For thicker cookies, use 2 cups flour and 2 cups oatmeal. You may need to add 1 tbsp of water if the mixture is too dry. You can also cut the sugar if you find it too sweet. And if the margarine is too salty, you can cut the amount of salt back to 1/2 tsp.
This recipe is pretty adaptable, and the cookies turn out different depending on if you use margarine or butter, and depending on the humidity level or the season. The trick is to keep trying and adapting til you get the recipe perfect to your taste.
2 bowls for mixing – 1 large, 1 medium.
Measuring cups and spoons.
Large mixing spoon.
2 large cookie sheets, lined with parchment paper.
Wire cooling rack.