Reviewed: Dec. 12, 2009

I am NOT an oatmeal raisin fan, but my dear friend helped me move and I promised him cookies. I made these as a bar and he absolutely adored them! More importantly, I tried the leftovers and found myself converted to an oatmeal raisin fan! Great, unique flavor in an excellent moist bar!

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HunnysPersonalChef

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Reviewed: Dec. 10, 2009

I did not care for this recipe.

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amandaharper

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Reviewed: Dec. 5, 2009

I made the bars and they are delicious!! I took the advice of others and boiled the raisins in the microwave first. I think that made a big difference. My only complaint, and reason for 4 stars, is that they fall apart really easily and don't present well when giving to someone.

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Jeannette H.

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Reviewed: Oct. 26, 2009

These are some great cookies. My husband said the best I've made in a while. I reduced the white sugar to 1/2 cup and substituted chocolate chips for raisins. I did not make these as bars but dropped by rounded spoonfuls onto a greased cookie sheet for 13 minutes at 350. They came out perfect. A delicious and chewy cookie.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 19, 2009

Great recipe. Didn't hold their shape for me, but tasty nonetheless. I used 1/2 cup brown and 1/2 cup regular sugar instead of listed. Really good!

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Woebergirl!

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Reviewed: Oct. 19, 2009

I found these to be a tad too sweet. They were crumbly and soft, which is great except they were a bit difficult to get out of the pan as bar cookies. I may try these again as drop cookies--may work better for me. All in all, relatively good and easy. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 9, 2009

It was pretty good! =) I liked it. I used 2 packs of cinnamon sugar oatmeal and 2 1/2 packs of raisin, date & walnut oatmeal. I had trouble getting it to cook, because my 9x13 pan was unavailable. I used an 8x8 pan, which took longer. Nice recipe though, I recommend using original oatmeal if you don't want the taste to be ridiculously strong. Mine was, but I like it that way!

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Twilight

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Reviewed: Sep. 23, 2009

I just made these as cookies and they are amazing! They only change I made was adding 1/2 tsp of baking powder because I used all-purpose flour instead of self-rising.

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Laura Kaye

Cooking Level: Beginning

Home Town: Springfield, South Dakota, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 23, 2009

I rated a 5 even though for some reason mine are so soft that they won't stay together,though....I dont' really care because these taste sooo good! I will probably do cookies next time to get them a little more crisp. Exactly what i wanted!! Edit...I can't stay out of this stuff....warning...addictive...must have self control!

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Jess

Cooking Level: Expert

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Reviewed: Sep. 11, 2009

I added a little more cinnamon, cloves and soaked the rasins. They were fabulous! Will make again.

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love2cook

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Reviewed: Aug. 16, 2009

This recipe was great! It went over well at home. I made this on a Saturday afternoon and am preparing to make it again today (it's only Sunday!). I tried plumping the raisins a bit and I also added some semi-sweet chocolate chunks...DELISH! The only reason I didn't rate it with 5 stars is because it was a little too sweet...next time I'll use a bit less sugar.

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Paperchef

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

My husband was craving something sweet and I had the ingredients for these. They were better than expected! I didn't have self-rising flour so I added some baking powder. Made a half a pan instead of a full. I will use this recipe again! This was a somewhat healthy treat. Thanks.

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 1, 2009

Followed recipe to the T. Took an extra 30 minutes to bake as bars. Had no flavor beyond uncooked oatmeal.

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Chebrutta

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Reviewed: Jun. 17, 2009

These turned out great. They were chewy like I like and a little crusty on the edges. Super easy! However, I think my baking soda was not up to date so instead, this recipe made like almost 4 dozen cookies!!!! Very good.

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themrs720

Cooking Level: Beginning

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Reviewed: Jun. 9, 2009

My family hated these.

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Andrea

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Reviewed: Mar. 31, 2009

Great cookies. Chewy and crunchy.

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Jessica Stinson

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

Very good cookies and easy to follow! Thanks for the reviewers comments on plumping the raisins up - made a difference! I also didn't have quick oats and they turned out great!

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dena

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Feb. 15, 2009

These were delicious and easy...the only change I made was to cut back a little on the white sugar...no one even noticed.

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MrsMo

Cooking Level: Expert

Home Town: Tonawanda, New York, USA

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Reviewed: Feb. 9, 2009

really good, i made them as small cookies, they were perfect, crispy out and soft and chewy inside. my only two things: too many raisins (and i love raisins) and a bit too sweet. i would probably reduce the white sugar by a quarter cup

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QAZ123

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Reviewed: Jan. 23, 2009

Very delicious and really easy! I liked that it made a small (22) batch of cookies(I rolled the dough into balls and baked til the edges browned). I did use 1/2 wheat, 1/2 white flour (and may try all wheat next time) and did increase the amount of vanilla and cinnamon. I will probably cut the sugar down next time as well - I think with the sweetness of the raisins, about 1/2 cup of so would do fine.

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