When a friend has a birthday, I offer to make them the cookies of their choosing. Finally, after numerous variations of the chocolate chip cookie, I had a request for oatmeal raisin. Nearly 2200 positive ratings did not disappoint! These cookies were shared at the birthday party (we're all adults) and every person raved about them. I am making them again this weekend for a camping trip and I expect the same results! The only thing I changed was to omit the cloves, only because I didn't have them on hand. Great recipe, highly recommended, thanks for sharing!

Reviewed On: May 14, 2009

These cookies really are delicious. I followed pretty closely, only changing the sugars to 1 C white and 1 1/2 C brown, just because I personally prefer the taste of brown sugar. These are definitely soft in the center and lightly crispy on the edges. The dough is pretty soft, even after some time in the fridge, so using a spoon is easiest (I have always rolled my PB cookies by hand in the past). I was hoping for a little bit of a thicker cookie (these flatten out pretty well in the oven), but overall, very tasty cookies. Thanks for the recipe!

Reviewed On: Feb. 10, 2009

In college, I worked at the Chi Chi's restaurant in La Crosse, WI. This has got to be the same recipe they used. This corn cake is AMAZING! In the past 8 days, I've made it 3 times. It's that good! I do prefer mine just a little sweeter, so the last two times I made it, I increased the sugar to just shy of 1/2 cup. This corn cake reheats fantastically, too! Thank you SO much for adding this recipe! I'm making it again tonight!

Reviewed On: Oct. 14, 2008