I made the full recipe because I needed lots of cookies for Easter; I made the recipe as directed except adding another half teaspoon of vanilla, and about half a teaspoon of salt (it's really important). Because of the chips I used, I also used about 3/4 tsp almond extract. I used a cup of cherry chips, a cup of raspberry chips, and 2 cups of bittersweet chocolate chips. These were full of chips, so I skipped the german chocolate chunks on top. I made good-sized golfball scoops of dough, and the cookies spread just enought without spreading into each other, so they maintained a good thickness. I found I had to bake them for about 9 minutes, though, and my oven bakes hot, so I think I must have made the cookies a bit bigger than recommended. The ground oats give a really nice texture and subtle nutty taste to the cookie. I really like the dough and think you can use the dough as a good base for several different kinds of cookies. On another note, I used my kitchenaid mixer, and the cookie dough really almost overflowed, so be aware of that; I might make it in halves next time.
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I made the full recipe because I needed lots of cookies for Easter; I made the recipe as...