The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 12, 2009
I just made these and my Husband LOVES them!! I only changed the crisco I did not use it,also I used allspice instead of the cloves. I don't know if because I used all butter,but the cookies fell apart!! Other than that (we can deal with that) They are the BEST oatmeal cookies we have EVER ate!! Thanks for recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 12, 2009
I have not made these yet but wanted to respond to Jamiesd. Yes, using all butter instead of half butter, half shortening would cause the cookies to flatten. Butter melts at a lower temperature than shortening and does not provide the same structure and body. Better luck next time!
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Cooking Level: Expert

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2009
Awesome!! I didn't have butter-flavored shortening so I used 3/4 cup butter and 1/4 cup shortening. I also used dark brown sugar instead of the light. FYI: Definitely soak the raisins first. A brandy or spiced rum soak is seriously good but water works well too.
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Cooking Level: Beginning

Home Town: Saint Augustine, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2009
These are excellent cookies. They are my favorite recipe for oatmeal raisin cookies. Thanks for sharing this great recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2009
Delicious recipe! I used bread flour instead of all-purpose and the cookies turned out very chewy and super yummy.
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SC

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 7, 2009
I thought I was going to eat all the batter before even cooking them...what a perfect cookie. I added walnuts, they cooked to perfection in exactly 12 minutes. Still chewy but with that brown goodness taste.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 5, 2009
These definitely taste wonderful, but mine came out so thin! Are they supposed to be more like a crisp than a cookie? I followed the recipe exactly except for substituting all butter for the half butter/half shortening. Has anyone else had this experience?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 5, 2009
I think these are my favorite cookies ever! I usually make 1 dessert a week to munch on. Normally, cookies aren't that great by the end of the week, but these were still good. Plus, they make the house smell good.
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Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 5, 2009
Iv'e been making this cookies since 2006. Now and then I experiment. Sometimes I'll add 1/3 cup of cocoanut and 1/3 cup choc. chips. I lowered the cloves to 1/4tsp.I soak the raisins in warm water & I add 1/4 tsp cardamom,refrigerate for 1 hour.Also use 3/4tsp B.P & 3/4 tsp B.S.Original recipe is the greatest. I just like to experiment and they are great.Thanks Beth!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 3, 2009
Mmmmm. The only thing I did different was plump the raisins in boiling water before adding them to the dough. They were better the second day!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 2, 2009
These cookies are awesome! I've made them several times, and I found using allspice in place of the cloves was a bigger hit with the kids. They bake perfectly and are so chewy and moist. Thank you for the wonderful recipe!
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Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 2, 2009
Excellent recipe, I'm not fond of cloves and will probably use allspice next time but I always make the first recipe exactly as stated, how else can you rate it, if you change it? Just a side note to those that are having difficulties: Humidity affects cookies, as does high altitude. If you are in a humid place or just having a humid day, use a little bit less "liquid". If you are in high altitude, use less butter/shortening and a little bit more flour. These are standard cooking changes for dealing with climate. Hope this helps.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 2, 2009
Extremely good. I added an extra 1/2 cup of flour though because they were too flat the first time around and easily fell apart. The extra flour fixed the problem and the cookies were still really soft. They were so good I added a scoop of vanilla ice cream between 2 cookies and they helped to make a really tasty ice cream sandwich!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 31, 2009
Followed this recipe to a T... WONDERFUL! (let the raisins sit in hot water for about ten minutes in order to plump up)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 31, 2009
I made these the other week to cheer up my boyfriend. Worked like a charm, he couldn't stop raving about them. Also, my mom ate a half dozen in one sitting, and oatmeal raisin are normally her least favorite cookie. Fantastic recipe. (Update: My boyfriend is begging to bake these with me when he comes for Thanksgiving, and the batch I made for my co-workers was a complete hit!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 30, 2009
perfection. everyone loves these cookies and someone always asks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 29, 2009
These cookies smelled so good while cooking...I think it was the cloves. I put raisins in half the dough and chocolate chips in the other half. I ended up adding some extra flour because the cookies were a little flat. I also had to bake them for about 12 minutes. I used all butter because I didn't have any butter flavored shortening.
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Photo by Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 29, 2009
I thought these cookies were absolutely delicious! I substituted the raisins with craisins and added white chocolate chips to half the batch and with the other half i used semi sweet chocolate chips and pecans... both AMAZING!! this is basically the same recipe on the quaker oats box, but who would have thought the clove would make such a big difference for that added zip?! my new favorite!
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Photo by orionmalkovich

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 26, 2009
These came out great, thanks!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Aug. 25, 2009
Fabulous! I didn't have raisins, so I used chocolate chips. The cookies tasted like normal oatmeal raisin cookies, but with the surprise taste of dark chocolate once in a while. I especially loved how the recipe creamed the eggs and vanilla in with the sugar at the beginning, instead of adding in the eggs later. It saved a bit of time, I feel like.
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