Oatmeal Raisin Cookies III Recipe - Allrecipes.com
Oatmeal Raisin Cookies III Recipe

Oatmeal Raisin Cookies III

Recipe by  

"Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie."

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Ingredients Edit and Save

Original recipe makes 2 - 3 dozen Change Servings
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Directions

  1. Boil raisins for 2 to 3 minutes, reserving raisin water.
  2. Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
  3. Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
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!:)

 
Most Helpful Critical Review
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.

 

40 Ratings

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!

 
Jan 24, 2003

This recipe made a puffy soft cookie. I wanted a chewy one, so it isn't the one for me.

 
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.

 
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.

 
Oct 03, 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.

 
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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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 96 mg
  • 4%

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

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