These were a huge hit with my kids today when I wanted to bake with them but realized I was out of eggs. The only thing I did differently was to add chocolate chips and having done that, I would cut back on the sugar next time. Also, they do not have a strong oatmeal taste or texture like I'm used to from the oatmeal recipe on the back of the Quaker Oats box. Next time I will try using more oats, less flour. But overall these were quite good!

Were these to be flattened on the cookie sheet? I left them as balls and they stayed that way.

These cookies are delicious!!!! I couldn't stop eating them! You're pure genius.. :)

I made these cookies yesterday because my son is allergic to eggs. I had been looking for some chewy cookies. These are it! Everyone in my family loved them. I made some changes because I don't like them too sweet. I cut the sugars in half, and added a little more water.

I cut down on the sugar, using 1 cup each of light brown and granulated. I plumped my raisins and added a 1/2 tsp. of cinnamon. I also had to flatten mine sightly. My cook time was also 13 minutes. Good Recipe. Was out of eggs and in a jam. :)

This recipe's awesome!! Made half a batch of them, omitted the white sugar and made them with chocolate chips instead of oats & raisins hehe

Very yummy! I decreased the sugar by 1/2 cup and split it (1 cup brown, 1 cup white). I substituted 1/2 cup applesauce for 1 stick of the butter - cut down the fat content as well as getting rid of the crumbling issue. I also use whole wheat flour.... Worked very well! Will be making again!

Hunkered down in a Hurricane here on the East Coast, power still on - forgot to get eggs, What a great recipe! But one question - what does the vinegar supposed to do? Cooked at 350°F for 13 minutes. I put dried cranberries and raisins in mine. FANTASTIC! and EASY!!!

Excellent cookie!

Really yummy cookies! I was surprised to realize I'd omitted the cup of white sugar yet they were still so tasty! I'll use this recipe again.

I halved the recipe and was pleasantly surprised! No need for eggs - who knew? Excellent tasty chewy cookie - I will definitely make again. PS - I added a few additional drops of water. I also rolled the dough up in balls like the recipe said and when I took them out of the oven flattened them a tad with the back of a spatula. VERY IMPORTANT these cookies do not brown, so do not overcook.

I omitted the white sugar since several comments said it was too sweet and it turned out great. I did overcook as they never browned really well and then they were crunchy - so go ahead and pull them out at 12 minutes if you want softer cookies. The taste was great!

Perfect for 9000 altitude. I used half the brown sugar and 3/4c granulated (that is what i had on hand) half the oats as well. I used regular - not quick cooking. Also added white chocolate chips and diced almonds. PERFECTION! Oh yes, I also added an extra Tbsp of water.

Decided to bake these as all of the reviews said they are really sweet (I prefer my cookies on the sweeter side) and because I was out of eggs. I live in Colorado and didn't really have to make any high-altitude adjustments although, I baked mine for 13 minutes and flattened them with a fork a tiny bit. The vinegar scared me but you really can't taste it! Plus, I wasn't worried about my toddlers eating the dough (I always hear my mom's voice in the back of my head telling me the raw eggs will make me sick). They're fantastic!

Anybody know what a "stick" of butter is in cup measurement?

1 lb. of butter is 2 cups, so 1 stick of butter (1/4 lb.) would be 1/2 cup.