I made half a batch of these cookies and they were soft and moist with a very rich taste. I didn't use a teaspoon drop method, but compressed the dough and formed each cookie. Only cooked 10 minutes. Using oil, instead of butter, takes away some of the guilt when eating them!

These cookies are flavorful, but I had a difficult time keeping them together (whole). They crumbled regardless of how long I cooked them. My first oven batch was cooked slighly longer for a crisper cookie (so I thought) and the rest of the batches were given lesser time for a softer cookie (so I thought). The bottomline, I had a heap of oatmeal cookie pieces.