I'm always trying to get more whole grains in my baking and your blog inspired me. I modified the KAF Oatmeal Cookie recipe using some of your tips. It is pretty similar to your recipe, but not exact. My final recipe was closer to the other. I used the white whole wheat flour instead of AP, used old-fashioned oats without processing (we like oatmeal!) and put the dough in the fridge (2 days since that was convenient). My son who requested the cookies prefers his oatmeal cookies plain, so no add-ins. They turned out better than any oatmel cookie I've ever made! Thanks for the motivation to try more whole grains! P.S. I also used my new tsp cookie scoop from KAF for the first time. It made it extra fun and easy to get evenly sized cookies!

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