Definitely heavy on the bulger and olive oil for me. I was hoping for something a bit more green than grain. Thankfully I decided to add the olive oil sparingly, half actually. 2/3 cup just seemed way excessive. I added only 1/3 cup and it still seemed like too heavy a texture. In the future I will probably try a higher ratio of veggies to grain and cut down on olive oil even more.

Reviewed On: May 12, 2010

Tasty, but there is an issue with spreading, as mentioned in many of the other reviews. I tried refrigerating the dough, but that hardly helps the cause. You will have to make adjustments. This recipe is actually nearly identical to the recipe that comes on the underside lid of the Quaker Oats canister. The only difference, but clearly an important one, is the amount of flour that is added to the mixture. The result is a well-formed cookie. A touch too crisp on the edges for my taste, so I developed a technique that helps keep softness uniformly throughout the cookie. My preference is to turn off the oven ever so slightly on the early side. I open the oven door to let the hot air out, then shut the door and let the residual heat finish baking the cookies. After letting them cool and set, you're left with a deliciously soft, yummy treat.

Reviewed On: Jan. 22, 2010

Perhaps my expectations were too high, but this recipe was definitely a disappointment. I will definitely give it another go, though - in a smaller batch. It was runnier than I expected it to be. I realize this is a summer soup, so I don't want it to be overwhelmingly heavy or rich. I would just like a bit more body.

Reviewed On: Nov. 17, 2009