These are fantastic! I've made them several times, and I find that I like them with extra oats (1/2 cup or so), less sugar, and with unsalted butter (I don't use shortening or margarine because they're scary). I often add chocolate chips to some of them, as well. For those who get flat cookies, there are three likely problems: a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. Also, don't cream them so long that the fat warms up; b) warm baking sheets. If you put dough onto a cookie sheet still warm from the last batch, you're asking for it. It's best if both the dough and the pan are cool; c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place). Hope this helps.
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These are fantastic! I've made them several times, and I find that I like them with extra...