Chewy Chocolate Chip Oatmeal Cookies

Can't give this recipe 5 stars because it took several changes to get the AMAZING cookies that were the final result. My husband is a "cookie monster" & said these very well may be the best cookies ever. Here's what I changed: 1) Added 1/2 extra cup flour (for a grand total of 1 and 3/4 cup flour). 2) Cut the salt down to less than 1/2 teaspoon 3)I increased the baking soda by half a teaspoon for a grand total of one FULL teaspoon baking soda 4)Used about 3/4 cup Cape Cod dried cranberries and half a bag of Hershey's milk chocolate chips. 5)I whipped the butter and sugar until VERY light and fluffy. 6) After mixing the rest of the batter I stuck the bowl of batter into the freezer for about ten minutes before baking. I used a cookie dough scoop to make rounded ice cream scoop shapes of dough on the cookie sheet (which I lined with a Silpat baking sheet). 7) I cooked them at 335 until they still looked like they needed another minute or two -- looked a little wet still and when tapped with a finger on top they "deflated" a little. 8) I took them out of the oven and left them on the cookie sheet for about two to five minutes before transferring to a cooling rack. Note: I put the dough into the fridge between batches so it stayed firm. No spreading took place during baking. The day after baking these they remain super chewy and moist. PERFECTION. Good enough to give with Christmas cookie assortment. UPDATE: Add cinnamon!

This was such an awful cookie! I followed the ingredients To the EXACT! the cookies were extremely flat, didnt taste too good, and the edges burnt since the cookie turned so flat. I would most definately never make these cookies again. I made 42 cookies and it turned into 3 large flat cookie slabs, and after about 10 minutes, the cookies outsides were too hard.

Excellent, excellent recipe! I've tried several oatmeal cookie recipes and this one definitely is the best. Kudos to the creator. I did modify it a bit because I'm always looking for shortcuts. Instead of doing the individual cookie thing I baked the recipe in 2 cake pans at 350 for about 25-30 minutes and the bars came out totally yummy! This one is a definite keeper!

I altered the recipe by adding 1/4 cup more flour, 1/2 tsp. more baking soda, and 1/2 tsp. LESS salt. I also made it more "healthy" by substituting 1/2 cup of the butter with 1/2 cup applesauce, and also by replacing one of the eggs with 2 egg whites. I did add about 1/3 - 1/2 cup more oats b/c it was a little too wet. My family LOVED them! They are yummy!!

Great cookie recipe! Modified it as others have by using 1-1/2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and chilled the dough for a couple hours. They didn't last too long on the rack because when I wasn't looking, my boyfriend kept stealing them.

Oh my, oh my - these are TO die for! Now that I've made them several times, here's how they turn out the best: * set butter and eggs out so they are room temp. before using * make sure you mix the 2nd set of ingredients seperate from the sugar/butter mixture * add a 1/2 cup more flour * add a dash of cinnamon * cut the vanilla to 1 tsp. * cut the salt to 1/2 tsp * use the highest quality chocolate chips * once ingredients are all together, stir JUST until mixed * drop into taller piles on cookie sheet Woah . Yum!

great recipe! just substituted chili powder for salt, peas instead of chocolate chips, and mayonnaise instead of butter. Weird, i know, but an amazing outcome! THe cookiemonster club loved them!

Read the modifications & made these - THEY CAME OUT PERFECT!!! 1) Cookies can be runny when you use ALL butter (it has such a low melting point) so I used 1/2 butter and 1/2 crisco (i used plain - but butter crisco works too) 2) do not use an electric mixer!!!! it breaks everything down WAY TOO MUCH.... just use a wooden or large metal spoon to mix... and mix it JUST enough.... gentle! 3) after the wet ingredients ... PUT IN THE OATMEAL (i used 1/2 quick oats and 1/2 real oats because the quick oats break down). still, the oats stirred into the wet ingredients sop up any moisture 4) used pecan instead of walnuts - they aren't bitter. put them in next before the flour also so they get mixed in well with the batter. IF YOU DO NOT USE NUTS - ADD 1/4 c. MORE FLOUR!! 5) then put in the flour and soda/salt - I use the same proportion of salt and soda and they come out great - 1/2 t. each 6) chocolate chips last - 1 c. is a good amount and mix barely until mixed. SECRET FOR BAKING: if you bake them immediately, then 335 for 12 minutes. If you put them in the frig - 350 for 13 minutes. 7) LAST BIG SECRET: The recipe calls for letting them rest on the hot baking sheet for 5 minutes - DO THAT!!! IT IS REALLY IMPORTANT!!! Yummmmmm!

Haha! So I can't help but laugh because, yes, these cookies are very good, but with the reviewers modifications this recipe is nearly identical to the one on the Quaker Oats lid. I wanted to try a new recipe and when I got to the oats part, I peeked at the tried and true recipe on the canister and with the recommended addition of 1/2 c. flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, and cutting the salt in half...the only difference is that this recipe has double the vanilla. Still good, but not worth wading through the reviews to come to the same recipe as most folks have in their cupboard.

These were good, but not exceptional. Not so crazy delicious I'll remember them and make them again. The cookies are chewy, in keeping with their title, but for some reason they were a little short on flavor. While I made these exactly as the recipe directs, I don't necessarily have any suggestions on how to make them better except, perhaps, to increase the white sugar by a half cup. I have to admit I'm a little confused as to the rock star status of this recipe. Granted, it turns out well, but at the end of the day it's still a dependable recipe for an average cookie.

these cookies are veeeeeeeeeery good, but if you dont modifie it as other reviewers say, you probably will have a flat cookie.. so the ingredients that you should change are: flour, use 1 3/4 cups. baking soda, use 1 teaspoon. salt, only 1/2 teaspoon. If using salted butter, omit the salt. Update: I made these again and I cant believe how happy they make people LOL. Just wanted to say that the batter will seem very tough and hard.. but they come out very soft and chewy! If you want a chewy cookie let them cool on the cookie sheet 5 minutes, if you want a crispier cookie let them cool 1 minute! there is an article called perfect cookies on this site, its very helpful

Love this recipe! However, I prefer whole or old-fashioned oats and made the following modifications: 1/2 cup butter and 1/2 cup shortening. 1 1/2 cups flour. 2 cups chocolate chips. Everything else I left the same. Whole oats do not absord as much moisture as quick oats which is why I changed things a little. They were FABULOUS this way. Debby

LISTEN TO THE MODIFICATIONS EVERYONE IS SAYING TO DO! I have made these cookies multiple times but they came out as the biggest hit when I increased the flour by 1/2 cup, the baking soda by 1/2 tablespoon, cut the salt to 1/2 tsp, and instead of 1 cup of chocolate chips I just added the entire bag. They were simply PERFECT and have never had such a good response to them from family and friends as this modified version. Excellent!

Oh so good! I did some tweaks to increase the fiber content.

I have to say that although these cookies were buttery and very good tasting, it is NOT what the other reviewers have rated it. You shouldn't have to modify a recipe to make it better...it should be as is. I go for recipes that are rated good to excellent, and this one was rated excellant. It is almost too buttery, and the dough runs together when it cooks. The cooking time takes longer than it states, and since it runs, the edges burn. They don't come off the pan, and I have a BIG slump of cracked cookie pieces that are carmelized and definately not a five star rating. The recipe needs a little less butter and more flour.

very good! I exchanged the walnuts for COCONUT! mmmm I definately recommend that. Like others, I added a little more flour and baking soda and a little less salt. Baked at 350 for 11 minutes. worked well. :)

I've been making these cookies for years, and for some reason never rated them. These are PHENOMENAL. Probably the best homemade cookies I've ever made. I follow the recipe exactly with the exception of adding the walnuts. My only suggestion is, if you are using salted butter, be sure to omit the extra salt. It's not necessary to use salt at all in that case, and in fact, they'll turn out to be too salty if you do. Also, if you really want them to be chewy and soft, be sure to take them out while they still look slightly undercooked. Cookies that are golden brown always become hard after they cool down. If you're like me and you only like soft cookies, take them out while they're still a little bit gooey. Once they cool off, they'll firm up a bit, but still be soft.

These cookies are AWESOME.....not too dry, not too hard...just perfect!

AWESOME cookie! did what other say, amazing this is my new go to cookie when i want cookies!

I thought these were great. And unlike others, I really didn't think it needed any modifications. It really DID seem like the dough/batter was just "wrong", it looked wrong, felt wrong, and seemed like it would never become a cookie, because it was just a blob of oatmeal coated in stuff and didn't have much cohesion at all. I DID have a huge urge to modify it (and adding more flour was my top compulsion), but I resisted. Once baked they were perfect. I think the key is to get them out at the right time. 12 minutes in my oven (notoriously under-powered) was quite undercooked, so I had to go 13-14 minutes to have them turn out right. Just know your oven, and adjust accordingly, that's my best advice. At least make them un-tweaked once so you know what you're changing. IF I were going to change anything next time it would probably be a little less sugar and (gasp) I'd omit the chocolate chips. I just loved the nutty earthy oatmeal of this cookie and wanted less distraction from it. Great recipe, thanks for sharing. Edited to add: This works absolutely fine with old fashioned oats. We don't use quick oats in my family, so that's all we had, and all we wanted, and it turned out perfect, fine and yummy.

I would have rated this recipe with 5 stars, but since the 5 star result took a little recipe tweaking I took it down a notch. I used an additional 1/2 cup of flour, substituted organic Irish style oats for the instant, cut the salt in half and chilled the dough before baking. The results were a chewy, evenly baked and well formed cookie that disappeared post haste. This makes my weekly cookie rotation.

OMG! Excellent! I took everyone's suggestions and they came out amazing. Cut the salt to 1/2 tsp. Use 1 tsp. baking soda, 1 1/2 c. flour, 2 c. oats, 1 c. milk choc chips and 1 c. semi chips. Add 1 tsp. cinnamon. 325 degrees for 11 mins. They come out soft but set once taken out. No spreading. AWESOME!!

Good, but I prefer Beth's Spicy Oatmeal Raisin cookies because it has all those spicy flavors. This one was a bit plainer. I followed other's advice about adding 1/4 to 1/2 extra flour (I added 1/3), and I'm glad I did. The texture was perfect with the added flour.

Absolutely delicious! I substituted butter flavored crisco for the butter, and used 1 3/4 cups of chocolate chunks, as well as regular rolled oats. Definitely a keeper! Also watch the time - 9-10 minutes did it for mine.

This was my first cookie recipe as an adult (ha!) I'm getting rave reviews on these and my sister even told me I could enter these in a contest. First try I omitted the walnuts and I added an extra cup of chocolate chips & a few heaping teaspoons of unsweetened cocoa powder. I used big mounds of dough on the 12x17 ungreased sheet (12 cookies on the sheet @ a time).I made these again yesterday, this time making the mounds smaller on the sheet (20 cookies @ a time).Used the recipe as is, then split the dough in half: in one I used a cup of walnuts & a cup of chocolate chips: they came out SO GOOD. In the other I used a cup of Reece's Pieces for hubby & he said (with a mouthful of cookie) "mmph...good job hon!" My cookies ended up baking for about 17 minutes @ 325. Cooled on the pan for a couple minutes. The bigger cookies needed a full 5, the smaller ones could be taken off almost immediately. No problems with runny dough, but the reece's pieces cookies looked flatter like they WANTED to run, but didnt. When mixing the dough, I first creamed the butter and sugars etc & put all the dry ingredients into a re-sealable baggy. I ground up 2.5 cups of the rolled oats and left the other 1/2 whole & added that to the dry ingredients in the baggy too, shook it all up, THEN added the dry ingredients to the wet ones. Mixed only until incorporated. The dough stayed in the frige in between batches. I will DEFINATELY make these again!

I absolutely love this recipe!! Possibly the best cookies ever. I found it a couple months ago and I have already made it several times. I followed the recipe almost exactly, ommitting the walnuts, and they came out PERFECT every time. Unfortunately, this most recent time I followed the advice of adding 1/4 cup flour, 1/2 tsp baking soda, and 1/2 tsp less salt and they were not nearly as good. I always thought mine were fluffy and chewy, but this time they were flat, and my husband said he preferred them a little saltier like the times before. Next time I will do the exact measurements again.

Really are VERY good cookies, and I've been a baker all my life, so I'm pretty picky about my baked goods! Used F. Foodie. advice and increase flour to 1 3/4 cup and baking soda to 1 tsp, halve the salt. (Use unsalted butter, as you always should with baking.) Funny enough, 335 for 12 min really did work! Trust the recipe...they will not look done....but let them sit on the pan for 5 minutes before you remove them. Your taste buds (but perhaps not your hips) will thank you!

These cookies were okay, they have the potential to be amazing and some of the better chocolate chip cookies I've eaten. I followed this recipe exactly (other than halfing it) and was disappointed because of the saltiness, they didn't seem too flat to me, just salty. This recipe has 2941 reviews with a 4.5 star rating, so I was a little annoyed that after I made this recipe and read the reviews almost every single 4 and 5 star review had changed the flour and salt. Please people rate these recipes as they are written, because in all honestly this recipe is not worth 4.5 stars as is. Is it that hard to rate a recipe as it is and then write in your review changes that are needed to make it a better recipe?

I made two batches of these cookies four days ago, and I am very impressed. The cookies are still as soft and chewy as when they came out of the oven, and they've been stored in an open plastic bag. I definitely will be making these again and again!

I'm a teacher and made this recipe with 2 of my students. It was very kid-friendly and the cookies were absolutely delicious. I forwarded the recipe to several teachers who tasted the cookies.

Delicious cookie, but BEWARE. Recipe doesn't say, but you need heaping TABLESPOONS to form, not teaspoons. That's why one reader said it made an enormous amount. Also, you need to bake longer, or at higher temperature. Cookies are not done 12 minutes at 325 degrees. Don't let this stop you. Cookies have fabulous flavor. I did not have quick-cooking oats, so I processed regular oats for 10 seconds in food processor. It also might be a good idea to chill dough for about 10 minutes in fridge before or after molding in order to avoid undue spreading when baking. And cool on sheet a full five minutes before removing cookies to rack. Sounds like lots of work, but really are fairly easy to make. And definitely worth it -- wonderful texture and flavor.

I thought these were okay - certainly not the best cookie I've ever had. If I made them again, I'd probably substitute margarine for the butter - my cookies spread WAY too much - they were all over the cookie sheet. I also thought they were way too salty - would cut the salt in half.

Not nearly enough flour, burnt to a crisp on the bottom while still raw in the center. Made the mistake of not reading the reviews and just trusting the star-rating. I don't know why people rate it a 5 star when they have to modify everything to make it work

delicious!

I followed the recipe exactly and found that my cookies didn't spread at all. They were tasty, but kept the original shape of the spoon I used to put them on the cookie sheet. Next time I might make them into round balls and press them so they have more of a cookie shape.

This is very good base recipe. For those complaining it's too salty-try 1/2 tsp salt instead of 1 tsp salt. I follow this general rule with cookies: anytime a recipe calls for 1/2 tsp of baking soda or baking powder, that's the same amount of salt I add. Also, it does start out slightly runny, but just space your dough drops to give room for baking -once they bake they will be perfect. I always pull my cookies out about 30 sec-1min before they are actually done, and then let them cool a few min before moving them and they are always perfect. I suggest adding about 1/2 cup more choc chips and also 1/2 tsp cinnamon and a dash or two of nutmeg for a little kick. Another killer thing to add is some shredded coconut for a change up. For butter- I use just plain old country crock and it's delicious everytime. Another thing you can do is substitute baking powder for the soda and it will bake your cookies up a little more. And if this has too much oats for you-try 2 1/2 cups instead of 3 and just add a touch more flour. Another great change up-try half butterscotch or peanut butter chips and half choc chips. that's all my tips for this rockin recipe!

Quick, easy, and delicious! (From cabinet to oven in under 1.5 Meat Loaf songs.) I followed other suggestions, changing flour to 1 1/2 cups (1/2 of which was wheat), salt to 1/2 tsp, and baking soda to 1 tsp. They didn't spread at all and turned out puffy, chewy, and perfect!

Love this recipe - extra chewy! Based on other people's comments, I added an extra 1/4 cup of flour - I may bump it up even a bit more next time, as they did spread a bit more than I wanted.

I used raisins and omitted the walnuts but this recipe was still awesome. These cookies are addictive so forget about your diet if you plan on making this recipe.

I followed other reviewers suggestions and increased the flour to 1 3/4 cup and the baking soda to 1 tsp. With those changes, this is a 5 star recipe, but as written, only about a 4. Everyone LOVED these cookies. I used about 2 cups old-fashioned oats and 1 cup of quick-cooking oats as I didn't have enough quick-cooking oats. I've never had Beatrice'e Excellent Oatmeal cookies, but these reminded me of Great Harvest Bread Company's Oatmeal cookies which are absolutely fabulous (though their cookies do not have chocolate chips). Oh, and based upon personal preference, I did not add the walnuts. This recipe (with the changes) is a keeper!

I was short 1/2 cup of oats and these turned out flat, and crispy around the edges (much like the previous reviewer). I used raisins instead of the chips and they were pretty good. Thanks Doc!

I went along with the general consensus of reviewers and added a bit more flour and baking soda. The texture- soo soft and chewy even two days later- deserves 10 stars. But the taste- 2, maybe 3 stars. They were really bland. Maybe I'll add some cinnamon to the dry mixture next time? Or even more vanilla? The taste was just nothing special :(

This is just the kind of oatmeal cookie I enjoy eating (chewy, nuts, chocolate), but I just made these and was VERY disappointed. I agree completely with MAMAMIA03... they were too buttery and ran on my pans. They got too brown before the center was done. I had to scrape them off. They fall apart. I added nutmeg and cinnamon to my recipe. I added more flour to the last batch I put in the oven, but it didn't help the consistency. Terrible cookies, great ice cream topping. A waste of ingredients.

Best ever! Made them with craisins instead of choc chips (although I would do the chips next time!) They are still chewy days later, although not too many are left! I refrigerated the dough before baking as suggested by others, as well as took the suggestions to decrease salt to 1/4 tsp, increase flour to 1 1/2 cups, soda to 1 tsp and add cinnamon. We thought we might try them another time with coconut and craisins too! Thanks for a keeper!

They're good, but not as oatmeal-ly as I was looking for. We actually enjoyed the cookie dough raw than eating it baked. :)

I loved these cookies after a little tweaking. I have found that cooking these at 375 for about 10 minutes kept them from falling apart so much. I also replaced the chocolate chips with a bag of Sunkist Goldens and Cherries (Golden raisins and cherries) and they were EXCELLENT! They are already gone and I made them last night!

The first time I tryed these I had to throw them out. I decided to give them a second chance and they came out much better, I refridgerated the batter for about an hour before baking them.

yummy! these were delicious! i did not have quick cooking oats; i had the old fashion oatmeal. they worked just fine. my first batch came out flat, but the rest of them were perfect?! not sure what i did differently. yum, yum, yum!

yum! used 1/2 butter, 1/2 applesauce to make it a bit healthier ... delicious!

Great cookies! I've made these several times following the recipe exacty, but omitting the walnuts and adding more chocolate chips, and they're great. These cookies are so chewy. I actually made them last night and I was short on the oatmeal - I had just under 2 1/2 cups. The cookies still turned out fine, but spread out a little more while baking than before. Try these! If you like chocolate chips and oatmeal, you'll like these cookies.

As with any recipe her, I always read the reviews first. I increased the flour to 1 1/2 cups, increased the baking soda to 1 tsp., decreased the salt to 1/2 tsp. since I used salted butter and decreased the vanilla to 1 tsp. I ALWAYS bake a small batch of cookies when I am making a recipe for the first time. I am glad I did. I baked 6 cookies and let them cool. I went back to the mix and added a pinch more salt, and about 1/2 tsp. of cinnamon. Due to family preference, I did not add any nuts. I just tried one this morning with my coffee, the before and after cookie. I must say the after cookie has much more flavor. Texture of the cookie is great the next day. Will probably make these again with my modifications.

There are already so many reviews but I must write.. after the first batch, i made about 5 more throughout the Christmas season (and each batch is huuuge)!! They're hearty and delicious and keep really well-- thanks so much for a new favorite!!!

These were delicious! I only made them on Wednesday, but there are only 2 left in the cookie jar today (two days later). I didn't have any nuts, so I just doubled the amount of chocolate chips (I used milk chocolate chips). They turned out GREAT! And, yes, I would also bake them at 350 and cool the dough a bit before baking. Otherwise, these cookies were awesome!

What a great recipe!!!! The cookies are moist and chewy and taste phenomenal!!! Even my kids love them!!!!

Super delicious. Soft and chewy, and so good! We omitted the walnuts and added a cup of coconut, it was wonderful!

These cookies are wonderful. I was looking for a chewy recipe and this is it. I added 1 cup toffee pieces instead of the nuts. Took some to work today and they were gone in minutes. My co-workers are asking for more!

I used Splenda for the sugar, used half wheat/half white flour, and added butterscotch chips instead of the nuts. Very good cookies and are still good days after making them. Thanks for sharing!

Great cookies. From now on I will use this recipe.

People are overcomplicating this with all the changes. I just added 1/4 c flour and used chunks instead of chips. These cookies got rave reviews from every single person who had one. (though most had more than one!)

Being vegan, I used vegan egg replacer, but the recipe turned out excellent! They were thick, chewy, and full of good suprises. I might add a bit of cinnamon next time I make them. I also used Sucanat instead of light brown sugar.

These cookies are AWESOME. I ahve been looking and looking for a good oatmeal cookie recipe since they are my husband's favorite. I made about 4 dozen and they were gone in no time. Make sure to use real butter, they are much better than if using margarine. Thanks for the great recipe!

These were great cookies. I made them by dropped spoonfull the first night and then rolled up and refrigerated the leftover dough and sliced them up in the morning and they were much better consistency when done that way so from now on i will roll this dough and slice. Excellent!

Dr Amy give up your doctoring and just bake cookies. This recipe is pure ambrosia. I took the libety of modifying a little..hope u don't mind. I used craisins,coconut and pecans. But your recipe was the best part. Cookies are moist and so chewy. Delicious. In a rating of 1-5 this is a 10.

Just what I was looking for, a perfect combination of chewey and crunchy. I used peanutbutter chips and M&M's. Also prefered 350 for a temp. Thanks

i loved the chewyness!i added a cup of pecans insted of walnuts because i dididnt have walnuts.i wasnt plamnning omn making these cookie but the rest of the chocolate chip cookie recipes had ingredients i didint have.this recipe had all i had and so decided to make themcame out perfect!great cookie recipe and also a keeper.

These were great. I only had old fashioned oats but they still turned out great. Only change would be next time to reduce salt to 1/2 tsp. I made these again and this time I added dry cherries, chopped walnuts, white chocolate chips and regular chips. They turned out fabulous!

Brought these to a party and they were a hit! Took advice of others and increased flour 1/2 cup and increased baking soda to 1 tsp.--I don't think the cookies would have turned out otherwise.

This is my go-to cookie recipe. They come out perfectly and are crunchy on the outside and chewy inside. I let them sit in the refrigerator for aout 1/2 an hour or else they go a bit flat. I added 2 cups chocolate( 1 white and 1 semi-sweet) chips instead of 1 cup chips and 1 walnuts. This made them so delicious! I also added less salt than it called for, about 1/4 teaspoon.

I always use non hydrogenated margarine. I found some dark Belgium chocolate instead of semisweet chocolate. I broke the chocolate into large chunks and tossed them in the dough. OMG! Yum! I'm definitely keeping this recipe! :D

I made these last night and I'm still eating them! I did do what other reviewers said and only added 1/2 tsp.salt. I also added 1/2 tsp. cinnamon (I love Mexican chocolate)and a whole bag (2 cups?)of semi sweet choc. chips instead of the 1 cup that is called for. Yummy- perfect with a cup of milk. With these around I get my whole days calcium b/c I'm always eating them and drinking milk!!! UPDATE 12/2006: I just made 2 batches of this to give away for xmas treats. I forgot I made these last year and put in the 1 tspn.of salt. My first batch was made with Guittard semi-sweet chips (I guess a good brand made with real vanilla and chocolate). I baked these at 12 minutes and they came out GREAT. My second batch I used a generic brand chip (made with artificial vanilla!) and overcooked the cookies in my first pan by 3 minutes. HORRIBLE!!! They were way too salty. Now I know why some reviews said this cookie is salty- don't overcook it AND use a good chip. Even without overcooking, my second batch made with the generic choc. chips weren't as good as my first batch and too salty for my taste. What a waste b/c now I can't wrap these up as presents! It pays to get good ingredients!

They were pretty good i gotta admit.. but a little runny, really flat and instead of cookies, it turned into one really big flat cookie cake. I suppose more flour will help make the cookies stand a little better and a bit more baking soda too. overall, they were pretty good.. they just needed a few minor tweeks.. :)

These were great. I added 1/4 cup more flour, 1/2 tsp more baking soda and 1/2 tsp less salt as many people recommended and they turned out perfect. They didn't last very long in this house lol!

I have been making cookie for fifteen years and I have become very selective about which recipes I use and prefer to just wing it and create my own, however, last year I got married and recived the allrecipes cookbook for a gift and I made this cookies and my husband melted. He prefers them with butterscotch chips and no walnuts which translates roughly to 12oz of chips in stead of 8 to make up the bulk. He, and now all of his friends, love love love these cookies, I highly reccomend them. My only caution is that if you are like me and like to tweak recipes and bake times, don't. The "chewy" of these cookies is a result of the low oven temp and the sitting on the pan for the 5 extra minutes. Enjoy!!!

Easy & too die for!!! These never last long when I bake them!

I made these, and also made a batch with ww flour which was...also delish and soft!

Very good. Followed advice and upped the flour to 1 1/2 cups, and the baking soda to 1 teaspoon. Kept the salt at 1 teaspoon cuz I use unsalted butter. Also used 1/2 butter, 1/2 butter flavored crisco - We are not big on nuts in cookies so we subbed extra chips - the swirled with white chocolate kind - the other cup semi sweet. Did not park in the fridge at all and had no problems with spreading issues. About 12 minutes later perfect! Crispy on the outside, chewy inside.

USED ROLLED OATS added 1/2 tsp ground cinnamon upped the flour to 1 3/4 upped the baking soda to 1 tsp upped the choc chips to 2 cups baked for 13 min DEFINITELY leave them to sit for 5 min or so before taking them off the sheet excellent chewy goodness!

Best oatmeal cookie I've ever made. I followed the recipe exactly but did have to use pecans instead of walnuts because that's what I had. I used mini-chocolate chips too. My recommendations are to follow the recipe exactly; do not cut the salt since the salt/sweet contrast is what makes them good. Also use real butter and use a nonstick pan or wax paper but don't spray extra grease on. They're the best and I bake a lot of cookies. They also have a tollhouse flavor to them.

I love oatmeal cookies with chocolate chips and this recipe fits the bill. I'm a Dietitian so I modified this recipe to make it a bit healthier without losing the yummy goodness. I cut the butter by 1/4 C and used applesauce in it's place. Also, I used only 3/4 C brown sugar and 1/3 white sugar. I left out the salt like others recommended with the buttered salt and I used 3/4 C all purpose flour and 1/2C whole wheat flour in place of the full amount of flour. I didn't change the eggs, but you can use 2 egg whites in place of 1 whole egg to cut some of the fat/cholesterol. Anyhow, long story short....MY FAMILY LOVED THESE COOKIES and this recipe is a keeper even with the substitutions.

I made these cookies exactly as stated in the recipe and they were delicious. If you are having problems with the cookies spreading, your dough has probably gotten too warm. Try putting it in the fridge between batches. Thanks Amy!

Dont listen to the fools saying to go up to 1 and 3/4 flour and 1 tsp of baking soda. Unless you like cake cookies...Recipe is great AS IS!!!

I made these cookies as written with the exception of the nuts. Several people made the comment that they were too salty. Next time I will reduce the salt to 1/2 tsp. Other than that, these were awesome! I did have to bake mine longer than 12 minutes but I just kept checking on them till they were done to my satisfaction. I think I make bigger cookies than the poster.

everyone LOVED these cookies! i used rolled oats in place of the quick cooking oats. and left out the nuts. and added extra chocolate chips.

These are absolutely to die for! If you're looking for a chewy cookie, this is the one. I actually took recommendations from other reviews and used 1/2 c. butter and 1/2 c. applesauce; also added 1/4 c. flour and 1/2 t. extra baking soda so they didn't flatten. Just a tip... you need to make the dough-balls pretty big because they don't rise that much. Otherwise you'll have some tiny (but yummy!) cookies. :)

Made these tonight with some help from the reviews and my Recipe Exchange chickens. I used all brown sugar, a teaspoon of soda, omitted the nuts and added coconut and a tiny bit of cinnamon. Left the salt at 1tsp since I was using unsalted butter. I made larger cookies, so my cooking time was a bit longer. Otherwise, followed the recipe. The flavor is great, nice and chewy texture, no problems with excessive spreading or sticking. Thanks for the recipe, I'll use it again!

Perfection. As stated by others, I decreased the salt to half a teaspoon and increased the flour to 1 1/2 cups. I also used half a tablespoon of baking soda. I then baked at 335 for 10 minutes. They were crispy on the outside, soft on the inside. They had such a nice balanced flavor! My search for the perfect recipes ends here!

I am adding to my original review below... I have made these for months now as stated on the recipe with no spreading...until last week...because I over softened the butter and did not chill for five minutes the cookie dough. For low carb version see below and sub oat flour and whole wheat flour for white flour. Original post This is always something that has confused me, how can you rate a recipe when you didn't make it as it was listed? I made this exactly like the recipe called for and they were great, friends and family loved them! I also made them as a low carb offering using half whole wheat flour half white flour, splenda brown sugar and An all natural agave based no cal sweetner for the sugar. Truvia or one of the others. They are obviously different but family and friends thought they were great and the trade off was not that much. I always put cookie dough on the sheet and then in fridge (5 min) to set up to help with spreading I will now try all the other suggestions...but this recipe as is is my rating!

Delicious!!!

I made these into a bar and used pecans and butterscotch chips instead of chocolate and walnuts. I also used half white/whole wheat flour added 2 tbs oatbran and ground flaxseed...Baked 325 for 35min....they were wonderful

Absolutely delicious, soft and chewy in the centre and golden brown. Both kids and husband loved them.

My grandmother actually asked me for the recipe for this one! I make this for little kids so I omit the nuts and add coconut flakes. I also used 1/2 canola oil and 1/2 butter to cut down on the sat. fat and used 1/2 white whole wheat flour. I'm make them all the time.

I followed a few reviewers before and made some changes also adding 1/2 cup more flour, 1/2 tsp more baking soda and substituted 1 cup butter with 1/2 cup butter and 1/2 cup shortening, which makes cookies more chewy and fluffy less flat. With these changes the cookies were great, the only other thing I would add is more spice, needed some cinnamon and nutmeg.

Yummy. I baked for 1 less minute than the recipe calls for. I do this for all cookie recipes.

very disappointing. These were NOT chewy, didnt have enough chocolate chips. In the past I have used Betty Crocker oatmeal chocolate chip cookie mix with good results. This recipe definitely was not worth the time or effort. I am going back to the mix!

This recipe was amazing. I made quite a few changes, though, since I've started using it. I put the cookie dough on baking paper, it prevents the cookies from spreading and burning around the edges. I added 1/2 tsp of cinnamon. I added 1/2 C of flour and didn't decrease the oats. I took salt out of the recipe (I use salted butter...if you use unsalted, then only use 1/2 tsp salt).

Made these yesterday and brought them to work ( I work at a police department in New York) to test the recipe out on the connisseurs of cookies (the cops) to see if they would be worth making for my boyfriend. They loved them. I received several marriage proposals, and heard several times that they were the best cookies ever. The whole batch was gone in 10 minutes. Other goodies brought in by others usually last at least several hours. I followed the recommendations of several posters and upped the flour by 1/2 cup, upped the baking soda to 1tsp and reduced the salt. Great recipe Dr. Amy, can't wait to make them for my boyfriend. I know he'll love them.

I followed the modifications to use 1/2 more cup of flour and cut the salt back to 1/2 tsp. I also added 1 cup of toffee bits. They were a hit at the party and office.

I made these today. I have Type 2 Diabetes, so I used Splenda instead of sugar and sugar-free chocolate chips. They are A.W.E.S.O.M.E. and I highly recommend them if you are watching your sugar intake.

these were bangin! i added 1/4 c more flour and a 1/2 tsp more baking powder like other reviewers said....and they came out perfect. the taste was awesome, they stayed chewy and soft the few days they lasted. makes alot.....but make them all!