OATMEAL RAISIN COOKIES from Betty Crocker

This recipe comes from Betty Crocker. These are very good and I'd make them again, using a little more chopped pecans. The recipe states to use quick oats and the "expert tips" tell you you can use all old fashioned/rolled oats for a chewier cookie so used equal parts quick and rolled oats. I doubled the amount of salt. I got twenty-six 1.5 tablespoon doughballs. Mine baked in 8 minutes on 375. Make sure you do bake these on the higher temperature to prevent them from spreading too much. Because of the high amount of sugar in theses the edges caramelized, making them crunchy.

I grade these a B because the recipe gives you two choices of oats to use, which makes you unsure of which ones to use, and the recipe doesn't call for enough salt. I think I might use a little more quick oats than rolled oats next time.