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!
Some of our dearest friends are visiting and decided to bake with my kids. They picked this recipe and made them with butter. They baked them at 350 for 15 minutes (they made them HUGE) and they were lovely!
So happy right now, that I've found the BEST chocolate chip oatmeal cookie recipe!!! This one made the most absolute perfect cookies, chewy but not hard or crunchy, soft but not cake-like, the perfect combination of sweet, salty, and chocolate!!! I could even taste the vanilla in each cookie. I used mini semi-sweet chocolate chips, organic ingredients, butter instead of shortening, and no nuts, and baked them on a large insulated cookie sheet that evenly cooks. The key with these is to watch them and make sure they don't get too brown! Once they overly brown, the cookie looses it chewiness and instead is crunchy and hard, no one likes that! I cooked each batch-and this recipe makes a big batch-for about 7-10 minutes. Anything over 10 minutes was too long for me. Thank you Kim D. for this gem!!!
Great cookies. Not using the nuts will save tons of calories. I did 3 cups of oats instead of 2 cups plus the nuts. They came out delicious. Will make again.
Yum, yum! Nice & crunchy & delicious! As a personal preference, I omitted the pecans & used milk chocolate chips.
These were so good. I say were since they didn't last long in our house....lol. I made these to be put together into an ice cream sandwich. My kids and their friends "inhaled" them. Thank you for this great recipe. They make great cookies.
Cookies are ok, but way too sweet. I'd use way less sugar next time.
I live in Mexico where it's practically impossible to find brown sugar, so I used a cup and a half of white sugar plus 1/4 cup molasses and still got the depth of flavor you'd normally get from brown sugar and the crisp edges you get with white.
For crispy 2.5" cookies with just slightly chewy centers, bake for 11 minute and let sit on the cookie sheet for two minutes longer.
This was so quick and easy. My 7 yr old and 2 yr old even helped! I'm going to try it with butter next time. I'm southern and we LOOOOVE our butter!
Me and my young cook friend enjoyed making these together they are simple and quick. She thinks even a bit yummy, but not a very flavorful cookie. We would maybe use butter next time in place of the shortening. Thank you for sharing it.