Reviewed: Mar. 24, 2007

Tastes like spiced cake. Cookies are also quite cakey. Being that I prefer crunchier cookies, I will not likely make these again.

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Reviewer:

Joanna

Cooking Level: Intermediate

Living In: Antioch, Illinois, USA

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Reviewed: Jan. 30, 2007

I thought they were very good. I did not have all spice so I substituted a little bit of cloves and instead of nuts, I used butterscotch bits. It was a great way of using up some of the baking supplies from the holidays.

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Reviewer:

cmorr

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Reviewed: Oct. 1, 2006

I think if you would add an additional 1/2 cup to cup of oatmeal, it would be better, more like a chewy oatmeal cookie with lots 'o' oats! Great recipe, great flavor, I just thought it needed more oatmeal and it would be fabulous!!!

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MOTOWNWINGNUT

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Orchard Beach, Maryland, USA

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Reviewed: Jul. 3, 2006

great way to use up buttermilk. I did add 1/2 tsp. salt, as I used unsalted butter and without it, I think they would have tasted a bit bland. The spice proportions were good and did come through without overpowering the cookie. Added some walnuts from more texture. These are a cake-like cookie, which is not a bad thing and a nice change of pace. thanks for the recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Aug. 23, 2004

A very good oatmeal raisin cookie recipe. The cookies are moist -- you can leave them in the oven a little longer if you prefer them crisp. While the finished product very much resembles the classic oatmeal raisin cookie, the addition of the buttermilk and spices makes the raw dough much yummier!

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