Reviews for Soft Oatmeal Cookies
i love these cookies!! They are award winning!
I've never liked oatmeal cookies until now. These are absolutely outstanding. I followed the recipe exactly with the addition of 1 cup of dried cherries. I used a small cookie scoop and ended up with about 6 dozen cookies.
There isn't really much to say that hasn't already been said but these are really great cookies. I followed the recipe exactly but did not chill or flatten dough. I think next time I will chill a little because they turned out a little more flat that I like. Excellent cookie!
This was my first time making these cookies and they were actually very easy. I gave some to friends and family..and every single one of them said they were the best oatmeal cookies they had ever eaten! This will be the only recipe I use from now on! Thank you!
WAY TOO MUCH SUGAR!!! If I make these again I would definitely half the sugar. I'm sticking with the Quaker recipe.
My cookies came out a little flat and more on the chewy side but were still delicious! I am sure it was because I used "old-fashioned" oats instead of quick cooking since that's what I had on hand. Will throw in a handful of chocolate chips next time too, for fun! Good flavor and lovely chewy texture.
Fantastic cookies. I added shredded coconut to the batter and then topped the cookies with some toasted coconut about two minutes before they were finished baking. I did not press the cookies down with a fork and mine were nice and thick.
I would give these six stars if I could. These are perfect. Chewy, melt-in your mouth, positively delicious. A permanent addition to my recipe collection.
Really good cookie. Soft and chewy.
I gave these to a friend of the family and she told me later they were the Best oatmeal cookies she's ever had anywhere! I always add chocolate chips to mine because that's what we like-not much of a raisin-cookie family. But this is a great recipe to add whatever ingredient(s) your taste buds prefer. I also cut down the sugar by about 1/2 cup total...just a personal preference. Everything has SO much sugar in it these days. If you cut back on this recipe they are still VERY sweet cookies-you won't even notice and they'll be slightly less fattening that way too.
These cookies are very good, I love them because they are chewy! But they are so sweet, I already decreased the sugar to half and they are still too sweet, and you can feel the granules. Next time I think I will only use the brown sugar, there is no need for both. Also, there is no need to chill the batter or flatten the cookies with a fork dipped in sugar(please no more sugar! haha). You can use the batter as soon as you make it and the flattening, that all depends on the shape that you prefer for your cookies, if you like them flat them flatten them, if you dont then dont! Overall this is a yummy oatmeal cookie. I added raisins; next time I want to try dark chocolate chips and walnuts! YUM! Just a tip, when you store them (or any cookies), keep them in a plastic container with a tight fitting cover, and put the cookies in while they are still a little warm; this way they stay very chewy!! I actually think these cookies taste better the next day.
amazing oatmeal cookies!!! i added 2 cups of raisins.. wow makes a whole lotta cookies. definitely not 2 dozen..... more like 4?!?? but anyway...no matter!! they're gooood! must make these cookies..
This is the BEST Oatmeal Cookie Recipe I have ever tried and believe me, I am a cookie monster... If you like Oatmeal Cookies, you have got to try this one!! Try adding Walnuts too.THANKS BARBARA (makes more than 2 dozen)
Absolutely amazing flavor! I'd suggest really watching these cookies while they bake though. They continue to cook even after you pull them out of the oven (and therefore lose that "soft" element). PERFECT flavor-- give this one a try!
Easy, soft and chewy cookie!! I added a 12 oz. package of butterscotch chips and omitted the cinnamon. I used a level measuring tablespoon and just flatted them with my hand. They all were all uniform in size (big) and my grandkids think they're the best oatmeal cookie they've EVER HAD!!!
A perfect oatmeal cookie.
These are simply DELICIOUS! I didn't use butter. We use Fleishmans Olive Oil spread. Didn't have any vanilla, though it didn't matter. I would not press these cookies down with a fork. They turned out perfectly when formed into a walnut size ball and placed on cookie sheet. Mine did take almost 12 minutes to bake. Very moist and chewy. This is now my "go to" oatmeal cookie recipe. I might also add that making them walnut size, you will get WAY more than 2 dozen...at least 4 dozen. I've stopped counting!
These are THE BEST oatmeal cookies I have ever made....& believe me, I have tried dozens of recipes!! They were just perfectly moist and the flavour was excellent! I will never look for another oatmeal recipe. The only change was a chocolate chip addition. Mmmmmm PERFECT!!
Great tasting cookies! I prefer them soft and chewy. I did flatten the cookies a little before putting them in the oven since they don't spread very much. I baked them in my oven for 9 minutes and let them cool. I added raisins to the second batch I made and love them even more.
I love having bacon with pasta, but with the garlic and the oil it makes the recipe really Italian. This is ideal for large amounts of people quickly and easily with a delicious meal.
These are kick-butt cookies!! I also changed the brown sugar to 1 1/4th cup and backed the white sugar down to 3/4 cup. Also I added an extra teaspoon of vanilla. They came out awesome!! My girlfriend tried them and said that from now on, I will be in charge of all "cookie making" in the family. Try this recipe, you wont regret it I promise.
(actually 4.5 rated recipe)good cookies but too plain for my taste.i should have added nuts or raisins.
Delicious!!! Made half with chocolate chips, and half with craison and white chocolate chips. Both turned out amazing! Followed the recipe exactly (the cinnamon is the secret ingredient!), except I just froze the dough in the freezer for 10 min while the oven was preheating, then used a cookie baller instead of pressing flat with a fork. Be sure to take the cookies out when they are just beginning to turn brown around the edges. Then let cool on the pan for 5 minutes before transferring. So good!
Excellent recipe. This is my husband's favorite cookie. This is better than the name brand oatmeal recipe. I ended up with about 3 1/2 dozen cookies and had added a cup of chocolate chips. I also only cooked for 9 minutes since we like them to stay soft after a day or two. This will definitely be the recipe I stop at for good!
Very dry and pretty bland. Won't make again.
These cookies are wonderful. I added 1 cup of butterscotch chips. Note: when they come out of the oven, they will be very soft but they firm up after standing for 5 minutes on the cookie sheet.
This is the best oatmeal cookie recipe. I have been baking for over 30 years and this recipe is a winner. I make it at least 3 times a month. My husband is addicted to these cookies. I do add 1 cup of raisins and 1/2 cup walnuts and 2Tbs of molasses.
These are an absolutely perfect basic oatmeal cookie recipe. Dress them up however you prefer your oatmeal treats to be. I added 1c white chocolate chips and 1/2c dried cranberries. Otherwise I kept the recipe exactly as is. Do chill the dough before baking and form into balls for thick, chewy cookies. Don't flaten them. Bakes in 8 minutes.
Made as written except for the sugar, I used coconut sugar (low glycemic) but used the same amount as written, also I didnt flatten them but left them round. They came out soft and chewy and taste great!
Just love these cookies!!! I will say I made them exactly as the recipe said and they were VERY thin!! I pressed the first bath down with a fork and baked for 8 minutes, and they turned out underdone and incredibly delicate because of how thin they were. Don't worry about pressing them down!! They spread a lot! I may use margarine or shortening next time, as they have higher melting points. I will probably add in some raisins, too, but the flavor of these without anything added is superb!! I went with a 9 minute baking time. I like my chocolate chip cookies a bit underdone and soft, but you can't do that with these - it just doesn't work the same. They need to be cooked until they are pretty brown. Overall a wonderful recipe and a definite keeper!!
This recipe is excellent. I made the cookies on Monday and Friday they were still moist and chewy. With just my husband and I at home now, the amount was just right. I will definitely use this one again.
Yummy yum yum!!! These were easy to make and SOOOOO good! I made the mistake of picking up plain instant oatmeal one time at the grocery store and never used it so I wanted to experiment with instant oatmeal packets! It turned out GREAT!!!! These are so soft and chewy! WE LOVE 'EM! Thanks Barbara!
The oatmeal raisin cookie recipe I have been searching for! These cookies are great if you like soft, chewy cookies. I only did a couple of variations...I like oatmeal raisin cookies so I used a cup of raisins. I soaked the raisins in the egg, vanilla and a 1/2 tsp rum to plump them up and also added a little extra cinnamon. Delicious!
I made this recipe with my grandsons (ages 5 and 6) and it turned out great. I added dried cranberries and walnuts. I halved the recipe at this time and it was great right away but it gets a bit stale the next day. Don't double the recipe. I did that and it was very dry and wouldn't keep their form.
These are by far these best oatmeal cookies that I have ever made and I have tried alot of good ones. I also followed another reviewers suggestion of adding 1/2 t. of ground cloves. I used butter flavored crisco instead of butter because it is cheaper. I liked it so much I made 3 batches. 1 with raisins, 1 with cinnamon chips and one with butterscotch chips. All were very good. Thank you so much for sharing.
This is a beautiful cookie. Soft and chewy with a sweet, crunchy bottom. Awesome - my new recipe.
Got rave reviews from this one. I actually added half wheat flour as well as some molasses with white sugar instead of part of the brown sugar. Turned out wonderfully!
Where did the chewy centers go? Somehow these turned out lacky yumminess.
Followed the recipe exactly and had wonderfully moist, soft yummy cookies. Thanks!
These are the absolute best oatmeal cookies I've ever eaten! I made these recently for a family reunion of over 100 people and they were definitely a hit and everyone was asking about them! I didn't change anything about the recipe and I even let the dough sit in the fridge for several hours before baking. If you do refrigerate the dough then you will need to press the dough down with a fork because they didn't spread out much even after 10 mins in the oven. They were thick and chewy and just perfect; and I've never made oatmeal cookies before. I highly recommend this recipe!
These cookies were great! I added an extra tsp of vanilla like suggested by the other reviewers. They were moist and delicious!
these are the best oatmeal cookies,i made some plain ones,and some with white and semi sweet chocolate chips sooooo tasty and moist.thank you for sharing
I didnt change nothing with recipe. I only added walnuts, chocolate chips and toffee chips when baking to make 4 different cookies and I must say all were good but I like the toffee chips added with walnut...VERY GOOD...I like the extra crunch in the cookie...will keep recipe THANKS :)
I followed the recipe, but I added in a cup of mixed: raisins, almonds, and coconut...I regretted following some of the suggestions, like not pressing it down with a fork, because the balled walnut sized version didn't cook up properly on my oven. Burned bottoms, raw interiors. Next time I would follow the sugar with the fork suggestion.
Hubby drooled after eating them. I took a reviewer's advice and added 1 tsp cin and 1 tsp cloves and then I added to dash's of nutmeg. YUM!!!! I didnt cool them in the fridge. I just scooped them, flattened them and cooked them till almost done (7 min)... let them stay a little longer on the pan, and then removed to the rack. Moist chewy deliciousness!!!
Hubby says "Oh man....They're DELICIOUS!" I have to agree. I used a bit less cinnamon and added mini choc chips. These are not "fluffy" or cake-like....they're ooowey chewey awesome good! ****UPDATE! Do yourself a favor and before you dream up all the possible add-ins....make at least 1 batch as-is. OMG!! Simple and OHHH SOOOO GOOD!!
I made this recipe exactly as is and we were disappointed! They flattened out in the oven, even further than you flatten them with the fork. They were completely crispy after 8 mins in the oven due to the spreading out and they were flavorless! I do not recommend these cookies.
crumbly, low flavor and boring
Excellent!!! Thank-You for the recipe!! I am not sure why some say they are not moist?? Mine were soft and moist, I just followed the directions (Except didn't have butter, so I used a baking margarine). I assure you I WILL be making these again!
I made these the other night with my little boy and we followed the recipe exactly, well we added an extra teaspoon of cinnamon, and some nutmeg...and they turned out perfect. A hugh hit. For greasing the pan I used a non stick spray, baked at 375 for exactly 8 minutes, centres still looked a little gooey but I pulled them out anyhow and they were perfect. Soft, baked through and delicious. LOVED THEM! They are all gone. Making another batch tonight! :)
-Instead of pressing with the back of a spoon I simply give them a gentle press with my thumb before putting them in the oven. -I only used 1/2 cup of each type of sugar. -Instead og baking for 8-10 minutes, I take them out at 6 minutes, when they are still gooey inside. When they cool, this will keep them very moist. -I also added 3/4 cup of raisins.
I cut the white sugar in half and added some chopped pecans and some yogurt chips (which are delicious, id reccomend using them if you can find them, its the same stuff they use to make yogurt covered pretzels). I didn't chill or flatten my dough because my butter didn't get too soft. I did have to lower the oven temp to 350 because at 375 the bottoms of the cookies burnt before the centers were cooked.I also got way more than 24 cookies, especially with "walnut sized balls"... I got 57 total. These were good, they won't be my 'go-to' recipe but id make them again.
when I made this recipe I cooked them at 350 degrees F and for 10 minutes and it turned out nice and soft when I tried it at 375 degrees F and 8-10 minutes like the recipe said it turned out dry and crunchy but over all the cookies were soft tasted great but were a tad dry.
This is a great recipe i tell you! I was going to make some cookies from my own recipe which is really good but it is a harder,crispier cookie.I wanted a soft recipe this time. Wow! I am not a big cookie fan but this is good!Had lots of excellant reviews and i was skeptical but let me tell you listen to them. I love to bake and give it away and this will be next on my list!
Delicious baked and unbaked! I read from some reviews that you should not flatten the cookies with a fork or else the would be too thin and crisp. I did not flatten mine and they were slightly brown on the bottom. My second round I slightly pushed them down with my cookie scoop, they turned out great.
I gave this 5 stars because it was easy and it turned out great, well half of them did. So my first batch I used a traditional dark/semidark cookie sheet with the lip - and I used parchment paper - they turned out absolutely PERFECT! BUT when I tried to grease a lighter flat sheet the bottoms got real weird and crunchy ... the whole cookie didn't spread well except for the very bottom, not good. Also, I took others recommendations and didn't bother cooling or rolling the dough, and I added raisins. Delish :)
AWESOME!!!! I have NEVER been able to bake a cookie in my life.....until now!!!! This was the best cooking that I have ever tasted! My children love them just as much as I do. I could not wait to post my rating. I will admit that I did not wait the hour to put them in the fridge. Maybe it was more like 20 minutes for the first batch, and then I made up more cookie sheets and threw them in the fridge while the first ones baked. They were all the same. But I think that I would not have had the same results without some type of cooling. Also, these batter does get very "thick" as others have suggested. I was lucky to have plastic gloves and mixed it by hand. And I used the exact amount of sugar and would do so every time. Thanks for a wonderful recipe!
good cookie!! I used WW flour and reduced the sugar and butter a bit and added applesauce instead. I added Easter colored M&M's to the batter and my kids and husband love them!!
I've been told these are the best oatmeal cookies ever.
so I did the same as fellow members and did not refrigerate the dough. I did peal and chop two apples and mixed that in with a tablespoon of sour cream. sprinkled some cinnamon sugar on top before baking (and no I did not flatten the cookie). soooooo good!!!! will be trying this many different way
I just made them with a small revision of 1/2 cup suger, 1/2 cup brown suger , 1 tsp of cinnamon, and 3/4 cup of semi-sweet chocolate chips. They came out amazing! I did 9 minutes and very important walnut size on the pan. They came out light and tasty.
I was looking for the Quaker Oatmeal Cookie recipe that you usually find on the inside lid of the container. I bought store brand oats though, so I checked here for something comparable. I think this recipe is almost identical and it was exactly what I wanted. The only thing I changed was I added a cup of chocolate chips. I didn't chill the dough or flatten it with a fork and they turned out great. Thanks for posting this recipe.
These turned out really bland. After tasting the dough and not thinking much of it, I added more spices (ground nutmeg, ground cloves, pumpkin pie spice, and more cinnamon), but the cookies still turned out really bland. They lived up to their soft reputation, but I expected a lot more, especially after all the high reviews. I would rather have hard cookies with flavor than soft cookies with none.
These are delicious frozen. I know it sounds weird but they make an excellent frozen treat (plus they last longer... not that you'll need them to). I made them once the normal way (Yum!). And once using splenda for the white sugar and apple sauce for half the butter (guiltless yum!). This is a great recipe!
Perfect. I added a splash of black-walnut extract and a didn't refrigerate, didn't press with a fork. Just drop-cookie style, baked for about 8 minutes. I only made half a batch and I got 30 cookies!
This recipe was awesome! I did make several changes. I used 1/2 cup butter and 1/2 cup butter flavored Crisco. This change as well as taking the cookies out of the oven after 8 minutes and allowing them to remain on hot cookie sheet for 2 minutes made them very soft and chewy!! I added 2 cups of mini chocolate chips.. very tasty with a nice cinnamon flavor.
Very yummy recipe. Cookies were very moist, flavorful and freeze like a dream. No need to add nuts or raisins to this recipe....cookies are perfect without them. I highly recommend lining the cookie sheets with parchment paper instead of greasing the sheets.
Just made these today. My family loves these. These are my go to oatmeal cookies. I've tried many different recipes, but come back to this one. I did NOT roll them into walnut size balls. I always drop them by spoon. I get 4 dozen outta this recipe every time. My kids love the taste of these cookies. I like the way the cookies look, always perfect. They never ever turn into those lumpy fat oatmeal cookies that we dislike. They always have the look of a chocolate chip cookie, chewy and flat, but not thin. The dough mixes up perfect for me every time. So very very easy. I have made 8 dozen at a time just to stock up the freezer. They freeze perfectly. I never have added raisins, kids dislike them, but bet they would be great. Can't say enough good things about this recipe.
I followed the recipe exactly and the cookies tasted good but mine turned out really thin, flat and not particularly pretty. I also baked another recipe of chocolate chip oatmeal cookies and they were thick and beautiful, so, I know my ingredients were fresh. In spite of the way they look, they are soft and do taste really good.
WOW! These are SO tasty. The first batch I baked for 9 minutes and they were too hard -but the second batch I timed for 7 minutes and they came out perfect -the next day they were still chewy. I dusted the tops with cinnamon-sugar before baking and right after pulling them from the oven...I will definitely make these again! I froze a few rolls of this dough for quick baking next time.
Totally agree with Jenip. These cookies can be soft if you just bake them for 7-8 minutes at 350. Or they can be crispy if you decide to bake them for longer than 8 min. However, I think these cookies were only designed to be soft. Ingredient ratio is great, but it only works for soft cookies. Yes, The cookies will be crisp if you bake them long. Only problem is that they will also be dry. So if u like crisp cookies, dont use this recipe. If you like soft chewy cookies, this recipe is perfect, but only if you underbake.
Followed recipe exactly. Not good at all.
The only ingredient substitution I made was regular-flavored Crisco for the butter because I didn't have enough butter. Also, I didn't refrigerate the dough, press cookie dough w/a fork dipped in sugar, nor grease the cookie sheet. They turned out awesome----best oatmeal cookie recipe ever......slightly crispy on the edges and chewy in the middle---YUM! Thanks for sharing!
Delicious! Definitely soft. I made the dough yesterday and didn't get to baking them until today. I was a little curious about whether you needed to flatten them so I did it to every other cookie. Personally, I didn't taste a big difference. I didn't dip the fork in sugar either. Instead of rolling them, I used a small cookie scoop. Will definitely save this recipe.
I just made theses cookies, and all I can say is YUM! These are soft and the flavor is great. I wanted something different.
a wonderful traditional oatmeal cookie. So delicious!
These cookies turned out great. Followed most of the recipe. Accidentally used baking powder instead of baking soda I used old fashioned oats because that was what I had and added 1 1/2 cups raisins. I lined the cookie sheet with parchment paper instead of greasing it. Also used my own homemade vanilla extract. When their still warm from the oven they're soft and chewy. After they have cooled off completely they firm up, but are still chewy and delicious. My husband and kids kept sneaking back for more. For all those who tried this recipe and had their cookies fall flat. Try mixing until the ingredients are just combined. Over mixing can cause them to flatten out. Will definitely make these again. Going to try adding chocolate chips next time.
KEEPER!! I have been looking for a good oatmeal cookie recipe, this is a great one. After reading reviews I did do "my thing" with the recipe. I subbed fresh ground white wheat for the flour, only used 2 cups quick cooking oats, 1/2 cinnamon 1/2 nutmeg, then added 1/3 cup raisins to half of the recipe and a handful of chocolate chips to the other half, baked 9 minutes and they were perfect. Didn't put in fridge-couldn't wait! Used a #20 scoop and got 20 large cookies. Hubby loved them. Thanks for the recipe, it will definitely go into my notebook of favorites to hand down to my daughter.
I goofed when making this recipe. Instead of using one cup of butter I used one stick. The cookies actually turned out great. I feel a little less guilty eating these knowing I used half the butter!
I just wanted to let everyone know that this recipe is very easy and is the best oatmeal cookie, it says soft and chewy. I followed the repice to the letter. I do like mine a little more spicy so I added 1 more teaspoon of cinnamon 1/2 teaspoon of both clove and freshly grated nutmeg. They were absolutely divine. I will be using this recipe from now on in my x-mas cookie boxs for my friends and family!
These are great! I did make a few modifications based on a wonderfully chewy chocolate chip cookie recipe I have. I melted no salt butter and allowed it to brown slightly to enhance the nutty flavor. I decreased the overall amount of sugar to 1 3/4 cup and used 1 1/4 cup of light brown sugar and 1/2 cup white sugar, using more brown sugar than white also increases chewiness. I whisked the butter and sugars together until well combined and added the eggs and vanilla. I whisked for 30 seconds and allowed to rest for 3 minutes, repeating this 2 more times, this allows the sugars to fully dissolve. I also added a pinch of ground cloves and nutmeg to dry ingredients. Adhered to the directions from this point on and got rave reviews from my taste testers. They are so addictive. WOW! I've made these cookies probably about 4 times in the last week, tweaking each time a bit, and they keep getting better. I definitely recommend melting and slightly brown the butter, reducing the sugar to 1 1/3 cup total (1/2 cup white sugar and the rest brown), reducing the flour to 1 3/4 cup (I used 3/4 of whole wheat flour on my last batch and they were awesome and a little healthier). I use a heavy teaspoon of cinnamon, plus ginger, nutmeg, and ground cloves, 1/2 t each. SO SO GOOD!
These cookies are GREAT!!! I just baked them and I am so Happy...Thank You Thank You...I tried another recipe last night (must have been tired) but my 100lb Pittbull Baby looks at me like I am crazy trying to feed them to him..But this recipe is the BOMB so nice and big and soft.... Merry Christmas everyone.
Excellent! I added dried cranberries and pecans also. I baked them for 11 minutes on my air bake cookie sheet, and they turned out perfectly soft and chewy. I didn't refrigerate or flatten them. I always use parchment paper, and I just dropped them right off the spoon. I'm saving this recipe to use again.
this is my favorite oatmeal cookie recipe! the only thing i do differently is add chocolate covered raisins to the mix. then you get the chocolate and the raisins combined in your cookie!
Yum! Great cookies and a simple recipe. They all turned out soft and moist. No need to roll them into balls, just dropped them on a cookie sheet and they turned out great. Also didnt use a sugared fork, they bake up nice on their own. This one is a keeper!
THIS RECIPE CAME OUT GREAT NOT ALOT OF INGREDIENTS AND EASY TO MAKE...PLUS THEY TASTE GREAT TOO!
A perfect oatmeal cookie couldn't ask for more!!!!!!!
Followed the exact recipe. Easy recipe & soft chewy cookies.
I didn't want to give up on this recipe so I tried it again tonight and they are perfect! So yummy! and in case you are wondering what I did differently here's EXACTLY what I did; I used margarine instaed of butter, I used ALL brown sugar and liquid honey instead of vanilla. As for the steps, I turned on oven just before I started to mix (thats right, before chilling the dough) I creamed the egg, brown sugar and margarine until it looked like frosting, mixed the dry ingredients by spoon THEN I mixed the dry into the wet ingredients 1/4 bowl at a time and mixed each 1/4 really well, once I finished that step I mixed 1 cup of quick oats in at a time mixing well. I let chill for about 50 minutes. I sprayed the cookie sheet with butter flavored Pam and rolled dough into ping-pong sized balls, flattened them to 1/4 inch thick with bottom of a glass and topped with mini choclate chips and another batch with frozen blueberries. Be sure that when you are making these that you take them out when the edges brown, if you have ever made sugar cookies before that is the browning you are looking for! Now that my boyfriend has caught a whif of whats going on in the kitchen, I wonder how long these cookies will last this time......?
try a cup or less of red hots (omit cinnamon) and a cup of white chocolate chips for a festive valentine cookies...TASTEE...
These cookies as so soft and chewy! I added a cup and half of raisins and I used 1/2 butter and 1/2 apple sauce. My family raved about these cookies!!
I am definitely not much of a cook. But I made these cookies and my husband loved them. I will definitely make them again!
best cookies i have ever baked or tasted in my life! i followed the recipe exactly except instead of cooling the dough for an hour i cooled the dough for 15 minutes. They came out perfectly soft and chewy.
I have tried a lot of oatmeal cookie recipes but this is the best one I've tried so far. This recipe needs no flavor alterations. It tastes GREAT!!!! My kids loved them. They are crisp on the outside and chewy on the inside. Bake on parchment paper and the cookies will come off without having to grease the pans.
delish... I agree that the balling and pressing is unnecessary. I just used a spoon and plopped them and they turned out great. I will make again!
Overall a good cookie, My only suggestion would be to use less cinnamon. Can really taste it.
This recipe was a great success...in fact, the cookies were "as close to perfect as they could possibly be" (my husbands words). I added 1 cup raisans and cut the sugar to 3/4 cup. One could play with the sugar and additions to come up with their own "perfect" version of this delightful recipe.