This was a good find and it made for a great tasting and crispy cookie. Like most recipes in Cooks Illustrated Magazine they test these recipe's out over and over before publishing them. You can get the ubiquitous soft oatmeal raisin cooky anywhere, right? If you like a crispy cookie (it's a nice switch up) and you could go for a touch of coconut instead of the usual raisin flavor, give this a go. It seems better suited to the warm weather while the raisin version is perfect for the cold winter months. I'll post the ingredients and measures here but to make these you'll need to hit America's Test Kitchen website for the recipe or improvise with that old oatmeal index card.