105 Reviews of Chocolate Chip Oatmeal Cookies

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.

From: Soldier Girl

On Nov 4, 2003

What more can you want from a cookie?! I substituted 1/2 cup applesauce and 1/2 cup oil instead of shortening to reduce the fat content a bit, but the cookies are delicious nonetheless. Great texture, crunchy on the outside and chewy inside.

From: BothFex

On Jun 23, 2006

"Drop from a teaspoonfuls onto parchment-lined baking sheet." Teaspoons!? EEeeeeheeeheeeoooooohahahahahaoooo- ooooo-oooo-oooo-erm-hee. Yeah, no. Not in my world. Used my Pampered Chef cookie scoop which is slightly smaller then an ice cream scoop... slightly. Made 2 dozen womdegious cookies. Baked on aluminum cookie sheets sans the parchment and because cookies were so mondo cooked 'em at 350* for 10 minutes. The client was tre happy and there was much rejoicing.

From: Shannon Roots

On Feb 26, 2006

These cookies are a favorite now! I have made them twice and definitely like the consistency of the cookie with crisco better than butter. I also omit the salt, but that is just preference. My entire family loved them and they were so moist and chewy. When made with butter, the cookies came out flat and we liked the plumpness with the crisco for sure! A must try for all!

From: ZeeCooks

On Jan 21, 2007

Excellent! I always struggle with chocolate chips cookies--they're always too flat and gooey. But these were perfect! My family gives them 5 stars. I didn't use nuts so I added a few extra tablespoons of oatmeal to make up for any difference in texture that may result. This will be "my" chocolate chip cookie recipe!

From: Canadian_in_the_Bay

On Oct 21, 2007

I made these with butter instead of shortening and I got a nice soft cookie with a crisp outer shell. I left out the nuts and used regular rolled oats. These make a nice change from regular chocolate chip cookies and from oatmeal raisin cookies. Thanks for the great recipe.

From: Chef #638264

On Jan 28, 2008

Awesome! I added a half bag of toffee bits instead of the pecans. I can't stop eating them!

From: stuckinarut

On Apr 9, 2008

Absolutely wonderful. I don't think I will share with my children.

From: Karamia

On Jan 21, 2008

Yummy! These are very good and everyone loved them. They didn't get too hard the next day either. I made them exactly as written but I used a tablespoon size to make them and I got 66 cookies and baked at 350 for 7 minutes, 30 seconds. Thanks for the great cookies!