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Oatmeal Raisin Cookies III
SUBMITTED BY:
Paula
PHOTO BY:
nikike
"Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie."
RECIPE RATING:
Read Reviews
(24)
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Original recipe yield 2 - 3 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup raisins
1 1/4 cups water
2/3 cup butter
1 cup white sugar
2 eggs
1 cup rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
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DIRECTIONS
Boil raisins for 2 to 3 minutes, reserving raisin water.
Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
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REVIEWS
Reviewed on Jan. 24, 2003 by WEISWOMAN
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WEISWOMAN
Jan. 24, 2003
This recipe made a puffy soft cookie. I wanted a chewy one, so it isn't the one for me.
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7 users found this review helpful
This recipe made a puffy soft cookie. I wanted a chewy one, so it isn't the one for me.
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Reviewed on Feb. 19, 2004 by SONIAER
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SONIAER
Feb. 19, 2004
I was so disappointed with this recipe. I was to make it for my work mates as a Thankyou gift. I followed the recipe perfectly, and my 2nd batch needed alteration and still didnt turn out anything like an outmeal-raisin cookie. The cookies came out like mini-cakes. and my Husbands only response was a wierd facial expression and the Question "are you sure these arent gingerbread cookies?". Maybe they would be better baking in a pan, but then maybe it should havebeen called "Mini-Oatmeal & Raisin Gingerbread cakes". As for the Oatmeal, you could barely even notice there was Oatmeal in it, it seems that the proportions of the ingrediets are all wrong, and yes I triple checked everything written here. My advice: try a practise batch first and see what you think.
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6 users found this review helpful
I was so disappointed with this recipe. I was to make it for my work mates as a Thankyou...
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Reviewed on Sep. 19, 2003 by
LINDA MCLEAN
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LINDA MCLEAN
Sep. 19, 2003
I'm giving this recipe four stars because my hubby and kids rated it, as they thought these cookies were very good. I, on the other hand, did not like them at all. Even though I chilled the dough, they spread like crazy and turned out as flat as poker chips. I do like a chewy cookie, but these were actually goopey. I had to cool them for the longest time before I could get them off the sheet without falling apart and I had to bake them for much longer then the suggested 12 minutes. Maybe I did something wrong; my daughter Ash was going for an MRI today so I was a little preoccupied, but I believe I followed the instructions correctly. Sorry!:)
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6 users found this review helpful
I'm giving this recipe four stars because my hubby and kids rated it, as they thought these...
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Reviewed on Jan. 27, 2003 by JEN RENZ
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JEN RENZ
Jan. 27, 2003
After I made the batter, it was far too liquidy for cookies. So... I added a cup of oats and it was still too wet to spoon out. So... I poured it all in a 9"x11" and baked it at 325 for 35 minutes. Scrumptious! Good luck trying to make cookies out of it, though!
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6 users found this review helpful
After I made the batter, it was far too liquidy for cookies. So... I added a cup of oats and...
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Reviewed on Oct. 26, 2006 by
J&A_MAMA
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J&A_MAMA
Oct. 26, 2006
These were really good. I liked that they are not too sweet and they are so moist and chewy, like little cakes. I made them with half brown and white sugar. I should have doubled the recipe because they were gone instantly.
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4 users found this review helpful
These were really good. I liked that they are not too sweet and they are so moist and chewy,...
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Reviewed on Oct. 24, 2006 by drchap
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drchap
Oct. 24, 2006
These have a "spice" flavor and are not real sweet, but they are good! I used whole wheat flour instead of white flour and brown sugar instead of white sugar and added 1 extra cup of oats for better consistency.
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4 users found this review helpful
These have a "spice" flavor and are not real sweet, but they are good! I used whole wheat...
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Reviewed on Aug. 25, 2006 by
nikike
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nikike
Aug. 25, 2006
my family thought they were awesome. They are a little cakey, but I enjoyed that quality. I did reduce the amount of raisin water by half and added a 1/4 cup more oats. Thanks!
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4 users found this review helpful
my family thought they were awesome. They are a little cakey, but I enjoyed that quality. I...
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Reviewed on Oct. 3, 2006 by Northerner
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Northerner
Oct. 3, 2006
These are so good. I followed the recipe exactly and they were not runny at all, as mentioned in other posts. Nor did they stick to the pan.
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3 users found this review helpful
These are so good. I followed the recipe exactly and they were not runny at all, as mentioned...
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Reviewed on Jul. 27, 2005 by Theresa S
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Theresa S
Jul. 27, 2005
Wow! I wanted something different and these are it. Seems to thin to begin with, but don't worry cooks up great..though they are more cake like but wonderful flavor..my whole house smells like a October day. Thank you Paula
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3 users found this review helpful
Wow! I wanted something different and these are it. Seems to thin to begin with, but don't...
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Reviewed on Nov. 10, 2003 by ETRNLIFE2
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ETRNLIFE2
Nov. 10, 2003
These cookies tasted really good...but they were so soft and delicate I also had a problem getting them off the pan without them falling apart on me(even after cooling over night). The last batch was poured into a cake pan, then cut into triangles...they were thicker and actually came out sturdier--maybe these should be oatmeal raisin bars instead of cookies? I only took one star away because I altered the recipe a bit, though not enough to make a huge difference.
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3 users found this review helpful
These cookies tasted really good...but they were so soft and delicate I also had a problem...
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