Oatmeal Gems Recipe - Allrecipes.com
Oatmeal Gems Recipe

Oatmeal Gems

Recipe by  

"An oatmeal cookie for those who like a softer version. Try using pecans in place of the walnuts."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings
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Directions

  1. Combine raisins and water in small saucepan. Simmer over low heat 20 to 30 minutes, until raisins are plump. Drain liquid from raisins into measuring cup. If necessary, add enough additional water to raisin liquid to measure 1/2 cup. Set drained raisins and 1/2 cup raisin liquid aside to cool.
  2. In a large mixing bowl, beat shortening, sugar, eggs and vanilla with an electric mixer until smooth and creamy. Stir in reserved 1/2 cup raisin water.
  3. Sift the flour, baking powder, baking soda, salt, cinnamon and cloves into a separate bowl. Stir flour mixture into shortening mixture with a spoon. Stir in oats, nuts and reserved raisins; mix well.
  4. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake in a preheated 375 degrees F (190 degrees C) oven 8 to 10 minutes, or until lightly browned. Note: These cookies freeze well.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2003

WOW! My mom and I made this cookie tonight, as we were looking for a raisin oatmeal cookie that wasn't so...bland. This recipe is FABULOUS!! Soaking the raisins makes them plump and soft (and not so raisin-like) and the cinnamon adds a great kick. We also added half a bag of Hershey's Cinnamon Chips to the mix and oh my goodness. You MUST try it. I think we have a new favorite cookie. :)

 
Most Helpful Critical Review
Jun 05, 2011

Mine, too, came out as balls. I made the recipe exactly as written. They are not soft and chewy as I was hoping for, more like soft, a litttle fluffy and sort of dry (even though they were baked to just golden brown on the edges and bottom. To it's credit, the plumpled raisins were much better than firm raisins. With all the thousands of cookie recipes out there, I will try a different recipe next time I want cookies.

 

19 Ratings

Dec 26, 2003

This cookie reminded me of some my mother made called Oatmeal Rocks. They stay in a mounded shape and don't get real brown. They are softer than the ones my mother made and I like a soft cookie. I would make them again!

 
Dec 26, 2003

This is a Great Recipe,they are very moist and chewy, and the taste is just right!!

 
Dec 26, 2003

My entire family loved these cookies. The only change I made was to omit the nuts. They are soft, chewy and full of flavor due to the cloves. This will certainly be a favorite cookie for years to come. My father-in-law instantly requested the recipe when he bit into one. Thank you for sharing Martha.

 
Jan 22, 2006

these are excellent. so soft and cnewy with the plumpest raisins i've ever tasted. it's the boiling of the raisins that gets them this way. I added nutmeg as well and in place of cloves.

 
Jun 30, 2005

Ooooops! Threw out the raisin water while I was cleaning up, but substituted cold hazelnut coffee for the liquid! Absolutely delicious cookies, great recipe, will make again very soon!! Thanks for sharing!

 
Feb 07, 2005

Very great cookie, i left out the nuts and added a mooshed mediem banana instead really great, so far a fav :D

 

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Nutrition

  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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