On Tue, 05 Jun 2012 21:49:29 -0700, sf > wrote:

>On Tue, 05 Jun 2012 14:00:49 -0400, Jim Elbrecht >
>wrote:
>
>> Other than a bit more oats, more vanilla, and less soda, in 'mine'
>> they are nearly the same.
>>
>> I wonder if Sitara's oven is hotter than mine? I do 375 for 10
>> minutes-- hers is 350 for 13.
>>
>> I just noticed that the recipe I linked says 'roll cookies' -- I
>> scoop & flatten a bit like Sitara's.
>
>I was thinking I would increase the oats and decrease flour by the
>same margin next time, but soda could be the issue. I scooped and
>flattened, but I didn't flatten them very much. Flatten means nothing
>to me unless it's spelled out. I just took the top off,

Yup-- That's all I do-- I'll dust with cinnamon and
brown/raw/turbinado/panela sugar if I remember.

>because I'm
>used to cookies that spread and as you know, I was avoiding "crispy".
>I had no idea that the opposite of crispy was poofy.

Mine aren't poofy-- at all. If you hold a 3" cookie in the center,
it will droop. If I hit the perfect combination, it won't break,
but end up looking like one of Dali's clocks.

>
>Why is this so hard????

At least you got to send a batch away. I'd have to eat my way
through them.<g>

Jim