Step 5: Enjoy!

'nuff said... Enjoy!
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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