I didn't bake many cookies during the Christmas season this year, so I was left with a surplus of cookie-baking energy. When the February recipes were announced for the Tuesdays With Dorie baking group, I baked the Chocolate Oat Drops right away; the combination of chocolate and oats in a cookie sounded like it would be a winning combination.
n.o.e.'s notes:- Caroline and Claire of Bake With Us chose the recipe this week; if you want to bake these cookies, click over to their post for the recipe, or find it on page 75 of Dorie Greenspan's book, Baking, From My Home to Yours.
- I made half a recipe, which produced 24 cookies.
- The first baking sheet of these cookies stayed mounded as they baked. Halfway through, when I rotated the baking sheet, I flattened them with a spatula. For the next baking sheet, I flattened them before I put them in the oven.
- My oats were Bob's Red Mill Old Fashioned Rolled Oats.
I served the cookies at my book group meeting, and here's the report: nobody complained, they seemed happy to have some chocolate cookies, and I didn't have any trouble giving away the leftovers, but there were no rave reviews, either.
All in all, they were very pleasant chocolate cookies, although ultimately, when I want brownie flavor, I'd just as soon have a brownie.