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

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!

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 just tried the recipe for the first time today and they came out beautifully. I weighed everything and used a tablespoon to scoop out the cookies. I weighed my first heaping scoop to make sure they would be the right size and then scooped out the rest accordingly. I got exactly 3 dozen cookies. I use a stone cookie sheet for all cookies I bake and they were crispy on the outside and tender on the inside. I still have a half dozen cookies in the oven and 1 and 1/2 of the cookies are gone. (My husband and both in-laws could not leave them alone! Of course I had my fair share as well. ;

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 were very good! You must measure ingredients on a scale and darkt brown sugar is key to flavor. My only issue....so much butter! I would like a slightly chewier cookie and am going to try subbing a little oil for some of the butter, or possibly a bit of Greek yogurt. For those who balk at weighing ingredients, once you try it you'll like it. You will be able to use international recipes with great success.

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 read the reviews and made sure I measured everything. I have this episode on my IPad and watched it very closely to make sure I did it right. The only thing I did different is that I refrigerated the dough about 20 min. The first batch I did not allow to cool long enough and they crumbled a bit. But the ret of the batches I let cool completely before coming off the pan and they were perfect.

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 measured by weight all my ingredients and followed directions to a tee. These came out dry and crumbly. Not a keeper for me. Love Alton's "Instant Pancake" recipe though and I love watching Good Eats!

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

Great recipe. The only problem I had was reading other people's attempts to make this and their complaints. You do know recipes are just guidelines right? He uses weighted measurements because they are more accurate. I could say a lot more but will restrain myself. I love AB because he uses facts to explain and better food. Mine came out great. Used oat flour bought from the store because I did not have my food processor. A local store has pretty much everything you could want in the bulk foods department. I used a bit of honey for sweetness and because I like chewier cookies. I soaked the raisins a bit longer than I intended but they tasted great and I actually ended up making a delicious cocktail with it and some apricot brandy, bacardi and pineapple juice.

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

Great oatmeal cookies, but if you don't use a scale your chances for success are slim.

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've been successfully making variations of AB's 'The Thin' cookie recipe & getting phenomenal results. So I naturally began to try other cookie recipes from him & decided upon Oatmeal. After reading the reviews on 'Oatiest Oatmeal Cookie' I assumed his recipe was corrected here with the reduction of 1 egg & 1 tsp of vanilla as he states in the episode, however even with precise measurements I also was the unhappy owner of a greasy puddle of oats. Luckily the addition of 1 cup of AP flour saved the batch. In the future I will double the amount of oats the recipe calls for & grind down 3/5 of that into oat flour in order to stay true to the recipe's 'Oat-y' intention.

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 perfectly! I carefully measured everything by weight, and used 5oz of semi-sweet chips instead of the raisins. I think most people who have problems with this recipe are not measuring properly. Also, I used 2 pans to toast the oats, as it was a pretty thick layer on just one.

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

Came out perfectly! I toasted oats for 15 minutes, stirred half way through. I did use the raisins, soaked in rum for about 5 hours, then drained. I also used raw sugar in place of the granulated. Not sure the size of my scoop - prob only 1 oz, but baked for 10 minutes and they are delicious! I am confident if you follow the measurements by weight this recipe will not let you down.... I was skeptical after reading some of the reviews, but will definitely be making again.