These are tasty, traditional oatmeal cookies. I cut the servings size to 24 and made some additional changes once the ingredients list had been adjusted: added in 2/3 cup shredded coconut, 1/2 teaspoon pumpkin pie spice, an additional 1/2 teaspoon vanilla and one more egg into the whole batter, not the soaking part (I used three large eggs total). This batter made 20 "fat", medium-sized oatmeal cookies, the type/size you can get a la carte at bakeries. I baked at 350 for thirty minutes (until they were browned). I prefer a chewier oatmeal cookie, so maybe an eggier batter (other reviewers suggested 3-4 jumbo eggs) and taking out before totally browned would make a difference. I can tell this is a great recipe and only needs minor tweaking to get it there. I will make again and update!
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These are tasty, traditional oatmeal cookies. I cut the servings size to 24 and made some...