Reviewed: Nov. 9, 2009

These are really good cookies

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Cassie

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Kent, Washington, USA

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Reviewed: Nov. 9, 2009

Who knows whether soaking the raisins is actually what makes the difference, but I love these cookies. Love eating the raw cookie dough (frozen, or at least chilled) even more.

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miranda

Cooking Level: Intermediate

Home Town: Encinitas, California, USA

Living In: Lugano, Ticino, Switzerland

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Reviewed: Nov. 6, 2009

Wonderful cookies!

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PRETTYPOLLY4

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Nov. 2, 2009

Amazing cookies!! Make sure you use "Jennifer's" tips (posted May 2, 2006) to ensure the best result. Mmmmmmm....my new favourite!!

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MrsKnowles

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Reviewed: Oct. 30, 2009

These oatmeal raisin cookies were great! I followed the recipes just as it appeared, it did seem kind of dry, like some other reviewers said, but they turned out perfect! Also, the recipe did not say what type of oatmeal to use, so I used the quick-one minute oats and they seemed to work fine. Definitely will be making these again. Thanks :)

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Cathy

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Reviewed: Oct. 22, 2009

Followed recipe as written and it came out delish! Will make again. Thanks :)

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mlmorgan

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Reviewed: Oct. 20, 2009

Aside from having a hard time getting these super moist cookies off the cookies sheet, they were delicious and very easy to make! I left out the pecans and added a little nutmeg. I ended up cooking them for 13 minutes and took one of the reviewers suggestions and left the cookies on the cookie sheet for 3 minutes so they didn't fall apart when I tried to take them off. My husband couldn't stop eating them!!

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Tera

Home Town: Bremerton, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 20, 2009

I'm not an experienced baker so the rating comments really helped me. I incorporated the tips so that the cookies would not be flat, yet they were still flat! However, it did not effect the taste - these cookies are soft chewy and really are some of the best I have tasted. Next time I bake them I will substitute some of the flour for more oats and add a little more spice.

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miriam

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Reviewed: Oct. 9, 2009

I'm a novice to baking (got laid off, got bored one day ....) so this recipe appealed to me because it seemed easy enough that I could handle it and the spices suggested they would be tasty. I was right. I followed the recipe as written -- no alterations or substitutions -- and it was super easy to put together. I used a melon baller to drop the cookies on the sheets and the cookies came out in a decent shape and size. Most importantly, though, they were super delicious. The spices are rich and warm and I have to believe the raisins are chewy, plump and juicy due to the soaking. The cookies turned out slightly crisp on the outside and wonderfully chewy on the inside. It's what my wife called "perfect" and I'd have to agree. I think these are going to appear on our Holiday cookie plates for neighbors and friends this year.

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jeaux

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Reviewed: Oct. 5, 2009

These were good but they were quite basic. I did add an extra teaspoon of cinnamon and an additional egg to the batter when I combined everything because it was very tough to mix. Although the dough was sticky I found it easiest to spoon some out and then roll into small balls. I did not flatten them on the cookie sheet, they baked up nicely uniform. My oven is "off" so I seldom go by the times suggested therefore I can't offer any comment on that. I have just gotten into the habit of watching my baked goods while they are in the oven and gauging from there. The first sheet I baked just until they were VERY LIGHTLY golden--this pan stayed moist and chewy, even when cooled. The second sheet was forgotten about for a few minutes and were medium brown--these cooled to a much harder texture. Don't over-bake them if you want soft, chewy, moist cookies. Sure did make my house smell wonderful and they were tasty...but not a whole lot different than other oatmeal raisin recipes I've tried. I think that soaking the raisins for an hour--I just don't plan that far ahead, ha ha--was just an annoying extra step. You could microwave them in a bit of water with a splash of rum or vanilla for the same effect and in much less time.

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Carrie V.

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Reviewed: Oct. 4, 2009

Seriously????? Oh my goodness!!!! I just took these out of the oven...unbelievable!!!! so good!!! Thanks! Oh! And I left the raisin mix overnight due to time and added a 1/2 tsp of cinnamon...Amazing

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cherie0902

Cooking Level: Beginning

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Reviewed: Oct. 3, 2009

I just made these to put in the vintage cookie jar my sweetie gave me last week. He sat with a glass of milk and ate 6 in just minutes!!! I took the advice of someone who held the third egg out and added it later---I think that was a big help. This is most definitely a keeper!!! Will make it again and again and again!!!

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Lori H

Cooking Level: Intermediate

Home Town: Milford, New Hampshire, USA

Living In: Greenfield, New Hampshire, USA

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Reviewed: Oct. 1, 2009

These were pretty darn good. I did, however, add an extra egg as they didn't look like they were gonna hold together very well. I also added an extra teaspoon of cinnamon and baked an additional 2-3 minutes. They weren't flat and not too soft and my daycare kids were quite happy

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Krispy

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Reviewed: Sep. 24, 2009

This is the best soft oatmeal cookie. I decrease the white and brown sugars to 3/4 c each, decrease the butter by 2 T, and add 1/2 tsp salt. This has been our favorite oatmeal raisin cookie since 1992...so glad to find it on allrecipes.com too. It's great with craisins for a change also.

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COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

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Reviewed: Sep. 23, 2009

Great recipe, I tried it just as written once and it was great. I modified it with double raisins and added some rum to the liquid to soak the raisins. Also added a 1/2 teaspoon of ground cloves and left off the pecans. Added some extra baking powder. They are truly scrumptious. I used whole wheat flour instead of white.

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fcrochester

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Reviewed: Sep. 22, 2009

Great recipe, used the suggestions of other cooks such as using both baking soda and baking powder also used nutmeg. Thanks for the tips everyone!

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Cinnamon

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Sep. 4, 2009

Perfection! Thanks for the reviews!

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Shana

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Reviewed: Sep. 3, 2009

Really really good cookies. Although, I do wish they had more raisins but that is simply something I'll remember next time. I left out the vanilla (because I don't have any) and doubled to spices and added allspice. Really soft and amazing. I will definitely make these again someday.

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MichelleJ1993

Cooking Level: Intermediate

Home Town: Oakdale, Minnesota, USA

Living In: Inver Grove Heights, Minnesota, USA

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Reviewed: Sep. 3, 2009

My boyfriend has NEVER loved anything so much! By far his favorite cookie.. maybe any food in general.. that I have ever made. I didn't have time to soak the raisins- and it was still great!

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JenniBaker

Cooking Level: Beginning

Home Town: Steamboat Springs, Colorado, USA

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Reviewed: Aug. 29, 2009

I made these cookies yesterday afternoon, and rated them 4 stars because I thought they would benefit from more spices. Well, the cookies sat on the cooling rack all afternoon and last night. I ate one for breakfast this morning (we need our daily oatmeal, don't we?)...and have completely changed my mind about the cookies. They are soft, chewy, just the right amount of sweetness, the raisins are perfect... they are so, so very good. They're the best.

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