Oatiest Oatmeal Cookie

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Great recipe! I baked at 350 F for 14 mins on convection, and the cookies turned out better after I had refrigerated the dough a while. Love that these are gluten free without being a "GF" recipe per se. Could use a bit more salt, to...maybe 1/4 to 1/2 tsp.

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This is my new favorite oatmeal cookie recipe! They are slightly crumbly, probably because oats do not contain gluten, but the flavor and texture are both wonderful. Even my husband, who is not partial to oatmeal in any form, enjoyed these. I have made them with raisins, chocolate chips, and butterscotch chips. One word of caution, though. You really need to weigh the ingredients to get the best results. The first few times I tried to measure, and they didn't turn out nearly as well.

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This review is for the recipe as posted with 2 eggs (only read the comments after baking these--ugh!. The cookies fell apart and spread all over the pan. A real mess and a waste of ingredients

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I liked the CORRECTED recipe, but this one should be taken down so it doesn't ruin anyone's experience with a perfectly good recipe! The correction is to use 1 egg and 4 ounces of raisins. The amount of vanilla is halved as well, but that's personal preference and shouldn't affect the outcome. I personally use a lot of vanilla and spices.

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Wonderful tasting cookies that have become a regular in our home. I did notice a few comments from those regarding that these are gluten-free. I think it's important to point out while oats are inherently gluten-free, they are frequently contaminated with wheat during growing and/or processing. Several companies such as Bob's Red Mill, Cream Hill Estates, GF Harvest, Avena Foods, Legacy Valley, and Gifts of Nature currently offer pure, uncontaminated oats. Best to check with the manufacture if need be.

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Delicious! The cookies do spread, they are more like oatmeal "lattice" and are fragile but the flavor is great and they are also wonderfully chewy. I also followed the recipie by weight as the other reviews suggested and I think thats why they didnt fall apart. I made them as Alton suggested as a substitute for oatmeal in the morning. My family loves getting their fiber this way and I will make these again. They were kinda sweet for my taste so I will experiement with cuttng back on the sugar. I also love that these are gluten free!! Toasting the oatmeal and grinding it in my food processor is a key step to the wonderful flavor of oatmeal in these cookies!

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It is a great recipe...If you alter it a little bit. I followed the directions exactly, and after the first batch went in the oven, I knew somthing was wrong. I added a little flour, but i am sure if you make extra oat flour to begin with and add it in, it will end up fine.

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This is by far the best gluten free recipe for cookies I’ve found. I also tried chocolate chip and pecan versions that I thought turned out well. My wife and son are not gluten free and they ate over half of them.

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What a mess! There is something wrong with this recipe. There is too much butter or something and of course oat flour has no gluten so there is nothing to bind the cookies together; hence they run all over the place when cooking in the oven. Don't bother with this -- it's no good. Alton Brown -- what happened here???!!!

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....they were an epic fail. When I pulled them out of the oven, they all became one great big sheet of oatmeal mess. I think they will work for putting onto of ice cream. I have no idea what on earth I didn wrong. HELP?! The mess still was very tasty might I add.