Reviewed: Jan. 26, 2009

The best. I like to form the cookies then freeze half of them. Then you thaw for a few minutes on the sheet and bake normally. In my experience these do not spread much, so unless you want big round cookies be sure to flatten them out a bit before baking.

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Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 20, 2009

i substitued chopped figs and apples and added an extra half cup of oatmeal soaking the figs in a mixture of honey & water and chopped them in a food processer, refridgerated the dough and they came out great!

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peavy

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Reviewed: Jan. 19, 2009

1. Raw dough-excellent! I ate several cookies worth while waiting for the cookies to bake. (I know, I know, don't eat raw dough) 2. Out of the oven-excellent! Moist and warm. 3. Next day-excellent! Tender and Chewy. I'm shocked that some made it to the next day. I was pleasantly surprized at how many cookies this recipe makes. The only thing I changed was instead of raisins, I used craisins. I'm sure it's perfect either way.

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dbiggs

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

gone in 60 seconds! I had so many compliments over the holidays, and I followed the recipie to a T.

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jeanbeannie

Cooking Level: Intermediate

Home Town: Damascus, Maryland, USA

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Reviewed: Jan. 7, 2009

Far and away the very BEST oatmeal raisin cookie recipe!!! Found this recipe in a cookbook a couple of years ago and then lost it. So glad I found it again here!! One note, I have found that it needs just a dash of salt to really bring out the flavor.

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Ducksnort

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Reviewed: Dec. 31, 2008

The cookies came out really good, I needed to cook them longer than the recipe called for, but watched them closely, I underbaked them so that they would be chewy. I only gave it 4 stars because I think that the recipe could use more flavor- maybe more cinnamon or ? My husband liked them and everyone who tried them liked them. I took them to work and just got a so-so response out of them. No WOW's or asking for recipe, etc...

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kukadog

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

I thought this recipe was just "okay". This recipe makes a lot, so I would suggest freezing a portion of the batter for later use.

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LilDish

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Reviewed: Dec. 21, 2008

Good consistency and moistness...not much in the flavor department. Just okay.

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MIDWIFE23

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Reviewed: Dec. 19, 2008

I made 2 recipes of here and I like this one better. But my friend liked the other one. Since I'm the cook this is the one Im keeping. I did and some cloves. That gave it a really good flavor..

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heather7399

Cooking Level: Expert

Living In: Lake City, Florida, USA

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Reviewed: Dec. 18, 2008

Great Recipe! Also, for those that prefer to use whole wheat flour...you can substitute the entire 2.5 cups all purpose with Whole Wheat PASTRY flour. I tried it today and it's great!

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BakingBeauty08

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Reviewed: Dec. 15, 2008

This is the best oatmeal raisin cookie recipe that I ever tried and I've tried several. Easy to make, soft and chewy.

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5sons

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

This is a gourmet cookie! I went with some of the other reviewers' suggestions and added a tsp. of baking soda and baking powder and 1/2 tsp salt. The reviewer who mentioned checking the expiration on the baking soda was right on! Even though I do alot of baking, my baking soda was expired. I even added chocolate chips and baked at 375 instead of 350. I made these cookies larger and watched them until they were ready to take out of the oven. It's important to let them cool before handling so they won't crumble. Thank you for a great recipe!

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Dec. 14, 2008

I don't bother to soak the raisins and they are still perfect. I'm only a little curious as to how that extra step could make these any better. I also add a cup of chocolate chips--the combination of flavors makes them especially delicious. These have been a part of my Christmas cookie trays for more than 3o years and I always make them a little more special and festive by dressing them up with a maraschino cherry half before baking.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 5, 2008

I got raves over these.Even from those who say they don't like Oatmeal rasin cookies.

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KHWRD0703

Cooking Level: Intermediate

Home Town: Clovis, California, USA

Living In: Hazel Crest, Illinois, USA

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Reviewed: Dec. 4, 2008

These cookies are SOOOOO good! Very easy to make!

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tayaleman

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Reviewed: Nov. 29, 2008

This cookie was a hit at Thanksgiving with my family and friends! The only change I made was I used cranberries instead of raisins. Even my family/friends that did not like oatmeal or cranberries ate these cookies!

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Annette M

Cooking Level: Intermediate

Home Town: Channelview, Texas, USA

Living In: Dayton, Texas, USA

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Reviewed: Nov. 25, 2008

I made these cookies for my fiancee'. She loves Oatmeal cookies however I don't really care for them. They came out just great. They stayed soft and chewy even after cooled a couple of days later. They where very good, I even at some.

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Kevin L. Smith

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Nov. 18, 2008

The first cookies went all flat and spread out so I added about 1/2 cp flour to the dough. After that they came out much better. They have a better consistency. Once I added that flour the recipe was really good.

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IMATECHGIRL

Cooking Level: Expert

Home Town: Logan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Nov. 15, 2008

Good! I added a little extra cinnamon, chopped the raisins before soaking them, and added half baking soda half baking powder. 350 F is too hot for these guys--it took only about 4 minutes for them to get a bit too brown an this heat. I lowered the heat a bit. Very soft.

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Jennifer Juniper

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

My dad loves oatmeal raisin cookies so I have been making this recipe for his birthday for the last couple of years. I use 1 cup of quick oats and 1 cup of regular oatmeal in place of the rolled oats, because that's what I always have on hand. I've never had problems with them being too flat. This is the best oatmeal raisin cookie I've tried. I love it!

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