Reviewed: Dec. 31, 2009

Mmmmmmazing!!!!! This was my first time using shortening in a cookie, which I split with butter, an as I aunt proclaimed more than once, "these are the softest, most moist cookies I've ever had,"!!! I also added cinnamon an a dash of cloves, an because I was running low on flour added additional oats; best ORC ever ♥ thank you so much for putting it on this site!! Otherwise I prolly never would have found it

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 19, 2009

WOW! Just like I rememered it! I took the advise of another reviewer and cut back on the sugar...2/3 cup each instead of a full cup...added 1/2 cup more raisins, omited the walnuts and added 1 1/2 tsp cinnamon, 3 dashes of nutmeg, and 1/8 tsp cloves. FABULOUS! Thank you so much for sharing! This is the recipe of my child hood!

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AuntB

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Reviewed: Dec. 12, 2009

I made this recipe based on the high reviews. I didn't think it was that great. There was too much salt and not enough raisins/walnuts. I cut the salt and increased the raisins/walnuts on the next batch and it was much better.

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Maria A

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Reviewed: Dec. 10, 2009

These are yummy! I made them with craisins (dried cranberries) and used 1cup instead of 1/2 C and they were delicious!

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Marcia Mann

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Reviewed: Dec. 6, 2009

These cookies were easy to make and were wonderfully tasty. My son's wrestling coach who says he is a cookie expert loved them. I thought that was a very nice compliment.

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TDecker

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Reviewed: Dec. 6, 2009

I bake this recipe today and it was great my husband loves oatmeal cookies said that this was the best i have made I add a 1/4 teasoon of allapice .

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sassysis

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Reviewed: Nov. 23, 2009

YUM! I love that they are still super tasty this morning =) They maintained a crisp edges, yet chewy centers. I used butter and added some Craisins in with the golden raisins to give it a splash of color, subbed pecans for walnuts...and just a white chocolate chip or two on top of each for fun! These will go fast at work today, I am sure! --I refrigerated some of the dough when I was half way through and they stayed a little puffier, so that may be something to consider, depending upon how you want your cookies to turn out.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Nov. 11, 2009

I lost this recipe and I'm so happy I found it on this site! I have made this for years. My mother always substituted almond flavoring for the vanilla which makes a wonderful cookie. I think we may have cooked it at 350, I'll try that next time as I think 375 is a little too hot. Thank you for the recipe. It's like connecting with an old friend!

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DABDAB

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Reviewed: Nov. 7, 2009

I'm a person who shies away from cookies since my previous attempts haven't turned out all that great. This one though, came out really well! I would add some spice the next time round though. I had to use quick cooking oats since we don't get old fashioned oats here, same for shortening, so used butter instead. They still turned out really well, so well infact, that my husband was comparing them to the best cookie shop in town! Thank you so much!!

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Ash

Cooking Level: Expert

Living In: Bangalore, Karnataka, India

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Reviewed: Nov. 5, 2009

If you were the sort of person who didn't share certain recipes with family and friends (thankfully I don't know anyone like that!) I could see this as one of those recipes - the point being, this is just a perfect recipe which turns out perfect cookies. I can't imagine serving these to anyone who bakes without them asking for the recipe. Loved its simplicity, with no added spices - just pure oat-y, fruity, nutty flavor. I made no changes other than substituting a dried berry mix for the raisins. I used a medium cookie scoop and flattened them just slightly. These are no wimpy cookies! They're substantial, hearty, soft and chewy gems that turn out looking like they came from your neighborhood bakery. Add cinnamon or other spices if you like, but for me these are perfect just as is.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 25, 2009

Excellent oatmeal raisin cookies. They're sweet but not overwhelmingly so, and they are crispy, chewy, and soft all at the same time. I used sliced almonds since I don't have walnuts (bf doesn't like them so I don't buy them anymore) and used regular raisins instead of golden, but otherwise followed the recipe. I love golden raisins so I bet I'd like these even better if I'd followed that direction. 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. 4, 2009

These are so yummy! I added some cinnamon and nutmeg and also used regular raisins. I will for sure be making these again!

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Katrina

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Reviewed: Oct. 1, 2009

My husband made these. He followed the recipe, withholding the walnuts because he doesn't like them. These cookies are amazing. I just ate three straight from the oven and may go eat another one.

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MommaPintler

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

WOW! Better than the promised excellence of a Paula Deen recipe I'd made previously! Thank you for sharing...they turned out AMAZING! I added cinnamon, substituted whole wheat flour and used Splenda brown sugar verses regular brown (remember to cut in half with splenda). The batter seemed dry but don't get nervous, once cooked they turn out perfect.

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Jennifer

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Reviewed: Sep. 24, 2009

I was a little skeptical when I read all the glowing reviews; afterall, how exciting could an oatmeal raisin cookie really be? Well, these ones are oatmeal cookie heaven. What a great recipe. I replaced the shortening with butter, otherwise I followed the recipe exactly. These will be going in my children's lunchboxes on a regular basis. Thanks for the great recipe.

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LMLSCA

Cooking Level: Expert

Home Town: Banff, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 19, 2009

Very lovely turnout, everything compiled into a jewel of oatmeal decadence crowned with raisins. Most excellant cookie, thanks for passing on a good one.

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Lin

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Reviewed: Aug. 22, 2009

I added 1 tbsp cinnamon, excellent recipe. I am very pleased.

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CORBAC

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Reviewed: May 24, 2009

I've never been able to make an oatmeal raisin cookie that my husband likes until now. Originally I used half margarine and half shortening, and I added cinnamon and nutmeg, the more taste the better. I did add a little more vanilla but overall, I really liked this recipe. I am trying the recipe again with just shortening, we'll see if it is just as good.

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BABYBJO

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Reviewed: May 19, 2009

This is the best recipe! People are always requesting that I make them again. Depending on the crowd, I don't add walnuts and use 3/4 cup raisins instead. Also, I usually add at least another 1/2 cup of oats. I did find that this only make 4 dozen cookies.

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Kelsey

Cooking Level: Beginning

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Reviewed: Apr. 4, 2009

Fantastic! This was just what I was looking for as it called for old fashioned oats instead of quick cook! They turned out crispy at the edge and chewy in the center, absolutely perfect! (I used lard instead of shortning as it was what was in my cupboard)

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