Reviewed: May 11, 2013

Very good

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Reviewer:

JASPAC

Reviewed: Apr. 21, 2013

Did not care for these cookies at these at all. Will not make again.

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Reviewer:

livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: Apr. 19, 2013

LOVE this! Best than any I've ever had or made. People who don't even like oatmeal raisin cookies love these. My test run was with a half recipe, with 1/2t baking soda & 1/2t of baking powder. A very different type of cookie. The full recipe on the 2nd round, followed exactly, was exceptional! I've shared with my neighbors & my local police department in appreciation of their work. PERFECT, PERFECT, PERFECT!!!!!

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Reviewer:

Priscilla

Cooking Level: Expert

Living In: Lugoff, South Carolina, USA

Reviewed: Mar. 26, 2013

I'm giving this 5 stars because most oatmeal cookie recipes are bland. That being said this one desperately needs 1 t. salt, under-baking slightly and like all cookies, will benefit from chilling the dough (chewier, denser cookies). I added chocolate chips and wished I'd halved or left out the raisins. Also, my cookies were not flat but I always use a half and half mix of "white" whole wheat flour and regular white flour for all my cooking so that might have changed the outcome. Dark brown sugar gives a fuller flavor. If nothing else, add the salt. It will make these cookies ideal.

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Reviewer:

Ellyn Oaksmith

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Mar. 24, 2013

Added some orange peel. Great addition !

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Reviewer:

manooe

Reviewed: Mar. 6, 2013

I decided to try this recipe because I like soft cookies not the crispy ones but I also like my oatmeal cookies with a bit of spice to them. So I had to tweak it to my liking. The only thing I can say bad about this recipe is that for some reason salt was omitted in the recipe. I added a tsp of salt, increased the cinnamon by one tsp then added 1/2 tsp of nutmeg and 1/8 tsp of allspice. I was out of baking soda so I used 4 tsp of baking powder and 1 tsp cream of tarter as a substitute and I did not use maragine I always try to use real butter. The cookies came really good. The were not flat and they were nice and soft like I like them. I did not get 6 dozen or more I actually only got 5 dozen but maybe I made mine a little bigger than the recipe called for. All in all this is a keeper! Thanks for sharing.

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Reviewer:

Christy

Cooking Level: Expert

Home Town: Red Bay, Alabama, USA

Living In: Waukegan, Illinois, USA

Reviewed: Feb. 26, 2013

The flavor of these were AMAZING. I did change it quite a bit though so I could use brown spelt flour, used coconut oil instead of butter, used coconut sugar instead of brown sugar . . . only thing is I found it a little too sweet for my tastebuds so I will reduce maybe by 2 TBS (I made only a dozen). I doubled the cinnamon and omitted the pecans. It spread out just enough . . so still nice and soft yet crispy on the outside. My cookies finally look like the picture of a recipe ! ! I am definitely saving this recipe. THANKS FOR SHARING !!

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Reviewer:

Farzana

Living In: Vancouver, British Columbia, Canada

Reviewed: Feb. 20, 2013

I started making this recipe and then read some of the reviews on how to "fix" it. No recipe that needs to be changed by multiple people should have 5 stars

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Reviewer:

hsweetman

Reviewed: Feb. 4, 2013

I made these for my mom for a Christmas present. Oatmeal Raisin are her favorite and she is a little picky....These were a hit!!!

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Reviewer:

Ali Vick

Cooking Level: Intermediate

Reviewed: Jan. 17, 2013

I did add the extra egg others mentioned and these were fantastic. Next time I'll space them about 2 inches apart to keep them from touching. Great cookies.

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