Loved the flavor, but had a hard time with the dough. Unlike SJHSPN, my dough was crumby and dry and wasn't holding the cookie shape. I have to confess that I subbed butter for olive oil and added about 1/2 tsp each of lemon and orange zest so the dough would have a stronger citrus flavor, so maybe that is what made the difference. As I tried to shape the cookies, I progressively added a little more OJ in hopes of making the texture of the dough more workable, but I couldn't get it right. Finally, I gave up on individual cookies and turned them into cookie bars instead, laying them out in a 9 x 13 baking dish with dough on the bottom and filling on top. They baked up well, tasted wonderful, and cut into bars nicely. Our guests loved them and had no idea they were not intentionally cookies bars.

Reviewed On: Feb. 12, 2012

I despise Brussels sprouts and was able to eat them using this recipe, which says a lot. Hubby likes Brussels sprouts and he RAVED about how good these were. He liked the sauce so much that he actually mopped up every bit of sauce in his bowl and mine!

Reviewed On: Dec. 17, 2011

These tasted great, but they didn't hold together too well and they certainly weren't a "fluffy" cookie. Next time I think I will grind up the oats in a food processor to make it more of a flour consistency, which I am sure will help the texture. I am not sure what to add to make them hold together better, though.

Reviewed On: Dec. 13, 2011