I’m so glad you liked them, Louise even if they spread a bit. This could be due to a variety of reasons: the flour may have been incorrectly measured (scooping the measuring cup into the flour as opposed to spooning it into the cup and then leveling with a knife), the temperature in the kitchen was too warm or the dough has been sitting too long before baking. Should this happen, yes, refrigerate the dough for a bit in the refrigerator for about 1 to 2 hours. Hope this helps!

Hi Pam, it is a little difficult to see, but in the recipe card next to the description, it says the recipe makes 24 cookies. Also, at the bottom of the recipe card, you’ll find all of the nutritional information for one of those 24 cookies.

Thanks for making them Liz. I’ve found that if I don’t let them cool long enough after removing them from the oven that that can happen.

Kristina, you can certainly substitute the quick oats. They’ll just give it a slightly softer texture as the rolled oats are a bit more coarse and are less doctored, so to speak.

Karl,
that’s awesome that you made your own pie filling! It must be delicious!
You asked a good question and one I cannot answer the guarantee to. You’re definitely going to want to decrease the amount of cinnamon by however much you have in your filling ~ say if you used a whole teaspoon than omit it all together. Now assuming that your filling is more liquidy (it’s 3 am and I can’t think of a sufficient word) than the apple used, you’re going to want to increase the amounts of flour and oatmeal, but by how much I’m not sure. I’m thinking by 1/4 cup each to start and then see how the consistency is.
If you make them let m know, I’m interested to see how they turned out!