I had been looking for a good oatmeal cookie recipe, and I was very happy with these. Recipe, with a few adaptations, produced a thick, chewy, and delicious cookie - two thumbs up for both taste and texture. Adaptations as follows: 1) Substituted Splenda for white sugar; 2) Was out of brown sugar (too much holiday baking), so substituted turbinado sugar; I didn't notice a real difference on this point, and the molasses flavor was there - probably not as pronounced, though, as with golden or dark sugar (will use that next time); 3) Instead of plain Quaker-style rolled oats, substituted 3 cups of 7 grain cereal - much heartier, more complex flavor I think than the plain oats; would definitely repeat; 4) instead of semisweet chips, substituted very dark chocolate chips in equal measure; 5) omitted raisins - the oatmeal part of cookies always tastes good to me, but am not a fan of raisins in them.
Changes/tips on baking method: 1) *if you have good nonstick ware*, greasing is not necessary - with the butter in them, these slide off like a dream; 2) found that rounded Tbsp makes a good size, thick cookie - tsp drops made too small for our tastes; 3) baking time is right on - in my oven, 9 minutes produced a great result.
Thanks so much for a great recipe - I will definitely be making these again!
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