"These are a sure favorite the whole family will love. They are easy to prepare and stay fresh longer then other cookies." — cakegirl
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1 1/2 cups
I agree with the title of this recipe, they turned out great! I only changed one thing, I used half granulated white sugar, and half brown sugar...I also used a ice cream cookie scoop to form nice big, bakery style cookies!
Pretty good but a more cakey texture than we like. They also tend to squish and stick together when put in cookie jar.
Smooth texture and a cloying mouthfeel, the flour seemed to bury the flavor and texture of the oatmeal and raisins. With a singular spice, the flavor was very monothematic. I thought they definitely needed more flavor complexity and less flour.
This recipe is very easy and quick.
I made these again and made some modifications that will make these the best best . . 1/2 cup more raisins, more cinnamon and a tsp vanilla . . i usually measure with my palm . . .so try it . . .that is a good cookie!
Bland. Tastes more of flour than oatmeal or raisins.
They were okay, but that's about it. They were dense and bland. I used a cookie scoop and they stayed in the balled shape of the scoop, never flattened out, which would be fine, if I weren't a professional and looks didn't mean anything to me. But on top of that, they had almost no flavor. Definitely not something I'd add to my recipe book.
I liked this recipe however, with the sugar I did half brown sugar and half reg. sugar. I also used 1 cup of raisins and soaked them in 1cup water and 1tsp vanilla while i was mixing all ingredients. I also added more cinnamon. When putting them on the baking sheet I rolled a ball of dough in my hand than flatten it in my hand to make larger cookies.(kinda the size of subway cookies)
* Percent Daily Values are based on a 2,000 calorie diet.
Best Oatmeal Raisin Cookies EVER
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 80
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