These delicious oat biscuits are very crisp and tend to shatter when you bite into them. Watch them carefully while baking since they do tend to burn quickly.
I was a little dubious when I saw this as to how well they'd come out. I tweaked the recipe a bit by: using self raising flour rather than plain and baking powder. raw sugar rather than white sugar milk rather than cream the first time around. Regardless, they came out well. A bit chewy until I baked for around 7 minutes, then rotated tray and baked for another 3 minutes. At that point, after they'd cooled, very crunchy and explodey :D Second batch had a teaspoon of powdered cinnamon. - 15 Sep 2017
These cookies are great! I was a little worried about them sticking so I used parchment paper on my cookie sheets and it worked wonderfully. **I was also low on light corn syrup so I substituted maple pancake syrup, it was delicious!* for a fun holiday treat I put two of them together with a chocolate filling, everyone loves them. - 29 Dec 2005 (Review from Allrecipes USA and Canada)
This recipe was exactly what I was looking for. I added some vanilla, about 1/2 tsp. I would probably add more next time. Also, drizzling some melted chocolate on the top makes 'em look as fancy. However, no need to space 4" apart! I spaced them 1-2 inches apart with no problem. - 23 Dec 2003 (Review from Allrecipes USA and Canada)