Comments on: Spiced Oatmeal Cookies

By: Diane Eichelman

Diane Eichelman — Mon, 10 May 2021 14:17:25 +0000

Loved these! Not too sweet and slightly chewy. Mine were fat but that was fine!

★★★★★

By: Maya

Maya — Fri, 23 Apr 2021 04:32:30 +0000

I made these cookies tonight and they came out GREAT. Full disclosure: I was feeling lazy and didn’t want to have to wash one more thing (processor parts), so I didn’t make oat flour. I just used 2/3 cup of whole wheat flour instead of 1/3 wheat, 1/3 oat. Used the same amount of rolled oats that the recipe called for. The only other change I made was that I used dark brown sugar instead of coconut sugar because it’s what I had in the house. Not gonna lie- I had to chip away at the brown sugar because it was pretty solid. There were some brown sugar chunks in the batter, but with all the beating, they shrunk a bit. I wasn’t sure how the cookies would turn out, but they were excellent. I folded in some raisins and baked them for 16 minutes instead of 13. They were perfect. They did not flatten out like some others who used brown sugar have said. Honestly, I think they’re not creaming the butter and sugar enough. With a hand mixer, I had to mix on high for quite a while before they whipped up. Brown sugar is more dense, so it takes patience. Same goes for the egg addition. I didn’t mix the egg separately first; I cracked it right into the bowl and mixed on high until it was fluffy, which also took a few minutes. It’s almost as if you’re trying to make meringue with the yolk included. When adding the spices, same thing- keep if fluffy. Then I added in the oats and flour on low speed, then folded in the raisins, as you instructed. The cookies came out in perfect little domes with brown edges and were delicious. So to anyone out there using brown sugar- be patient and beat the h*** out of the butter and egg! Thanks, Kate!

★★★★★

By: Tanya

Tanya — Sat, 13 Mar 2021 19:02:04 +0000

In reply to Kristin. Kristin - how much coconut oil did you use?

By: Kate

Kate — Tue, 23 Feb 2021 12:52:07 +0000

In reply to Kristin. I'm glad these were great for you, Kristin! I appreciate your comment and review.

By: Kristin

Kristin — Sat, 20 Feb 2021 06:40:46 +0000

In reply to Kate.

I made them with coconut oil and they were perfect!

★★★★★

By: Kristin

Kristin — Sat, 20 Feb 2021 06:38:51 +0000

I made these with the coconut oil substitute last night and they were amazing! Quick and delicious. I always feel a bit sick if a recipe has too much butter or refined sugar, and these were both delicious and I felt fine after eating them. From other reader’s comments I beat the oil and sugar then beat the egg separately in a different bowl and combined. It is very hot where I live so I chilled the dough while I cleaned the dishes and then scooped and baked. Highly recommend!

★★★★★

By: Kate

Kate — Sun, 31 Jan 2021 15:25:19 +0000

In reply to Michelle. I'm happy you loved them! Thank you for sharing, Michelle.

By: Michelle

Michelle — Sun, 24 Jan 2021 07:17:30 +0000

I made these today and I absolutely love them! Full of flavor! I did put mine in the freezer, just like your grandma. Looking forward to trying them after being in the freezer.

★★★★★

By: Theresa Dale

Theresa Dale — Wed, 16 Dec 2020 21:08:02 +0000

I love the versatility of this recipe! I used what I have on hand: white and brown sugar, as well as white and whole wheat flour, with some flax meal; I love the texture it lends! And because it’s the holidays, I added dried cranberries and white chocolate. HEAVEN!

★★★★★

By: Lexy

Lexy — Mon, 14 Dec 2020 05:38:09 +0000

In reply to Kate. I find with gf flour, I always wait 5 mins to see if they spread and if they don’t, I pull them out and squish them. I had to do this with this particular recipe. Also used coconut oil