These were great! I accidentally used 1 cup of brown sugar, so I lowered the white sugar to 1/4 cup - still turned out wonderful. This will definetely be my go to recipe for oatmeal cookies! Thanks!
Delicious! I halved the recipe but still used a whole egg so it all came together without crumbling. Also didn't use the walnuts. I'll definitely make them again.
These are my favorite kind of cookies so I might be biased. VERY GOOD. I added 1 extra egg white to give a little mor moisture to the mix. turned out great.
These were the first cookies I made from scratch and they were an incredible hit! I tried to use a little less margarine but the mix turned extra crumbly. I found that an additional egg stabilizes it nicely. The cookies did turn out more bulky so the recipe made only half of the quantity listed. I did have to reduce the choc chips though -- it was a little too much stuffed in there.
This is a very delicious cookie! The only thing I didn't like was the way the cookie dough didn't stay together as well as I would have liked. Sometimes when pushing off the spoon it would break apart. It's not like it was too dry or anything.....and certainly it may not be the recipe, perhaps it was....anyway, it was yummy!!!!
Excellent cookies. Five stars across the board from my family, which is just about miraculous. I concur with the other reviewers that the mix is dry and crumbly, so it can use an additional source of moisture (additional egg, milk, etc.).
This is a good recipe, but really high in fat. I decided to substitute pumpkin for one cup of margerine and 1/4 cup oil for 1/4 cup of margerine to cut fat and calories from the recipe. The result was a very nice dough and nice soft cookies that taste just like pumpkin chocolate muffins. I will bring them to the office tomorrow for taste testing.