Recipe by Peggy Pelot
"An oatmeal cookie with raisins and walnuts, spiced with a little cinnamon."
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packed brown sugar
2 1/2 cups
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!!!
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
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.
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.
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
I will never use this recipe again.
They stick to the pan and they fall apart and they don't cook in the middle.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Oatmeal Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 53
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