Quick and easy, but a little crumbly. I used 1/2 cup Splenda and 1/4 cup Splenda brown sugar blend. Next time I will cut down the oat bran a little.
These have become a staple "not so naughty" cookie around here. I used BARELY 3/4 cup brown sugar instead of the mixture of 1/2 each brown and white, and they turned out perfectly sweet. I used butter in place of margarine, and instead of AP flour I used oat flour. (To make it, I put some old fashioned rolled oats in a food processor and blended them as finely as I could.) It probably made them slightly more crumbly but I love the way they came out!
I really loved these cookies. Some modifications. I used canola oil instead of melted margarine. I skipped white sugar and increased the amount of brown sugar a little. I don't like too-sweet cookies, so I decided to go down on the sugar. While I was mixing the batch, I realized it's lacking the moisture, so after adding 1-1/2 cup of oat bran, I watched the mixture to see how much I wanted to add the flour. I added only 1/4 cup of all purpose flour. They came out of oven very inviting. I brew coffee and had 2 cookies. Wow. What a treat!<br/>I am going to try barley flour or flax seeds instead of all purpose flour.
Delicious!! I loved every bite!
I love these cookies. They're light and crispy, great for dunking in a cup of tea or coffee! My batter yielded 48 smallish cookies, and I baked them an extra 5 min, about 17 min, and they were just turning golden on the bottom. I used 1/2 cup oat flour and 1/2 cup kamut flour, and crunchy peanut butter. I find them a bit on the sugary side, so will cut back to 3/4 cup next time. Otherwise, perfect! I would like to melt some chocolate next time and dip some into the chocolate -- I think they'll taste great! Anyway, thanks for posting a great recipe.
These were great cookies! They didn't last very long in this house!
These were really easy to make! I thought they would taste bland, but they actually are realllly good!:-) if you buy hodgson, you gotta make these!
I used whole wheat flour and all brown sugar. The cookies turned out okay. My family ate them, but they did not go as fast as other cookies I've made. I liked the high fiber content, so I will probably make them again. Thanks for sharing.
This is a great cookie! I used all whole wheat flour and all brown sugar, and the texture turned out just right - fluffy and light. Delicious!