I Thought You Were Raison but Now I Know Youre Chocolate Chip
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12/01/2010
Can't give this recipe 5 stars because it took several changes to get the AMAZING cookies that were the final result. My husband is a "cookie monster" & said these very well may be the best cookies e'er. Here'south what I changed: 1) Added 1/two extra cup flour (for a chiliad total of ane and three/4 cup flour). 2) Cutting the common salt downwards to less than 1/two teaspoon 3)I increased the baking soda by one-half a teaspoon for a chiliad total of i FULL teaspoon blistering soda 4)Used near iii/4 loving cup Cape Cod dried cranberries and one-half a pocketbook of Hershey's milk chocolate chips. v)I whipped the butter and saccharide until VERY light and fluffy. half dozen) Afterwards mixing the rest of the batter I stuck the bowl of batter into the freezer for nearly 10 minutes before baking. I used a cookie dough scoop to brand rounded water ice foam scoop shapes of dough on the cookie sheet (which I lined with a Silpat baking canvass). vii) I cooked them at 335 until they still looked like they needed another minute or 2 -- looked a little wet still and when tapped with a finger on elevation they "deflated" a little. 8) I took them out of the oven and left them on the cookie sail for almost two to five minutes before transferring to a cooling rack. Note: I put the dough into the fridge betwixt batches and then it stayed firm. No spreading took place during blistering. The day after blistering these they remain super chewy and moist. PERFECTION. Good plenty to give with Christmas cookie array. UPDATE: Add cinnamon!
05/21/2002
This was such an awful cookie! I followed the ingredients To the Exact! the cookies were extremely flat, didnt sense of taste too good, and the edges burnt since the cookie turned so apartment. I would near definately never make these cookies over again. I made 42 cookies and it turned into three big flat cookie slabs, and afterward nearly x minutes, the cookies outsides were too hard.
09/25/2002
First-class, splendid recipe! I've tried several oatmeal cookie recipes and this one definitely is the all-time. Kudos to the creator. I did change it a chip because I'm ever looking for shortcuts. Instead of doing the individual cookie thing I broiled the recipe in ii cake pans at 350 for virtually 25-30 minutes and the confined came out totally yummy! This 1 is a definite keeper!
06/27/2002
I altered the recipe past calculation one/4 cup more flour, 1/2 tsp. more baking soda, and 1/2 tsp. LESS common salt. I also made information technology more than "healthy" past substituting 1/2 loving cup of the butter with one/2 cup absurdity, and also by replacing 1 of the eggs with 2 egg whites. I did add nearly 1/3 - 1/2 loving cup more oats b/c it was a piffling likewise wet. My family LOVED them! They are yummy!!
06/07/2003
Great cookie recipe! Modified information technology as others accept by using i-ane/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon common salt, and chilled the dough for a couple hours. They didn't terminal too long on the rack because when I wasn't looking, my boyfriend kept stealing them.
06/15/2011
Oh my, oh my - these are TO die for! At present that I've made them several times, here'south how they turn out the best: * set butter and eggs out so they are room temp. earlier using * brand certain you mix the second set of ingredients seperate from the sugar/butter mixture * add a i/2 cup more flour * add a nuance of cinnamon * cut the vanilla to 1 tsp. * cutting the salt to 1/2 tsp * use the highest quality chocolate chips * once ingredients are all together, stir But until mixed * drop into taller piles on cookie sheet Woah . Yum!
02/21/2007
peachy recipe! just substituted chili pulverisation for salt, peas instead of chocolate chips, and mayonnaise instead of butter. Weird, i know, but an amazing effect! THe cookiemonster society loved them!
02/01/2011
Read the modifications & made these - THEY CAME OUT PERFECT!!! ane) Cookies can be runny when you utilise ALL butter (it has such a low melting point) so I used one/two butter and 1/ii crisco (i used patently - merely butter crisco works also) two) do not use an electrical mixer!!!! it breaks everything down Manner Besides MUCH.... just use a wooden or large metallic spoon to mix... and mix it JUST plenty.... gentle! 3) after the wet ingredients ... PUT IN THE OATMEAL (i used 1/2 quick oats and 1/2 real oats considering the quick oats break down). still, the oats stirred into the wet ingredients sop up whatsoever wet 4) used pecan instead of walnuts - they aren't biting. put them in next before the flour also and then they get mixed in well with the batter. IF YOU DO Not USE NUTS - Add ane/four c. MORE FLOUR!! 5) then put in the flour and soda/table salt - I use the same proportion of salt and soda and they come up out great - i/ii t. each 6) chocolate fries last - 1 c. is a skilful corporeality and mix barely until mixed. Hush-hush FOR BAKING: if you lot bake them immediately, and then 335 for 12 minutes. If you put them in the frig - 350 for 13 minutes. 7) Last BIG SECRET: The recipe calls for letting them rest on the hot blistering canvass for v minutes - DO THAT!!! IT IS Actually IMPORTANT!!! Yummmmmm!
12/24/2008
Haha! So I tin't assistance but express joy because, yep, these cookies are very good, only with the reviewers modifications this recipe is nearly identical to the ane on the Quaker Oats lid. I wanted to try a new recipe and when I got to the oats part, I peeked at the tried and true recipe on the canister and with the recommended add-on of 1/2 c. flour, 1/ii tsp blistering soda, one/two tsp cinnamon, and cutting the salt in half...the but difference is that this recipe has double the vanilla. Even so skilful, merely not worth wading through the reviews to come to the aforementioned recipe as most folks accept in their cupboard.
05/29/2011
These were good, but non exceptional. Not then crazy delicious I'll remember them and make them once again. The cookies are chewy, in keeping with their title, merely for some reason they were a little short on flavor. While I fabricated these exactly as the recipe directs, I don't necessarily have whatever suggestions on how to make them better except, perhaps, to increment the white carbohydrate past a half loving cup. I have to admit I'm a little confused equally to the stone star status of this recipe. Granted, it turns out well, but at the finish of the twenty-four hour period information technology's nevertheless a undecayed recipe for an average cookie.
11/x/2008
these cookies are veeeeeeeeeery skillful, but if you dont modifie it as other reviewers say, you lot probably will accept a flat cookie.. so the ingredients that you should alter are: flour, use 1 3/4 cups. baking soda, use 1 teaspoon. common salt, just 1/two teaspoon. If using salted butter, omit the salt. Update: I fabricated these over again and I cant believe how happy they make people LOL. Just wanted to say that the concoction will seem very tough and hard.. but they come out very soft and chewy! If you want a chewy cookie permit them absurd on the cookie sheet five minutes, if you desire a crispier cookie allow them absurd 1 minute! in that location is an article called perfect cookies on this site, its very helpful
05/30/2003
Beloved this recipe! However, I adopt whole or old-fashioned oats and fabricated the following modifications: 1/2 cup butter and 1/ii cup shortening. ane one/2 cups flour. two cups chocolate chips. Everything else I left the same. Whole oats practice not absord as much moisture every bit quick oats which is why I changed things a piffling. They were Fabulous this style. Debby
11/18/2009
LISTEN TO THE MODIFICATIONS Anybody IS SAYING TO DO! I have fabricated these cookies multiple times but they came out equally the biggest striking when I increased the flour by one/two cup, the baking soda by 1/2 tablespoon, cut the table salt to 1/2 tsp, and instead of 1 loving cup of chocolate chips I just added the entire bag. They were but PERFECT and have never had such a skillful response to them from family and friends as this modified version. Fantabulous!
02/09/2011
Oh then skilful! I did some tweaks to increase the fiber content.
10/05/2003
I have to say that although these cookies were buttery and very good tasting, it is NOT what the other reviewers have rated it. You shouldn't have to change a recipe to get in improve...it should be equally is. I go for recipes that are rated good to splendid, and this ane was rated excellant. It is well-nigh too buttery, and the dough runs together when information technology cooks. The cooking time takes longer than it states, and since it runs, the edges burn. They don't come off the pan, and I have a Large slump of cracked cookie pieces that are carmelized and definately not a five star rating. The recipe needs a little less butter and more than flour.
01/22/2011
very expert! I exchanged the walnuts for COCONUT! mmmm I definately recommend that. Like others, I added a little more flour and blistering soda and a niggling less table salt. Baked at 350 for 11 minutes. worked well. :)
eleven/12/2011
I've been making these cookies for years, and for some reason never rated them. These are PHENOMENAL. Probably the best bootleg cookies I've always made. I follow the recipe exactly with the exception of adding the walnuts. My merely proffer is, if you are using salted butter, be sure to omit the extra table salt. Information technology's not necessary to use salt at all in that case, and in fact, they'll turn out to be too salty if you do. Also, if yous really want them to exist chewy and soft, exist sure to take them out while they nevertheless wait slightly undercooked. Cookies that are golden dark-brown e'er become hard later on they cool down. If you're like me and you only like soft cookies, have them out while they're still a niggling bit gooey. Once they absurd off, they'll house upwardly a bit, merely still be soft.
07/xx/2012
These cookies are Awesome.....not as well dry out, not also hard...merely perfect!
01/22/2011
AWESOME cookie! did what other say, astonishing this is my new go to cookie when i want cookies!
06/xiii/2009
I idea these were bang-up. And different others, I actually didn't recollect it needed any modifications. It really DID seem like the dough/batter was just "wrong", it looked incorrect, felt incorrect, and seemed like information technology would never become a cookie, considering it was just a hulk of oatmeal coated in stuff and didn't take much cohesion at all. I DID have a huge urge to modify it (and adding more flour was my superlative coercion), but I resisted. Once baked they were perfect. I retrieve the key is to go them out at the right time. 12 minutes in my oven (notoriously nether-powered) was quite undercooked, so I had to go 13-xiv minutes to have them turn out right. Just know your oven, and suit accordingly, that'due south my best advice. At least make them un-tweaked once and so you know what you lot're changing. IF I were going to change annihilation next time it would probably be a little less sugar and (gasp) I'd omit the chocolate chips. I just loved the nutty earthy oatmeal of this cookie and wanted less lark from it. Great recipe, thanks for sharing. Edited to add: This works absolutely fine with old fashioned oats. Nosotros don't utilise quick oats in my family unit, and then that's all we had, and all nosotros wanted, and it turned out perfect, fine and yummy.
10/xv/2006
I would have rated this recipe with 5 stars, but since the 5 star result took a picayune recipe tweaking I took it down a notch. I used an additional ane/2 cup of flour, substituted organic Irish gaelic way oats for the instant, cut the salt in half and chilled the dough before baking. The results were a chewy, evenly baked and well formed cookie that disappeared mail service haste. This makes my weekly cookie rotation.
04/04/2007
OMG! First-class! I took everyone's suggestions and they came out astonishing. Cut the salt to ane/ii tsp. Apply ane tsp. baking soda, 1 1/2 c. flour, 2 c. oats, one c. milk choc fries and 1 c. semi chips. Add together i tsp. cinnamon. 325 degrees for eleven mins. They come out soft but set one time taken out. No spreading. AWESOME!!
10/13/2008
Good, but I prefer Beth's Spicy Oatmeal Raisin cookies because it has all those spicy flavors. This one was a scrap plainer. I followed other's advice nearly adding one/iv to 1/2 actress flour (I added i/3), and I'm glad I did. The texture was perfect with the added flour.
12/30/2002
Admittedly succulent! I substituted butter flavored crisco for the butter, and used ane iii/four cups of chocolate chunks, as well every bit regular rolled oats. Definitely a keeper! As well watch the time - 9-ten minutes did information technology for mine.
09/22/2006
This was my beginning cookie recipe as an adult (ha!) I'k getting rave reviews on these and my sister even told me I could enter these in a contest. First try I omitted the walnuts and I added an extra loving cup of chocolate chips & a few heaping teaspoons of unsweetened cocoa pulverisation. I used big mounds of dough on the 12x17 ungreased sheet (12 cookies on the sheet @ a fourth dimension).I fabricated these once again yesterday, this fourth dimension making the mounds smaller on the sail (20 cookies @ a time).Used the recipe as is, then split the dough in half: in ane I used a loving cup of walnuts & a cup of chocolate chips: they came out And so Skillful. In the other I used a cup of Reece's Pieces for husband & he said (with a mouthful of cookie) "mmph...good task hon!" My cookies ended up baking for about 17 minutes @ 325. Cooled on the pan for a couple minutes. The bigger cookies needed a total v, the smaller ones could be taken off nigh immediately. No problems with runny dough, merely the reece's pieces cookies looked flatter like they WANTED to run, merely didnt. When mixing the dough, I first creamed the butter and sugars etc & put all the dry out ingredients into a re-sealable baggy. I footing up 2.v cups of the rolled oats and left the other i/2 whole & added that to the dry ingredients in the amorphous besides, shook it all up, THEN added the dry out ingredients to the moisture ones. Mixed but until incorporated. The dough stayed in the frige in between batches. I will DEFINATELY make these again!
11/21/2007
I absolutely love this recipe!! Perhaps the best cookies e'er. I found it a couple months agone and I take already made information technology several times. I followed the recipe near exactly, ommitting the walnuts, and they came out PERFECT every time. Unfortunately, this most recent time I followed the advice of adding 1/4 loving cup flour, i/2 tsp baking soda, and 1/2 tsp less table salt and they were not nigh as practiced. I always idea mine were fluffy and chewy, but this time they were flat, and my husband said he preferred them a little saltier like the times earlier. Adjacent time I will do the exact measurements once more.
08/01/2011
Really are VERY good cookies, and I've been a baker all my life, so I'grand pretty picky most my baked goods! Used F. Foodie. advice and increment flour to 1 three/four cup and blistering soda to 1 tsp, halve the salt. (Use unsalted butter, as you e'er should with baking.) Funny plenty, 335 for 12 min really did work! Trust the recipe...they volition not wait done....but let them sit on the pan for 5 minutes before you remove them. Your gustatory modality buds (but perhaps non your hips) will thank you!
11/02/2014
These cookies were okay, they have the potential to be amazing and some of the better chocolate chip cookies I've eaten. I followed this recipe exactly (other than halfing it) and was disappointed because of the saltiness, they didn't seem too flat to me, but salty. This recipe has 2941 reviews with a 4.5 star rating, and then I was a little bellyaching that after I made this recipe and read the reviews almost every single 4 and 5 star review had changed the flour and salt. Please people rate these recipes as they are written, because in all honestly this recipe is not worth 4.5 stars as is. Is it that difficult to rate a recipe as it is and then write in your review changes that are needed to make it a amend recipe?
07/05/2009
I made two batches of these cookies four days ago, and I am very impressed. The cookies are still as soft and chewy as when they came out of the oven, and they've been stored in an open plastic bag. I definitely will exist making these once again and once more!
01/22/2001
I'm a instructor and fabricated this recipe with 2 of my students. Information technology was very kid-friendly and the cookies were absolutely succulent. I forwarded the recipe to several teachers who tasted the cookies.
01/24/2003
I thought these were okay - certainly not the best cookie I've ever had. If I made them over again, I'd probably substitute margarine for the butter - my cookies spread WAY too much - they were all over the cookie sheet. I besides thought they were mode too salty - would cut the common salt in half.
07/22/2001
Succulent cookie, but BEWARE. Recipe doesn't say, just yous need heaping TABLESPOONS to form, non teaspoons. That'southward why one reader said information technology fabricated an enormous amount. As well, you need to bake longer, or at higher temperature. Cookies are not done 12 minutes at 325 degrees. Don't permit this stop you. Cookies accept fabulous flavor. I did not have quick-cooking oats, so I processed regular oats for 10 seconds in food processor. It also might exist a adept idea to chill dough for virtually ten minutes in fridge before or after molding in order to avoid undue spreading when blistering. And cool on sheet a total five minutes before removing cookies to rack. Sounds similar lots of work, but really are adequately like shooting fish in a barrel to make. And definitely worth information technology -- wonderful texture and season.
07/11/2008
Not nearly enough flour, burnt to a well-baked on the bottom while still raw in the center. Made the mistake of non reading the reviews and simply trusting the star-rating. I don't know why people charge per unit it a 5 star when they have to modify everything to make information technology work
12/20/2007
I followed the recipe exactly and plant that my cookies didn't spread at all. They were tasty, but kept the original shape of the spoon I used to put them on the cookie sail. Adjacent fourth dimension I might make them into circular balls and press them so they take more of a cookie shape.
04/27/2005
This is very good base recipe. For those complaining information technology'due south also salty-endeavour 1/2 tsp salt instead of 1 tsp table salt. I follow this general rule with cookies: anytime a recipe calls for 1/2 tsp of baking soda or baking powder, that's the same amount of salt I add. Also, it does start out slightly runny, but just space your dough drops to give room for baking -in one case they bake they will exist perfect. I always pull my cookies out virtually 30 sec-1min earlier they are actually done, then let them cool a few min before moving them and they are always perfect. I suggest adding about i/2 cup more than choc chips and also i/2 tsp cinnamon and a dash or two of nutmeg for a fiddling kick. Some other killer thing to add is some shredded coconut for a change up. For butter- I use simply apparently old country crock and information technology's succulent everytime. Another thing you can exercise is substitute blistering powder for the soda and it will bake your cookies up a picayune more. And if this has too much oats for you-try ii one/2 cups instead of three and only add a touch on more than flour. Another great alter upwards-effort half butterscotch or peanut butter chips and half choc chips. that'south all my tips for this rockin recipe!
09/19/2011
Quick, like shooting fish in a barrel, and delicious! (From cabinet to oven in nether 1.5 Meat Loaf songs.) I followed other suggestions, changing flour to 1 i/2 cups (1/ii of which was wheat), common salt to ane/ii tsp, and blistering soda to 1 tsp. They didn't spread at all and turned out puffy, chewy, and perfect!
01/01/2001
succulent!
05/03/2011
Love this recipe - extra chewy! Based on other people's comments, I added an extra 1/iv cup of flour - I may crash-land it upwardly even a chip more next time, as they did spread a chip more than I wanted.
04/19/2001
I used raisins and omitted the walnuts but this recipe was however awesome. These cookies are addictive so forget most your diet if you plan on making this recipe.
06/05/2012
I followed other reviewers suggestions and increased the flour to 1 3/4 cup and the baking soda to ane tsp. With those changes, this is a 5 star recipe, merely as written, only about a 4. Anybody LOVED these cookies. I used well-nigh 2 cups old-fashioned oats and i cup of quick-cooking oats as I didn't have enough quick-cooking oats. I've never had Beatrice'e Excellent Oatmeal cookies, but these reminded me of Great Harvest Staff of life Company's Oatmeal cookies which are absolutely fabled (though their cookies practice not take chocolate chips). Oh, and based upon personal preference, I did non add the walnuts. This recipe (with the changes) is a keeper!
08/28/2002
I was short 1/ii cup of oats and these turned out flat, and crispy around the edges (much like the previous reviewer). I used raisins instead of the chips and they were pretty skillful. Thanks Physician!
09/03/2009
I went along with the general consensus of reviewers and added a bit more flour and baking soda. The texture- soo soft and chewy fifty-fifty 2 days later on- deserves 10 stars. But the gustatory modality- ii, maybe 3 stars. They were really bland. Perchance I'll add together some cinnamon to the dry mixture next time? Or fifty-fifty more than vanilla? The taste was merely nothing special :(
06/25/2004
This is just the kind of oatmeal cookie I enjoy eating (chewy, nuts, chocolate), but I just made these and was VERY disappointed. I agree completely with MAMAMIA03... they were also buttery and ran on my pans. They got besides dark-brown before the center was washed. I had to scrape them off. They autumn autonomously. I added nutmeg and cinnamon to my recipe. I added more flour to the last batch I put in the oven, only it didn't help the consistency. Terrible cookies, great ice cream topping. A waste of ingredients.
09/02/2009
Best ever! Made them with craisins instead of choc chips (although I would do the chips side by side time!) They are still chewy days later, although not besides many are left! I refrigerated the dough before blistering as suggested past others, too equally took the suggestions to subtract common salt to 1/4 tsp, increment flour to 1 ane/2 cups, soda to 1 tsp and add cinnamon. We thought we might effort them another fourth dimension with coconut and craisins as well! Cheers for a keeper!
07/16/2003
They're good, merely not every bit oatmeal-ly as I was looking for. We actually enjoyed the cookie dough raw than eating it baked. :)
03/10/2001
I loved these cookies subsequently a little tweaking. I take plant that cooking these at 375 for about x minutes kept them from falling apart so much. I likewise replaced the chocolate chips with a pocketbook of Sunkist Goldens and Cherries (Golden raisins and cherries) and they were Splendid! They are already gone and I fabricated them last night!
02/xv/2007
The first time I tryed these I had to throw them out. I decided to requite them a second chance and they came out much ameliorate, I refridgerated the batter for nigh an 60 minutes before baking them.
12/14/2011
yummy! these were succulent! i did not have quick cooking oats; i had the one-time fashion oatmeal. they worked just fine. my commencement batch came out apartment, but the rest of them were perfect?! not sure what i did differently. yum, yum, yum!
05/xi/2011
yum! used 1/2 butter, 1/2 applesauce to make it a fleck healthier ... delicious!
05/27/2007
Great cookies! I've fabricated these several times following the recipe exacty, but omitting the walnuts and adding more chocolate chips, and they're great. These cookies are so chewy. I actually made them last night and I was short on the oatmeal - I had merely under 2 1/2 cups. The cookies still turned out fine, but spread out a little more than while baking than before. Effort these! If you like chocolate chips and oatmeal, you'll like these cookies.
07/25/2010
Every bit with whatever recipe her, I always read the reviews first. I increased the flour to one i/2 cups, increased the baking soda to 1 tsp., decreased the salt to one/2 tsp. since I used salted butter and decreased the vanilla to 1 tsp. I ALWAYS bake a modest batch of cookies when I am making a recipe for the first time. I am glad I did. I baked 6 cookies and let them cool. I went back to the mix and added a compression more salt, and nearly i/2 tsp. of cinnamon. Due to family preference, I did not add whatsoever basics. I but tried 1 this morning time with my coffee, the before and after cookie. I must say the after cookie has much more flavor. Texture of the cookie is great the next day. Will probably make these again with my modifications.
02/sixteen/2003
In that location are already so many reviews but I must write.. later the commencement batch, i made about 5 more throughout the Christmas flavor (and each batch is huuuge)!! They're hearty and delicious and proceed really well-- thanks so much for a new favorite!!!
03/22/2002
These were succulent! I only made them on Wednesday, but there are only 2 left in the cookie jar today (2 days afterward). I didn't have any nuts, and so I but doubled the amount of chocolate chips (I used milk chocolate chips). They turned out Bully! And, yes, I would as well bake them at 350 and cool the dough a bit before baking. Otherwise, these cookies were awesome!
03/09/2001
What a bully recipe!!!! The cookies are moist and chewy and taste phenomenal!!! Even my kids honey them!!!!
08/15/2009
Super delicious. Soft and chewy, and and then good! Nosotros omitted the walnuts and added a cup of coconut, information technology was wonderful!
03/05/2002
These cookies are wonderful. I was looking for a chewy recipe and this is information technology. I added 1 cup toffee pieces instead of the nuts. Took some to work today and they were gone in minutes. My co-workers are asking for more!
11/16/2010
I used Splenda for the carbohydrate, used half wheat/one-half white flour, and added butterscotch chips instead of the basics. Very expert cookies and are still good days after making them. Thanks for sharing!
02/04/2001
Great cookies. From now on I will use this recipe.
08/18/2007
People are overcomplicating this with all the changes. I just added 1/4 c flour and used chunks instead of chips. These cookies got rave reviews from every single person who had 1. (though most had more than one!)
06/03/2002
Being vegan, I used vegan egg replacer, but the recipe turned out excellent! They were thick, chewy, and full of expert suprises. I might add a chip of cinnamon adjacent time I make them. I too used Sucanat instead of light brown saccharide.
05/14/2010
These were great cookies. I made them by dropped spoonfull the first nighttime then rolled up and refrigerated the leftover dough and sliced them upwards in the morning and they were much amend consistency when done that way so from now on i will gyre this dough and slice. First-class!
09/08/2002
Dr Amy give up your doctoring and just bake cookies. This recipe is pure ambrosia. I took the libety of modifying a petty..hope u don't mind. I used craisins,coconut and pecans. But your recipe was the best part. Cookies are moist and then chewy. Succulent. In a rating of 1-five this is a 10.
01/12/2001
Just what I was looking for, a perfect combination of chewey and crunchy. I used peanutbutter chips and G&K's. Also prefered 350 for a temp. Thanks
05/08/2009
i loved the chewyness!i added a cup of pecans insted of walnuts because i dididnt take walnuts.i wasnt plamnning omn making these cookie but the residue of the chocolate chip cookie recipes had ingredients i didint have.this recipe had all i had and so decided to make themcame out perfect!dandy cookie recipe and also a keeper.
10/19/2002
These cookies are Awesome. I ahve been looking and looking for a good oatmeal cookie recipe since they are my husband'south favorite. I fabricated about 4 dozen and they were gone in no time. Make certain to use real butter, they are much amend than if using margarine. Thank you for the slap-up recipe!
08/29/2010
These were great. I but had old fashioned oats just they still turned out smashing. Simply modify would exist side by side time to reduce salt to 1/2 tsp. I fabricated these again and this time I added dry cherries, chopped walnuts, white chocolate chips and regular chips. They turned out fabulous!
02/21/2010
Brought these to a party and they were a hitting! Took advice of others and increased flour 1/2 loving cup and increased baking soda to 1 tsp.--I don't think the cookies would have turned out otherwise.
10/nineteen/2008
This is my get-to cookie recipe. They come up out perfectly and are crunchy on the outside and chewy inside. I permit them sit down in the fridge for aout 1/two an hour or else they go a chip flat. I added 2 cups chocolate( 1 white and 1 semi-sweetness) chips instead of 1 cup fries and i walnuts. This made them so delicious! I also added less table salt than it called for, about 1/4 teaspoon.
01/27/2009
I always use non hydrogenated margarine. I found some dark Belgium chocolate instead of semisweet chocolate. I broke the chocolate into big chunks and tossed them in the dough. OMG! Yum! I'm definitely keeping this recipe! :D
05/21/2002
They were pretty good i gotta acknowledge.. but a piffling runny, actually flat and instead of cookies, it turned into ane really big flat cookie cake. I suppose more flour will assist make the cookies stand a piffling amend and a scrap more baking soda also. overall, they were pretty good.. they merely needed a few pocket-sized tweeks.. :)
09/11/2002
These were corking. I added ane/iv loving cup more flour, 1/2 tsp more blistering soda and i/2 tsp less common salt as many people recommended and they turned out perfect. They didn't terminal very long in this house lol!
01/07/2008
I have been making cookie for 15 years and I have become very selective near which recipes I use and prefer to just fly it and create my own, however, last yr I got married and recived the allrecipes cookbook for a souvenir and I made this cookies and my hubby melted. He prefers them with butterscotch chips and no walnuts which translates roughly to 12oz of fries in stead of viii to brand upwardly the bulk. He, and at present all of his friends, love dearest beloved these cookies, I highly reccomend them. My only circumspection is that if you are like me and like to tweak recipes and bake times, don't. The "chewy" of these cookies is a event of the depression oven temp and the sitting on the pan for the 5 extra minutes. Enjoy!!!
08/31/2011
Like shooting fish in a barrel & likewise die for!!! These never concluding long when I bake them!
06/eleven/2009
I made these, and as well fabricated a batch with ww flour which was...as well delish and soft!
03/xiii/2006
Very good. Followed advice and upped the flour to 1 1/2 cups, and the baking soda to one teaspoon. Kept the salt at 1 teaspoon cuz I utilize unsalted butter. Also used ane/2 butter, i/2 butter flavored crisco - We are not big on nuts in cookies then we subbed extra chips - the swirled with white chocolate kind - the other loving cup semi sweetness. Did not park in the refrigerator at all and had no problems with spreading problems. About 12 minutes later perfect! Crispy on the exterior, chewy inside.
01/25/2006
I fabricated these last night and I'm yet eating them! I did do what other reviewers said and only added one/2 tsp.salt. I also added 1/2 tsp. cinnamon (I dearest Mexican chocolate)and a whole bag (two cups?)of semi sweet choc. chips instead of the 1 cup that is called for. Yummy- perfect with a cup of milk. With these around I go my whole days calcium b/c I'm e'er eating them and drinking milk!!! UPDATE 12/2006: I only made ii batches of this to give abroad for xmas treats. I forgot I made these last twelvemonth and put in the 1 tspn.of salt. My first batch was made with Guittard semi-sugariness chips (I approximate a good brand made with existent vanilla and chocolate). I baked these at 12 minutes and they came out GREAT. My second batch I used a generic make chip (made with artificial vanilla!) and overcooked the cookies in my outset pan past 3 minutes. HORRIBLE!!! They were way besides salty. Now I know why some reviews said this cookie is salty- don't overcook it AND utilise a good chip. Even without overcooking, my 2nd batch fabricated with the generic choc. chips weren't as proficient as my starting time batch and too salty for my sense of taste. What a waste product b/c at present I tin't wrap these upwardly equally presents! It pays to get good ingredients!
08/16/2009
USED ROLLED OATS added ane/2 tsp ground cinnamon upped the flour to ane 3/four upped the blistering soda to 1 tsp upped the choc chips to 2 cups baked for thirteen min DEFINITELY leave them to sit for 5 min or so before taking them off the sheet fantabulous chewy goodness!
06/07/2006
All-time oatmeal cookie I've ever fabricated. I followed the recipe exactly but did have to apply pecans instead of walnuts because that'south what I had. I used mini-chocolate fries too. My recommendations are to follow the recipe exactly; do not cutting the salt since the table salt/sugariness contrast is what makes them good. Also use existent butter and use a nonstick pan or wax paper but don't spray extra grease on. They're the best and I bake a lot of cookies. They also have a tollhouse flavor to them.
11/25/2011
I love oatmeal cookies with chocolate chips and this recipe fits the bill. I'm a Dietitian so I modified this recipe to make it a bit healthier without losing the yummy goodness. I cut the butter by one/four C and used applesauce in it'due south place. Also, I used only 3/4 C brownish sugar and ane/3 white saccharide. I left out the common salt like others recommended with the buttered salt and I used 3/4 C all purpose flour and ane/2C whole wheat flour in identify of the full amount of flour. I didn't alter the eggs, merely you can use 2 egg whites in place of 1 whole egg to cutting some of the fatty/cholesterol. Anyway, long story brusque....MY Family LOVED THESE COOKIES and this recipe is a keeper even with the substitutions.
05/23/2006
I made these cookies exactly as stated in the recipe and they were succulent. If you are having problems with the cookies spreading, your dough has probably gotten too warm. Try putting information technology in the fridge between batches. Thanks Amy!
10/nineteen/2011
Dont listen to the fools saying to go up to 1 and 3/4 flour and 1 tsp of baking soda. Unless you like cake cookies...Recipe is great Every bit IS!!!
03/15/2010
I am adding to my original review beneath... I have made these for months now every bit stated on the recipe with no spreading...until last week...because I over softened the butter and did non chill for 5 minutes the cookie dough. For low carb version come across below and sub oat flour and whole wheat flour for white flour. Original postal service This is always something that has confused me, how can you rate a recipe when y'all didn't make it every bit it was listed? I made this exactly like the recipe called for and they were great, friends and family loved them! I also made them as a low carb offering using half whole wheat flour half white flour, splenda brown saccharide and An all natural agave based no cal sweetner for the saccharide. Truvia or i of the others. They are obviously different but family and friends idea they were cracking and the merchandise off was not that much. I always put cookie dough on the sheet and then in fridge (5 min) to set up to assist with spreading I volition at present try all the other suggestions...only this recipe as is is my rating!
01/16/2001
Delicious!!!
09/11/2007
I made these into a bar and used pecans and butterscotch chips instead of chocolate and walnuts. I also used half white/whole wheat flour added 2 tbs oatbran and ground flaxseed...Broiled 325 for 35min....they were wonderful
03/04/2007
Absolutely delicious, soft and chewy in the centre and gilt brown. Both kids and hubby loved them.
07/20/2006
My grandmother actually asked me for the recipe for this one! I make this for lilliputian kids then I omit the basics and add coconut flakes. I also used 1/2 canola oil and i/2 butter to cut downwards on the sabbatum. fatty and used 1/2 white whole wheat flour. I'1000 make them all the fourth dimension.
03/16/2008
Made these this evening with some help from the reviews and my Recipe Exchange chickens. I used all brown sugar, a teaspoon of soda, omitted the nuts and added kokosnoot and a tiny bit of cinnamon. Left the salt at 1tsp since I was using unsalted butter. I fabricated larger cookies, so my cooking time was a bit longer. Otherwise, followed the recipe. The season is slap-up, overnice and chewy texture, no problems with excessive spreading or sticking. Cheers for the recipe, I'll apply information technology again!
03/27/2012
These are admittedly to dice for! If you're looking for a chewy cookie, this is the ane. I actually took recommendations from other reviews and used 1/2 c. butter and one/2 c. applesauce; as well added ane/iv c. flour and one/ii t. extra baking soda so they didn't flatten. Just a tip... y'all need to brand the dough-balls pretty big considering they don't rise that much. Otherwise you'll accept some tiny (but yummy!) cookies. :)
09/29/2009
anybody LOVED these cookies! i used rolled oats in place of the quick cooking oats. and left out the nuts. and added actress chocolate chips.
12/15/2011
Perfection. As stated past others, I decreased the salt to half a teaspoon and increased the flour to 1 i/2 cups. I likewise used half a tablespoon of baking soda. I and then baked at 335 for 10 minutes. They were crispy on the outside, soft on the inside. They had such a nice balanced flavor! My search for the perfect recipes ends here!
10/21/2003
I followed a few reviewers before and made some changes as well adding 1/ii cup more flour, 1/two tsp more than baking soda and substituted 1 loving cup butter with 1/2 cup butter and i/2 cup shortening, which makes cookies more than chewy and fluffy less apartment. With these changes the cookies were swell, the only other matter I would add together is more spice, needed some cinnamon and nutmeg.
09/05/2011
Yummy. I baked for 1 less minute than the recipe calls for. I practice this for all cookie recipes.
eleven/08/2006
very disappointing. These were Not chewy, didnt have enough chocolate fries. In the by I take used Betty Crocker oatmeal chocolate flake cookie mix with good results. This recipe definitely was non worth the time or effort. I am going back to the mix!
09/04/2011
This recipe was amazing. I made quite a few changes, though, since I've started using information technology. I put the cookie dough on baking paper, information technology prevents the cookies from spreading and called-for around the edges. I added 1/2 tsp of cinnamon. I added 1/two C of flour and didn't decrease the oats. I took table salt out of the recipe (I use salted butter...if y'all utilize unsalted, then only use 1/ii tsp salt).
05/24/2007
Fabricated these yesterday and brought them to piece of work ( I work at a police force section in New York) to test the recipe out on the connisseurs of cookies (the cops) to see if they would be worth making for my fellow. They loved them. I received several marriage proposals, and heard several times that they were the best cookies ever. The whole batch was gone in 10 minutes. Other goodies brought in by others normally last at least several hours. I followed the recommendations of several posters and upped the flour past 1/two loving cup, upped the baking soda to 1tsp and reduced the salt. Slap-up recipe Dr. Amy, tin't wait to brand them for my boyfriend. I know he'll love them.
08/xxx/2009
I followed the modifications to utilise ane/ii more cup of flour and cutting the salt dorsum to 1/2 tsp. I also added 1 cup of toffee bits. They were a hit at the party and role.
02/03/2012
I made these today. I accept Type 2 Diabetes, and then I used Splenda instead of sugar and carbohydrate-free chocolate chips. They are A.W.Eastward.S.O.M.E. and I highly recommend them if you are watching your sugar intake.
04/17/2008
these were bangin! i added 1/iv c more than flour and a 1/2 tsp more baking powder similar other reviewers said....and they came out perfect. the taste was awesome, they stayed chewy and soft the few days they lasted. makes alot.....but make them all!
eleven/29/2011
I made these for mis7up's forgotten treasure web log. They were so yummy! As my dear husband is coeliac I made them with gluten free flour, 1/2 tsp xantham gum and gluten free oats. They are a keeper!!!
Source: https://www.allrecipes.com/recipe/24445/chewy-chocolate-chip-oatmeal-cookies/
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