"For gluten-free cookies, these are amazing. I'm not sure why others are having so much trouble with the recipe. Mine were not too thin, too crumbly, or too dry. The taste is wonderfuly oat-y and the texture is pleasantly chewy. I did chill the dough for about 30 minutes before dishing it out. I also added a teaspoon of the leftover rum to try to boost the rum flavor. My only suggestion would be to make sure the dough is formed into a relatively firm, high ball on the cookie sheet before it goes in the oven. Using a disher gave great results, but if you don't have one I could see how it would be easy to spoon out flatter, looser balls of dough that could spread too thin during baking.