Kicked Up Oatmeal Cookies

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I would cut the sugar down to 1 1/4 cups. Would add a touch more salt. Also on my first batch, ended up with one BIG cookie...so used teaspoon instead tablespoon on the next batch. The GIANT cookie crumbled...we will eat it as parts, but could never serve it to company. Also would not use the white chocolate, or would cut it down. Cookies were way too sweet for us. I'm sure it was the cooks error (me.

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Loved this recipe very much. I used 1 cup milk choco chips instead of white chips and would actually have increased it to 1.5 cups 'cause the more chocolate the better!! They were chewy, moist and with just enough oats. I'm not sure what the buttermilk adds to the recipe, but it was kind of a pain having to buy it just to make this - I don't regularly have it on hand. Other than that, it's a pretty easy recipe as far as cookies go. Chill the dough for 1/2 hour before and between batches, cool on the pan for a few minutes as the recipe states, and only drop cookies on completely cooled pans for best results. Also, I didn't grease the pans but used Silpat with good results.

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These were worth the trip to the store for the buttermilk and white chocolate chips! And they froze well.

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THE RECIPE IS DELICIOUS BUT I THINK THAT EMERIL SHOULD RECONSIDER THE PREP TIME