Delicious oatmeal cookies that also happen to be egg-free. There are no eggs in this recipe, I didn't forget to type it down!
These cookies taste great! I didn't look at the number of cookies, but whilst this says 18, I managed to get 28 digestive sized cookies out of this recipe. I put them in a fan oven at 170, but they needed around 18-20 minutes - guess that could be my oven, it's new so not sure what it's like yet. Would definitely recommend and I will be baking these again soon - 08 Mar 2015
I followed the instructions exactly...twice. Both times the cookies spread out really thin, the edges burnt and the middles were still raw. The burnt edges stuck to the sheets and the middles crumbled. I have four cooling racks of oatmeal, chocolate crumble... What did I do wrong? - 15 Jun 2000 (Review from Allrecipes US | Canada)
This cookie was awesome. When sampling the dough it seemed as though it was not sweet enough...but don't add more sugar. Once the cookies baked they were perfect and sweet. I did add 1/4 tsp of nutmeg and 1/3 tsp of cinnamon. It added the perfect amount of spice. When you are baking the cookies don't over bake them. The centers will look doughy and the very edges will look lighly brown (this took about 10 minutes). Take them out...they are done. WAIT 2-4 minutes to take off of the tray (this allows the centers to continue cooking slightly). I found they did not crumble if you turned them upside down on the cooling rack. Hope you find these tips helpful. - 12 Jan 2008 (Review from Allrecipes US | Canada)