This recipe is fantastic. We made these as bar cookies in a 9x11 and baked for 20 min. They were nice and gooey when warm and set up great once they cooled.
These are the best cookies! I looked all over for a recipe oatmeal cookies with cocoa, as I always have cocoa on hand, but not always chocolate chips. They are really moist and even without the chips, very chocolatey!
I've been looking for a variation on tired, old Tollhouse, but the man insists on chocolate chips! These are fantastic! Chewy and soft, even the next day. No hard cookies here! Very rich and chocolatey. The cinnamon complements the chocolate nicely, adding a unique flavor, and the cocoa powder makes them not just oatmeal cookies with chips in them. Double the recipe to make 72. Sounds like too many cookies, but who measures them out by the teaspoon?! Definitely glass of milk territory!
This was an almost unanimous 5-star recipe a year or so ago. The recipe hasn't changed of course so you've got to wonder what the newbies are doing. I do use butter instead of margarine. I must make them slightly larger than the recipe calls because I end up with 24 cookies instead of 36 (but they still are somewhat on the small side). I bake them for almost 15 minutes enough for the bottoms of the cookies to barely turn brown. They turn out perfect every time. Not the least bit dry.
What can I say? I couldn't keep my fingers out of this dough!! I used reduced-fat butter and substitued unsweetened applesauce for half of it - I couldn't tell at ALL. Scrumptious! Keep an eye out when they're in the oven though I couldn't tell whether they were "brown" or not so I just took them out after 10 minutes they didn't look done but they were.
These cookies are the best! My 4 year old daughter helped me make them until it came time to put them on the cookie sheet- at that time she couldn't resst eating the cookie dough and was kicked out of the kitchen.:) My husband said everything about this cookie was perfect and wanted this to be a regular in our house. I used m&m's semisweet baking bits and the cookies really looked "cute" with them. Like another reviewer said you can't tell when these are browned. I cooked them 10 minutes and when I took them out they were a bit mushy. However after sitting for the recommended 5 minutes they firmed up. They are a soft chocolately cookie and I love the oatmeal texture. I didn't know about cinnamon and chocolate together but the combination is wonderful! Really great easy recipe:)
I am so glad I came upon this recipe! I am a WW member and have been searching for a delicious 1 point cookie! I took this recipe and turned it into a 1pointer...Here are the changes I made to make them 1 point each: 1/2 cup whole wheat flour + 1/2 cup AP flour, 1/3 cup sugar & 1/3 cup brown sugar, 1/4 cup butter + 1/4 cup applesauce and 1/8 cup mini chocolate chips. My kids loved them, what else is there to say? :)
Pretty good cookie but maybe a little too much chocolate. The oatmeal is way overpowered by it. Call these "Chocolate with some oatmeal for bulk cookies" and you won't be far off. Still all in all a decent cookie.
After reading many of the posts I too decided to make as a bar cookie and added the following raisins dried cranberries pecans a teaspoon of molasses a dash of pumpkin pie spice and a couple of Tbsp. of rice dream. I only used 2 Tbsp of cocoa omitting the 3rd. Used a combo of light butter and margarine 3 to 1. Otherwise following the recipe as written. Baked in a 8 x 11 pyrex dish for @ 25-30 minutes at 350. They're moist and very flavorful and a great hit here! Yummy.
