A delicious oatmeal cookie recipe that's truly special thanks to the addition of buttermilk, helping them stay soft and moist.
Very yummy cookies. They stay soft and aren't too sweet. The nuts really give it that extra specialness Oh and I didn't have brown sugar so I used 175g granulated sugar aswell as the 100g caster sugar. Worked great - 13 Oct 2013
NOt the prettest cookie, but a big hit in my house. My kids can't get enough of these and they don't normally like oatmeal cookies. I used a subsitute buttermilk suggestion (1tbsp lemon juice and enough milk to make a full cup with both) and used baking powder instead of baking soda. I also turned the heat down to 350 and cooked a little longer. One last thing... there's no way anyone is going to get 72 cookies out of this! I got a little more then 36 using a teaspoon. - 26 Mar 2003 (Review from Allrecipes US | Canada)
I was looking for a chewy cookie, that is very moist inside. These are very cake-like and dry. The batter tastes better than the cooked product. - 07 Apr 2007 (Review from Allrecipes US | Canada)