Reviewed: Jul. 31, 2009

These are my favorite oatmeal cookies. I used craisins and white chocolate chips in one batch and raisins with chocolate chips in another and they were both delicious. I prefer the version with just plain old raisins though! :)

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Annie

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Reviewed: Jul. 30, 2009

Very tasty! I used all butter, pumpkin pie spice and craisins and they turned out wonderfully. Would definitely make again!

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K.A.P.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Oxnard, California, USA

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Reviewed: Jul. 30, 2009

great taste!!! maybe my trouble came from not having any shortening...but I found that I had to make the dough into more of a tower so that they didn't spread too much after backing

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melanie

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Reviewed: Jul. 27, 2009

I love this cookie recipe! I made them for the 4th time tonight for Family Home Evening. Kids love 'em, hubby loves 'em, and I could eat these all by myself. This recipe is great as-is or changed-up with your own add-ons, ex: nuts or different dried fruit. I've used this recipe with the dried cloves and without the dried cloves. Both are great. Going to try with craisins or dried cherries next time. Recommend that you pay attention to the cooking time. ALL OVENS are different. 10 minutes works for me, but may not for you. Happy Baking!

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8six7five3oh9

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Reviewed: Jul. 27, 2009

Definately use all butter! They taste better, and have a better texture.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jul. 27, 2009

these cookies have been by far the best cookies i've EVER baked!

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kathybxoxo

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Reviewed: Jul. 26, 2009

I loved the extra "spice" from the ground cloves.

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Karen

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

best cookies ever! i made these and before they even cooled they were gone! I did not use shortening, substitued butter. and i add as much of the spices as i feel like. Also, I used a dried mix of craisins raisins and dried cherries.they came out amazing. I am now making them for the 4th time!!

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Chez Danielle

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Reviewed: Jul. 25, 2009

You know, honestly i didn't really like these when i first made them. I thought they were over rated. I still kinda do, but I could attribute that partly to the fact that I didn't follow the directions exactly. They weren't bad at all, they just weren't 5 star cookies. I thought they tasted too much like breakfast cookies. But I love them now, I can't stop eating them! What I did was: Instead of half butter, half shortening, I used half "buttery spread" half peanut butter( because I like peanut butter =] ). I also added 1 ripe banana (to get rid of it) and pumpkin spice instead of cloves. I also cut out 1/4 of the brown sugar, and sprinkled white sugar on top. So, in short, I give this 4 stars, due to my disobedience, lol. But I will try this again...the right way...minus the cloves. =]

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AC&JC

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Reviewed: Jul. 24, 2009

I just whipped these up...delicious! I didn't have any butter so I used a whole stick of the butter flavored shortening and three teaspoons of water. It may have changed the flavor a bit, but they are still great. They were not too soft at all...wonder what happened to so many people that they are falling apart! I also left out the raisins since my honey makes faces at them :)

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sstamey

Cooking Level: Intermediate

Home Town: Arroyo Grande, California, USA

Living In: Rome, Lazio, Italy

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Reviewed: Jul. 24, 2009

The taste if wonderful, but I can't get these off the cookie sheet as a cookie!! I have a ton of wonderful tasting crumbs. I refrigerated the dough thinking maybe I had let the butter get too soft, but that hasn't helped. UPDATE: I found success! IF YOUR COOKIES CRUMBLE: I finally finished off the dough by dropping the chilled dough by a scant tablespoon into mini-petite no-stick muffin tins (the ones that each cup holds about a tablespoon of batter). I baked them the recommended time and they came out as mini-petite muffins.

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Ruby Homemaker

Cooking Level: Expert

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Reviewed: Jul. 23, 2009

We love these cookies! I add 1/2 tsp of nutmeg and love the spicy flavor. My daughter is earning money to go to Italy by selling cookies and this is one we make often. Thanks for the recipe.

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ETMEANEY

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Reviewed: Jul. 23, 2009

I think it was a little bit cakey .

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Jul. 20, 2009

these look really good!

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minimel737

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Reviewed: Jul. 20, 2009

Very good cookies! I didn't have buttered shortening so I used all butter like others suggested. I added about 1/4 cup of white choc chips at my husband's request. I tried several suggestions for the baking portion. 1) just as written (350F for 10 mins.), 2) 300F for 15 mins., 3) convection baking, 4) refrigerating the dough for 30 mins. first. I liked the cookies baked just as written. There was no difference in refriging the dough. But I made sure my butter was softened, not melted or warm. I'm not a fan of convection baking. Those cookies were extra flat. I have similar results with other cookies, and, as a cake decorator, don't like conv baking cakes. Great recipe and it makes lots of dough. I froze some for later.

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DavesDoll

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Reviewed: Jul. 16, 2009

I love these cookies! The only bad thing about them is they came out VERY flat the first time I made them. But the second time I added a lil more flour and a lil more baking soda and now they are turning out better. I am baking them right now to take to a family get-together. They're my favorite. sooo scrumptious :) ha. If you've never made these before, you definitely should :D

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Kelsey:)

Cooking Level: Beginning

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Reviewed: Jul. 14, 2009

I have been looking for the perfect oatmeal raisin cookie. I'll look no longer!

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okiescrapper

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Reviewed: Jul. 11, 2009

These cookies were GREAT! I made 2 batches, omitting the cloves in both (didn't have any on hand), one w/ raisins and one with butterscotch chips for my cousins graduation party, and I totally had to stop my hubby from eating them ALL. I will definately use this as my new go to oatmeal cookie recipe! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

this is a great recipie you need to cook about 14 minutes I use a tbsp to make my cookies and I add 1 tbsp of cinamon extra

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michele

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

really good cookie... i ran out of regular flour so used 1/2 whole wheat flour and used craisins in place of raisins but other than that followed recipe exactly.

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