Raggedy Ann Cookies

"I cut this recipe in half, back to 36 servings. No shortening on hand today, I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy. Bake..." See mored at 350*, my cookies were done at just about 9 minutes. I let them cool on the baking sheet for a minute or so to let them firm up before I pulled them off of the baking sheet, just so that they wouldn't break apart. These look wonderful and taste even better. I loved that I didn't have to chill the dough, it was ready to go right out of the mixer. Great little cookie recipe!"

"This cookie contains everything except the kitchen sink! I re-calculated the serving size to 18 and wish I had made more. They are delicious - the different textures create a pleasant tasting experi..." See moreence - they are chewy, sweet, crunchy, crispy, nutty and bake up to a beautiful golden color. I used a small cookie scoop and scooped the dough onto parchment lined baking pans. I baked for 10 minutes at 350 degrees, allowed them to cool and then lifted them right off the paper. This is a keeper and next time I make them, I may add a few dried cherries or cranberries and chocolate chips. This recipe has unlimited possibilities and I'm glad I found it. Thanks Vonieta Sogner for sharing!"

"These are yummy cookies! I used margarine instead of shortening, and regular oats instead of quick cooking. Also, I didn't have parchment paper, but I wish I did because they are very hard to remove. ..." See moreI tried grease and aluminum foil, but they both worked only so-so. I also omitted the nuts for my husband's sake, and they were yummy. May try adding raisins next time. Very sweet, flat, chewy cookie. Enjoy!"