These cookies are DANGEROUS. As close to a perfect recipe as any I've found, wonderfully crisp along the edges, with a satisfying chewy middle thanks to the coconut. The second time I made them I increased the oatmeal to a full cup. To avoid saturated fat and trans fat I substituted Canola Harvest 0 Trans Fat margarine for shortening [Crisco 0 Tans Fat PER SERVING Shortening actually has a lot of trans fats...they get around it by increasing the claimed serving size, sqeaking by the FDA rule], and for an increased burst of flavor when the cookie first touches your tongue, I greased the cookie sheet with butter. This adds just a minimal amount of saturated fat/cholesterol, but a lot of flavor.
I have also made this recipe adding walnuts and cranberries...delicious, but still full of healthful stuff to "offset" the cookie's decadence.
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