Reviewed: Dec. 15, 2010

These are soft with a perfect little crisp on the outside (so therefore not cakey) and they have a great flavor. Also not gummy and chewy like some oatmeal cookies end up. Best recipe I've found so far! BUT you should know that I made two HUGE changes: I halved the amount of brown sugar and added a few teaspoons of white sugar plus cranberries and white chocolate chips for sweetness instead (1/4 cup of each). My family doesn't like desserts that are overly sweet. With this adjustment to meet my own personal taste, these were great! Also, I didn't have quick oats and only had rolled oats. I think this added to the texture though. Loved this as a base for my crazy version haha. A keeper!

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Reviewer:

beebittersweet91

Reviewed: Dec. 3, 2010

Made these last night after reading the reviews. I'm sorry I didn't pay more attention to the reviews. These are horrible! They're extremely dry and not at ALL what an oatmeal cookie should be. I'm going to salvage mine by mixing up a batch of buttercream flavored with cinnamon and either frosting them or making them into whoopie pies. I can't possibly serve them to guests in their current state. I didn't have any issues with them burning, since I reduced the oven temp to 350 after reading the reviews. I also added nuts and more raisins. What a waste of time and money.

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Reviewer:

TinyT

Cooking Level: Expert

Reviewed: Dec. 2, 2010

My 11 yr old son requested Oatmeal Raisin Cookies:) So I chose this recipe. I read the reviews and gave it a twist as well. I used Instant Oatmeal packets we had on hand. 5 maple brown sugar,3 cinnamon apple,and 2 cinnamon roll. Added 1/4 c butter, 1/2 c apple sauce. 350* and baked for 12 min exactly! I am just beside myself at how Phenomenal these cookies came out!! I can't wait to surprise him with them after school today! Thanks, Sassy, you made my day ;)

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Reviewer:

mommy3

Cooking Level: Intermediate

Home Town: Covina, California, USA

Living In: Marysville, Washington, USA

Reviewed: Nov. 28, 2010

Delish! Glad to see a recipie that doesn't call for butter/margerine. I did take the advice of other reviews & add a 1/2 cup more oatmeal & raisins. Also lowered oven to 350. Very pleased with results!

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Reviewer:

Tater

Reviewed: Nov. 10, 2010

Will not make again. More like a scone than a cookie and VERY dry. Dissapointing. The flavor was ok, but the texture was awful.

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Reviewer:

martinez1580

Reviewed: Sep. 29, 2010

I too modified this recipe. I used almond extract instead of vanilla, added 1c of white chocolate chips, added 1/4c more brown sugar, 1/4c more oats, and finally topped cookies with almond slivers before pacing in oven. Because of the extra oats and brown sugar I had to add a bit more oil and milk to get right consistency for dough. So good!!

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Reviewer:

Mary-emma

Reviewed: Aug. 19, 2010

These are good, but seems like something is missing though not quite sure what. I'm sure it won't stop my teenage sons from eating them quickly either. One thing that was a problem was that they stuck terribly to my baking sheets.

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Reviewer:

Lisa F.

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Aug. 18, 2010

My husband loves these delightful cookies. We love the cake-like texture, and that they are not too sweet. Perfect with tea or coffee, or a big glass of milk.

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Reviewer:

cookielove

Reviewed: Feb. 11, 2010

the raisins got burnt easily and it was really runny. i had to add a little more flour to the batch. but when i took it out earlier, the top looked raw. but other than that the edges were nice and crispy and the middle was soft.

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