Reviewed: Nov. 10, 2008

I made these cookies a few days ago, and followed the recipe exactly, except I used traditional oats instead of instant, and added about 6 teaspoons of honey for the heck of it. They smelled great while cooking, but the final result was more like oatmeal bread than cookies. I can understand why other users said they came out "cakey". My family told me to cut back on the flour next time and to add more raisins, so I'll probably use half the amount of flour and double the raisins. Overall, it's a good basic recipe.

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Synne

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Reviewed: Oct. 19, 2008

These cookies are very yummy and very easy to make. I substituted chocolate chips for raisins ( I used 6 TBS of plain water to sub the raisin water) and they turned out amazing!! I will definately be making these cookies again! Thank you.

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Jeniffer

Cooking Level: Expert

Home Town: Kimberley, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jul. 14, 2008

The best oatmeal cookies ever!

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Michelle

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Nov. 23, 2006

I'd have to say this recipie almost has it. I was looking at the picture trying to figure out why the edges had gone flush with the pan and burned, so I tried this recipie. Turns out the dough is too sticky. I had to add another half cup of oats. Oatmeal cookies should be sticky, but should not 'melt' in the oven. I also added baking powder for a fluffier oatmeal cookie, and substituted walnuts for raisons. I also cut the white sugar in half and added brown sugar, as is customary in oatmeal cookies. I think the original recipie functions more like 'drop' cookies.

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SHADOWCONN

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Reviewed: Nov. 2, 2006

very yummy, quite fluffy and more 'cakey' than 'biscuity', i added an extra teaspoon of vanilla, and 1/2 teaspoon extra cinammon and they are delicious! and so easy to make

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esherriff

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Reviewed: Oct. 18, 2006

sasa brought them in to school today they are the lushest things eva!!! especialy since Sasa made she is a great cook you have got to try these they are sooooooo nice but just make sure you dont over cook them otherwise you will bake all the moisture out!

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emsie

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Reviewed: Oct. 18, 2006

fantastic, at school my friends fought over crumbs and begged for the recipe but i prefer it without raisins! To avoid it getting it too cakey use more oats and less flour or whole oats instead of quick cooking oats.

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sasa

Cooking Level: Intermediate

Home Town: Braunschweig, Niedersachsen, Germany

Living In: Newcastle Upon Tyne, Tyne And Wear, England, U.K.

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Reviewed: Oct. 17, 2006

It was easy to make but I ended up adding more sure after the first batch came out of the oven.

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JOXE

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Reviewed: Oct. 7, 2006

I loved this recipe. I don't like raisins but this recipe smelled so good during prep that I had to try the finished product and it turned out wonderfully! MMMMM!!!

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Allis

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Nappanee, Indiana, USA

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Reviewed: Jul. 17, 2006

Very nice basic recipe, though I jazzed it up a little. I left out the rasins, and instead added slivered almonds. I also added a very healthy glug of both almond extract and vanilla. I used more nutmeg and cinnamon then called for too. Didn't actually measure, just sprinkled till it looked right. :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Jul. 13, 2006

These went very fast at our 4th of July BBQ!

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melindamc

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Reviewed: May 23, 2006

These were a bit cakey but as they are the first oatmeal cookies I have ever baked, I thought them quite tasty. My husband hates raisins, so I added a cup of flaked coconut instead. I think I'll hold onto this recipe!

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Skittlefratz

Cooking Level: Beginning

Home Town: Saint John, New Brunswick, Canada

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Reviewed: May 3, 2006

good and basic, great recipe to jump off from. i added more oats and cranberries. yummy.

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brooke

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Reviewed: Jan. 28, 2006

Good basic recipe. Very easy.

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Dave

Cooking Level: Intermediate

Home Town: Parlin, New Jersey, USA

Living In: Palm Springs, California, USA

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Reviewed: Nov. 26, 2005

This is a good recipe. I enjoy adding my grandmother's secret ingredient: one ripe, mashed banana! It's still cake like but with a new twist. We love it this way.

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Angel0101e

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Mar. 29, 2005

This recipe has gotten me very far at my job! I am a secretary at a large University and every time my computer needs an upgrade, I make a batch of these. The I.T. guys cannot resist them and are very quick to help me with any problem! (^_^) My hubby and I like them, too!

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Angela, Denton, TX

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Reviewed: Feb. 22, 2005

These were really good cookies. I halved the recipe and accidentally added the full amount of vanilla and probably added extra egg to the dough, but they still came out very good.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Dec. 4, 2004

its okay, didn't turn out like I had hoped though!

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LAVENDERSUN

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Reviewed: Nov. 16, 2004

Loved these cookies. I followed the recipe exactly and they turned out soft and delicate. If you like a cake-like texture you'll love these too.

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Karin

Living In: Jamestown, North Dakota, USA

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Reviewed: May 19, 2004

We made these without the raisins. Too much butter. Thankfully there was one person in our house that likes butter. Next time I would only use 1/2 cup of butter.

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