The Oatiest Oatmeal Cookies Ever

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The most epic oatmeal cookies ever. Please note, this recipe is by weight, not by volume. Drag out that unusued diet scale and weigh out the oats, butter, and sugars. When the recipe is made right, these cookies are lightly sweet with a hint of saltiness.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These cookies were too sweet and I'm a person who loves sweets!. It also seemed like the homemade oat flour was gritty. If I made this recipe again, I would cut the sugar and butter in half and use store bought oat flour. The rum soaked raisins were delicious though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed this recipe to a T, except I soaked my raisins in Captain Morgan pineapple rum for 15 minutes. The roasted oatmeal had an aroma of coffee and tasted a bit like heavenly coffee too. The best oatmeal cookies I've ever had, let alone made at home.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My GF hubby asked me to make these. I was skeptical, but they turned out great. If I put the dough in the fridge for an hour or two, they spread much less! Nevertheless, they remind me of the consistency of lace cookies - crunchy and sweet and almost caramelized. The only change we made was to soak the raisins over night in Grand Marnier. Next time I will cut the sugar back a bit if I do that, otherwise, these are a winner. And yes - weigh the oats, sugar and raisins. I weighed 8 oz of oats on two paper plates, and put each batch on a single stainless baking sheet so when they came out and cooled, one went into a bowl and the other straight to the food processor. Oh, do watch the browning of the oatmeal- 20 minutes was a bit long for my oven.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These came out great! Pay attention to the cooking time, you want the edges to barely brown.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I should have read the reviews. I guess my scale is a bit off or something as these came out very flat and crumbly. I will use them to put over the top of vanilla ice cream and then I will not have wasted the ingrediats.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These oatmeal cookies would make an excellent pie shell! I also found them excellent when smashed up and added to vanilla icecream! (The kind of ice cream requiring lots of yolks & cream.

Personally, I found these cookies slightly heavy on the butter and will modify it next to by cutting the butter in half and adding an egg. I also used quick oats and not the old fashioned, but doubt there was little taste difference by doing so, just quicker to roast and use a food processor with.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe has a lot of potential. Always happy to see gluten-free baked goods even though I have discovered einkorn wheat but that's another show, eh AB? I used a 1 1/2 Tablespoon ( I misread that dasher so my bake time was a lot less. After the first tray, I quit setting the timer and just eyeballed them. I always cut the sugar in half but for these I used 1/2 C dark Muscovado and about 1/4 C organic raw. With the raisins, they were plenty sweet. I love the toasty flavor of the oats! I found the toasting time a lot less than the recipe calls for, though. My dark cookie sheet almost burnt the oats but they actually tasted yummy; like nuts. I watched the shinny cookie sheet a lot closer but nowhere near 20 minutes. Next time I will make them bigger and try adding other stuff. Thanks AB for this gluten-free cookie recipe and the idea to toast oatmeal and make your own flour! Awesome!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are a great version of the oatmeal cookie, with a crunchier and chewier texture than ones made with wheat flour. I used only 8 oz of butter, because that was all that was on hand. Otherwise, I followed the proportions in the recipe (including the 1 egg correction and they came out puffy, without spreading any more than a normal cookie. Next time, I will use an extra pinch of salt. My scoop is larger than 1.5 oz, so I got 18 larger cookies from this recipe. Still baked them 12 minutes, and they are crisp on the edges but still a little soft in the middle. For smaller cookies, I would take them out of the oven a minute or two early. Regarding the complaint about the measurements being given by weight rather than volume--kitchen scales are cheap and have many uses. Weighing is more accurate, easier and quicker than measuring by volume. And you don't have to manage multiple measuring cups--or wash them out at the end! Don't fault the recipe if you converted incorrectly!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good.. the oz to cup conversions may have skewed my recipe a bit, but it was still the best oatmeal cookie recipe I have ever had. A bit sweet, but that can be tailored to individual tastes, & truthfully I wasn't too religious with my conversions. But the toasted oat flour is not only gluten free but genus! But then what else did I expect from Alton Brown?