I added 1/2 teaspoon of baking powder because I read the review that said they were flat. They were delicious, pretty, and chewy. I will definitely make them again and again!!
My dad recently had heart surgery, so I was thrilled to find a cookie recipe that called for oil instead of solid fats. I used canola oil, omitted the coconut, threw in an extra handful of oats, and added some Hershey's Special Dark chips for a heart-healthy cookie that everybody really liked. Thank you for posting this!!
This was a tasty recipe to mix up and cook quickly. I skipped the coconut and added 1 cup of white chocolate chips. I reduced both sugars to 3/4 c. each, and reduced the oil to 1/2 cup. After mixing, the batter seemed a bit dry, so I put in a tad more oil. Very good flavor, and the texture is great - somehow they are chewy, crispy, and soft all at the same time. The first pan I cooked a full 12 minutes; these came out kind of crunchy, but still a little chewy, and very good. The second and subsequent pans, I cooked more like 9-10 minutes (took them out just before they looked done), let them cool on the pan for 2 minutes. These were our favorites. Delicious recipe and a bit healthier using oil vs. butter. Thanks for sharing it.
This is my favorite cookie recipes. I printed this one off a couple of years ago. It is my go to recipe for an easy and delicious cookie. My husband goes wild for these! I find that one can decrease the amount of oil and sugar and still have a very delicious and chewy cookie! The trick is not to overbake them and to let them cool a bit before removing from pan. I gave these out to neighbors and friends this year for Christmas. (No one knows my secret--Allrecipes.com!) :)
Delicious! I am trying to avoid as much fat in my diet as possible (due to gallbladder issues) so these were perfect! I tend to find oatmeal cookies lacking something and I think I know what it is. The oats need to be toasted (I toasted very slowly in a dry non-stick pan until golden brown). I also toasted the coconut. I used 2 eggs equivalent in egg whites and subbed 1/4 c applesauce for 1/4c oil. They are very sticky and hard to roll at first but once in the fridge and cooled down they are much easier to work with. I am also freezing some dough I will let you know how it turns out. I think I cooked them for a bit longer than called for but I like my cookies crisper. They turned out crispy on the egdges and chewy and moist in the middle. I will be making these on a regular basis. THANK YOU!! The dough froze well I rolled the log shaped dough in parchment paper and then Saran wrap and put it in a Ziploc freezer bag. Let it defrost in the fridge and baked them sliced right off the log. Still very good!
These cookies took only ten mintues to prepare and that's a plus for a girl with an impatient sweet-tooth! These were fantastic and I will double the batch next time!
I cut the white sugar to 1/4 cup and these were so good!!! I also added more vanilla cinnamon and white chocolate chips. We will definalty make these again!
These are wonderful I did make a few minor alterations to the recipe I subbed 1/2 cup of the oil with plain fat free yogurt and reduced the white sugar by 1/2 cup and tossed in a few chocolate chunks.
The BEST chewy cookie! And a snap to make. I will make this again and again.
These came out all right. I tried replacing the oil w/ apple sauce and baking soda with baking powder (I was out) and they just tasted too cakey. Oh well next time I won't mess with the ingredients!
