I can't understand the bad ratings for this recipe - I think these cookies are wonderful! Wherever I take them, they're a huge hit! I've made them before, but lately I've been changing them up a bit; reduced white sugar by 2 tbsp., used 1/4 c. + 2 tbsp. chopped white chocolate chips and added chopped craisins (as many as you want - I put craisins in anything I can!) along with 1 to 1-/2 tbsp. orange zest, substituted orange extract for half of the vanilla. Sensational! It's also important to note that using toasted pecans is absolutely essential, or else you can't taste them as well. These are part of the regular cookie rotation now!
I thoroughly read this recipe and all reviews prior to making the cookies. As I do with all recipes, I halved the sugars. Once I had everything mixed in the bowl, I was surprised by the small amount cookie dough I had in front of me. The dough did appear course, and my hands never got dirty handing it; however, as I measured each cookie out by tablespoon I saw that it was a nice dough - not dry at all. I precisely measure the dough, yet ended up with 27 bite-sized cookies, not 36 as expected. As small as they are, I cannot imagine making them any smaller to get 36. My cookies stayed rounded during and after baking. They are firm on the outside, have a soft center, are plenty sweet, and very tasty. The next time I make these I will double th recipe.
VERY sweet! I'm on a sugar high from one cookie... I should have read the reviews first. I'm not crazy about the texture either. I measured the ingredients but the cookies are too crumbly for our taste. Baked according to directions.
Made these tonight to get rid of some ingredients I had left over from X-mas. They turned out great but I find them a little sweet. If I was to do this again I would cut the sugar down. Maybe 1/2 cut of white instead of 3/4 cup.
My family likes them so much I always make a double batch.
One of my all time favorite cookie recipes... super soft inside and crispy outside, on the first day. They definitely get hard by day two but on day one, MAN these are killer!
My daughter made these and they were delicious. Stayed crisp outside and chewy inside for 4 days! The only change was she reduced the white sugar to a 1/2 cup; sweetness was perfect.
I made these cookies this morning, I used 3/4 C brown sugar (eliminating the granulated sugar,) 1 tsp baking powder, and 1/3 C mini choc chips. I cooked them for 10 minutes, and did not wait for them to brown on the edges (over baked) They are soft, chewy and delicious! I brought them to work and they are already gone! I will make these tasty cookies again and again!
What a pleasant surprise these chewy, tasty cookies were! The key is definitely taking them out between 11 & 12 minutes - just a hint of brown on the edges - they finish cooking perfectly on the hot pan. Remove immediately for cooling. Perfecto! I only had walnuts on hand, they did not suffer for it. Top notch recipe.
These are WONDERFUL cookies! I've made them several times, and my family gobbles them up. I double the chocolate chips and make them with or without nuts, depending on what I have on hand.
I loved these cookies! I think the secret is making them larger (I got 24, not 36). I did cut sugar to 1 cup (half brown, half white) and used a coarse-milled whole wheat flour for 1/3 of the total flour, giving them a crumbly shortbread texture, although they were still soft and chewy. I had two egg yolks that needed using, so I whisked them with 1/4 cup of milk. They are delicious, tender, crumbly, chewy--all good!
YUMMY! Made a few substitutions to make even healthier-whole wheat flour, egg whites, and dark chocolate chips. So good. I think I will even reduce the amount of white sugar I put in next time, they were maybe even a bit too sweet! Definitely recommend!!
Just made them and they came out great. I followed the recipe exactly, except put them in the fridge before baking. They came out crunchy, not chewy. Tasted great and will make again!
These had a very nice taste. I used walnuts because I never have pecans on hand. But the first batch came out flat and greasy. So I added flour and even wheat bran to the mix so it wasn't as wet. They turned out much better this time.
I found these to have good flavor, but they weren't very chocolate-chippy with only 1/4 c. of mini chips. Some of the cookies ended up with only a few, making them more like a generic oatmeal cookie than anything else. I did use a stand mixer though, with fine results, keeping the speed low and mixing only until each step was achieved. I use freshly milled spelt flour to make cookies (among other things), and here I had to increase the volume by about 1/3 cup to reach 5 1/2 ounces. Still, the dough could have been thicker as the cookies spread quite a bit in baking (refrigeration doesn't help much here), so I may increase the flour as well. I also used walnuts instead of pecans as I don't keep the latter on-hand, and found that 11 minutes' baking time was about right. I would make these again but probably with double the amount of chips.
One of my new favorite cookies! I followed the recipe to a "T" (except my bake time was slightly longer at about 15 minutes and I forgot to toast the nuts). Size is perfect and I easily got the full 36 cookies - they come out of the oven exactly as the recipe prescribes - cruncy on the outside and chewy in the middle. You must use quality ingredients in this since there are few in this cookie. I would also imagine the mini chips are the way to go (I had some on hand) to make sure you can still taste the oats and the subtle pecans. So easy to make and the taste makes this absolutely a keeper!!! Enjoy!
I followed the recipe to the letter, and the cookies were delicious. To the reviewers who complained of dry, crumbly dough - I have a suggestion for you. Be very precise when you measure dry ingredients. If you "scoop" your flour and oatmeal rather than weighing or spooning it into your measuring cup, you will end up with more than the recipe actually calls for.
Delish! Made the recipe as is, just added a couple sprinkles of water.
perfect oatmeal, choc chip, nut cookies. followed other suggestions and used 7/8 cup packed brown sugar, skipped white gran. sugar, increased chips & nuts to 1/3 cup, added splash of water. delicious!! made 3 doz + a few more, baked for 11 minutes.
I've made these cookies multiple times now... they are wonderful. I accidentally switched the brown & white sugar amounts, and I've done it every time because I thought they were so good. Other than the accidental switch, I followed the instructions exactly (I even weigh the flour & oatmeal - 80 grams). Once I made a double batch using a stand mixer, and they turned out terribly. Exactly how everyone else here complained about them being dry and hard. Very disappointing. I think you HAVE to use a hand mixer to make sure you are not over-mixing. I've made them since using a hand mixer and they turned out wonderful again. I also only bake them 8 minutes (gas oven) or until they are golden brown on the bottoms only (not the edges). After 2 minutes on the baking sheet, 2 minutes on a cooling rack, I quickly put them in an airtight container so they don't get dry & hard. DELICIOUS!
After making a few alterations, I found this to be a great oatmeal cookie recipe. I added a couple of teaspoons of water to the dough, used 1 C. brown sugar and 1/4 C regular sugar, substituted walnuts for the pecans (what I had on hand), added some maple flavoring, and baked about 11 minutes. Using a 1-1/4" scoop, I got about 3 1/2 dozen cookies. They spread out quite a bit but were crispy around the edges and chewy in the middle. I'll definitely use this recipe again, next time maybe substituting some dried cranberries for the chocolate chips. Or maybe some coconut... Anyway, very yummy!
made these exactly as written (okay, perhaps a little extra on the pecans and chocolate chips) and they were wonderful! Have to keep myself from eating them all by myself.
Love this recipe!! Not sure what others did wrong, the dough was crumbly and dry but they turned out fantastic! It is a family favorite!! I followed the recipe exactly. :)
This will definitely be my new chocolate chip cookie recipe! My husband said they are the best I have ever made. I followed the recipe exactly with smart balance stick butter and sprayed pam on the cookie sheet. It didn't give me the oatmeal raison flavor that I was expecting but the flavor was wonderful.
easy to make, very tasty.
Did not care for these cookies at all. They seemed almost greasy in taste. Too much butter? I won't be making these again; have better recipes.
I'm not at all impressed with these cookies. They turned out a little dry, even though I added more water as suggested in the previous reviewers. I also thought it didn't have nearly enough oats to be called an oatmeal cookie. They were definitely soft though. I'll keep searching for a better recipe...
Batter was very dry and crumbly. The cookies fell apart. The dough was good eaten right out of the bowl, though.
I toasted the oats and pecans, and noticed the batter was really dry. I added an extra egg, to bring it back together, instead of more butter. They taste "healthy."
I'm giving this recipe 5 stars because the base dough is outstanding. I made a couple little changes, though. I used about 1 cup total sugar (3/4 brown and 1/4 granulated) and I added an extra egg white. The dough is delicious! Instead of using mini chips and pecans I broke the batter in half and put raisins in one half and mini chips the other. My oven is a little off so I only cooked them for 10 minutes and got a delightfully soft cookie. I got about 30 cookies total...
Made the recipe as written with only one change. Used an extra large egg instead of a large since this is all I had. These cookies were incredible.
These cookies were very good! I didn't toast the pecans, but the softness of the nuts added to the moistness of the overall product. The minichips were an excellent touch to the cookies as well. I added a little bit more vanilla extract and it just made the cookies even better! Not only did they smell fantastic but they tasted amazing! I am definitely making these for Christmas time to give to friends and family.
I only used 3/4 cup brown sugar (no granulated); added an egg white and cranisins; and used walnuts instead of pecans. We thought they were wonderful. Probably made them a little large because I only got 2 dozens cookies. Will definitely make again.
My husband and I both really liked these cookies, and so did our guests! I agree, these are probably my favorite version of oatmeal cookie, and are a good hybrid of the oatmeal/chocolate chip-type cookie. I left in the total amount of sugar called for and found that it was a good amount - sweet, but not too sweet. I followed the recipe, changing only regular chocolate chips for the mini chips. Would definitely recommend toasting the pecans (delish--the flavor is worth it!). Will definitely be making these again.
After reading all of the reviews I tried this receipe with less sugar and an an extra egg white.(very moist) They were delicious!!! I made half with just chocolate chips and the other half with pecans and craisins. Will make them again and again!
This is by far THE BEST oatmeal cookie recipe I have ever made! I cut the white sugar to 1/2 c and used almost 1/2 c brown (always trying to lessen sugar) and added ground flaxseed and 1 scoop of chia seeds to get those nutritional benefits. After cooling, I tried one, and found them chewy (maybe not completely cooked, but this adds to the great texture) and I actually wanted to eat more like I were 10 again. I couldn't believe with all the healthy additions I could still taste the chocolate chip cookie taste from my old-time favorite recipe (which is very fat laden). Now I can scrap it, and use this recipe whenever I want chocolate chip cookies too. My kids loved the cookies, but my husband (who doesn't like oatmeal) didn't care for it--yet.
The batter was way too dry, I added a little bit of milk until it stuck together better. Unfortunately, I had already baked half the cookies so the first ones were hard as a rock, the second ones with the milk were much better!
These are great. I used a little less granulated sugar and a little more brown sugar. I'll definitely make these again.
Mmm good! I had a craving for some oatmeal cookies and didn't have enough butter in the fridge to make the recipe on the back of the oat box. This recipe used 1/3 of the butter and was still delicious! I also added an extra egg white and used large chocolate chips. I threw a handful of cranberries in for a little fruit kick. They were easy to make and turned out great. I cooked them for 10 minutes.
Based on previous reviews, I added an additional egg white and switched the amounts of brown and granulated sugar. With those alterations the cookies went fantastically! I only managed to get 18 cookies out of it, and I cooked them for 13 minutes. Based on some reviews I wasn't interested in making the cookies, but my boyfriend suggested I follow some of the suggestions in the comments and he was right to push; they were great!
I thought this was a really good "light" recipe. It had good texture and flavor. I might even reduce the amount of sugar in the recipe, but other than that I highly recommend it.
These cookies were perfect! They crunchy and chewy all in one. I used almonds instead of pecans and i reduced the time to about 9 min. and they were absolutely delicious.
not what i was hoping for. i like an oatmeal cookie to resemble an oatmeal cookie in the end, and this one did not. had too much sugar and not enough oats. the cooking time worked out fine for me though i was expecting to cut it short based on other reviews.
This is a pretty good recipe. I did without the nuts and instead doubled the chocolate, and I think they're great! I would have given it five stars had they been softer: my cookies turned out kinda crunchy but a very satisfying crunch!
Good and worthy of sharing. I will double the batch next time, though because the recipe yields less than I prefer.
My family LOVES these cookies. After reading the reviews I decided to add an egg white to add some more moisture. I also used huge dark chocolate chunks and doubled the amount. I used 2 tblspoons of dough for each cookie and bake for 13 minutes. They come out perfect and chewy EVERY time!
Though I changed this recipe a bit I really loved them. I wanted a white chocolate-macadamia cookie so thats what I subbed for the pecans and dark choc. chips. After reading the other reviews, and looking at my dough, it did seem a little crumbly and dry so I just splashed a few teaspoons of water on it. Mine did not look like the picture and they flattened out completely. Regardless, they were crispy on the outside and soft on the inside and kept for days, everyone who tried them loved them and didnt even know they were light! I have previously made them exactly like the recipe a couple months ago and then they still tasted great and looked like the picture...so mix it up! I'll def. be using this cookie as a base for many nut/chip combos!
These turned out a bit dry. This was probably because I baked longer than 9 minutes since they were slow to brown on top. I will give it another try, but reverse quantities of brown and granulated sugar.
I love the cookies. Instead of 1/3 cup butter, I used 3 T canola oil & 2 1/3 T melted butter. I used walnuts instead of Pecans. I used a 1 1/2 " cookie scoop to compress the dough. I definitely will be making them again for a party this week end.
Very yummy chewy on the inside crispy on the outside cookies
These are absolutely wonderful cookies for anyone but when you add in the fact of their low calorie content, they can't be beat. Try them--you and your whole family will love them and be healthier as well! I served them for a party and got rave reviews!
The flavor of these cookies is great, but personally they are too hard to be really good cookies. I underbaked by 3-4 minutes (mine were already dark brown on the bottom -- there's no way these could have baked for 12 minutes) and they still became very hard after cooling. If you like soft, chewy cookies, this is definitely not the recipe for you.
These cookies were awesome! I must have lucked out as they did not turn out too dry like many of the reviews stated. I used smart balance stick butter and placed them on a cookie sheet which I greased with PAM. (I did not have parchment paper) I left the nuts out, but added the chocolate chips. Absolutely delicious. Recipe made 24 cookies for me, not 3 dozen. I would definitely make them again!!
Loved these - crunchy on the outside and soft on the inside - not sure what others are doing wrong - they do harden up after cooling but will not break your teeth:)
the ingredients made this sound great!! but what a disappointment.. cookies after cooling became very hard and if you are a denture wearer watch out! not pleased with the results.
These cookies are so hard I am afraid I will chip a tooth! I tyred under baking them but will wind up tossing the whole batch, what a waste.
After reading the other reviews, I made the following alterations. I used 1/2 c sugar, 3/4 c brown sugar, 1/2 c regular milk chocolate chips. I whisked the butter and sugars until fluffy. I rolled each into a ball and baked only 9 min. I was only able to get 24 cookies but they turned out great! Crispy on the outside and chewy inside. Not like the picure but still good enough for my 5 yo grandson to sneak into the kitchen as they were cooling on a rack and take a bite out of each one of them! Darn kids! Gotta love 'em. I will make these again and again with the changes I made. I will have to double the recipe for XMAS so there will be enough for everyone to have at least one if they can stop there.
Like everyone else said and recommended, dough was dry, added a few more chocolate chips and rolled into balls. Turned out good, will make again. Made 2 dozen plus a bit of dough to snack on!