Cookie recipe needs help!

Finally, repaired my bread baking and moving to cookies. Looking for a relative low fat/cal cookie recipe tried an old Frank Ford recipe for oatmeal sweet bread using flaked oats, just a bit to crunchy.

Moved to a Good Housekeeping recipe that follows - the problem is the cookies(drop) stick to an oil cookie sheet. Tho crunchy and tasty used a butcher knife to slide under the cookies and end up with more broken pieces than whole cookies. My dough may not be thick enough as oil is substituted for margarine.

Recipe circa 1963

 

Semisweet oatmeal cookies

3/4 cup sifted all purpose flour                1/4 tsp vanilla extract

1/2 tsp baking soda                                        1/4 tsp water

1/2 tsp salt                                               1 egg

1/2 cup soft butter **                                1 cup uncooked rolled oats*

6 TBS granulated sugar                           1-6 oz. pkg.chocolate pieces(omitted)

6 TBS Brown sugar***

* Used flaked oats

** Used 1/4 Cup vegie oil + 2 TBS

*** Used all white sugar

Mixed according to the recipe - dough was reasonably thick; recipe indicated 1/2 teaspoon dropped on an oiled cookie sheet would make 48 cookies spaced 2 inches apart. Ended up with about 70+ cookies that all filled the 2 inch spaces. Baking about 10 to 12 minutes in a 350 degree pre-heated oven.

As noted the cookies did not release.

 

I'd appreciate input about baking these tasty crunchy delights.

P.s. My wife had HomeEC in school, I just bumble around in the kitchen.