I’m so glad you like them! They’re one of my favorites. Especially delicious with ice cream!

Hi Kate! After seeing your comment I remade these cookies just now to test the recipe. While the cookie dough is a bit on the softer side before adding the oats, I didn’t need any more than the 3/4 cup flour. Once I added the oats, they were cookie dough consistency. I’m not sure why your batch needed so much extra flour! The dough does look soft initially but once you add the oats it firms up. Re: cooking time – if your cookies were at all thicker they’d likely need extra baking time but I’d also check that your oven isn’t baking at a lower temp than what you set it at. My old oven did that and I always had to bump up the heat a bit.

I just made these and they’re okay, but I had to make a *lot* of changes: the “dough” was a very runny batter, and I had to add probably twice as much flour again (so nearly 3x what was stated). That left not enough oats, so there was probably half as much again of those. And the cooking time was much longer,

Add the oats right after you add the melted butter to the flour.