I ground the oats, added the OJ and two cups of dried friut, chilled the dough overnight, and they didn't spread much at all. We have some soft chewy (and delicious) cookies, but I'd really to figure out why they won't flatten for me. BTW, does anybody know how to make a 100% oat gluten-free cookie? We have a friend who can't tolerate gluten, and I would love to figure out something other than meringues. Hi Lee - How do you measure your flour? Too much flour can definitely affect cookie spread - take a look at our flour measuring tips. As for gluten-free cookies, try Sin-Free Chocolate Chews for a nice (chocolate) change from meringues. Also, I believe there's a 100% oat cookie in our King Arthur Flour Cookie Companion book - you might try taking a look in the library for it. PJH

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