Crispy Oatmeal Cookies

I usually follow a recipe exactly first time around, and I am glad I did, these were terrific. Not too sweet, nice and crunchy. Will be making these on a regular basis.

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Mmmmmm, Dorothy, these are soooooooooo good! I used salted butter, and was hoping it wouldn't ruin the recipe, but it turned out great! I didn't change a thing, but had to bake for 20 minutes in my notoriously slow oven. A tip: Remove these from the cookie sheet onto the cooling rack quickly. Once they start to cool on the sheet, they tend to get stuck to it, and break when you try to pry them loose :-) My whole family loves these! According to my sister, "The cinnamon did it!"

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Having a sweet tooth tonight, I was looking for a low fat cookie recipe. I love oatmeal cookies! I think I rolled these out too thick so they came out more like little bicuits than cookies, but they still tasted good. I sprinkled a bit more sugar and cinnamon on top.

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I tried this recipe yesterday. The cookies are great. My husband really liked them. The only thing that I did differently was not to roll them out on a flour surface. I dropped the batter by spoon full onto the cookie sheet. We like cookies to be softer & not so crisp. Thanks for sharing the recipe.

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I am trying to find something nice to say about these cookies--crispy is one thing, tasting like cardboard is another. Most diabetic cookie recipes have little flavor; these fit right in. VERY dry. Maybe dipped in milk or ice cream?? Won't fix them again.

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I really enjoyed these gentle tasting cookies. I omitted the cinnamon out of personal preference and this recipe went straight into my recipe binder.

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These were the worst tasting oatmeal cookies I have ever made. I have made homemade dog biscuits and they had more flavor.

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These lovely little cookies were crispy and crunchy. They had a nice mild flavor and were perfect served with homemade peach ice cream. We also enjoyed them with tea. Thanks for sharing Derf.

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These were horrible coming out the oven... I took them out after 10 min. because I use convection bake, and they tasted disgusting... i decided to put them in the oven again, for another 7 minutes or so... they still tasted pretty bad.... the next day, i decided to try them again, and they are actually pretty good! the reason why i made these was because i wanted oatmeal cookies, but had no eggs. I have made these again... eating them only after they cooled off completely, with raisins... tastes even better! just a suggestion for those who want to make these cookies because they have no eggs, because i know these are from the canadian diabetes association... low sugar... anyways, i give it 1/2 way ratings because they only tasted good the next day!

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I'm not rating this recipe because I used all whole wheat flour in place of the all-purpose flour, which could have affected the taste. Otherwise I followed the recipe, and it was a plain cinnamony kinda cardboard taste. But again, I used whole wheat flour.

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What a great little cookie - and low sugar too! I was seeking a crispy oatmeal cookie to use for ice cream sandwiches and this recipe is perfect! The only change I made was to add some walnuts, as my DS loves frozen walnuts. I used coffee ice cream and these were VERY popular! They loved them without the ice cream too! Thanks for sharing and making my menu a bit healthier!

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I am thinking the first poster followed theb recipe exactly - normally when you make cookies or cakes you split up adding the liquid and the dry ingredients to the fat-sugar(egg) mixture and stir gently so as not to get the gluten in the flour/grain going. Beating any baked good makes them act mre like bread than a cookie. So if yours are hard try adding a 1/3 of the dry ingredients to the butter-sugar mix and fold in *gently*, then a third of the water (skim milk might be a good substitution here) and then another 1/3 dry, fold gently, then wet, etc. until they are just mixed. You don't want to manhandle any cookie/cake/muffin or they will be like cardboard.

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There wasn't enough milk in the refrigerator to moisten these suckers! To say the least, they tasted like dunked' cardboard.

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For what they are--not bad! You just can't expect anything like a 'real' oatmeal cookie. I upped the cinnamon after reading the reviews, and added a little nutmeg too. Also dropped by spoonfuls onto parchement paper to bake.

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