Scoop into heaping tablespoon balls and place on greased cookies sheets — if
you want flatter cookies, smush down.
* Do not make these cookies with coconut oil, unless
you want a flat cookie.
Not exact matches
Don't skip this step, though — you don't
want to go through all the effort and then get
flat, crispy
cookies!
HINT: If you
want a
flat, traditional looking
cookie, press them down slightly before baking.
To have these
cookies turn out
flat, you don't
want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit.
If you
want the
cookies to spread more and be
flatter, then use less oatmeal, raisins, and nuts, but then it wouldn't be the same
cookie and you would be better off finding a brown sugar
cookie.
I started by using my favorite peanut butter
cookie recipe, but left out the baking soda because I
wanted to roll these out and keep them more
flat, especially since each sandwich was two
cookies in one.
Bake pie crust (
flat) on a
cookie sheet in a 350 ° oven for about 15 - 20 minutes (watch it after 10 minutes; you
want it to be more crunchy than soft, but not burned).
Place all the half's open side up, not touching one another, on a
flat metal
cookie sheet, with tiny edges (you don't
want to use a pan with high sides because squash will steam instead of roast).