Comments on: Simply The Best Oatmeal Cookies!

By: Jim

Jim — Wed, 10 Aug 2022 00:19:16 +0000

In reply to Jim. I used standard brown sugar the second time, and they came out perfectly. Thanks for the suggestion.

By: Jim

Jim — Mon, 08 Aug 2022 16:50:19 +0000

In reply to Weekend Bakers. I use a product called "Florida Crystals". It calls itself "evaporated cane juice". It's a very light brown color. Perhaps I should use what is known in the US as "light brown sugar". It has a soft, moist texture, unlike the sugar I usually use, which has a fairly hard, dry, crystalline texture, somewhat like that of our standard white sugar.

By: Jim

Jim — Mon, 08 Aug 2022 16:45:48 +0000

Interesting that there is no egg in the recipe. I wonder if it was a hold-over from the war, when they were hard to get?

By: Weekend Bakers

Weekend Bakers — Sun, 23 Dec 2018 19:52:36 +0000

In reply to Jim Lobell.

Hello Jim,
Thank you for your comment and for trying the recipe Jim. We think the difference could have something to do with the type of sugar we use. Our soft brown sugar could be different in composition from what you have used.
Glad it tasted good.

By: Jim Lobell

Jim Lobell — Fri, 21 Dec 2018 03:47:12 +0000

When I made these, they came out really small (~3cm across), and they didn’t flow at all: they were the same shape before and after baking. It’s a simple recipe, and I’m pretty sure I got it right…
Tasty, though!

By: Weekend Bakers

Weekend Bakers — Thu, 29 Jun 2017 07:13:54 +0000

In reply to Lilla. Hi Lilla, Thanks for sharing your variation of the recipe. Sounds like a tropical treat!

By: Lilla

Lilla — Fri, 23 Jun 2017 18:37:47 +0000

I love this recipe, it’s so easy and so delicious. I add a banana and roasted coconuts to the mixture, can only recommend!

By: Weekend Bakers

Weekend Bakers — Sun, 26 Oct 2014 08:07:55 +0000

In reply to Bakin’ in Bermie.

Hi there,
I think the thing we use (it is hard because of the translation from Dutch) is the old-fashioned oats and then the quick version because the pieces we use to also make porridge are small (so the rolled oats that are cut up into smaller pieces) . See: wholegrainscouncil.org/whole…es-of-oats.
I hope this is clear and you can give it a try.

Happy (baking) Sunday!

Marieke

By: Bakin' in Bermie

Bakin' in Bermie — Fri, 24 Oct 2014 00:22:50 +0000

Hello!
These look delicious and I’d like to give them a try. Could you just clarify what you mean by oatmeal, please? A package of uncooked oatmeal or simply 85 grams of old-fashioned oats? Thanks for your help!

By: Weekend Bakers

Weekend Bakers — Sun, 29 Dec 2013 16:41:57 +0000

In reply to Pim.

Hi Pim,
Oops, yes you are right! I already corrected it, thank you very much for telling us. Let us know how the cookies turn out?

Greetings and a happy New Year!

Marieke

By: Pim

Pim — Sat, 28 Dec 2013 19:42:53 +0000

Oh, I love oatmeal cookies! Thanks for this recipe, will try this soon!

Oh and btw, batches is not spelled badges (which are things you wear ;)).

By: Weekend Bakers

Weekend Bakers — Sat, 05 Nov 2011 14:57:25 +0000

Hi Moahmmed,
I would use gas mark 3 or about 160ºC / 320ºF. I think you should try this recipe firstly without adding any spices and see how you like it. I like them best made plain, because adding cinnamon, although a very nice taste, would ‘distract’ to much from the lovely caramel taste. I also would suggest light brown sugar because it also adds to the balance of taste for these cookies.

Happy baking!

Marieke

By: moahmmed

moahmmed — Sat, 05 Nov 2011 10:36:33 +0000

I’m using gas over what temprature shall I use? do you add any spices to these cookies like cinnamon for example? what kind of brown sugar you use, light or dark? thanks a lot

By: Marieke

Marieke — Sat, 29 May 2010 07:17:42 +0000

That’s exactly how it goes…..:-)

By: Nabil

Nabil — Thu, 27 May 2010 19:26:13 +0000

i just tried them, i panicked when i touch them in oven and still so soft, and then i gave up, and when it cools WOW