"Spicy oatmeal cookies with the tangy zip of buttermilk." — sal
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1 1/2 cups
1 1/2 cups
I think if you would add an additional 1/2 cup to cup of oatmeal, it would be better, more like a chewy oatmeal cookie with lots 'o' oats! Great recipe, great flavor, I just thought it needed more oatmeal and it would be fabulous!!!
Good cookie, but too cake-like for my liking...great flavor though and buttermilk is a nice touch!
They were too moist. They did not keep at all.
great way to use up buttermilk. I did add 1/2 tsp. salt, as I used unsalted butter and without it, I think they would have tasted a bit bland. The spice proportions were good and did come through without overpowering the cookie. Added some walnuts from more texture. These are a cake-like cookie, which is not a bad thing and a nice change of pace. thanks for the recipe.
A very good oatmeal raisin cookie recipe. The cookies are moist -- you can leave them in the oven a little longer if you prefer them crisp. While the finished product very much resembles the classic oatmeal raisin cookie, the addition of the buttermilk and spices makes the raw dough much yummier!
Tastes like spiced cake. Cookies are also quite cakey. Being that I prefer crunchier cookies, I will not likely make these again.
I thought they were very good. I did not have all spice so I substituted a little bit of cloves and instead of nuts, I used butterscotch bits. It was a great way of using up some of the baking supplies from the holidays.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Buttermilk Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 55
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