Very good cookie for when you're out of eggs and don't want to cream butter. I used margarine instead of shortening, and probably dumped a bit more water than stated, because my dough ended up needing some more flour (about 2/3 cup) in order for me to be able to roll it. I used about 1/2 cup less brown sugar because I knew I was going to add raisins. Flattened them a bit and baked all in one go in the oven, so baked for 14 minutes instead of ten. Next time I will probably flatten them some more, as they don't spread out at all, but they sure were pretty tasty, at least as tasty as those cookies requesting lots of eggs and butter and etc. UPDATE: This time I was careful to put the correct amount of water, but the texture of the cookie was actually worse this way. I have determined that adding about 3 tbsp more boiling water and ~2/3 cups more flour (or as needed to make a fairly sticky dough, but firm enough to roll balls), makes a more tender and less flat and sticky cookie (now I understand the caramelized puke comment of one of the other reviewers... If recipe is followed exactly, the final product looks very unnapetizing, dark in color, sticky in appearance, and the oats taste raw and very chewy). P.S. I keep using margarine instead of shortening, as I never have shortening in the house.
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Very good cookie for when you're out of eggs and don't want to cream butter. I used margarine...