4 Reviews

These bake perfectly and stay moist for days. I bake them 12 mins, which is not over cooked. The suggestion to cool on the pan 1 min before removing to the cooling rack worked really well. Still, they were a little too sweet, so next time I will cut back on the white sugar. I used a food processor to grind 1/2 the old-fashioned oats which I think made a chewier cookie. Also, substitute applesauce for 1/2 butter, and add ground flax seed. Really good.

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Grace-AK April 04, 2012

Well, these are very, very good. Unfortunately, I thought I had chocolate chunks, but somehow they disappeared! So I had to use chips, instead. The flavor was still there, and we enjoyed these very much. Thnx for sharing your recipe, Sweety! Made for PAC Fall 2009.

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Darkhunter September 19, 2009

I doubled the recipe and had some rye flakes along with oat flakes. I was out of vanilla but had some Torani Brown Sugar Cinnamon flavored syrup and added it instead. I made one batch of bar cookies to same some time and they came out wonderfully! The kids loved them and didn't even know that the rye flakes were in there!

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GoodSteward February 09, 2008

Great cookies! very flavorful, and the recipe makes a huge batch. This is a keeper. Thanks baby Sweety SJD, my adopted seasoned chef!

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LizAnn September 09, 2007
Oatmeal Superchip Cookies (Oamc)