Step 5: Enjoy!

'nuff said... Enjoy!
Looks really good. My nephew will love these.
That looks good, something the kids will enjoy and thanks for the tip on the unbleached flour....
Need to try this recipe!!
We have a similar situation here in SA, one of the ladies wanted a recipe at a store and when she got the bill they charged her for. She also started spreading the recipe around for everyone to have.
I actually heard about this urban legend in an email with the almost the same recipe attached, knew it was fake but it does make great cookies.<br><br>Differences were increased oats by about double BUT the extra were ground into a flour and replaced part of the flour. <br><br><br>Another trick for softer and chewier is to raise the oven temp by about 25 degrees and cook for lightly less time. The extra heat seals the cookie up a bit faster and the less time reduces the dehydration.<br><br>Ok enough I am starting to drool
Alright, I've got to say that young man looks like he's enjoying the cookies!<br><br>I noticed in your photo that you're using unbleached flour. However, I'm not much of a baker, and typically we only have bleached all-purpose flour. Also, are those rolled oats or &quot;quick&quot; rolled oats?<br><br>What did you use for your cookie mold? I like that idea!
Good questions!<br><br>We've been using unbleached flour for just about everything lately, but we've also made lot's of these cookies with bleached all-purpose flour too -- no problem switching.<br><br>These are old fashioned rolled oats. Because they're being baked I suspect the quick oats would also work if that's what you've got.<br><br>The cookie mold is a plain 2 &frac12; inch circle mold that was part of a 100 piece cookie cutters set. Making the cookie pucks is a little bit more work, but the cookies all turn out uniform and it's nice to be able to pull a few pucks out of the freezer to bake whenever you want.

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