*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
after reading everyones review. I did a little tweaking myself. I added two whole eggs. granted its not as low fat then but it did give the batter the moistness it needed and it did come out more like a brownie. I thought they tasted good and were very moist. be sure to let them cool for a few on the cookie sheet when they come out of the oven tho.
Surprisingly enough this recipe was fairly moist. I did change some things since the recipe came out really sticky when I followed it. I used maple syrup since I had no corn syrup also I added about a quarter cup of milk and added a whole cup of flour instead of just 2/3 cup. I also added only 1/2 a cup of sugar instead and the cookies turned out to be the perfect sweetness. I will definitely bake this again.
Despite the reviews I tried this recipe and liked it. I love chocolate and I browsed for something with cocoa and quick oats and got this one. I was suprised to find that these cookies really taste like brownies. I did add twice the amount of corn syrup which made them very moist and delicious!!!
I thought these were excellent. I don't understand the negative reviews. They DO taste like brownies and they are moist. I did add about 2 Tbsp more corn syrup. I also mixed the whole thing up with a spatula instead of a mixer. For those who rated low because there is an aftertaste - it's cocoa - so if you don't especially like cocoa then you won't like the aftertaste.
Quite yummy...I've been making these for about 4 months now and just last week at the store I purchased an Odawala Bar that tastes EXACTLY like these (minus the almonds). And those are over a buck each! I made some modifications to the recipe as well. I use 1/3 cup whole wheat flour and 1/3 cup wheat germ (and no AP flour). As other readers have suggested I use 2 whole eggs instead of 2 egg whites. And I let them cool on the baking sheet for at least 2-3 minutes before removing them to a wire rack.
I originally followed another review that said to double the amount of corn syrup in this cookie. That was a really bad idea! I finally came back to this recipe and tried it again this time following the recipe exactly but I had to add some vegetable oil because there wasn't enough moisture to incorporate the ingredients well. The cookies still turned out rather sticky but much better than the last time. You can taste the nice hint of chocolate but they still seem to be missing a little something that would improve the flavour and counter the sticky corn syrup. I don't think I'll really want to make them again.
I decided to ignore the previous comments and to try these cookies-I am a chocolate and oatmeal addict. These cookies tasted awful. Not very much like chocolate and not very sweet even with additional sugar. I will not make these again.