I love these cookies and yes, if you live north of the Mason/Dixon line in the winter your butter will never be soft at room temp! So I nuke it a little on the defrost setting and then I proceed to use a pastry cutter and a wooden spoon, with lots of elbow grease, because the eggs, flour, oats, etc. are all at 68 degrees and the butter will be stiff again as soon as you add them. But it is so worth it because they are great cookies. I didn't find them too sweet or too much flour. I did try using some whole wheat flour for added fiber. Came out just great a little more brown in color is all. I think you could go with more oats and less flour and they would still be great.
Was this review helpful?
1 user found this review helpful
I love these cookies and yes, if you live north of the Mason/Dixon line in the winter your...