Tasty, but there is an issue with spreading, as mentioned in many of the other reviews. I tried refrigerating the dough, but that hardly helps the cause. You will have to make adjustments. This recipe is actually nearly identical to the recipe that comes on the underside lid of the Quaker Oats canister. The only difference, but clearly an important one, is the amount of flour that is added to the mixture. The result is a well-formed cookie. A touch too crisp on the edges for my taste, so I developed a technique that helps keep softness uniformly throughout the cookie. My preference is to turn off the oven ever so slightly on the early side. I open the oven door to let the hot air out, then shut the door and let the residual heat finish baking the cookies. After letting them cool and set, you're left with a deliciously soft, yummy treat.
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Tasty, but there is an issue with spreading, as mentioned in many of the other reviews. I...