewier the second time. If you are looking for a great oatmeal cookie, this is it!

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Reviewer:

CONNIE STORLIE

Reviewed: Oct. 22, 2008

This is the best oatmeal cookie recipe I've found to date! I followed a previous reviewer's lead, and added an additional cup of rolled oats. I also substituted the raisins for a 1 cup mixture of raisins, golden raisins and dried cranberries. The cookies came out beautifully! They look and taste fantistic! Make sure you don't make them much bigger than a rounded teaspoon and they'll be soft, chewy and perfect!

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Reviewer:

nicevillejen

Reviewed: Jun. 23, 2008

Great cookies but they are cakey! The reason for this is the 2 tsp of baking soda! As we all know baking soda is a raising agent - hence a more cakey than flat, crispy cookie. Omitt or half the amount of baking soda for a flater, crispier and chewier cookie.

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Reviewer:

sammiejam

Reviewed: Apr. 27, 2008

The name of this recipe says it all! These truly are the best oatmeal cookies I have ever eaten. They are soooo chewy and practically melt in your mouth! Not that they need any changing, but we added a "Brown Butter Frosting"* from Paula Deen to the tops and everyone raves about them. I have make three batches already this weekend! My hat is off to the creater of this recipe! Keep them coming!

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Reviewer:

Tabitha_Beck

Reviewed: Mar. 26, 2008

By far the best cookies that I have ever tasted! I use cranberries instead of raisins, and added just a little extra salt. I have made these cookies three times in the last three weeks and my family goes crazy for them. If you are looking for an oatmeal cookie recipe - this is the one you want!

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Reviewer:

cranberrygirl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Prague, Hlavní Mesto Praha, Czech Republic

Reviewed: Mar. 8, 2008

Excellent cookies - great texture. A couple people mentioned the cookie was "cakey". They didn't follow the recipe then. Follow the recipe precisely and you will get a chewy cookie on the inside, a little crisp on the out. This includes the size in which you bake them in (teaspoon-size, no larger - they'll fan out as they cook). The flavor is outstanding. This is a definitely a keeper.

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