Recipe by SHANNON WOOD
"If you like oatmeal cookies, you will love these!! My husband says they are the best cookies I have ever made."
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packed brown sugar
semisweet chocolate chips
These really are good cookies, with endless possibilites for variations. I made mine without chocolate chips and added 1/2 tsp. cinnamon, 1 c. nuts, and 1 cup raisins. I like my cookies a little bigger, so I used a 1/4 cup ice cream scoop, flattened them slightly, and baked about 12 minutes.
As a pastry chef, I'm always playing with recipes. I tried these at home and they were good, but were a little dry....next time I'd cut back on the oatmeal. I also added additional spices to give the cookies another dimension.
This has got to be the BEST cookie recipe I have ever tried. I made some changes for myself. I used chopped dried apricots and dried currants instead of raisins, and I also coarsely chopped the chocolate chips (I didn't have any miniature ones to use which I prefer over the reg size). But it was the basic recipe for the dough that makes these cookies. Mine turned out outstanding and I'm making another batch right away to ship to my daughter away at college.
Thank you so much for posting this!!!
My family really enjoyed these cookies. I split the recipe & added only raisins & peacans to 1/2 & raisins, peacans & milk chocolate chips to the other half. I also added 1 teaspoon of cinnamon to they entire recipe. They were both delicious. Don't spray the cookie sheet, it makes them come out flat. My first tray did, but after that I didn't spray the cookie sheet & they came out perfect. This is my favorite Oatmeal Recipe now.
I loved this recipe. The cookies are very soft and flavorfull.
I think the key is to take the cookies out after no longer than 10 min. even though thet may not look done, they do continue to cook after they are out of the oven.
I liked another recipe in the oatmeal section better, but I didn't have the butter shortening it called for as well as butter, so I thought I would just use this as the base and only put in the raisins. I did add some spice as another reviewer did. At first I was disappointed because they turned out flat. But! they were delicious. So the next batch I did not grease the sheet, and this time they turned out perfect, nice cookies. So..if your pan doesn't stick bad, I wouldn't grease it. Unless you like the flat style. ;) Thanks for a great recipe!
This has become my favorite basic oatmeal cookie dough recipe with a few minor changes: I use 1 cup wheat flour and 1 cup regular flour, 1 1/2 cup brown sugar and a little less than half cup of white sugar, use walnuts or almonds instead of pecans, and omit the salt. I like this recipe because it makes a basic oatmeal dough to which you can add whatever you'd like. One time I made oatmeal raisin cookies, the next time I used only chocolate chips and walnuts. I've also frozen half of the dough (without any of the raisins, chips, etc.) and just took it out of the freezer, let it thaw, added what I want to it and baked for about 10-12 minutes. The possibilities are endless with this dough. Thanks for an awesome recipe!
Tasted great, followed the recipe exactly. I don't understand why people around here add their own ingredients and then rate there own recipe as if it were the original.
* Percent Daily Values are based on a 2,000 calorie diet.
Bobbie's Oatmeal Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 69
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