I added 2 eggs, doubled the oats and added 50% more inclusions. The cookies didn’t spread too much but tended to get dark quickly on the outer edges. I made a double batch and used half of the dough to make a bar cookie in a 9x9 pan baked at 325 F for 30 minutes. I preferred them as bars, nicely chewy and with a great texture.
Excellent! Only sub was pecans for almonds (family member allergy). We all love the crunch, the chew, the flavour, and mellow sweetness. Will make and enjoy this again, with variations on the basic theme! Baked to perfect golden in ten minutes (alas to brown in fifteen). Which begs the question: do you use only the bottom element in your recipes for cookies? Or bottom and top combined? Am I safe to assume no fan, no convection, and no baking stone? My oven offers many choices (and many ways to screw things up)! Thanks!
thanks tom! I have a gas oven and the heat only comes from the bottom. I do not use the convection setting of a baking stone. sorry you had a brown batch!
My "oops" has been a great learning opportunity (of course, baking offers unlimited learning opportunities). Based on your oven info, my brown batch likely resulted from heat coming from both upper and lower elements, as well as a preheated baking stone (as suggested in BakeWise by Shirley O. Corriher). So, I'll match your oven setup henceforth! Thank you for helping oven-challenged people (like me) learn to consistently reproduce your bakes just as you intended!
Made these tonight and love them! Love the honey in them!
I added 2 eggs, doubled the oats and added 50% more inclusions. The cookies didn’t spread too much but tended to get dark quickly on the outer edges. I made a double batch and used half of the dough to make a bar cookie in a 9x9 pan baked at 325 F for 30 minutes. I preferred them as bars, nicely chewy and with a great texture.
No eggs?
yes, no eggs
Excellent! Only sub was pecans for almonds (family member allergy). We all love the crunch, the chew, the flavour, and mellow sweetness. Will make and enjoy this again, with variations on the basic theme! Baked to perfect golden in ten minutes (alas to brown in fifteen). Which begs the question: do you use only the bottom element in your recipes for cookies? Or bottom and top combined? Am I safe to assume no fan, no convection, and no baking stone? My oven offers many choices (and many ways to screw things up)! Thanks!
thanks tom! I have a gas oven and the heat only comes from the bottom. I do not use the convection setting of a baking stone. sorry you had a brown batch!
My "oops" has been a great learning opportunity (of course, baking offers unlimited learning opportunities). Based on your oven info, my brown batch likely resulted from heat coming from both upper and lower elements, as well as a preheated baking stone (as suggested in BakeWise by Shirley O. Corriher). So, I'll match your oven setup henceforth! Thank you for helping oven-challenged people (like me) learn to consistently reproduce your bakes just as you intended!
I love this --and yes we do have things like this in our pantry ready to use!
lots of love, Cathie
Can I substitute maple syrup for honey? Thank you! ❤️
I think the cookies might spread more, but if you try it let me know how it works out.