|Well, almost everything.|
Unfortunately, the cookie section of his book is not as reliable as the others. Though there's a nice eggless gingersnap recipe, and some passable refrigerator cookies, after trying the oatmeal cookie recipe once again, I have to swear it off for good.
Possible sources of the problem: 2 cups, not 3 of oatmeal; not enough cinnamon (but I think that's true for almost every cookie recipe); baking powder instead of baking soda; milk (why?); and finally procedure--Bittman advises adding dry ingredients alternately with the milk, which is great for a cake, but if I want chewy, somewhat flat cookies that are overwhelmingly made of oats, I've got to go back to my old standby. Bonus: I get to add a stick of butter, too.