Recipe by Paula
"Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie."
Watch video tips and tricks
1 1/4 cups
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!:)
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.
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!
This recipe made a puffy soft cookie. I wanted a chewy one, so it isn't the one for me.
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Raisin Cookies III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 102
** Calories from Fat: 35
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
Make these classic cookies to sweeten any occasion.
See a top-rated recipe for soft, chewy oatmeal cookies.