These are sooooo good! I was looking for a recipe where the cookies are moist and cake like inside and these are perfect! I left out the currants and the walnuts since I am a purist when it comes to oatmeal cookies.
True to the name, these were really soft oatmeal cookies. Very different from the oatmeal cookie recipe I usually make. I love that they aren't loaded with sugar. I think I would add a little more cinnamon next time. Thanks for sharing the recipe.
These cookies are so moist and soft! I substituted whole wheat flour for the all-purpose flour and almonds for the walnuts. The amount of cinnamon is perfect. I made these for my mother for Christmas, and she absolutely loved them! Cookies need to be refrigerated if not eaten within a week. Also, they freeze really well in sandwich bags (three cookies per baggie) wrapped in aluminum foil. Thank you Grandpa & Grandma Williams!
These cookies are Great! And I love the fact that they only have one cup of sugar in them. I substituted raisins for the currents, they added extra sweetness and the cookies were a great success!
Great SOFT oatmeal cookies. Have been looking for a recipe for these cookies that turn out soft and they do....just like my husband's Mom used to make. Thanks for the recipe. Rather than currants, I used craisons and also threw in some chocolate chips! Yummy! Thanks!
Very good oatmeal cookies. I left out the currents due to personal preference but otherwise made as directed. They were nice and soft on the inside -- just the way I like 'em. :) Great flavor, great texture, great cookie! Thanks so much for posting. Made for Pick-A-Chef Fall 2009.