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"I can't count how many times I have made these cookies--they are our favorites," says Carmen Rae from New Haven, Indiana. "I love to bake all kinds of goodies with my two daughters, and my husband loves to sample the treats."
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 162 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 84 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Oatmeal S'more Cookies in Taste of Home June/July 2004, p53
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Reviewed on Dec. 17, 2012 by Duchess502
The oats seemed to dry the dough out. The cookies were a mess. They taste OK. I have a half of a batch that I can present to friends and family.
Reviewed on Oct. 24, 2011 by allaboutcookies86
These are VERY good cookies, but VERY messy. They stick to the pan horribly even with grease on it. The taste is fantastic, but they definitely aren't pretty cookies as stated before. They turn into a bunch of pieces when taking them off the pan. Great idea... Trying to figure out how to make them better. I followed one reviews suggestion of 2 1/4 cups flour 1 cup oats.
Reviewed on Jan. 10, 2011 by nursechef
Started making this recipe last year, as listed, and they are my husbands favorite cookie. His work is constantly requesting that I make them. True, the marshmallows do melt and they may not be the prettiest cookies, but the taste is scrumptious! I may try a little less flour next time as recommended by another reader though.
Reviewed on Jan. 09, 2011 by astoltenberg
This recipe appeared in the magazine with 2 1/4 C flour, and 1 C oats, and it's much better that way. I recommend a silicone baking mat, so that the marshmallows don't stick to your cookie sheet. Definitely let them cool awhile before attempting to move them off of the mat!
Reviewed on Feb. 28, 2010 by gracegiver
Am I the only one who had a problem with the marshmallows melting and spreading? Didn't look all that great - taste was fine
Reviewed on Jun. 13, 2009 by conieco
Why do you have to add the eggs one at a time. I generally beat them up, then add them all at once. Can't see any difference in adding them one at a time.Connie
Why do you have to add the eggs one at a time. I generally beat them up, then add them all at once. Can't see any difference in adding them one at a time.
Connie
Reviewed on Jun. 04, 2009 by Sherit
I made these as bar cookies,baked for 20 minutes or so in a 9 X 13.I replaced shortening with coconut oil because i had some on hand
I made these as bar cookies,baked for 20 minutes or so in a 9 X 13.
I replaced shortening with coconut oil because i had some on hand
Reviewed on Mar. 18, 2008 by Ann Harrington
These turned out real good. My family ate them up real quick!Ann
These turned out real good. My family ate them up real quick!
Ann
Reviewed on Jan. 01, 2008 by jeanlspencer
i tried this recipe -it is a little dry - great flavor - for shortening - I used Crisco-should I have used oil? I am in South Texas for the winter -maybe that is my problem. thanks jeanie spencer
i tried this recipe -it is a little dry - great flavor - for shortening - I used Crisco-should I have used oil? I am in South Texas for the winter -maybe that is my problem.
thanks
jeanie spencer
good flavor but dry -needs a little more liquid for South Texas
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