Re: Jill's recipe for soft and chewy oatmeal cookies

On 11/4/2024 6:09 PM, Dave Smith wrote:

On 2024-11-04 3:22 p.m., Graham wrote:

I've just made a batch of the Soft and chewy oatmeal cookies using the
recipe that Jill posted. However, I converted the larger volumetric
measurements to weights using the Amendola & Rees Baker's Manual.
The cookies are great and this batch is for my son who is visiting and
returns home tomorrow.
On Friday I may make a batch with gluten free AP flour. I'm tempted to
add nuts next time and possibly swap the molasses for maple syrup.

 It's an interesting looking recipe.  I would be curious about the maple syrup. I am not sure that it would be better than molasses.  I mentioned earlier about the oatmeal cookies my wife gets at the corner bakery. They have oatmeal and molasses and I have to say it is a great combination. They also have craisins in them. I can't eat those cookies because they have walnuts, but the nut free nibbles I have had convinced me they are close to the best cookies ever.
 

The original recipe I was given mentioned optional 1/2 c. of finely chopped toasted walnuts.  I left it out when I typed it because she doesn't usually add them.
Jill