The Oatiest Oatmeal Cookies Ever

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Normally I love all of AB's recipes. This was an exception. I measured everything by weight and followed the instructions carefully. The cookies lacked moisture and while they didn't crumble when I moved them from the pan, in the mouth they crumbled into a mealy, dry texture that wasn't pleasant. My husband, the cookie lover, said that this recipe should not be repeated.

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I use a scale to bake, so that was no biggie- but I did misread the butter- 10oz, not 10TBSP, which is what I did. I got the crumbly mess that everyone was talking about. Since I got that wrong, I feel it's not right to say that they didn't taste good (but they didn't. I wouldn't waste my ingredients to try them again, because I'm not interested in oatmeal cookies with that much butter.

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My family liked this a lot. Instead of soaking the raisins in rum I soaked craisins in orang juice and it was delicious.

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Great flavor - cripsy. I thought they would flatten out more - but they hold together just fine. I think they would be good in a bowl with milk : I did use measurements and ground the oats from Nora's Mill in Helen GA - so I know they are full of goodness. Will probably make them again.

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Oh goodness... this recipe tastes good, but it in no way makes cookies. I KNEW there wasn't going to be enough dry ingredients in relation to the butter, but for some reason I pushed my suspicions to the side and made them anyway. When baked, these "cookies" basically just melt into oaty-raisiny-buttery blobs with crispy caramel edges. Yes, I used all the correct measurements, baking times, and temperatures. Don't make these. I'm sticking with my tried and true recipe, thank you very much!

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Great cookies! The recipe yielded exactly 36 cookies. I weighed everything including the butter. I chilled the dough for about an hour which made it much easier to scoop out. Very easy to make and delicious and yes even added sherry-soaked golden raisins (I had no rum. My only twist was to mix in - as opposed to - stirring the raisins and the remaining rolled oats. This broke down the raisins a bit and even non-raisin fans commented on how good they were. BTW - it turns out to be less than 2 tsps of butter per cookie, Personally, I wouldn't sweat it - everything in moderation, including moderation.... I've been asked to make another batch already - Yes, they are that good and healthy to boot. Thanks Alton!

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Tasty and a grreat recipe. Nice to make with your children.

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Love these cookies but have high cholesterol so substituted 8 oz. of smart balance for 10 oz. of butter on he second batch. Worked great!

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These are fantastic! I'm going to make them for my gluten intolerant sister, she misses cookies! Follow the recipe exactly, and don't over bake! I chilled my dough for a few minutes, but I don't think its necessary. If you don't have a food processor (I only have a mini!, a blender works okay, or a bullet. I used the blender attatchment on my bullet, and it worked great. : AB never let's me down, he's amazing!

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I made these cookies for the first time today. They came out great! No crumbling, no running batter, etc. However, I do miss the texture of my favorite oatmeal's original (butter version cookie recipe. Grinding half the oats into oat flour probably accounts for the texture difference. If I need a gluten free recipe, AB's recipe will be my choice. Otherwise, I'm going back to my QO recipe. Sorry Alton but you still rock!