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Carla, the only reason it's not a 5 star is the flavor. I really think these need some kind of spice (cinnamon, etc.) The first batch I put in the oven I didn't flatten, the next two I did and it made a difference. I used half butter and half applesauce for the shortening, and half brown sugar and half Splenda for the sweetener. They have a good texture, the recipe made 3 dozen cookies, and it took 10 minutes as you said for the baking time. I will make these again, my husband liked them, but will spark them up alittle with some kind of spice. Thanks, Carole in Orlando
Thank you, Carla! Wonderful, full oat flavor without the ubiquitous cinnamon found so often in mundane oatmeal cookies that mask the oat flavor. Just the right combination of sweet with healthy whole grains to offer a healthier cookie choice. The texture of the cookie is very appealing, not crumbly, not crispy, and perfectly chewy. I usually don't like oatmeal raisin cookies, but this one is a keeper.
I loved these cookies. I only had 1/2 cup wheat germ, so I added more flour, and I used chocolate chips. I almost didn't get any cookies because I couldn't stop eating the batter (this usually isn't a problem)! In my oven 10 minutes was just right for crunchy cookies. Very good. Thanks for sharing!
These definately tasted like healthy cookies (as one would expect) meaning the kids and I loved them and my husband would not touch them! I used 3/4 cup wheat germ and 1/4 cup flax. I omitted the nuts and added 1/4 cup mini chocolate chips. I flattened them and baked for just 8 minutes, which was perfect. These cookies do not spread at all, so they should be flattened as much as you would like them to be when they're done. The upside of that is that you can place them closer together on the baking sheet and get the baking done in fewer batches! All-in-all a great cookie recipe for a special afternoon snack on a rainy day. The kids are happy to get cookies and I'm happy they're getting some good whole grains in!