Chocolate Chip Oatmeal Cookies

From: D. Duckie

On Nov 7, 2009

The kids liked these a lot! Mine were a little more crispy, but I subbed butter for shortening and used walnuts instead of pecans.

From: Mrs. Elkins

On Oct 25, 2009

We loved these. My guests said they must have these cookies in Heaven. I did sub butter for the shortening, replaced the chocolate chips with 2 cups mini butterscotch chips, and skipped the pecans.

From: Roosie

On Aug 20, 2003

Oh my god- SUPER YUM!!! My boyfriend and I adore these. I made them bigger than recommended (I came out with 3 dozen cookies about 3" in diameter) just because we're not big fans of teeny chocolate chip cookies. I also used butter instead of Crisco-type shortening as we try to avoid the partially hydrogenated oils and walnuts instead of pecans, just because they were about $3 cheaper at the store. But, YUM YUM YUM!!! I would definitely give this 10 stars if I could. These cookies are beautiful little oatmeal cookies, super chewy and yum-tastic on the inside! I think that I now prefer this recipe over any other chocolate chip recipe I've ever had (or oatmeal chocolate chip, which I made before, but they came out flatter and crispier and no where near asa good)! The oats add a healthier touch to the cookies and make them feel much more filling- my boyfriend and I split 2 between us last night and were just full of yummy cookies with only 2! The only other change I made was, in my oven, I cooked them at 350*F, as they were a little too brown and a little too gooey at 375*F. Thanks so much for posting this- I'll definitely be making it again!

From: Barb Gertz

On Jul 27, 2006

YUMMY, YUMMY Chocolare Chip Cookies. Made them using 1/3 cup Splenda for Baking & 1/3 cup Brown Sugar Splenda, This worked GREAT. Used old fashioned oats with no problem & walnuts instead of pecans as this is what I had on hand. Baked the cookies for 10 minutes at 375 degrees. Thank you Kim, for this delicious cookie recipe that I will be making often.