Fantastic cookies. I chose this recipe because I had only one teaspoon of vanilla left and needed to find one that worked with so little vanilla. However, after reading the reviews, I decided to make some alterations of my own. I cut down the amount of oats (used a little less than 2 cups) and made up for it with half a cup of whole wheat flour. Even after I'd ground the oats and mixed it with the flour, I ended up leaving at least a cup of the mixture out. I put in four cups of chocolate chips and didn't use any grated chocolate or nuts. And finally, I included an extra egg yolk in the ingredients. The cookies came out delicious. They're not the big fat bakery kind of cookies, but if you're looking for some small, moist and chewy cookies, this is the perfect recipe. They do indeed spread out in the oven - they come out incredibly flat. But they aren't (to me) in any way asthetically displeasing, and the small flat shape makes the chocolate really stand out.
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