These bake perfectly and stay moist for days. I bake them 12 mins, which is not over cooked. The suggestion to cool on the pan 1 min before removing to the cooling rack worked really well. Still, they were a little too sweet, so next time I will cut back on the white sugar. I used a food processor to grind 1/2 the old-fashioned oats which I think made a chewier cookie. Also, substitute applesauce for 1/2 butter, and add ground flax seed. Really good.
Well, these are very, very good. Unfortunately, I thought I had chocolate chunks, but somehow they disappeared! So I had to use chips, instead. The flavor was still there, and we enjoyed these very much. Thnx for sharing your recipe, Sweety! Made for PAC Fall 2009.
I doubled the recipe and had some rye flakes along with oat flakes. I was out of vanilla but had some Torani Brown Sugar Cinnamon flavored syrup and added it instead. I made one batch of bar cookies to same some time and they came out wonderfully! The kids loved them and didn't even know that the rye flakes were in there!
Great cookies! very flavorful, and the recipe makes a huge batch. This is a keeper. Thanks baby Sweety SJD, my adopted seasoned chef!