This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.
I was afraid to try this new recipe especially since I dumped in a pricey amount of walnuts and standard and mini chocolate chips, but they came out GREAT! Since I am admittedly a sugar fiend, I found the cookies to be a little less sweet than I would like so I added about 1/2 cup of brown sugar for a total of 1 1/2 cups. The cookies received excellent reviews from the family both before and after the sugar adjustment, though. The exact quote from a grateful taste-tester was, "You outdid yourself this time." Since canola is one of the wiser choices in terms of fats, and walnuts also reside in the relatively benign family of fats alongside canola (let's not mention the chocolate chips I added, though) I recommend this delicious oatmeal cookie to everyone.
Read MoreThis is not to my liking. The cookies flattened out and you had to overcook them for the middle not to be raw. I definately will not use this recipe again.
Read MoreI was afraid to try this new recipe especially since I dumped in a pricey amount of walnuts and standard and mini chocolate chips, but they came out GREAT! Since I am admittedly a sugar fiend, I found the cookies to be a little less sweet than I would like so I added about 1/2 cup of brown sugar for a total of 1 1/2 cups. The cookies received excellent reviews from the family both before and after the sugar adjustment, though. The exact quote from a grateful taste-tester was, "You outdid yourself this time." Since canola is one of the wiser choices in terms of fats, and walnuts also reside in the relatively benign family of fats alongside canola (let's not mention the chocolate chips I added, though) I recommend this delicious oatmeal cookie to everyone.
Wow! Delicious. I've really been cutting back on saturated/trans fats and was so pleased to see a recipe for cookies that had canola oil! I didn't have quite enough brown sugar (but close) and since I am always looking to cut fat in baked goods, I did substitue half of the oil with drained (which is key for using it for baking) unsweetened apple sauce. I really LOVE these cookies. The only problem I have with these cookies, is that it is going to be so hard not to eat too many!!! Thanks.
Really delicious alternative to traditional butter-laden oatmeal cookies. I was worried when I saw how crumbly the batter was (more like sticky wet granola), but I just went with it and they stick together to form soft, chewy cookies. If you bake them until they are almost burnt around the edges, they are nice and crispy on the outside!
Thank you for all the nice comments and suggestions! Sometimes we make them with the extra quarter cup of brown sugar that some have suggested. Sometimes we increase the baking soda to 1 tsp to get a fluffier crispier cookie. (That adds sodium though.) Cal
Very good! To make this low-carb friendly I substituted 1 cup Splenda and 1/4 cup sugar free maple syrup for the brown sugar. I also used whole wheat flour and they still came out great! Baking for 9 min at 350 deg seemed to be just right.
I had been searching for a soft oatmeal raisin cookie for a long time. This is it! I made the cookies a little larger, I got about 36 cookies from the batch. The best part is that they stay soft for days, if they stay around that long. My family and coworkers have enjoyed these very much.
These are so good!!! I try to bake only with canola oil, and am always on the lookout for good recipes for cakes and cookies.I don't think that there are many cookie recipes that call for oil instead of butter or margarine...Anyway, these cookies are fantastic (and for a cookie, kind of healthy...) and I've already made them several times, and will definately continue making them :@)I actually made them without raisins, and they still taste great (I added the 1/4 cup brown sugar that some other reviewers wrote about)My husband and two year old love them, and if they are going to nosh, I'd rather they eat these cookies than something else with bad fats and zero nutritional value. Thanks so much for the recipe :@) Update: I've been making these cookies with 1 1/4 cup LIGHT brown sugar (and no raisins) and (to me) they come out better this way... I make them at least once a week and EVERYONE who eats them asks me for the recipe...try them!
I make this every other month, when I have free time to bake. These always come out really well. I only use 3.5 cups of oats instead of the 4 that the recipe calls for, and instead, I throw in a cup of chopped walnuts to give it a little crunch. It always turns out really well, and my friends always ask for more. I love that it calls for vegetable oil instead of fat like many of the other recipes. I use vegetable oil to cook anyway, so that is something that can always be used in my house, but what am I supposed to do with fat? It's a good recipe that is easy to make. The dough is a little sticky so I set them by rolling them into balls with two metal spoons, and then flattening it a little as I put it on the cookie sheet.
I JUST baked these cookies, and I have to admit that I was afraid that they would be too dry (one woman said that this recipe had the consistency of granola-- it's true!). However, they turned out great! I have a sweet tooth tooth, so I added 1/2 cup of brown sugar for taste, and I baked them for 18 minutes for a bit of crunch. This recipe is sooo easy-- I'm a bored college student baking for my friends on Memorial day! I will definitely be baking with this recipe again.
This recipe makes a great nutty flavored cookie that is not too sweet. I made them and they went like wildfire. I loved the way the Canola Oil and sugar mixed to create a paste that holds everything together. I thought the cookies might be oily, but that is not the case. These cookies really bring out the flavor of the rolled oats with a light taste of sugar and raisins. These are light cookies you can eat more than one of and not feel guilty.
I made a double batch of these cookies for Coffee Hour at church and they were a huge hit! I used all whole wheat pastry flour (sifted), light brown sugar, light olive oil, quick rolled oats, and half raisins and half dried cranberries. I called them Oatmeal Mystery Cookies and people had a lot of fun trying to guess what the unusual ingredient was (cranberries, of course.) I used a cookie scooper and liked the fact that the rounded mound stayed round when baked. Mine took 17 minutes convected at 325 degrees, and made 101 cookies in the double batch. This is the best oatmeal cookie I have ever made, and so healthy!
These cookies are to die for! I was looking for a soy-free, dairy-free recipe and this one fit the bill. The only bad thing about these cookies is that I couldn't stop eating them. I think I ate about 3 dozen in 3 days...yikes...at least oatmeal is healthy!! Next time, I'd like to try this recipe with a little honey for a slightly different flavor.
moist delicous cookies. made three times in the last week. dont change a thing in the recipe. key is the cooking time. looks slighly undone on top then gets firm and creates a deliteful chewy cookie. even my butter loving husband was impressed.
From the start, this cookie batch looked great! It had enough liquid and raisins to satisfy your cookie needs! This is now my new favorite healthy oatmeal raisin cookie recipe! For my first batch though, I put 1/2 cup brown and 1/2 cup white sugar. I put a little bit more spice to add more smell and flavor. I reduced the oats to 3 1/2 cup and I put in a little bit more raisins to satisfy my raisin sweet tooth. With those minor adjustments, these cookies came out delicious!
These are very good cookies, and knowing that they are made with canola oil instead of butter or margarine makes me feel even better about eating them. I had some dried mangos that I needed to use, so I substituted them for the raisins. I prepared the rest of the recipe exactly as written. The recipe doesn't specify, but I used quick oats, and the cookies were perfect. Thank you for sharing your very healthy recipe.
This is not to my liking. The cookies flattened out and you had to overcook them for the middle not to be raw. I definately will not use this recipe again.
I've been baking for many years and often try recipes I find on-line. Some of them are okay, some not so good. This one is wonderful!!!! Delicious! Everyone loved them!
AFTER READING ALL THE REVIEWS I WAS DISAPOINTED WITH THE COOKIES. WAS I SUPPOSE TO UES INSTANT OATS? I USED OLD FASHION OATS THE COOKIES TASTED LIKE I WAS EATING RAW OATMEAL WITH A LITTLE CINNAMON. WILLNOT MAKE AGAIN
These cookies stay soft and chewy for days, if they last that long. They're the best tasting oatmeal raisin cookie I've ever had and anyone that I've shared them with feels the same. They're very easy to make, too.
These are definitely the best oatmeal cookies I have ever made or tasted! They are very moist and chewy! Thank you, Cal, for sharing!
I've been searching for a cookie recipe that uses oil instead of saturated fats but still looks, acts, and feels like a traditional butter-laden cookie. This is not it. The cookies spread while cooking, and ended up thin and oily-looking. The taste was fine, but the texture left me wanting.
These were only ok for us. I made them exactly as directed and they were not very sweet. If I was to make these again I would add more sugar.
Awesome! I was looking for an oatmeal cookie recipe that would approximate Oatmeal to Go, which I love, but I don't love all the ingredients. This cookie fits the bill, has no saturated fats, and is popular with my family. I made them much bigger so I could eat one for breakfast on the way to work. I got only 20 cookies instead of 48, but except for the longer cook time, I changed nothing. Very oaty, yet light, and plenty of room for nuts or whatever else you'd like to add.
These are fantastic - and most importantly - HEALTHY! I make them EXACTLY as the recipe states. Enjoy:)
Perfect Oatmeal cookie! I added the extra 1/4 brown sugar and reduced the oats to 3 1/2 cups. So glad I tried it.
my first time making cookies. I was extremely nervous that they would be too dry...not! Really soft, moist and yummy. So easy it will be oft repeated. Thanks for sharing!
This was my first time baking oatmeal raisin cookies....and these were fantastic!!! My whole family loved em. They didnt last long...maybe a week, but they stayed chewy and moist in a well-sealed container. I will def. make these again!!! Thank you for sharing such a wonderful, yummy recipe!!!
I followed the recipe exactly and they were just okay. I made them for a school function and there were other oatmeal raisin cookies there that tasted much better. Will keep looking for a "go-to" oatmeal cookie recipe.
i used applesauce instead of oil, wheat flour instead of white flour. it was good. couldn't taste the wheat flour. probably not as delicious as using oil or butter, but applesauce kept it sweet. i also used parchment paper on the cookie sheets.
great cookies. Takes my fear of trans fats away by using oil instead of butter. I would add some dried cranberries next time instead of raisins just for the color. Nuts make this recipe even healthier....
There were so many oatmeal raisin cookie recipes available on this website that it was hard to pick one, until I came upon this one, which uses the canola oil rather than shortening or butter. That being a BIG plus, I made them for the first time last weekend to sell at a local flea market. I'd expected them to go well and they did, because oatmeal raisin cookies are always a favorite, but boy, did they get rave reviews from everyone who couldn't wait until they got home to try them! Like quite a number of people who rated this recipe, I too found that they required a considerably longer baking time than what was given; I found 16 to 18 minutes worked fine. Other than that, I found it was an easy recipe, easily prepared, with excellent results. Thanks for submitting it, Cal!
Wow! I love oatmeal raisin cookies but have never found one that I could cook that tasted like the bakery. I cooked it exactly as written and would even consider an easy fixer for kids to help, mine did. I already have plans to fix a triple batch for church on Sunday.
My husband, who has recently gone dairy-free, LOVED these!! The 6 of us that ate them couldn't stop and they didn't taste oily at all. They looked a little strange like honey, gooey mix as I put them on the cookie sheet but baked up perfectly in 12 minutes. I'm glad other reviewers suggested to flatten them, I did slightly and shaped them & they just spread very little. I didn't use raisins, but used white CC & dried cranberries as others had suggested. I also doubled the nutmeg & cinnamon (glad I did) & added 1/8 cup of white sugar just to make sure they were sweet enough - I was worried after reading other reviews - but they didn't need it especially with the chips. I always loved quaker oats oatmeal cookies, but these are my new fave! So quick, easy & delicious - dairy-free or not! Only wish I'd made a whole batch instead of half to sample!
Geez these were oily! I think you'd be better off decreasing the amount of oats AND oil. They stuck to one another when stored and crumbled once pulled apart.
This is a fantastic recipe. The only change I made was to use cranberries instead of raisins or walnuts, simply because I like cranberries better. I also followed the recipe in that I added oats at the end, by degrees, a large handful at a time, and I had my cranberries mixed with oats before that. It made the fruit spread more evenly in the dough. The resulting mixture looks like oats with fruit glued with toffee. My cookies turned deep brown color because I used half brown sugar, half molasses sugar (which turned out pretty good) because I ran out of brown. These taste best when served completely cooled, with a glass of milk. My family loved the cookies, so I will be coming back to this recipe :D Next time I think I might try substitute one cup oats with one cup bran.
These were truly the chewiest oatmeal cookies I've ever made, it was wonderful to see they never hardened up. Soft and yummy to the very last crumble.
I wanted oatmeal raisin cookies, but had no butter. I chose this recipe to make based solely on the fact that I had canola oil on hand. I read through the recipe, ingredients, instructions and many of the reviews. I then made this recipe exactly as written with only one exception. I added more nutmeg and cinnamon than called for as a personal preference. I have NEVER made cookies with oil. This recipe is amazing. The trick is to keep everything as written. Mix the oil, eggs and brown sugar for a long time to fully incorporate the oil. I used my kitchenAid stand mixer and just let it stir while I got cookie sheets and whatnot ready. When it resembled a thick honey colored mixture the consistency of molasses I added the flour/dry ingredients and let them fully incorporate. Add oats and raisins, done. Baked perfectly at time and temperature suggested and looked amazingly similar to the picture. Great recipe. Thanks.
No need to add extra sugar like other reviewers suggested. I followed the recipe 100% and the result was very good.
AMAZING!!! I changed things up a bit with this recipe... I added pumpkin pie spice instead of just the nutmeg, and I was out of raisins so I just dumped some craisins and chopped walnuts in... and they came out absolutely beautiful and delicious!!
easy, came out perfect!! used half the batch plain and added raisins and nuts to the second half; I also substituted baking powder (4 tsp) for the baking soda (I loathe that taste)and I must have made my cookies a bit too big cause I only had 36 at the end, but they are wonderful!!!!! now I must buy more oil...
Great cookies! I substituted 1/3 of the oil with applesauce, and substituted chocolate chips for the raisins. I used all whole wheat flour, and I think the sugar called for is plenty; in fact, next time I'll use less. My 4 year old daughter's review: "they taste good!"
DE-licious! Also,very easy to make. I made them exactly as the recipe states, but baked them for 15 minutes. Great recipe!!
These are one of the best oatmeal raisin cookies I have tried. They are so easy to throw together and bake.
My daughter who is allergic to dairy can eat these - and she loves them. I love how they contain so much oatmeal!
i loved this recipe! i was also nervous about making it, but i thought it was worth a try. it does look like a sticky granola before it's baked. i increased the brown sugar a half cup (making it 1 1/2) as well as added about a 1/4 teaspoon of baking soda. they turned out great. the only thing i might change is to decrease the amount of oats by a 1/4 or 1/2 a cup. while i'm a fan of oats, others may like a more bready cookie. they're delicious!
Very good, and more healthful than a typical oatmeal raisin recipe. I increased the brown sugar slightly (maybe an extra 1/8 or 1/4 cup), and added an extra half cup of raisins, since some of the other comments mentioned that the cookies were not very sweet, and they turned out nicely.
They were hard because the 10-12 minute cook time does not get them done at all. They were dry as ever.
I made this cookie with out vanilla but still it is so yummy. My husband liked it very much .I subsituted milkchocolate morsel for raisins. Will make again.
The texture of these cookies was very good. I baked them for about 12 minutes and took them out when they still looked slightly wet on top. These cookies don't spread much -- I got the nicest results when I formed them into balls with oiled hands and flattened them into patties on the baking sheet. I added chocolate chips, which was a mistake -- it would have been better with just raisins, but maybe a little more, like a generous cupful. I followed recommendations to add 1/4 cup of brown sugar, but I still found them to be blander than I like. If I made these again, I would try 3/4 c brown sugar, 1/2 c white sugar, double the cinnamon and nutmeg, and add ground cloves. Thanks for an overall good recipe with relatively nutritious ingredients!
I made this just to use up some canola oil I had on hand. I made it exactly as written, but I should mention that I used *unbleached* flour, and I baked the cookies for 11 minutes. Oatmeal Raisin aren't my favorite kind of cookie, but even I was a little impressed with this. The Woman I Love, however, loves oatmeal raisin cookies, and she was wowed by this recipe. A bunch shared with the gang at her work also garnered rave reviews. I just made a second batch today, and gave 3 dozen or so cookies to my neighbors, keeping the rest for myself. I won't be surprised to hear more rave reviews from next door soon....
I also added abt 1/4 extra brown sugar. A very yummy recipe! Thanks for sharing it!
love these! wrap them well in plastic and they stay soft and chewy longer. They are also great with choc chips- Just omit the cinnamon and nutmeg and add twice as much vanilla for flavor.
These were so delicious and super easy to make! I'm currently based in China and it's super hard to find shortening or butter here. So I was soooooo happy to find a oil-based oatmeal cookies. Thanks for an awesome recipe, cal :-)
Amazing!! Made them just as the recipe said. Cooked for 11 min seemed to be just right. This is now my new favorite oatmeal raisin cookie recipe. Keeper for sure.
yummy! I replaced the oil with mashed bananas and they tasted great! I made the orginal recipe before, and it was great but I wanted to make the rexipe even more healthier, the spices I have to say are my favorite part of this recipe!
I have made oatmeal raisin cookies using this recipe the past 3 times. My Hubby absolutely loves these. I make these when I want to do something extra special for him. Great recipe. You can't go wrong with this cookie. Thank you for sharing Cal.
To reduce cholesterol and calories I substituted 1/2 cup splenda with 1/2 cup of brown sugar and 4oz of egg whites in place of the eggs. I reduced the oats to 3 cups. whip the oil,sugar,whites of eggs and vanilla for 2 minutes. yielded 36 cookies.
So excellent. I was surprised at the look of the ingredients once mixed, but they turned out exactly how I like my oatmeal cookies. I mixed the dry together, and the wet together and combined. If you use a silicon baking sheet on top of your cookie sheet, there is no need to grease it. Oh, and if you are wondering, they aren't like granola once baked, they turn into delicious cookies!
Great healthy recipe, substituted 1/2 c. applesauce for 1/2 of the oil and baked in a 9x13 pan for 35 minutes.
I love oatmeal raisin cookies but this is the first time I've made them. Theses are delicious! I did add the 1/4 cup more of brown sugar as suggested but other than adding that, I followed the recipe and think these are amazing! Thank you for sharing!
I just made a batch of these and they are amazingly delicious. I love their crunchiness. I followed the recipe exactly except that, in order to make a low-sodium recipe out of this, I used EnerG baking soda substitute instead of the baking soda (using one tsp. of the substitute instead of 1/2 tsp. of regular baking soda), plus I left out the salt. I'm so glad to have this recipe that uses oil instead of solid fats. The cookies are not only crunchy and delicious, they're probably about as healthy as a cookie can get.
Excellent cookie recipe! All cookie were gone in like a day! Dangerous for the waistline if you lack self control like my family. Honestly, very good. I added vanilla and extra cinnamon, but that is a personal preferance. Highly recomended.
My husband LOVEd these cookies. I had never made oatmeal raisin before and that is his favorite. I gave it a shot and they were a hit! THanks
I gave the recipe only 4 stars because I felt I needed to make some changes. I added an additional 1/4 cup brown sugar, 1/2 tsp baking soda and 1/2 cup chocolate chips as well as using 1/2 cup unsweetened applesauce and 1/2 cup canola oil instead of an entire cup of oil. These cookies were moist, thick and delicious, and a hit at home. Will be using this recipe again and again.
Great cookies...not overly sweet and keep well, if you can resist gobbling them up. I made these with whole wheat pastry flour and added coarsely chopped almonds and a little wheat bran for extra fiber---not like this recipe wasn't healthy enough already! (: Before baking, the dough seemed like it was all oats, but it held together, and indeed the cookies puffed up nicely. The result was just right...soft but not overly crumbly. (If you like chewy, I would guess all-purpose flour will give you better results.) Restrained sweetness lets the spices and chunks of almonds show their stuff.
I really liked this recipie. I only had 1/4 cup of brown sugar, so I added that and substituted the rest with maple syrup. Also I only had 3ish cups of oats, so I used coconut for the rest and instead of raisins I used almonds. They turned out super yummy and moist inside and crispy out.
Just took a batch out of the oven and they are wonderful.......i followed recipe with exception of i used vegtable oil instead of canola and added a handful of choc chips........Excellent
Very good, hard to believe these cookies don't have butter in them!!
These were really good cookies! I usually make the recipe on the box on the Quaker box, but these are richer and chewier and really soft! I substituted whole wheat flour and didn't have nutmeg so substituted a dash of cloves instead! Made a bigger cookie (pampered chef large scoop) and baked for 12 minutes to still have the cookie retain its soft n chewy texture. These will be my favorite oatmeal raisin cookie recipe for now on!!
Great cookie to make if you are out of butter! I had no butter, shortening or margarine but was craving cookies. I cooked them a bit longer only because I like a crisp oatmeal cookie. I also added chocolate chips instead of raisins only because we do not love raisins. Will make again for sure!!!!
This was a five star! I did up the sugar only cause I like it super sweet, and I left out nutmeg and doubled the cinnamon, only for my own liking though! Would definitely recommend this! I didn't originally have any more white sugar and a lot of recipes call for the white and brown, so I was very happy to find this recipe!
I tried this after I realized I didn't have enough butter to make a traditional oatmeal cookie. They're very good and came out moist and chewy. I didn't have much vanilla extract, either - maybe 1/4 of a tsp., and I added an additional 1/4 cup packed of brown sugar. I also used 1 and 1/4 tsps. of cinnamon, no nutmeg. I would definitely make again.
There are so many oats in this recipe. My son asked me why I was making granola, that is what the batter looked like. The cookie tasted good, but was too close to granola then a cookie. I would not make these again just because I was looking for a moist oatmeal raisin cookie.
the only changes i did to this wonderful recipe was omit the raisins and added craisins & broken chuncks of hersheys chocolate bars, and threw in one extra tsp of vanilla extract.. they came out awesome and everyone loved them....
Perfection! My favorite oatmeal cookie recipe! I didn't think there was a need for extra sugar (as some reviewers said). I added 1/2c chopped walnuts too!
Not at all what I wanted in an oatmeal cookie. Too much oatmeal and not enough sugar. I did add sugar to what was left in the bowl after trying the first batch. That helped a little, but there was still way too much oatmeal. I won't be making this recipe again.
I added 1/4 cp more brown sugar as others suggested. Don't overbake because in 24 hours they will be hard. Good cookie. Try 11 minutes.
Make again! These were a bit dry, but good. Add apple sauce and/or less flour. Maybe add a touch more cinnamon
I've made this recipe several times for my lactose intollerant daughter. No butter cookies are hard to find! I don't use chocolate chips(dairy) so I use cranberries and extra nuts. These are amazing! Even my dairy loving sons gobble them up!
I made this recipe for Christmas with some changes. I used spelt flour. Hit it with a little Tangerine zest(because I had them) and used roasted cinnamon. My son says they are now his favorite.
Delicious! I used 1 1/2 cups of brown sugar as suggested - I really wanted cookies and didn't have any chocolate chips or shortening or butter. This was the perfect recipe. They came out great. Thanks!
Very good and Moist - I used the Large Flake Oatmeal and Whole Wheat Flour otherwise followed exactly - Turned out amazing - hope there will be some left for my boyfriend when he gets home!! Yummy!
Excellent! I've made these twice using 1/2 c. applesauce for 1/2 of the oil each time. The second time I made them I used 2 cups of rolled oats and 2 cups of quick oats. I liked them that way better. These are delicious. They will be a healthy addition to my family's snacks. Thanks for sharing the recipe!
I went with the 1 tsp. of baking soda modification, and I have to tell you, these turned out to be the best oatmeal raisin cookies I have ever tasted! I was skeptical because there seemed to be too many oats. When I was scooping spoonfuls onto the baking pan, I thought the cookies would never hold together. Boy, was I wrong! They cooked perfectly. Two spoons up!
I substituted applesauce for half the oil and used whole wheat flour. Loved this recipe, and so did the kids and my husband.
Awesome recipe! Although I didn't have enough oil, I substituted with 1/2 oil and 1/2 Crisco butter flavored shortening. Best oatmeal cookie.
My 3 yr old loves this recipe. I can't usually get her to eat oatmeal cookies, but this one was great!
Very good. Healthier using a veg oil instead of butter or margarine. I used safflower oil instead of canola oil. I increased baking soda to 1 tsp for a fluffier cookie. I used light brown sugar. Baked at 330 because I had dark nonstick pans. Otherwise no changes. Other reviewers are right, the dough looks like wet, sticky granola. I dropped it by the dinner spoon full (about tablespoon) onto the pans. Then wet my hand and shaped each drop into more of a ball or mound to compact the dough a bit. The cookies spread a little with baking but not much and resulted in a "normal" height and size cookie, very moist, soft/chewy and delicious. They are not as sturdy as a drier, traditional cookie. This recipe filled 2 cookie sheets. Next time I make this I may add a little more spice and brown sugar.
When my 7-year-old son took a bite he made happy sounds. I asked him with a smile, "So the cookies are a hit?" He responded, "A hit?? No, these cookies are a KA-POW!". I'd made the following modifications, thanks to other's ideas: Used whole wheat flour, 2 egg whites+1 egg, 1/2 oil+1/2 drained applesauce.
followed the recipe and they came out great love that they had oil and not shortening, nothing worse then finding an awesome sounding recipe to then see it has shortening.
The cookies turned out great~ followed the recipe, just did 1/2; really easy and quick. The cookies weren't too sweet; just right. : )
