Great cookies...not overly sweet and keep well, if you can resist gobbling them up. I made these with whole wheat pastry flour and added coarsely chopped almonds and a little wheat bran for extra fiber---not like this recipe wasn't healthy enough already! (: Before baking, the dough seemed like it was all oats, but it held together, and
indeed the cookies puffed up nicely. The result was just right...soft but not overly crumbly. (If you like chewy, I would guess all-purpose flour will give you better results.) Restrained sweetness lets the spices and chunks of almonds show their stuff.
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Great cookies...not overly sweet and keep well, if you can resist gobbling them up. I made...