Originally Posted by dandelion56602
Wish I could find the perfect cookie recipes for oatmeal raisin & choc. chips. I just like hearty looking cookies that don't spread to kindgom come & are abt 1/2" high. They have to be out there somewhere. If I can make my chocolate choc. chip cookies like that then the reg have to exist too.
Dandelion, I have a fantastic and VERY easy oatmeal cookie recipe that bakes up nice and big, is crispy on the outside and soft in the middle. I've been making it for a few years now and it's become one of my absolute favorites. Feel free to PM me for the recipe: email@example.com.
Keep in mind when baking cookies that butter has a lower melting point and will give you cookies that spread out. Using shortening, which has a higher melting point, will give a thicker cookie that doesn't spread out so much. White sugar will also give a cookie that has a crispier texture, whereas brown sugar gives a chewier (sorry, folks - had to edit...got two different threads mixed up!). Also, using cold dough helps keep it from spreading out, too.