Nov 03, 2012
This cookie has a chewy, rustic texture. It’s not too sweet and bakes up attractively, nice and round. I had no issues with the cookie flattening although, as I always do with a butter-based cookie dough, I chilled the dough until somewhat firm before baking. I substituted cinnamon chips for the chocolate chips and, truth be told, I prefer them here as the combination of chocolate and cinnamon never much appealed to me. Hubs and I both agree, however, that the cookie was a little heavy on the chips and on the oats. I’m thinking less oats (or a little more flour) and maybe even a tad more sugar would make these softer and a little more moist.
—naples34102
