This is my go-to oatmeal cookie recipe. Oatmeal cookies just don't taste right without molasses, IMHO. I made the following minor changes: 1) I used 1/4 cup of regular, full-flavor molasses. 2) If you miss the flavor of brown sugar, substitute brown for white. It rounds out the molasses flavor, too. 3) As some other readers did, I substituted butter for shortening. 4) I added a scant teaspoon of cinnamon and a dash of cloves. 5) Finally, I substituted one cup of ground oatmeal for a cup of the flour (I like oatmeal!) and dried blueberries for the raisins (don't like raisins). Great recipe--thank you very much!

Reviewed On: Oct. 6, 2011

Good recipe. I made the following changes: 1) I substituted 1 tsp almond extract for the vanilla extract; 2) Prior to baking, I dipped each cookie in beaten egg white, then sprinkled with sliced almonds. 3) Decreasing the flour to 1 cup may make the cookies less crumbly--I plan to try that next time.

Reviewed On: Oct. 2, 2011

I'm glad so many people liked this recipe. Thank you very much for your comments. The recipe is very easy to modify; for example, if you prefer pickle relish or bread and butter pickles to dill, you can certainly substitute. I have also added green pepper for extra crunch, as well as kalamata olives. Additionally...I myself don't like mayonnaise, so I substitute 1/4 c. olive oil. I just tried pulsing the tempeh in a food processor after simmering it and before adding the other ingredients. The texture is smoother that way.

Reviewed On: Mar. 16, 2010