Reviewed: Apr. 18, 2008

YUM! These were fantastic! Made more than the recipe states. I think I got around 60 cookies. Used a very generous heaping of pumpkin pie spice in place of the cinnamon. Everyone up here at work loved them!

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Scotdog

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

I love the idea of soaking the raisins in the egg and vanilla. At the same time I do this I also set out the butter so it's at room temp when I'm ready to bake.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Mar. 21, 2008

This is an overall excellant recipe. I modified it a bit by adding 1/4 cup cinnamon applesauce to egg mixture, 1/2 tsp salt, and using self rising flour instead of all purpose flour + baking soda. My kids haven't stopped eating the cookies.

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Caroline Edwards

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

WOWZERS! Exceptional recipe. After reading reviews, I added 3/4 tsp ground clove and poured boiling water over the raisins & let them plump for 30 mins. All my friends requested this delicious recipe! Thanks so much!!

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COUNTRYLADY2712

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

I followed the additional tips of making sure my butter was softened naturally, as well as the OP's of soaking the raisins (srsly, why had I never thought of that,lol). I added chopped walnuts and a bit more cinn & cloves cause I like em a bit spicy, and they were fanfreakintastic! I did notice that when they were just out of the oven, they were a bit more "cakey" than I was hoping, but once they cooled they took on the consistancy i was hoping for originally...you know, flattened a bit, densed up some, but were still soft and bendy and flexi goodness. Definitely a keeper recipe for me :)

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Scarlet

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

YUM!!!!! I have used this recipe for years and it is the best! I have never had a problem with flat cookies. I stick to the recipe except I omit the nuts. Everyone asks for this recipe!

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LadyFish71

Cooking Level: Intermediate

Home Town: Wareham, Massachusetts, USA

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Reviewed: Jan. 7, 2008

EXCELLENT, would not change a thing. They came out so moist and chewy. I am lucky I got any after my husband got to them.

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Kitty

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Excellent, yummy, tastey, addicting.....love them wouldn't change a thing!! Thanks so much for a great recipe.

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Lynseey

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Dec. 30, 2007

I've made these cookies several times and my husband keeps asking me to make them over and over. If you are not a raisin lover, substitute craisins for the raisins. Still delicious!

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DeVoMom

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Reviewed: Dec. 27, 2007

Great recipe, I let the raisins soak overnight in the fridge. Thanks!

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laurie1981

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

I think the best cookie I've ever made. Other than leaving out the pecans, I followed the recipe as written. Exceptional taste. Big hit among the Christmas cookies. A keeper.

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Tee

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Seaford, New York, USA

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Reviewed: Dec. 24, 2007

This is a great recipe and the best one for oatmeal raisin that I have ever baked. My husband and daughter thought they were best oatmeal raisin they had ever eaten. My co-workers offered (the men) to pay me to make them for them. Thanks for sharing this is a must try recipe.

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HeatedKitchen

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Dec. 19, 2007

I lost my recipe for oatmeal raisin cookies and was very upset about it. Now I'm glad I couldn't find it. I made these and they are better.You have got to try them .

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KENSFROG

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Reviewed: Dec. 14, 2007

This were pretty good considering I don't really like raisins! My hubby and toddler loved them. I added extra spices like others suggested.

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Kelly

Cooking Level: Intermediate

Home Town: Middletown, Maryland, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Nov. 19, 2007

Great cookies!! My husband loves them...my step-son doesn't eat raisins so my husband gets them all to himself...(except for the few I manage to steal!!)

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JenLovesJay

Cooking Level: Intermediate

Home Town: Concord, North Carolina, USA

Living In: New Bern, North Carolina, USA

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Reviewed: Nov. 16, 2007

replaced the chopped pecans with 1/2 cup chopped walnuts (personal preference). my wife, the oatmeal cookie connoisseur, bragged these were the best ever- then got mad at me for ruining her diet..

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ChefDadRdee

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Nov. 8, 2007

i made these cookies today and they are moist and chewy.my husband couldnt stop eating them.the soaking of the raisins i believe is truelly the key to this recipe.hubby said these were better the cookies from the grocery store or convience store.. i will definetly be making these again,thank you .

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MRS.D

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Nov. 7, 2007

Whoever created this recipe is a genius! Pre-soaking those raisins keeps these oatmeal cookie from being dry. For extra plumpness and goodness, use organic raisins. (You'll probably need to chop them up as they are so big and flavorful.)

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