I've been using this oatmeal cookie recipe from 101cookbooks, and will continue to use it. The cookies are delicious and light. It was painless to make them gluten-free for a friend - you didn't even notice the difference, but beyond that, they were supreme. I made one batch exactly as is, and then I immediately made a second batch with chocolate chips instead of fennel and poppyseed. Then I spent the next week fantasizing about them, and so made another batch over the weekend. This time I reduced the sugar to 1/2 cup, and I think I forgot baking soda. They were still amazing. I've already committed to bringing them to a Superbowl party next weekend. (I don't know who is playing, because football season has been over since late Saturday, January 12th! But I hear women like the commercials, so maybe I'll try that.)
When it comes to cooking, I never really follow a recipe - it goes like this: Substitute here and there, adjust cooking time, adjust cooking style... remove ingredient I don't have, add four other ingredients.
Baking is supposed to be different. But these cookies are delicate, melt-in-your-mouth deliciousness, almost like a soft, delicate meringue.
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