Can You Use 1 Minute Oats for Cookies

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Wow! I loved these cookies and they were super piece of cake to make. I used Splenda instead of carbohydrate. WW flour in place pf white flour and added raisins. I also took the advice of another eviewer and left them circular instead of flattening them with a fork and the came out round, soft and perfect. I will make these again and again. Thanks for the great recipe.

The perfect oatmeal cookie. No rocket science here--simple to mix, elementary to broil, great results. Bake longer for chewier, shorter time for softer cookies, add nuts or raisins if y'all like or just as is. Nice oatmeal flavor with just a hint of cinnamon and non overshadowed past a ton of spices. Merely that simple.

Afterwards reading other reviews I subtracted ane/2 cup of sugar, and I was pitiful I did. They were still delicious, simply adjacent time I will utilise the full corporeality of sugar. The cookies fifty-fifty stayed soft for 4 days (that's when everyone finished them). Excellent recipe!!!

Outrageously succulent! I cutting the amount of oats to two cups to make them more chewy and thin + some chocolate chips for the Mrs. She doesn't usually take a sweet tooth for cookies 'north cakes, simply these - I had to fight vigorously to get my share!

This has go a new favorite in our home! One of the only recipes I've ever tried that truly lives up to the soft cookie proper noun. The flavor is simply correct, the cookie melts in your rima oris, and they are easy to make. Thanks for sharing this recipe!

These are very expert. I made a few personal changes, but the original comes out awesome. I saw a few reviews mentioning that these came out dry. One thing I've learned about oatmeal cookies is that they are done when the edges are golden brown. Yes, you're going to bear on the middle with your finger and say to yourself, "no, they need to get back in the oven". Wrong. The center volition seem to be undercooked, but they are done. If you don't believe me, at to the lowest degree take ane out earlier than you recollect information technology's ready. Let them cool for a little flake and they'll exist chewy and awesome equally they should be. I make them with a 3oz scoop and flatten them -- that size takes about exactly viii minutes at 375°F. What to do with the cookies yous left in by when I said to pull them out? If you like milk or coffee, you can always dunk them!

fantastic! This is the perfect oatmeal cookie base. I have made these twice this week! Starting time time I halved the recipe and added semi-sweet chocolate chips. Terminal night I halved it and added SunMaid dried fruit bits. I besides substituted Smart Balance low-cal spread for butter and it is however the best oatmeal cookies e'er. As for making the cookies uniform in shape, I just pressed these lilliputian babies into patties like I would a mini hamburger. They came out perfectly chewy yet cooked throughout. UPDATE: The 3rd time I made these, I replaced the butter with peanut butter. AMAZING! So proficient.

So Expert!! I made a few changes to make it healthier and it turned out well. I used 1 1/2 stick of butter and ii tbs of unsweetened apple sauce, 1 egg and 2 egg whites, and I used ane c whole wheat flour and 1 c all purpose. They were super practiced and had to forcefulness myself to stop eating them. I have found my new oatmeal cookie recipe!!

Best oatmeal cookie recipe! I made two batches then far - 1 evidently and ane with white chocolate and stale cranberries. My oven required more than the viii-10 minutes for baking - 12 minutes was just right. I didn't have quick oats and used Sometime Fashioned Quaker Oats and it came out fine. At first I followed the advice of 1 of the reviews to only apply 2 cups of Old Fashioned Oats merely thought the dough was not oatmeal-ey enough so I ended upwardly using the full 3 cups. Also, I reduced the cinnamon to but ane teaspoon and added a dash of ground clove and nutmeg. The only downwards side is that we tin't end eating them!

But finished making these and WOW, they really are amazing...I wanted to find a recipe that used what I already had at home so the amount of oats I had on hand was only ii one/2 cups, merely they still turned out great. Also, I read a tip awhile back that said you can sub old fashioned oats for quick cooking someday, merely go along in mind the product will be a little more chewy...so I used old fashioned and they turned out great. I thought I'd pass that tip along to other novice cooks like myself.

These are excellent oatmeal cookies -- very soft and moist, with the right residuum of oats to flour. The only change I fabricated (and will brand once more) is to take the white carbohydrate downwardly to 1/2 cup. I have a huge sweet tooth, and these were plenty sweetness -- even with the reduction in sugar. A definite keeper of a cookie recipe. Thanks!

Easy, skillful but non the best recipe for raisin-less oatmeal cookies. I'll try these once again sometime and see if I just didn't get it correct the offset time. Information technology might be the cinnamon, but we usually honey cinnamon. Too way too salty. Thanks for the recipe.

These cookies are great! Unfortunately I had to devious from the recipe just a scrap due to an egg allergy (toddler). I used an egg sub (1 assistant mashed with i tsp of blistering pulverisation for the two eggs) and baked them for just under 8 minutes. My lilliputian guy LOVED these! The banana didn't overwhelm the oatmeal taste either. Neat cookie, thanks so much Barbara!

The title says it all! This is an amazing recipe and the cookies came out moist, soft and chewy. I used a modest water ice cream scoop to make all the cookies the aforementioned size. Be certain to chill the dough before baking. It didn't seem to thing if y'all flattened the cookies. I tried both ways and all of them came out perfect. I did make 1 alter. I rolled the cookies in saccharide before going on to the cookie sheet (I've done that with other oatmeal cookies) and it made them even amend!! 5-stars all the way!! I baked all the batches for 8 minutes then pulled them out (they still looked a trivial doughy) and allow them sit on the cookie canvass for two-iii minutes and so allow them absurd on a wire rack. We tin can't put them down!!!

These were great! I gave iv stars because I contradistinct. I added 2tsp. Vanilla, and doubled the cinnamon. Offset batch I made too large and they "ran" everywhere, then I fabricated smaller walnut sized assurance and they came out PERFECT! Too don't bother with the sugar and fork mess...unless you lot similar flat cookies... These are soft & chewy. This is a keeper! Besides PERFECT with this *cream filling: 1/2 cup butter or margarine, softened 1 i/2 cups confectioners' sugar 1 cup marshmallow creme 1 teaspoon vanilla extract *from the Foam-filled chocolate cookies recipe from this site.

I'm no baking extraordinaire, just seriously, I want to meet the person that can mess up the taste of a cookie recipe that has i cup of butter and ii cups of carbohydrate. It just doesn't happen. My clogged arteries thank y'all. That being said, I only used i cup of sugar- brown carbohydrate only- and they turned out practiced. To replace added some honey and reduced sugar syrup. Tripled the amount of vanilla extract. Equally usual. The dough was pretty cement-like for me, just not too bad. I just used a spoon instead of my easily. I didn't do anything like refrigerate information technology. Coz lets exist honest, I want cookies and I want em now.

this is the worst recipe i've tried so far.

My first time making cookies and they came out great! I didn't press them down as per other reviewers so I could go a nice fat chewy cookie. YUM!

The people at work love me when I bring in these cookies. Two dozen are gone in a matter of hours. They also freeze really well. forty seconds in the microwave when frozen, & it's like they merely came out of the oven.

OH,MY!!!!!!! these couldn't be better!, as i sit down here eating my fifth cookie, i realize how i barbarous in beloved with them at the start! yous have GOT to try these cookies!

My favorite oatmeal cookie recipe yet! I only had "erstwhile fashioned" oatmeal, and so I ran half of the oatmeal through my food processor. The cookies were fantastic. Soft and chewy.

I've made these twice and they really are nice and soft. Showtime time around, I did it almost exactly as the recipe stated and oh my god, it'southward mode as well sweet. And they were a flake manifestly (bland) outside of the massive sugariness. I didn't flatten the cookies with a fork dipped in carbohydrate (thank god, the last thing this recipe needs is more sweetness) but I did printing them downwards with my palm. This recipe doesn't spread all too well so information technology needs information technology. I concluded up blistering them eight.five minutes. Second time around, I but used 2/iii cup of both the white saccharide and brown sugar. And I added more cinnamon, some cloves, nutmeg, and ground ginger. That's when it really started meeting. I will definitely brand this recipe over again, with the adjustments.

Very prissy. I too put 1/two loving cup less of the white sugar and they turned only right. My ii-year erstwhile enjoyed making and eating them too. I pressed the dough on the rolling board and let my daughter cut it with a beige cutter. I was very surprised, though, when we've got more then 50 cookies, using the recipe scaled for 24... We gave away some to my little 1's daycare and some to her aunt and her gradma. Everyone said they were proficient!

This is the best oatmeal cookie recipe I've used. I added 1 loving cup raisins and I love cinnamon so I eyeballed (and probably doubled the requested amount)... information technology turned out perfectly soft. Have them out on time... they might not wait fully done in the centre but in one case it cools it is PERFECT and SUPER SOFT! So So SO delicious. I am a sugar fiend and per my sister'southward asking only put 1 cup dark-brown sugar and 3/4 cup white sugar (reduced sugar past one/4 cup) and it was perfect... only remember that the raisins will be sugariness also if you add them.... if were to accept added nuts though, I would desire to keep the full amount of sugar considering the peel on nuts sense of taste biting to me. What a keen recipe!

Pretty practiced recipe, DH loves it but I'1000 not overly fond of oatmeal cookies equally a rule so information technology's hard for me to say for sure. Nearly definitely soft and moist, I don't retrieve they're going to terminal very long. I made ii/3 the recipe plain with no add together-ons simply added semi-sweetness chocolate fries to the remaining one/3. Pretty practiced too. Edited to add together: On the 2nd day, the cookies were MUCH improve. Suddenly I could taste the oatmeal (which I think is what I was missing before) and the texture and everything was much improve. Changed to five stars from four.

Astonishing. Directly up amazing. My batch came out completely chewy (no crispiness at all, just as my married man and kids prefer :), and I followed the ingredient list as written. I didn't chill or flatten with a fork though; instead, I rolled them into balls (I managed about 4.5 dozen), and popped them into the oven every bit is (no flattening or chilling required). viii 1/2 to 9 minutes later on? Perfection. Definitely my "go-to" oatmeal cookie recipe from now on. :)

I skipped the chilling of the dough, besides as the flattening the cookies with a sugared fork. I also added a loving cup of craisins. The cookies came out soft and delicious! A definite keeper.

These cookies remind me of the thick oatmeal raisin cookies you get at the grocery store bakery or Costco....yummy. They stay thick and chewy equally long every bit you lot take them out early. My family loved them gone the offset mean solar day I fabricated them. I had to make more the next solar day, my husband couldn't get enough of them. I volition definitely make them once more.

These cookies are terrific. I have been experimenting with various oatmeal cookie recipes this week (including the one one the oatmeal box) and this is the best. I made batches with raisins, craisins, chocolate chips and plain. All great. I used parchment paper and did not grease. I did not air-condition the dough, I used iii/4 c of white sugar instead of one cup. I flattened the cookies slightly, with damp fingers. Did non use more sugar. They are the best....thanks.

I used this recipe to make oatmeal squares. I substituted 1/4 cup vegetable oil plus 1/two cup applesauce for the 1 cup butter and used just 1/2 cup white sugar. I added a good helping of Craisins and baked in a 9x13 pan for virtually 30 minutes, and so cut into squares. They were super yummy! Side by side time I might use only 1/4 cup white sugar.

Very nice. I did add a half cup of raisins, which I soaked in hot chai tea and tuckered before adding it to the dough. These broiled upwards nicely and were a wonderful cookie to make with my boys. Note: I cut this recipe in half which made 24 medium sized cookies.

Wow, I cutting the carbohydrate in half, only using one/ii cup of white and i/2 cup of brown, and they turned out great! I'g certain they would be awesome with full saccharide also, simply non as salubrious :)

This is a practiced oatmeal cookie but it's mode toooo sugariness!! I will absolutly brand this recipe again, I will but cut the saccharide by at least ane/ii a cup. It's actually good with stale cranberries and walnuts, I too used ane tablespoon of vanilla and cinnamon for added flavor. Thank you for this recipe.

Excellent! Stay chewy, taste great, the best I ever made... even better than my undercover recipe!

These cookies were wonderful. They were heavenly soft correct out the oven, and mine just needed 8 minutes. The starting time batch, I left in for 10 and they came out a fleck crunchy. I cut back on 1/iv cup of saccharide and added some coconut instead, only I think one/2 of coconut would be better. Besides, when I was mixing the batter, my wooden spoon snapped! Exist prepared for a conditioning if you don't have an electric mixer.

I made these cookies for my boss for "Boss' Day". He loved them and said they were better than the bakeries. My husband gave them two thumps up. They were soft and baked up perfect.

Great cookie recipe! I underbaked them slightly, then that they would be soft and chewy. I made this recipe pretty much exactly equally written, except I left the dough in balls, and didn't press it down with a sugared fork. Also, I divided the dough in half, and added raisins to i half, and miniature Thousand & M's to the other half earlier chilling. This worked well, and the cookies came out beautifully. My family is actually enjoying them. Thanks for sharing the great recipe! I'll exist using this one again and over again!

Husband and I loved this recipe. I did a one-half batch and I did add together raisins. Did exactly as directed. Great recipe

My kickoff endeavour at Oatmeal cookies was sucessful. These cookies are easy to make and easier to eat. They're but similar my grandmother used to make.

Succulent!!! I couldn't finish eating the concoction while I was making them. I didn't press them down and they came out think and soft. they were super easy to make too. later on I left them out to absurd they got as difficult as a rock. These are all-time to swallow every bit shortly as they are out of the oven while they're all the same soft and warm.

I added a box of chocolate pudding to the mix for a unlike version. I loved the recipe as reads but almost peed my pants when I tasted the choco. version! Thanks Bittersweet1 for this awesome recipe !!!

I fabricated these cookies yesterday for the first fourth dimension, i did non refridgerate them because i didn't see the need for it, i simply put a spoonful on the cookie sail and pressed them downwardly with my palm of my hand, i like mine a bit thicker and i put dried cranberries in them, they weren't over the superlative, i detect no oatmeal cookie recipe that is flowing over with flavor simply they were good and i volition make them again.

Fabricated these the other day, outstanding! Added 1 cup of white chips and 1 cup of craisins. I didn't find any need to refrigerate the dough. I made walnut size balls and left them that way and I baked until lightly browned whatsoever more than that fabricated a crunchy cookie.

These are great! I added some walnuts, raisins, 1/2 tsp of nutmeg and made them twice the size. Thanks Barbara!

Made these with my 4 year old daughter and they turned out very well. Quick and easy to make. Equally they cooled, they got a little crispy, but still tasted great!! Thanks for sharing!!

My married man said they were the best oatmeal cookies he had e'er had. I did add about a loving cup of raisins. The outset batch I let chill about 45 minutes. Decided to see how it would do in the frig for longer and then I left it overnight and made another batch the adjacent 24-hour interval. And finally one more fresh batch on the third twenty-four hours. The dough kept nicely and I was able to have a fresh cookie for iii days! Several days after beingness baked they accept held upwards really well and are nevertheless very moist.

These were and so good! Nosotros baked them as directed for the first pan full. For the second and tertiary pans, we broiled them 12 minutes, and then immediately transferred them to the wire rack without cooling them on the pan. It seemed to go faster that way. They were delicious!

i am 15 and this recipe is so easy and delicious that i had to double it just to ensure that they last for more than than ii-3 days! But i DID alter information technology upwards a lil. Instead of using all purpose flour i used whole wheat flour and splenda to make information technology a petty bit healthier. I did not use vanilla but i did use caramel pecan extract which is phenominal in the cookies!cheers soo much for the amazing rexcipe!!

I MADE THESE COOKIES AT EASTER AND THEY WERE SOOO GOOD. I PUT CHOCOLATE Fries IN HALF THE MIX AND LEFT THE OTHER One-half PLAIN.VERY Adept Gustatory modality AND THEY STAYED SOFT.MY FAMILY LOVED THEM.

These cookies were moist, delicious, and had the perfect amount of spice. *However*, and this is a bonus, my dough yielded 44 healthy sized cookies and I followed the recipe to a 'T'. Some fifty-fifty started out slightly larger than a walnut. Also, I skipped the refrigeration stride (due to time constraints) and I didn't bother with the smooshing of the dough balls (due to laziness) and they couldn't take been better. Last, these are QUICK to put together, even for a slow-poke like me!

Love this cookie! Like many, I tweaked mine based on the reviews. I coarsely chop ii out of the 3 cups of oats, add together 1 cup each of the white choc. chips, walnuts and sweetened stale cranberries (Craisens). I also add a tsp of cinnamon to the mixture likewise. Just be sure to get them as uniform in size equally possible to ensure fifty-fifty baking. I know that'southward a "duh" moment for many of y'all, but I'yard always in such a hurry I forget. ;-) I've ever gotten rave reviews from this cookie and I'm and so glad it was shared with us!

I love these soft chewy cookie. I added raisins crusade an oatmeal cookie is not consummate without them. The recipe states to push the cookie down with a fork, prior to cooking, but I didn't want more than sugar then I just left them in a heap on the cookie sheet, and found they cruel flat, simply fine, without the added step.

This is a quick easy recipe and anybody loves these cookies!!

soft. could use a little less saccharide next time.

I added peanuts and some peanut butter to a few of mine and they were delicious!

These cookies were not soft AT ALL. They were actually very hard, and tough. I made the recipe twice just to make sure information technology wasn't the way I had made, them but they were just as awful as the start circular!

cookies came out great!! (I followed the recipes as it...) I added white chips and cranberries- they were a striking at the church fair!!

These came out at a pleasant mix of soft and chewy. However: You do not demand to chill the dough, in fact, this stuff becomes almost frozen stiff if refrigerated. I'd skip the part nigh dipping the fork in sugar etc - I just rolled these into balls, and used parchment paper instead of greasing the cookie sheet.

Of course this recipe is good; it is straight from the Quaker Oats Lid. I was looking for something dissimilar when I ran across this familar recipe.

My family LOVED these cookies! Information technology was fun and easy making them and delicious to swallow. They came out very soft with a wonderful smell that filled my kitchen. I made a batch and send them for Christmas to my parents.

These were the best oatmeal cookies I've EVER had. Delicious.

WOW! These are really skillful!

cork1035

Excellent cookies - I added 1 cup mini choc chipits and 1/2 tsp each of allspice and nutmeg to kicking up the flavor and they are dee-lish.

What a lovely recipe! I made a half batch of these cookies, and they turned out great! I used margarine instead of butter, and I measured everything else out except the cinnamon and salt. Just added a nuance of salt and maybe 2 dashes of cinnamon. As well I baked them at 350 degrees since I was using an aluminum cookie sail and was afraid they would burn, and cooked them for virtually 12 minutes instead of 8. They came out smashing! Also make certain the dough stays common cold. I left the bowl of remaining dough out on the counter when the showtime batch was baking. The 2nd batch did not puff up as much as the first, but still came out adept. Too baked the 2nd batch a few minutes longer to make them crispy.

Great recipe! I followed recipe exactly and the came out just perfect. Because I am a chocolate lover, I take besides added chocolate chips to this recipe - YUM! My latest addition: chocolate covered raisins :-)

These might only be the best oatmeal cookies I've ever made. I did add one cup of raisins, and they concluded upward being perfectly moist & chewy. This one's going on the frequent-rotation listing.

Beloved these! Perfect flavor, perfect consistency. Thank you!!!

Neat recipe! I get out them in for viii minutes and so accept them out and let them absurd on the rack, and they're so soft and yummy :)

These are great cookies. I didn't flatten them with a fork and they can out round and chewy.

Ok, so I rated ane star for at present because of the consistency of the dough. I haven't broiled these yet so I'll update later they come out of the oven. I normally apply an ice foam scoop to form my cookie dough. Well...I just took my dough out of the fridge and omg, it's difficult as a rock! Perhaps this is why the instructions say to 'roll the dough' because, quite literally, it's unscoopable. Being the stubborn gal that I am and, I'll acknowledge it, I'm feeling lazy today...I'm going to allow the dough sit down out for a flake and see if information technology softens enough to scoop. I shall render! UPDATE: Alright, I couldn't expect until the dough softened. I struggled with my ice cream scoop, dropped 'em on a parchment lined baking sheet, DID NOT FLATTEN, and stuck 'em in a 375 degree oven. After viii mins, the edges were browned and they were utterly flat. I pulled them out just they still looked completely raw in the middle. Back in they went for another 2 mins. Although they looked like the middle still wasn't fully cooked, I took them out considering they were getting really nighttime. I fabricated two unlike batches, one with butterscotch chips, the 2d batch I made with semi-sweet chocolate chips, stale cranberries and toasted almonds. The 2nd batch turned out better. The flavor is really good. Nosotros'll see if they stay soft. I decided that if I brand these once more I'll reduce the corporeality of oats and NOT air-condition the dough.

These are wonderful! Soft, delicious, and easy, and this recipe makes a TON. I added two cups of white chocolate chips, and they went well together. Thank you for a great recipe!

These cookies really aren't that great. They are very crunchy. Non soft. I doubled the size of the cookies and they turned out a little amend. I'd rather buy oatmeal cookie dough from the grocery shop.

Made as is and as well fabricated using half butter accept vegetable or canola oil. Doing the quondam is tasty and doing the latter makes for a softer cookie with enough butter gustation. I similar these esp. since I tin can easily half the recipe as the full recipe calls for two eggs. I would suggest chilling the dough first before baking though.

Don't add whatsoever liquid to the cookie dough. I made the mistake of adding 1/4 cup of milk to the dough to make it easier to manage and my cookies turned out flat and doughy. I followed the balance of the recipe exactly + calculation a cup of dried cranberries. I chilled the dough for an hour too. I greased the cookie sheets lightly w/ olive oil which I'thousand not sure if that affected them. Allow's hope they firm upwards more in the next couple of days.

I was first nervous about making these because the serving size says 24, and I needed to make exactly 36 cookies. I then found that 1 reviewer commented that this recipe made 50 cookies for her. and so, I decided to continue the recipe the same & not change the serving size. I added a heaping cup total of Trader Joe's Semi-Sweet Chocolate Fries, reduced the oatmeal to i & iii/4 cup, and added a Chocolate chip morsel in the eye of each cookie. SO CUTE!!. You don't need to refridgerate. In the end, I concluded UP making 48 regular sized cookies & 4 JUMBO COOKIES!!! YUM-O VERYYY Skilful. I love chewy, gooey cookies & these were perfect!

Excellent. I used one-half Crisco (butter flavored) and half butter. Really skilful

These cookies are and then piece of cake to make, and they're chewey and yummy! I followed the recipe, and it fabricated a little over iii dozen decent size cookies. Will definitely brand once again.

and so so yummy. I used whole wheat flour with bit of wheat germ instead of the white flour and they are perfect. I will definintely make these again.

I loved these cookies! They were just what I was looking for in an oatmeal cookie recipe!

a couple of changes for us... Start used one/ii cup splenda carbohydrate blend and added a ton (two 1/two cups) raisens second didn't chill, but instead spread out onto a lightly greased jelly roll pan 3rd baked at 350 for about 5 minutes longer fourth cutting into about 72 pocket-sized bar cookies. Saved a lot of time rolling and smushing. and then I have lots of little chewy cookies for my family.

Five stars for sure. These are and then delicious and a great base of operations recipe for unlike add together ins. I but dropped mine onto cookie canvas with my cookie scoop without making a ball or flattening. They were perfect. Not sure how some submitters got flat cookies-perhaps ck your baking soda that its not old. Store it in a cool spot. It will lose it power. I cooked eight minutes for a softer cookie and ten minutes for a crispier cookie. Perfection. Added 1 cup walnuts and 1 cup raisins-YUMMY! Volition add choc chips in very very soon ;)

Overall I quite liked these cookies. I did find at that place were a little too many oats, but that may be down to personal preference. Reduced oats to 2 i/2 cups, added 1/4 cup of Raisins and 1/4 cup of mini choc fries. Followed the recipe exactly.

honey these cookies! my husband said it wasn't likewise sweetness but he loves sweet. these are perfect for me. chewy inside simply yet hard exterior. did everything on the recipe except i added raisins and it was still good!

I had no idea these were so piece of cake and delicious! I got so many compliments... I added a cup of chocolate chips but only because I didn't accept raisins. KEEPER!

Mmmm... These made my house scent so skillful! I followed the recipe near exactly, except for two things. I just used 1/ii cup of butter (1 stick) that's more than enough. I was peckish chocolate and I LOVE oatmeal, so I decided to make these into choco-oatmeal cookies. All I added was 3TBSP of Hershey's cocoa. If yous want to apply blistering squares instead it equals out to 1 foursquare. Succulent!

Everyone who gave this a good review must not have really followed this recipe exactly equally written. I tried twice and got the aforementioned results with apartment ugly looking cookies. Taste is fine merely zero special. Not soft...crispy and crumbly, no matter when I have them out of the oven.

Yum Yum and Yum.....these cookies were great. Soft and chewy..even when thawed from the freezer. I scaled for 96 and got 180 good size cookies, oh love, but oh well the more the merrier. I divided information technology into 3 batches....oatmeal raisen, plain and simple...oatmeal, raisen and white choco fries a little sweeter....oatmeal, raisen, white choco chips, macadamion nuts and skor toffee pieces, now thats a cookie...works for the sweet tooth. Husband and three teens give information technology big thumbs up.

These are great cookies and ever get compliments. I prefer to use 2 c. of oatmeal considering the cookies spread more and are more chewy. Either way, delicious!

DO Non Waste material YOUR Fourth dimension MAKING 1 BATCH. Double upwards the recipe. I fabricated ii changes. I substituted one-half of the flour for Bob's Whole Wheat Pastry Flour & omitted the fork & sugar chip. KEEPER

Wonderful recipe! I made this twice in ane calendar week! That is now skillful this recipe is. During the first time I just used 1 tsp of cinnamon because I only had that much effectually. The second time around I had forgotten to buy some more cinnamon, so I made it without the cinnamon. I didn't pack the brown saccharide and skipped the fork dipped in carbohydrate at the finish. I used a cookie scooper and ended up with 2 inch cookies. I baked them for about ix minutes. They tasted and turned out not bad both times. Very chewy! I couldn't stop eating them, and I even had a few for breakfast with my java. I got plenty of compliments on these cookies besides!

These are true to the claim! Soft and chewy and delicious! Ane thing though, they don't spread much beyond what you squish them down to with a fork, so if you want larger cookies, make larger dough assurance and squish appropriately. Fantabulous recipe!

The best oatmeal cookies! I did not refrigerate them, did non grease the cookie sheet, used spoonfuls dropped on the cookie sheet and did not flatten them with a fork. I did try a footling sugar and cinnamon sprinkled on pinnacle. All of this I got from other reviews. What ever you do this is a good starter to add stuff too or even expert just as they are. They cook a picayune quicker than 8 - 10 minutes and then y'all need to keep an eye on them. My new favorite.

This has got to exist the best cookie ever. It is soooo skilful and i make them now once a week for the family unit. I add 2 cups of raisins to my dough and the cookies are spectacular. Good Chore BARB. by Tammy in Manitoba

These cookies are AWESOME!! I added a one-half a cup of raisans and some stale pears. They are and so yummy. Some of the other reviews said to have out some of the sugar, but I think they are perfect the way they are. If you were to take out some of the sugar, they may be a little to tiresome.

These turned out DELICIOUS!!! I don't commonly review things and I kind of detest when people write what they did, but I thought these changes might be helpful and time saving... I used whole wheat flour and they nevertheless sense of taste great (non whole wheaty). I also did not chill which saved a lot of fourth dimension, and I did not press down with a fork with sugar. They were sweet plenty already and I didn't desire them to get as well crisp. And I added craisins and pecans for an extra touch on! Great recipe. I highly recommend!

I skipped the 60 minutes chilling and only dropped them past the rounded spoonful onto the baking canvas. I followed the recipe exactly and they were a dainty simple soft cookie.

i love these cookies!! They are laurels winning!

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Source: https://www.allrecipes.com/recipe/19247/soft-oatmeal-cookies/

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