These soft-textured cookies have a wonderful 'autumn spice' taste that only gets better the next day. If you've followed the recipe *to the letter*, you will have a light & airy, almost foam-like dough that is very sticky. As recommended by another reviewer, I let the dough sit for about 1/2 hour and it was much easier to work with. Also, contrary to what another reviewer posted, I did not have to 'really flatten the cookie'. I just gently touched each dough ball to take the arc off the top. They baked up beautifully and looked so perfect you'd think they were made in a commercial bakery! This is definitely a keeper.

Reviewed On: Sep. 21, 2011

I was looking for a recipe that was similar to a mix I used in a bakery I once worked at. It produced chewy, dense cookies that were full of flavour. This was it! I never would have thought to omit egg and use just soda for leavening. Slightly crispy on the outside, chewy inside. I stored them in a sealed container and they were still chewy 2 days later. The amount of oats seems too much at first but it is perfect. I added 1C raisins the second time I made this and it was wonderful. Thank you so much!

Reviewed On: Apr. 30, 2011

Good recipe but it definitively needs spices. I added 1/2 tsp each of chili powder, garlic, cumin and coriander I also sauteed 1 medium sliced onion with the chops. Will definitely make again.

Reviewed On: Mar. 27, 2011