Actually these came out ok, but it tastes a bit undercooked in the middle. Not in a bad way, its the molasses.Dakota's comment: Next time you should do something like the crust of a pie.
Jason's reaction: wildly enthusiastic
Adjustments: More flour and baking soda
Batch 2
Headed in the wrong direction here. These came out dry and crumbly. Also the almond extract flavor is now very noticable. Almond extract is a curse; a pox on my cookies. Fie! Fie! Yarrrrrrrr.Dakota's comment: Next time use tortillas instead of oatmeal. Why? You might as well have used tortillas the way you are covering up the good chocolate flavors!
Jason's reaction: wildly enthusiastic
Adjustments: added cinamon, dark corn syrup, mayo, cook for 12 minutes rather than 10.
Batch 3
This is more like it, but they just don't taste as yummy as I want them to tasteDakota's comment: Hey these tast great!
Jason's reaction: wildly enthusiastic
Adjustments: FOUND THE DAMN BROWN SUGAR! Also going back to 10 minutes and making the footprint of the cookie smaller on the tray
Batch 4
Like the American auto industry, I have burned through all my dough. This last batch was a little sticky but very very taste-tay!Dakota's comment: Wow!
Jason's reaction: wildly enthusiastic
Lessons Learned: Cookie dough is like pancake batter, in the sense that if it tastes lousy in the bowl, it won't get magically better in the oven. Also, there are many subsitutes for different ingredients and mayo seems to work ok for eggs and oil but there is no good substitute for brown sugar. Almond extract? Its bad, horrible. If you ever buy oatmeal cookies rather than another type because you think its healthier, then you are fooling yourself.
