Easy Chocolate Chip Oatmeal Cookies

“The cookies were soo easy to make and soo yummy. Freeze them and make them later. They’ll still taste good! I’ll never use any other recipe!!”

“These were good and easy cookies.I found, though, that they were rather flat and they only needed 10 minutes, as anything more made them brown and get to toasted.The second batch I made I used margarine, as opposed to butter and added one egg.This helped tremendously as the cookies stayed more formed.”

“These were awesome! I made them after they were recommended in one of the chat threads. I ran out of butter so I had to use butter-flavored Crisco, and I added about a half cup of flaked coconut. Kept the chocolate chips also. These were easy to make and very yummy!!! Thanks for the recipe!”

“I had no problem making these and certainly no problem consuming them!!With a small investment in time you get far better results making these cookies than buying them.”

“Ohhhh my god, these are FABULOUS!!! And so incredibly easy that I’m gonna make this all the time! I halved the recipe (sigh, foolish really, coz I’m gonna hafta make this real soon going by how fast they’re disappearing!), used butter, and omitted the vanilla which I was out of. I baked the first batch for 15 minutes, and the second for 20 minutes, which was just right, I think. pollen, thank you so much for this! I think the best part (besides the melt-in-your-mouth texture) is that it doesn’t use eggs!”

“Yummy and easy! A great recipe!”

“These were too easy. I am not much of a cook, but have started making treats for my family. I wanted something super easy. I did add the egg, and I also used margarine as it was all I had at the time. I am the type to do things as easy as I can, so I simply spread the batter out in a 9 x 13 pan and kept an eye on them while cooking. I let them cool then cut into squares. My first batch went so quick I only got 2. I have made 2 more batches with the same results. I am going to use raisins next time. Thanks for my kind of reciepe.”

“I added an egg to the recipe and while it kept the cookies together, I really didn’t get that crunchy-yet chewy feel that Oatmeal Cookies have.Just kind of tasted like a normal chocolate-chip cookie.”

“Very good and easy to make. Next time I will add some nuts to it.”

“I substituted Crisco shortening in place of the butter and adjusted the temperature to 375 instead of 350 also instead of making 50 small cookies I made 24 Larger ones, baked for 15 minutes and viola perfect chocolate chip oatmeal cookies. Prob the best I’ve ever made. everyone loves them!!!!!!!”

“These cookies were okay.I added an egg as some suggested.Other than that I made as written.The batter seemed strange texture to me; I had never added water to cookies before.The cookies flattened out and were nice and soft.They tasted good, but I think I have had better oatmeal cookies before and will probably try a different recipe next time.”

“Definitely a keeper. My son loved it. Soft yet not chewy. Easy to make as well. I also added dried cranberry, white chocolate, shredded coconnut.”

“I read the reviews and saw that several people suggested adding an egg to help them stay together, so I add the equivalent of egg substitute. They were still a bit crumbly, especially when they first came out of the over, so next time I think I will try real egg. Also, my over tends to burn the bottom of things, so I had to check them every 5 mins and with my oven, they were done after 10 mins. I used a 2 TBSP coffee scoop so my batch only made about 30 cookies, and I added dark choclate chips and they were delicious. My husband took them to work, and they were a huge hit! My mother-in-law even asked me to show her how to make them!”

“Delicious cookies. I will definatley make these again. Thanks for the tasty recipe”

“Definitely an easy recipe!I was able to mix these up with a toddler on my hip the whole time.I used coconut oil for half the butter, and added a bit more oats since the batter looked kind of watery.The cookies are very tasty, but did turn out a littler flatter than I had hoped for.”

“These turned out great and very yummy.My husband and family loved them because they were soft and not hard as a rock.They stuck together just fine. Tips on flat cookies-make sure your baking soda is not old or your butter is too runny.I will make these again.”

“I made a batch for 5 cookies but only had enough for 3 (I guess I made them bigger). I forgot the vanilla and I added a little salt. I also only added half the chocolate. These came out great! They’re delicious. They didn’t flatten out as much as I’d like though.”

“I would give it four and a half stars if I could. The biggest problem that I had was that they didn’t stick together.I followed the recipe EXACTLY, and they were WONDERFUL!However, I like to take cookies to work to share, but I can’t do that with these because they won’t stick.”

“These were pretty easy!!I used margarine and brownulated sugar instead of brown sugar.I made them for my sister-in-law, and she couldn’t stop raving about them; she said she would have given them a hundred stars!Someone else said that they would be five stars “without the nuts,” which I think meant the oats… They did take a bit longer than 15 minutes to bake.I got thirty cookies out of the recipe.Thanks for posting!”

“I am not a “baker” by any means….but these cookies turned out amazing! They were delicious and fool-proof! I made the cookies bigger …ended up with only about 20-25. Also…the amount of time needed to bake depends on what kind of baking sheet you are using. I used two different types and although both were placed in the oven at the same time… one batch started getting burnt at the bottom after only 6-7 minutes…while the other batch took 12 and turned out perfect!”