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

For gluten-free cookies, these are amazing. I'm not sure why others are having so much trouble with the recipe. Mine were not too thin, too crumbly, or too dry. The taste is wonderfuly oat-y and the texture is pleasantly chewy. I did chill the dough for about 30 minutes before dishing it out. I also added a teaspoon of the leftover rum to try to boost the rum flavor. My only suggestion would be to make sure the dough is formed into a relatively firm, high ball on the cookie sheet before it goes in the oven. Using a disher gave great results, but if you don't have one I could see how it would be easy to spoon out flatter, looser balls of dough that could spread too thin during baking.

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

Have followed several of ABs recipes to a tee and this was no different. KNowing how AB works, I had my scale and measured everything.

I must say that I am a bit dissapointed in this one. Cookies were crumbly and a bit on the dry side. Flavor was ok but couldn't taste too much of the rum. I suppose if dry cookies are your thing, go nuts; but not me.

Just needed more liquid of some sorts IMO. I will never give up on AB and have already picked myself up.

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

Agreed with AB on this wanted more oatmeal. Made recipe as directed and turned out great. Like learning a process to incorporate in other recipes too...which I've also already tried and like. (Now how about uping the peanut butter flavor in peanut butter cookies? Others having problems with the crumbling may want to try baking a minute less, possible oven temp problems or size of cookies...just a thought

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 cookies! I've already made the recipe three times. Letting the cookies rest before moving them to a cooling rack is really important to keep them from falling apart. Also, I found that letting the dough rest in the fridge for a half hour or so keeps them from spreading as thin. I'm taking off a star because they are pretty delicate. I'm going to play around with the recipe a little to see if I can't find something that binds the ingredients together just a teensy bit more. Still, my friends and family loved 'em and my gluten intolerant friends love *me* for making them.

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 made several of AB's recipes before, usually with great success, so I was a little surprised at these. I did everything as instructed and weighed everything out, but my cookies also spread a lot and came out very very thin. I soaked the raisins in cranberry juice instead of rum. I've been making similar oatmeal cookies for years now, but with AP flour, not all oatmeal, soaking the raisins in orange juice, so I'm good with that part. I wonder if using 2 1/2 sticks of butter (20 oz. instead of my usual two sticks was the problem? They still taste good though! And I'm ok with them being a little thinner and a little chewier than other cookies. I'm just surprised at how really really thin they came out.

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! The first batch I flattened a little and they did spread out and were very "delicate". The other batches I did not flatten out and they did not spread out and they did not crumble. They were very moist. I soaked more raisins than the recipe called for and will probably do even more next time as I like a lot of raisins in my cookies, plus they were good to snack on too ; Chocolate chips or cinnamon chips would be good.

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

Well, I weighed everything but my cookies came out a bit dry. I checked the recipe again and found I'd left the granulated sugar out. I don't know if this would make them drier or not. I liked the toasted oats idea but I think I'll stick to my tried and true recipe. I will toast the oats 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 halved the recipe and measured everything by weight as instructed. My batter turned out looking (and tasting! very good, and the cookie was good right out of the oven. However, after cooling, the cookies are rock hard and turn to crumbles when I try eating it. I think only way these are going to get eaten is if I crumble them up, pour milk over them, and eat then as cereal.

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

Read through the reviews but decided to follow the recipe anyways. It turned out great! So oaty and not too sweet like some of the other recipes I tried.
The cookies are crubly but not falling apart like some of the others suggested (I was expecting it from the start because it's gluten free. Unlike AB, I love raisins, so I actually put in 6oz. Didn't soak it overnight w/ rum though, wasn't expecting to make these last night and didn't have any rum anyways. I soaked it for maybe an hour w/ my favorite red wine instead.

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 am someone who has very very recently started baking, and so I have been trying out simple recipes first. I followed this recipe and my cookies came out very well. I don't have a scale as yet, so I used a little less than 1/2 cup of granulated sugar, less than 1 cup of brown sugar, 2 1/2 sticks of unsalted butter. I bought two 8 oz. packages of oats and toasted them on two small sheet trays instead of one large one, for easy division. I also soaked the raisins in dark rum overnight.

My cookies didn't spread at all, even with no chilling. After cooling they were crispy at the edges but still moist. I hope this review helps and those persons who had bad results will try it again!