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Source: Martha Stewart Living, March 2004
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  • RayAUnseitig
    16 DEC, 2011
    It's great, Susan, I put some sunflower seeds in also.
    Reply
  • optic747
    9 MAR, 2009
    These cookies do not take 18 minutes to bake -- I think a maximum of 13 works just fine. Mine puffed up in the oven until around the 12 minute mark and then they collapsed. These are big, flat cookies that could benefit from some cinnamon and/or nutmeg. This is the only cookie recipe I've ever made that doesn't call for salt.
    Reply
  • erika1270002
    29 NOV, 2008
    Made these without wheat germ and with gluten free flour for my husband. I added a LOT more than the 1 1/2 cups of fun - white chocolate and butterscotch chips, coconut, craisins, and walnuts. I also added extra flour and extra oatmeal to counter the lack of wheat germ and the spread of the cookies. I refrigerated the dough for a couple of hours and formed little towers rather than balls, then cooked them for 11 minutes at 325. This seemed to do the trick. Good luck!
    Reply
  • MS11767241
    14 OCT, 2008
    I like oatmeal cookies that are fluffier (higher), but these did taste good. I think that you have to use a recipe with shortening in order to get the fluff, so these are probably healthier. Oatmeal cookies are a nutritious snack for kids when compared to other types of cookies. A dietician recommended them to me.
    Reply
  • eirrac
    13 AUG, 2008
    These were the best Oatmeal Cookies I have ever made. If the dough is too warm or room temp when you put it in the over the do spread more and will get too crisp aroung the edges. I put the dough in the fridge until chilled and I had much better luck.
    Reply
  • eirrac
    13 AUG, 2008
    These were the best Oatmeal Cookies I have ever made. If the dough is too warm or room temp when you put it in the over the do spread more and will get too crisp aroung the edges. I put the dough in the fridge until chilled and I had much better luck.
    Reply
  • OneRecipe
    20 JUN, 2008
    Flat cookies are usually the result of too much baking soda, overmixing, or using overly-soft butter. I made these cookies by adding 1/2 cup more flour, reducing the baking powder to 1/2 teaspoon, and omitting the wheat germ and baking soda. I baked the cookies as directed (18 minutes at 350), and they turned out well -- chewy in the center, crisp on the outside, and nice and puffy. Good luck!
    Reply
  • rvg2000
    17 JUN, 2008
    I think the bake time is bit too much.. usually cookies are done around 12 min and more baking time makes it overly runchy and hard.Usage of lots of butter has made the cookie batter go flattened when baked..
    Reply
  • Kelli_Robinson
    25 JAN, 2008
    Followed the recipe exactly but they were overly crunchy and super flat and enormous... any thoughts?
    Reply

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