This cookie was awesome. When sampling the dough it seemed as though it was not sweet enough...but don't add more sugar. Once the cookies baked they were perfect and sweet. I did add 1/4 tsp of nutmeg and 1/3 tsp of cinnamon. It added the perfect amount of spice. When you are baking the cookies don't over bake them. The centers will look doughy and the very edges will look lighly brown (this took about 10 minutes). Take them out...they are done. WAIT 2-4 minutes to take off of the tray (this allows the centers to continue cooking slightly). I found they did not crumble if you turned them upside down on the cooling rack. Hope you find these tips helpful.
I followed the instructions exactly...twice. Both times the cookies spread out really thin, the edges burnt and the middles were still raw. The burnt edges stuck to the sheets and the middles crumbled. I have four cooling racks of oatmeal, chocolate crumble... What did I do wrong?
These cookies are insanely fabulous. I was really dubious of an eggless recipe at first. But all the awesome reviews prompted me to give it a try. And boy am I glad I did. I halved the recipe, and it still turned out perfectly crispy and airy, despite being an oatmeal cookie. While baking, they smell fantastic. But be sure to let the cookies sit for 2 minutes after taking them out of the oven though! Or else they'll crumble all over you. Truth be told though, not all the dough made it into the oven, lots were consumed in a big bowl of chocolate cookie dough ice cream!
Excellent cookies, very easy to make, and everybody loved them! They baked perfectly for me at 350 for 12 minutes, but are very forgiving - I got busy with my daughter and wasn't able to take the last batch out until nearly 16 minutes, but they were just fine, only a bit crunchier than the others.
I especially like that these are egg free - my daughter was able to help me make them without me worrying about the raw dough, plus of course they are great for those with allergies.
For Berbage, who had the trouble with the cookies spreading thin and not baking properly: it sounds as if your butter/margarine was too soft.
Also I wanted to add that I never put in the extra quarter cup of white sugar. The 3/4 c of brown sugar is plenty of sweetness here, especially if you're adding raisins or chocolate chips.
I have been making this recipe for years and my family and friends all love these cookies. My recipe calls for flattening the cookies with a fork dipped in cold water before baking. I think you'll find that it really makes a difference! (These were originally called Neighbourhood Oatmeal Cookies.)
I've been addicted to Chewy Oatmeal Chocolate Chip Cookies for weeks. I wanted some last night, but was out of eggs. I found this recipe, and let me just say: I'll never go back to my old recipe! These are amazing! I love them!
Try using dried cranberries and white chocolate chips for a nice change of pace. Also, I omitted the white sugar completely, used 3/4 cup of brown sugar, 1/2 cup of whole wheat flour, plus 1 cup of white flour. Makes a terrific cookie!
These are so tasty! If you're looking for a big thick cakelike cookie these aren't going to work for you. I followed the recipe exactly and flattened a bit with a wet fork before baking as suggested. Do let them cool for a few minutes on the baking sheet before moving them to cool on a rack. They will most definitely crumble/mush if you try to move them too soon. I only cooked mine for 10 min. and it was perfect for them. They cook a tad more as they sit on the sheet waiting to be transferred. Thanks for this great egg-free recipe!
I made these cookies for my son's valentines party at school. Some of the kids are allergic to nuts eggs or milk. And the cookies were so good I made another batch for my family!
