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The Best Oatmeal Cookies

Reviewed: Feb. 14, 2013
Just baked a batch of these cookies. I agonized over whether or not to follow the recipe or take the suggestions of other reviewers. I made two adjustments: used 1 teas. of baking soda and 1 teas baking powder; I also added 1/4 teaspoon of allspice for extra spice. My cookies turned out beautifully. Having admitted that, I fall on the side of the reviewers who emphasized that following the recipe exactly will reap excellent results. Trust it. I think the best advice is to make sure that you take the cookies out of the oven as soon as the edges turn brown and the center appears underdone. On one batch of cookies, I let the center start to brown and that batch is not nice and chewy in the center as the rest of the cookies. If you have a taste for these cookies one day and you don't have any nuts, no worries. I bought some expensive pecan nuts that added nothing to the recipe. You can skip the nuts. I could have done without them and they would have been just as good. As others warned, this recipe yields LOTS of cookies. It seems they are all over the kitchen. I'll have to give some away. I suspect there will be many takers. I used parchment paper on most batches but for experimental purposes, I made one batch just using my new non-stick sheet. No difference. As others have warned, the dough is stiff! Again, don't worry. I used a cookie scoop and they were the perfect size. The cookies are indeed crispy on the outside and chewy in the middle. Good Luck!
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