These are good, quick and easy to make, and we liked that they're not too sweet. I also appreciate that they're quite healthy. I second a couple of the other comments in that they suddenly brown up very quickly, and some of mine stuck to the bottom of the pan. I think they're best eaten on the first day as by the next day the texture was different, and while still chewy the last couple I had this morning (day 3) were a bit dry. I give it a 4, my SO gives it a 5 when eaten fresh.
VERY good! I made a few changes, none of which I consider too major. I used 1/4 cup of egg beaters for the egg, soy milk, and rolled oats instead of the quick. I baked them on parchment paper for 10 minutes exactly. I got 29 cookies out of this using tablespoonfuls. They are chewy and very tasty. I do recommend eating at least a couple warm out of the oven. Yum....
You have to watch these like a hawk once you get to the 10 minute mark because they really appeared underdone but just a moment later (or so it seemed) they were overdone. That said, they had lovely flavor (though mine were very crumbly). I used whole wheat pastry flour and half cranberries/half dried cherries (because I was low on cranberries). A nice cookie. Thanks.
These are tasty, but I had some problems with them. The dough was very batter-like, so I had to add a little additional flour after the first batch. Also, even though I greased the pans they stuck horribly, to the point where some cookie was left on my pan and some cookies ended up broken. Even though they are very good, they require a bit more effort and patience than my regular oatmeal cranberry recipe. Thanks for sharing.