Reviewed: Feb. 11, 2008

Really a great cookie! I substituted butterscotch chips for chocolate (not a chocolate fan) but otherwise followed the recipe and they turned out great. I will definitely make these again, perhaps eliminating the chips altogether and increasing the pecans...

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LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

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Reviewed: Feb. 5, 2008

Definitely LOOOOVVEEE These cookies. I've been following this recipe for about 2 years (maybe more) now. I gave these for Christmas to relatives and bosses and everybody's asked for more! Even my GRANDMA and Aunt (who both used to teach baking and love to bake) are asking me to make more! My bosses and colleagues can't get enough of this, even my husbands bosses and colleagues have been asking me to make more and are willing to pay me for it hahah tThank you so much for this recipe!

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ZIZZYTUTS

Cooking Level: Expert

Living In: Quezon City, National Capital Region, Philippines

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Reviewed: Jan. 10, 2008

These are the best cookies I have ever made. They are eaten in a day!

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eptrox

Cooking Level: Intermediate

Home Town: New Castle, Indiana, USA

Living In: Saluda, Virginia, USA

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Reviewed: Dec. 24, 2007

Oatmeal raisin cookies are my very favorite type of cookie-- and lemme tell you, these babies take the cake. Figuratively speaking. They're nice and chewy and so, so wonderful when they just come out of the oven with a touch of brown on them. I've been baking these for my mom and my nieces and nephews for the past three years now. I've finally opened myself an All Recipe member account just to let you know how much I love and enjoy this recipe. A very big thank you from my kitchen and me. <3

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TheSlashFicCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Tappahannock, Virginia, USA

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Reviewed: Nov. 25, 2007

I changed out the raisins for dried cranberries and the vanilla for rum extract. Also used extra thick whole rolled oats. Per earlier suggestion I didn't grease the cookie sheet and they did very well.

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CPOSPISIL

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2007

Really good! Baking isn't my strongest suit, but these came out terrific. We don't like chocolate chips in oatmeal cookies, so I omitted those, and added some coconut to the batter, but otherwise followed the recipe exactly. I made these last year for Christmas give-aways, but noticed that they are best eaten shortly after baking...this year we'll just eat them ourselves, and pick another recipe to use for gifts. I'm sure my family won't mind...they're delicious!

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carina

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2007

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Aug. 19, 2007

I enjoyed these cookies, unfortunately I'm the only person in my family who will eat oatmeal cookies. These were flat, somewhat moist and chewy and had a nice overall down-home oatmeal flavor. I would recommend them to oatmeal cookie lovers.

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Joyce

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Reviewed: Aug. 19, 2007

These cookies are so good! I split the batter and added only chocolate chips to half and chopped up banana to half and both batches were delicious. TIP: if you don't want your cookies to spread out too much while cooking, put the cookie sheet (with the cookie dough on it) in the fridge for a few minutes before putting it in the oven.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 17, 2007

Great cookie! I've been looking for an oatmeal cookie that is not flat after cooking. This is it! And it tastes great! I did chill the dough for an hour or two before baking to make sure it did not spread too much on the cookie sheet.

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BSharpe

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Reviewed: Jul. 5, 2007

These were GOOD cookies!

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MMgoodY

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Reviewed: Jul. 4, 2007

My husband loves these he is diabetic so I use splenda and splenda brown sugar and they really stay moist. Excellent cookie.

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kjhonson83

Cooking Level: Intermediate

Home Town: Chappell, Nebraska, USA

Living In: North Platte, Nebraska, USA

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Reviewed: Jun. 10, 2007

I made the cookies for a road trip with my girl friends yesterday and they were a huge hit! I just had to make 2 substitutions based on my pantry: walnuts instead of pecans and Splenda sugar baking blend instead of white sugar.

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Susele

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Reviewed: Apr. 27, 2007

the taste was great- easy to make and i scooped the cookies on a cookie sheet but made them to big - they all joined together as a bar cookie so all i did was cut them up - easy and great cookie- thank you

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NORM2

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Reviewed: Mar. 19, 2007

Second time making these delicious cookies. Made with the assistance of a Cuisinart and a 2.5 and 4.5 year old. Second time around, subsituted with 1 c w/w flour, 1/2 c white flour, 1/4 wheat germ, 1/4 flax seed. Only had chocolate chips this time around. Baked for the minimum time. Didn't look done, but it was. Stayed soft for days and days, well, as long as it took before they were gobbled. Probably put on a few pounds from these. Thanks for the rockin' recipe.

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kc

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

These are by far the best oatmeal chocolate chip cookies I've made or had. They are really easy to make (my 5 year old helped me) and the batch is so large that you can easily only bake a fraction and keep the rest on hand for fresh baking when needed. I only made two changes to the recipe as written. I know many people who have 'issues' with raisins, so I substituted with craisins. I also reduced both sugars a wee bit, just because of personal preference. I don't hesitate to give it 5 stars because I know as written it deserves it. Happy baking!

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Annette

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 1, 2007

These are my favorite oatmeal cookies. Just basic, like I remember from growing up. Easy to make, easier to eat.

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B. Hyatt

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Feb. 18, 2007

these were the best cookies that i have made so far! so soft and not too sweet. i soaked raisins as suggested. i had to give them away so i wouldnt eat them all.

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nk

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Reviewed: Jan. 19, 2007

My 4 year old son and I just took the last batch out of the oven our whole family has eaten more than a dozen already. I even used egg substitute and Splenda in place of the white sugar. My husband who believes that cookies are not as good when healthy ingredients are substituted has admitted that he would never know the difference. I also added 1 tsp. of cinnamon and soaked the raisins in the egg and vanilla for 1 hour to soften, but neither would be necessary, it is just our personal preference. I wasn't sure about the chocolate chips, but they add the perfect flavor. Delicious oatmeal cookie recipe, we will definately use this one again.

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BARBARALB

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 3, 2006

this is a great, basic oatmeal cookie recipe that I have had a lot of success "altering" to suit my cravings and pantry. today I used 1/3c. w/w flour, 1/3c. wheat germ, 1/3 c. bran and 1c. white flour. I then ommited the nuts and raisins, but added 1c. mini chocolate chips and 1c. peanut butter chips... this produced such crumbly dough that I thought I had really blown it - but 9 mins in the on and *presto* the best damned cookies I have ever baked! Thanks for the recipe.

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