Disappointing. I was looking for the oatmeal crisps recipe from the 1960's book that my grandmother used to have. It was perfect as it was. This is just not the same. For one thing, I remember the amounts of white and brown sugar were equal. Wish that one was on this site somewhere.
A nutritionist suggested I use coconut oil instead of butter. In addition to that change, I sweetened these with 1/4 cup each of maple syrup and local honey. I added about a half-cup of peanut butter. I discovered I was out of vanilla after I started the recipe, so I did without. The cookies are tasty. The consistency is different because of the peanut butter, but I really like them. They don't flatten out while baking, so the first batch are more like little snack bites. I flattened each cookies as put it on the sheet -- that worked well. They're a little crumbly, but I like them; I'll make them with these adaptations again. (I didn't add salt, and I didn't miss it. I think the baking powder & baking soda provide enough sodium for my taste buds.)
I just made these and I wish I read the comments first because this recipe definitely needs salt!!! Next batch I make I am going to take away some flour or add some butter because they seem dry. Definitely don¿t cook longer than 8 minutes. I added 1 cup chocolate chips but they could use more.
Loved these! However I took used some of the suggestions with a bit of my own preferences and added 1/4 teaspoon of salt, an additional 1/2 teaspoon of cinnamon, 1/4 teaspoon of almond extract, a handful of white chocolate chips and a handful of cranberries. Delicious! I also found that these didn't cook well for me at first, so I had to add an additional 3 minutes to the baking time. Overall, great basic recipe with a lot of potential!
These are the same recipe as is found in my BHG cookbook. Because I cannot find my copy (we've moved and can't find my recipes!), I searched for it online. The only issue is, this recipe doesn't seem to call for salt? I made 2 batches, and the first I made as directed, with the addition of chocolate chips in place of other items like raisins. Also, I omitted the nuts (don't care for them). I thought they were really lacking flavor. The 2nd batch I added about a 1/4 tsp salt, and heaping spoonfuls of the cinnamon and clove. Much, much better! It really brings our the flavors and the tiny bit of extra spice makes them a bit more fragrant, which is delightful right before you bite in :) Anyway, I thought I'd mention the salt, since that is pretty important in baked goods.
If you want them to be softer like I do, I recommend about 6 minutes instead of 8...
I've made a similar one lots of times-but I boost the fiber by lowering the AP to 1 C and the other 3/4 C swap it for either whole wheat or chick pea flour.
We all loved these! Used dried cranberries and chopped pecans as add-ins.