This cookie has a chewy, rustic texture. It’s not too sweet and bakes up attractively, nice and round. I had no issues with the cookie flattening although, as I always do with a butter-based cookie dough, I chilled the dough until somewhat firm before baking. I substituted cinnamon chips for the chocolate chips and, truth be told, I prefer them here as the combination of chocolate and cinnamon never much appealed to me. Hubs and I both agree, however, that the cookie was a little heavy on the chips and on the oats. I’m thinking less oats (or a little more flour) and maybe even a tad more sugar would make these softer and a little more moist.
Awesome cookie recipe!! Didn't change a thing, very quick and easy to make!! Thank you, will be a family staple!
The balance of sugar and oats is just right in this recipe; however, they turned out to be just a bit too crunchy at 375 for 9 minutes. I turned the oven down to 350, baked them for 8 minutes, and they were PERFECT - very lightly toasted around the edges and soft and chewy on the inside.
Don't change a thing! Easy cookie recipe the kids will devour!
I made the recipe exactly as directed and every single person who had one wanted more. I used sweet creamery butter since the recipe has both salt and baking soda and I didn't want the cookies to be too salty. The cinnamon really gives it a depth of character other oatmeal cookies just don't have. These cookies are soft chewy and just delicious. Thank you for posting!
Perfect. I'm a very novice baker and these still turned out great! Don't forget the pinch of salt since it is listed in the ingredients but not in the directions. I didn't change anything in the recipe.
Wonderful cookie recipe! The cinnamon gives it an added flavor to distinguish these from most chocolate chip cookies. I substituted half the butter with butter-flavored shortening so the cookies wouldn't bake too thin, as I read other reviewers state. Flattening before baking at 350 for ten minutes, they came out perfect...not too flat, but not like a cake, either. The outside was lightly crisp, while the inside was soft and chewy. Will definitely be making these again!
Excellent cookie, just the right amount of softness...I put 2+cups of chocolate chips in
It's a winner! This recipe was exactly what I was looking for more oatmeal cookie than just a chocolate chip cookie with oatmeal. I did think three cups of oatmeal was too much though two cups was just right for us. After adding the oatmeal the dough was very dry looking I can't imagine a third cup! As always I used my mix of half white flour with half whole wheat instead of just white flour. My only other change was using a tad less white sugar. They were perfectly sweet for us and we like sweet. For my second batch I substituted golden raisins pre-soaked in water since I'm not a big chocolate fan and they were also super good! Eight minutes at 325 degrees in my convection oven worked perfect for me the first batch I made at 350 for 9 minutes were a bit too browned and crunchy. Like another reviewer said don't worry that the middle still looks a little uncooked ours ended up just soft in the center not undercooked. This one is saved to my recipe box and going in my recipe binder! Thank you!
