The Oatiest Oatmeal Cookies Ever

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The cookie crumbs are tasty...and crumbs are just about all I got. No matter how gentle I was in removing the cookies, just about every one of them broke into pieces. Also, I find them to be dry. (I didn't add raisins.

PS: I weighed the ingredients.

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I love this recipe!! I followed it to the letter almost .. Used the weight measurements as Alton calls for, but when he said to drain the rum out of the raisins I only had about 3 tablespoons of rum that did not soak in. So I put the rum into the batter and mixed it in. I love the flavor it added. I might consider adding one egg next time to bind everything a little better .. they fall apart a little easy. They are crispy and sweet without being over sweet!

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I was so excited to make these cookies after watching Alton's special on oats, but the recipe failed to deliver. There is so much butter and lack of flour, that the batter turns to a soup in the oven. I wound up with a thin layer the size of the sheet pan, of bubbly oatmeal cookie mush. It is to bad the cookies didn't turn out as delicous as the batter tasted!

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I like the idea of this recipe. My cookies turned out kind of dry and stayed in round mounds. Any idea what I would have done wrong? I did measure everything out and followed Alton's instructions. I still like the cookies but was hoping for a moister cookie.

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I use 2 cups of smart sugar plus 1 tabelspoon of molasses in place of brown and regular sugar. I add 1 and 1/2 teasoons of cinnamon. These are faboulous. My family are really enjoying them...they are clueless that they are desugared. lol

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I think everyone who's cookies turned into "a puddle" probably only used 2 cups of oats thinking 1 cup is 8 oz. BUT this is not the case 16 oz of rolled oats is actually just a smidge over 5 cups so I used 5 heaping cups of oats and stuck to the recipe 2 1/2 sticks unsalted butter, 1 cup slightly packed dark sugar 1/2 cup sugar 1/2 cup raisins 1 teaspoon vanilla and 1 teaspoon baking powder 1 teaspoon cinnamon and 1 egg and they came out PERFECT I made mine a little large and cooked for 12 minutes they were soft and delish! in fact I made them large enough I only got a dozen and a half but they were perfect I also soaked my raisins in raspberry rum, yummy

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I did the raisins in rum. Very good. I followed the recipe to the letter and I had a singular problem. The mounds of cookies out of the portioning disher did not spread and remained half rounds. At the end of the time I removed them and gave them a gentle bash with a spatula and flattened them out a bit then gave them three more minutes. They cooked out fine but after flattening they were a bit delicate and crumbly. A good idea for a cookie though as I want to get more oats in my diet and I hate oatmeal. I'm going to play with the recipe and see if I can fix it. But they are yummy.

*I modified the recipe to 1 cup of butter and 2 eggs and a few other bits and the result was much better.

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These turned out perfect, exactly like Alton's in the episode. I followed the directions to the letter, down to weighing and re-weighing everything to make sure I got everything correct. I had no problems with mine being greasy or runny. The batter is a little wetter than a standard cookie batter, but it still held its shape fine, even without chilling. For those who insist on using volumetric measurements, here is what I got after measuring my ingredients by weight, then by volume:
About 6cups oats.
2 1/2 sticks butter. Make sure to use REAL BUTTER, not margarine.
About 1cup lightly packed brown sugar, and less than 1/2cup white sugar. (1/2cup white sugar was about 4oz

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My cookies definitely turned into great big puddles. Greasy, crispy puddles that all ran together. After 2 tries in the oven (the 2nd round I refridgerated the batter and tried making them smaller - smaller puddles, I gave in and added a few handfuls of flour to the remaining batter. I also made my cookies a bit smaller and reduced the cooking time to 10 minutes. This did the trick and my cookies plumped up perfectly. The flour also soaked up that excess butter so they were crispy and buttery without being so greasy.

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I converted my ingredient to volumetric measurements and these turned out great! I'm not sure why so many are saying theirs turned to puddles? Make sure you are using *softened* butter and not *melted*. I think the batter tasted a bit better than the finished product--then again... doesn't it usually? : I had a bit of trouble with them breaking but after slid them off the spatula more gently, problem solved. The toasted flavor might be just a bit much for me. Next time I'll only toasted the oats that I'll grind into flour and will use UNtoasted oats for the remaining addition. I omitted the raisins and added chocolate chips and used 1 1/2 tsp vanilla instead of just 1 tsp.