Just like the recipe I remember my Mom making! I have made them with the full amount of sugar and a little less - tasted great both ways. To help with the spreading that a monster cookies tends to do as baked, I ground 1 cup of the oatmeal into flour using the blender and use that as part of the 4 1/2 cups in the recipe. Also, if you form your dough into balls and the stick them in the fridge until chilled, your cookies won't spread when they are baking. For those of you who ended up with a crisp cookie, be sure to use butter not margarine! In general when baking margarine results in a crispier cookie.
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