Best Oatmeal Cookies Recipe -
Best Oatmeal Cookies Recipe
  • READY IN 30 mins

Best Oatmeal Cookies

Recipe by  

"An oatmeal cookie with raisins and walnuts, spiced with a little cinnamon."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2003

The key is, ADD MORE OATS!!!! Geez people... if you don't use walmust or rasins, you MUST replace taht item with something else... adding more flour will just make a tougher cookie!! ADD OATS!!!

Most Helpful Critical Review
Aug 29, 2002

I like this recipe but I used a trick taught to me by a danish grandmother. I take 3 eggs and whip them with vanilla and a tsp of water. then I soak the raisins in in egg mix for 45 min. I add the egg last to hold the dough together. this makes for very chewey and moist cookie

Dec 28, 2005

This recipe is the worst I have ever used. It should be pulled from here so other people don't waste time and money. I wasted money making 2 batches each Christmas having to throw them away. Take my advice and everyone elses on here and do not use this recipe unless you want to waste time and money. I give this recpie 2 thumbs down.

Aug 04, 2004

I will not ever make these cookies again. They were tasty but they were very spread out and fell apart. I ended up waiting until they were cool enough to touch and combined two cookies into one by making them into a thin hamburg style cookie. After three days they were ready to eat without falling apart too badly.

Jul 14, 2003

cookies were thin and crispy, not what I expected! I had to add moreflour, then wasted onehalf of the cookies I made. The second round was good

Dec 01, 2005

I will never use this recipe again.

Apr 13, 2011

They stick to the pan and they fall apart and they don't cook in the middle.

Feb 26, 2010

I just made these and my husband, I know, will love them because they are thin and cripsy. I am not sure what everyone else was doing to mess up the recipe. Take them out when they look a tad bit undercooked but the bottoms are brown and the residual cooking will finish them on the counter.


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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