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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mollykathrynlewis

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Reviewed: Aug. 25, 2009

This recipe made 52 cookies using TABLESPOONS (some rounded, some not so rounded) in case anyone needs that info. With that said, these were delicious, but not exactly what I call the best ever. I halved the clove and added 1/4 tsp. nutmeg (cloves don't generally do much for me except make me wish I hadn't used them). I think probably I should've upped the cinnamon or flattened the cookies out so they'd be chewy. They are nice and soft, but that isn't precisely what I was after. However, they ARE delicious, so I'm giving this recipe 5 stars. Thanks, Beth!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 24, 2009

Very good... Next time I will add a little more clove...

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Raysinchi

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Reviewed: Aug. 24, 2009

Loved the cookies! The addition of cloves made them taste a bit like the holidays. Perfect! Will make them again.

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Tori

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Reviewed: Aug. 23, 2009

Wonderful cookies! Very soft and with the perfect amount of spices. My whole family loved them!!! I will continue to make this recipe.

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L_LANTZ

Cooking Level: Intermediate

Home Town: South Heart, North Dakota, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 23, 2009

these are great but not as good as the ones I had in Idaho. However, everyone who has tried them loves them.

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ChristaLynn

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Reviewed: Aug. 21, 2009

Chewey, cruncy, spicey..Yummy. This recipe is identical to the Cocoa Oatmeal Cookies on this site - with 2 exceptions - spices instead of cocoa - and baking soday instead of powder. The powder makes the cookies spread a bit more and make them seem bigger... Next time I'll try this recipe with the cocoa and the baking soda...

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TMPNorth

Cooking Level: Intermediate

Home Town: Thompson, Manitoba, Canada

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Reviewed: Aug. 20, 2009

Great cookies, I used 50/50 smart balance blend sticks and I didn't have any oats so I used instant apple cinnamon oatmeal packets and omitted the white sugar and added white chocolate chips, wow, really good ;o

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shakenbake

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Reviewed: Aug. 19, 2009

I made a few changes-- I used all butter and baked at 300 degrees. Takes only a few minutes longer- but yields a nice cookie. Fantastic taste! Add some milk choc chips too-- awesome!

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kcmustang

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Reviewed: Aug. 18, 2009

Very much like the ones on the quaker box but still very good and I used all butter

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Martha

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Aug. 17, 2009

Fantastic. I have never liked oatmeal raisin cookies, but i had about a cup of raisins that seemed they would never get eaten so i decided to get rid of them in cookies. I used all butter, allspice instead of cloves, and soaked my raisins in warm water. They cooked perfectly at 9 minutes and are chewy and soft with a slightly crisp outside. Perfect sweetness, perfect spice, just perfect. And, my kids love them. Great way to incorporate oatmeal in my picky eaters diet. Thanks Beth!!

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Christina

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Reviewed: Aug. 17, 2009

I didn't have the butter flavoured shortening, and just used margarine instead of butter. (Used 1 cup of margarine) I also used Allspice and used a bit more than the 1 tsp of spices recommended. These are very very good!

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Tracey

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Reviewed: Aug. 17, 2009

Love these cookies...I love a spicey oatmeal cookie and just for fun I used 1cup of chocolate covered raisins...yum

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CHAR19

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Reviewed: Aug. 15, 2009

As other readers suggested I went on and added the nutmeg and ginger to give it a more holiday spice. Have made them both ways and great with just the cloves too. Also, because I have high cholesterol, I substituted (in place of the butter and butter flavored shortning) 8 TBSP's of Smart Balance. This significantly lowered the amount of cholesterol and eliminated any trans fats that would be incorporated by using the butter and shortning. Cut the cooking time by two minutes and they turn out just fine. My 2 yr old loves these!! I'm going to try replacing the sugars with Splenda substitutes for the white and brown sugars next time around. Maybe if I'm lucky it won't take away from the great taste of this cookie. Then they will be heart healthy and diabetic friendly ...

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rain

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Reviewed: Aug. 11, 2009

This is my son's favorite cookie and he said these are the best he has ever had. We don't care for cloves, so I left that ingredient out. They turned out chewey, sweet, and full of flavor. I used twice the raisins and butter instead of the butter flavored Crisco. This will be my standard oatmeal raisin cookie recipe. Thank you Beth!

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Mammomamma

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Reviewed: Aug. 10, 2009

Really good recipe great with some oatmeal cookies icing too!

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Becca

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Reviewed: Aug. 7, 2009

I'm in love with this recipe. Cloves?!? Genius doll, I love it.

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deepfriednva

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Reviewed: Aug. 6, 2009

I followed this recipe exactly and had the same problem many others had; the cookies turned out very flat. My uncle (pastry chef) solved this problem for me. My baking soda and flour were older than 6 mos. old. I hadn't even considered that. So, anyone else who had this problem try new baking soda and flour and they will come out normal; you don't need to change anything about the recipe. I will say that although the first batch was flat and fell apart, my husband and all of our kids loved the taste....they were gone that evening. Great taste and texture.

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bonniev23

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Reviewed: Aug. 6, 2009

This is an amazing recipe! The cookies are delicious and are really popular with everyone. I love chocolate so I also add in the same amount of chocolate chips as the raisins. I've made these cookies three times now and they're usually successful but I messed up this last batch because I didn't use rolled oats so the dough seemed too liquidy and the cookies didn't bake properly in the centres. I just added in more oats to give it a more substantial texture.

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C

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Reviewed: Aug. 4, 2009

This is definitely the best tasting oatmeal raisin cookie I have ever had! My husband loved them and he took some to work and they loved them too. I've made them a couple times now and sometimes I add shredded coconut. My only complaint is that the cookie is so soft the it just crumbles to the touch. I followed the directions as well as some reviewers' tips. No Luck.

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