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I didn't have any problems that other people had, and while they weren't the greatest cookies ever, they are still quite good. I also did use quick oats, so that may be why they weren't fabulous.

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djafishfria August 19, 2010

These were not good at all. The cookies fell apart and the dough was runny and not at all like cc cookies are supposed to be. Won't make again. Sorry Kitten, but this one was a bomb!

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ImACookingDiva September 25, 2008

Delcious cookies. Very soft and chewey. My dough was a little loose so I took Pam-I- Am's advice and let it sit for about 10 minutes. They turned out great! . I will make these often. Next time I will add cranberries and maybe white chocolate chips.Thanks Kitten for another winner.

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MARIA MAC * September 13, 2008

I didn't think this recipe was good at all. Hope I find better ones.

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rufnredi September 12, 2008

Tried this recipe but it didn't turned out to be chewy as I'd hope, actually it didn't turn out like a cookie. Good thing I baked about 10 cookies out of it. The rest of the batter, I added banana and yogourt and made banana bread out of it.

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azn_kirsten April 07, 2007

My two dd's love soft and chewy cookies and I have such a hard time achieving that. This recipe made them exactly has I had hoped, soft and chewy. I was pretty worried at first after I added the milk - the dough was pretty runny. I thought there was no way these were going to become cookies. So I set it aside for about 10 minutes to just let it rest and it seemed to thicken up fine...still not your typical cookie dough, but good enough to plop on the cookie sheet. I would highly recommend using a silpat or parchment to bake these on. I can see where someone could have problems removing them from the cookie sheet w/out. If they don't have these then grease your cookie sheet generously. I used the maple flavor instead of vanilla and couldn't really taste it, but smelled it in the house. This is a keeper. Thanks Kittencal!

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Pam-I-Am October 21, 2006

Very tender cookie that stays soft and moist inside even days after it's made. The combination of quick oats and milk in the recipe makes the oatmeal not as distinctive as in more traditional oatmeal cookie recipes, but results in a hearty cookie base that's full of chocolate. Closer to batter than stiff cookie dough. I used light Karo corn syrup and vanilla. I'm sure maple flavoring would be good, and I think some cinnamon would be a nice addition. Kitten's suggestion of cranberries and nuts sounds good, too. Instead of greasing pans, a silpat is a real timesaver and makes cleanup a breeze. Thanks for sharing the recipe!

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LonghornMama February 18, 2006

This recipe was very disappointing. They were a waste of time and money. I will not make them again.

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mommaally December 24, 2005

These were good!!They were "soft and air-like",almost with a cake-like texture.I used parchment paper instead of greasing the cookie sheet and the cookies turned out nice and brown on the bottom and easy to remove from the pan.I wasn't sure if I should have used white or golden corn syrup.Had golden on hand so used that.Cookies stayed soft even after they had been sitting out on the kitchen countertop.Mind you that didn't happen too often as my " eating crew" saw to solving that "problem" in a jiffy.They were gone in no time flat!!Very soft and easy to chew cookie.Will make again!!Thanks for sharing!!

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Boyz 5 March 18, 2004
Chewy Oatmeal Chocolate Chip Cookies