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Oatmeal Raisin Cookies I

Reviewed: Jan. 14, 2014
As a base recipe, this is fine, but I only gave this a 3 because I had make too many changes so it was not the original recipe in the end that I tested out. I think the amount of sugar recommended is too sweet. I cut back to 1/2 cup of white sugar and it was still too sweet personally. I also used wholemeal flour and not white flour. I wanted to make mine a bit healthier so I added about 1/4 cup of ground flaxseeds. My oven is super hot so baking at 190c started to brown them too quickly so I had to lower my oven down to 160c. I also found that after just 9 minutes, they were turning really brown at the edges, but were just too soft even after cooling. I ended up putting them back in the oven on low heat 150c for another 5 minutes and left them in the oven to cool. This created a much firmer cookie that held it's shape and still soft and chewy when bitten. Some people said their cookies were flat when baked. I had the opposite problem. My cookie dough mixture was very firm (even without cooling in the fridge) and I actually had to flatten the tops of them before baking otherwise they were just too thick in the middle.
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