Susan Odiseos 07/189/2018 07/09/2018
I'm wondering if using just a wooden spoon to mix ingredients rather than an electric mixer would help reduce likelihood of the problems other posters have encountered. Any thoughts out there?
Megan Potter 03/80/2018 03/22/2018
Tried this recipe and was so disappointed. As many others noted, the cookies were dry and brittle and fell apart when I tried to get them off the cookie sheet. I've never had a recipe from Pamela's fail me like this!
Dale Roberts 02/40/2017 02/10/2017
Hello, I just made this recipe, the only change I made was to use margarine instead of butter. They completely flattened out and covered the whole cookie sheet. The taste is good and we ate it crumbled on ice cream. I noticed the recipe does not say butter or margarine like most recipes. So, would you say that it's just not ok to use margarine?
Sarah Rusby 06/152/2017 06/02/2017
I made exactly as written, and I bake a ton. The ran out, some ran together. The wouldn't hold together so though the flavor was good, they were cookie crumbles. Glad I tried them on good friends who don't care, but I wouldn't make them again :(
Solana 02/58/2016 02/28/2016
Mine came out flattened and ran together, so much so, that they weren't cookies after they finished baking. I now have an oatmeal raisin cookie crumble that I need to find a use for. Good taste but I wanted a plump cookie.
JoRene 01/29/2016 01/30/2016
Let me first say a BIG thank you Pamela for your Artisan flour! I love it! I made these cookies just yesterday and my husband who has celiac and our grandson who has a wheat allergy couldn't stop eating them. I have found that when I deviate from a G-F recipe, I may be throwing out what I made. G-F baking is such a trial and error. That's why I love your recipes, the error has already been taken out of the equation.? I did use organic cane sugar and organic coconut palm sugar (brown sugar). The dough was a little gooey to make rolled balls, but I just kept on making them.They are real oatmeal cookies!! Thank you!
Terry 01/14/2016 01/15/2016
My cookies are delicious! However, I substituted 1 cup of raw honey for the sugars and added 1/4 tsp of additional baking soda to temper the acidity of the honey. The cookies came out flattened and fell apart rather easily. Any suggestions to help them hold together?
lynda guillemin 08/233/2015 08/22/2015
I changed it up, I used 1-1/2 cups of baking and pancake mix, omitted the baking powder, used 1 tsp baking soda and omitted nuts, they came out thin and crispy, totally delicious.
kris trame 03/62/2015 03/04/2015
I just made these, I did not have a stand paddle mixer, I used a regular hand mixer on low, the only variation I made. They spread out so much that they ran together and over the edges of my cookie sheet. I used butter 2 sticks (1 cup per recipe) the batter seemed to buttery?? the flavor was very good, I scraped off sheet and put in container and we ate like that.
Joyce 07/183/2015 07/03/2015
I tried this recipe but replaced regular butter with butter-flavored Crisco and split the brown sugar between regular brown sugar and brown Splenda. My cookies were dry and grainy and fell apart. Could substituting the Splenda for 1/2 the sugar and not using regular butter cause this? I sure hope someone can help me.
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