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Very good cookie. For our family this was more a healthy cookie versus an indulgence. I think next time I would put equal oats and chocolate chips. They are a bit too crunchy for us and not sweet enough but still very good. The Crisco and the baking powder makes them poof up a bit which is nice. We ended up baking some at 12 minutes and some at 10. The ones at 10 seemed a better consistency. Thanks for posting fruitcake. Made for Zaar Chef Alphabet Soup Game May 2010 Enjoy! ChefDLH
Great cookies! I made them rather large (dropped them by tablespoons) and got 33 cookies which baked in 14 minutes. The dough is a little stiff but still pliable. I took the hint of another reviewer and subbed the 1/4 cup shortening for peanut butter, a very good idea. The cookies have a very nice crunch and are chewy in the middle. Thanks for posting.
Perfect balance between the oatmeal and cookie part. Using the rolled oats makes it somewhat healthier too. I used the chocolate/white chocolate swirl chips in my batch. Turned out great!
Great recipe!! I traded out the shortening for 1/4 of peanut butter and it was a winner!! Thanks again!
Great recipe. The combination of the butter and the Crisco allowed the cookies to plump up, but still stay chewy. I used butter-flavor Crisco; other than that, I followed the recipe exactly. Baked them for 10 minutes at 350; got 4 dozen cookies. Wonderful - thanks so much!!
I loved this recipe, I made the cookies really big and they were chewy and amazing!
YUM! Delicious cookies! I judge a cookie by how good the dough is...I can't help myself in snitching it and it was good! I did add about 1/4 cup more flour because the dough seemed a little soft and because I do live at "high altitude!" I also baked the cookies for less than 12 minutes because my family likes chewy cookies. Next time, I may add a tad less sugar too...Thanks Robin for a recipe where I can use the results with a tall glass of milk! ---Martha :)