very good. I omitted raisins and added a little bit more oats, maybe 1/8 cup. Try placing the cookie drops into muffin cups on the baking sheet. I did this because I wanted to use my black metal pan and easily re-load it, but it was a very nice surprise how it kept the sizes uniform, was super easy to remove them, they had a nice brown crispy bottom (until kept in airtight container where they all became one blob) with soft top, and the cupcake cups acted like little serving plates AND kept them from sticking together during storage. HOWEVER I made double the number of servings indicated, so mine were small and cooked exactly 8 minutes. I used all butter, no shortening. *** Next time I made them I had no butter so I used all margarine and made them the indicated size for yielding 3 dozen. The outcome was more of a muffin than a cookie when I made them in the muffin wraps. More of a springy cake than the chewy cookie I had last time. Both ways are very good, as a "muffin" I had to cook them for 12 minutes and yielded 3 dozen.
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very good. I omitted raisins and added a little bit more oats, maybe 1/8 cup. Try placing...