Yes, this recipe is messed up but all is not lost. Makes great waffles!

Followed the recipe as stated, careful that butter wasn't too melted. Batter is more like a muffin consistency. Once baked and cooled, cookies are light and fluffy, not too dense. We like them as is!!

I was somewhat disappointed with this recipe as well. We were hoping for more chewy cookies than cakey, as almost everyone else said. I definitely wish that I had read the reviews first, before making the cookies. The batter tasted better than the finished product. All in all, the cookies weren't that flavorful. I also had to double and triple-check the recipe to make sure I had written everything down correctly. They're definitely not sweet enough. At least they were simple to make, and took relatively no time at all, aside from my trip to the grocery store.

These cookies did not impress me, I found them quite "cakey". I would not make them again.

These cookies are delicious ! Be sure to follow the directions carefully. It calls for 1 1/4 c water and if you are not careful, you may add all the water to the recipe instead of the 9 T it calls for. The rest of the water is boiled into the raisins and added at the ende.

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 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.

I have to give this a 5* rating even though I made few changes. I am not particularly fond of raisins, so I substituted it with dates cooked the same way. As per other reviewers suggestions, I used only about 4 tbsps of date water. I didn't want to waste any date water for that is where all the flavour is, so I boiled the dates in only about 1 cup of water. The mixture was still too mushy, so I added about an extra quarter of a cup of oats too. It was fabulous. The spices smell amazing and fill the house in a most wonderful way while baking. I made this as a part of the thank-you gifts for some out of town cousins I was staying with, and they loved it. Will def be making this often...

This cookie recipe is excellent. I made them today to surprise my husband because he likes a moist & not overly sweet cookie, and this one is just that. I followed the recipe exactly the way it was printed. I wouldn't change a thing. It is definately a keeper.

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.

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!

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

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.

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.

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!:)

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.

I decided to make these cookies as something different for the kids. They absolutely loved them. The cookies stayed moist because of the plump, juicy raisins. Boiling them is a great idea. Thanks for posting the recipe, Paula!

This was the first time I have made oatmeal cookies, and BOY were they great. Thanks for a great recipe!