A 4 star for the 'concept'. I changed this, followed other reviewer's suggestions about the 3 minute continuous boil, and my cookies turned out quite well. Soft, but not 'gooey'.
I did a half batch. I used 4 packets of Cookies and Cream Quaker Instant Oatmeal, 1/2 tsp pure vanilla extract, a tiny pinch of sea salt, 1/2 cup chopped pecans, 1 cup of Splenda white sugar, 1/4 cup fat free vanilla yogurt (I had no milk at home), 1/4 cup of unsalted butter, and 1 TBSP Cocoa powder.
I feel that as the instant oatmeal's already quite sweet, the white sugar could be halved. Also, the cocoa could be halved as well, but these are sweet and chocolately.
Such an easy recipe to make... I really like that they turned out fantastic with fat free vanilla yogurt instead of the evaporated milk as well.
Remember to stir stir stir for 3 minutes your sugar, yogurt (or milk if you follow recipe directions on site), butter and cocoa at boiling point as not to allow it to burn.
Definitely a keeper recipe!!!
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A 4 star for the 'concept'. I changed this, followed other reviewer's suggestions about the 3...