Actually, Mary, I think it was too little salt and too little oats. The cookies were mainly flour (which is why I chose them - I wanted to flour to actually have the potential to "make a difference" in the recipe), and thus were missing oats' nice, nutty flavor. They were also dry - which points, as you say, to too little sugar, and too little fat. All in all - very different from what we consider a good oatmeal cookie today. Thanks for connecting here - PJH

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