Reviewed: Nov. 23, 2009

My favorite type of cookie is oatmeal raisin and this recipe unseated my mother's cookies. I love this recipe. I haven't changed anything on the recipe - I use a bag of the Heath toffee bits. Yes, they do melt into the cookie, but they add sweetness and texture. Thanks for sharing!

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DigThatVolleyball

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Reviewed: Nov. 12, 2009

Very Good Recipe! I am on my third cookie. I changed a few things: I did not use raisins and used an 8 oz bag of Heath English Toffee Bits for the toffee. Definitely will make again. I am taking some to the bus to give to neighbors.

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sweettart65

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Reviewed: Nov. 10, 2009

This is a recipe that any oatmeal cookie lover will enjoy. Next time, I will add 1 tsp of salt.

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ProLifeGoddess

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

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Reviewed: Oct. 23, 2009

Incredible!!!! I did not find the toffee bits disappeared at all. I chilled the dough first to minimize spreading. The butter makes these! I don't recommend skimping it will affect the texture

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MULTIMOM

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Reviewed: Oct. 16, 2009

These cookies are the best. Everyone who tried them loved them but could not figure out what was in them to make them so great. I prefer oatmeal choc. chip vs. raisin cookies because of my giant sweet tooth but these have taken my old recipe's place!

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Kelly

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Reviewed: Sep. 12, 2009

Very awesome cookies! Took them to work and everyone loved them!

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gleaki

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Brenham, Texas, USA

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Reviewed: Sep. 10, 2009

These are GREAT. I definitely suggest buying actual Skor candy bars and breaking them down [I put them in ziplocks, covered with towel, and hit with a hammer.. very therapeutic! Haha] that way you get a lot more toffee taste ad delicious chunks of it! I've tried different variations of ingredients like replacing the raisins with a cup of chocolate chips, but they ended up too rich for my taste [but chocolate lovers LOVED them]. Try keeping the raisins and adding a 1/2 C of white chocolate chips! Overall GREAT recipe.

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leikela701

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Reviewed: Jun. 5, 2009

I just made this recipe. Upon other reviews I decided to do half butter and half Becel. I also cut back on the sugar (3/4 C brown and 1/4 C white). And since my husband doesn't like raisins I did not add them. These cookies turned out great! Very chewy and yummy.

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Artgrl

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Reviewed: Apr. 20, 2009

THese are the best cookies I have ever had. No need to change a thing with this recipe.

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Matt W.

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

Awesome! I am not a fan of raisins in cookies, but added them anyway b/c my family likes them. They were delicious-raisins and all! I am at a higher altitude and therefore modified the recipe a little. I reduced the white sugar to a shy 1/8 cup. Also, I increased the flour to closer to 1 3/4 cup.

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Jrhome

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Reviewed: Apr. 2, 2009

These turned out to be GREAT cookies. I took the advice of others and used half butter and half margarine. I also added the 1/2 tsp of salt. I then looked in my baking drawer and saw I had some vanilla chips so I thought I would throw a handful of those in as well. These were GREAT!!!!!! Thank you for the recipe!!!

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LYMANT2001

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Reviewed: Mar. 29, 2009

just made this cookie tuned out great. I think will add dryed cherrie next time.

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kimberly S

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Reviewed: Mar. 26, 2009

I don't know what I'm doing wrong, but I haven't been able to make any kind of Oatmeal Raisin cookies turn out right in my last 5 or 6 attempts. I thought I'd try these because the toffee part sounded good. I actually used crushed up Werthers Original candies...you can definitely taste them in the cookie, but they kinda spread out to the edges and stuck to the cookies sheet. They probably would be good, but as usual my cookies turned out very flat and sticky and a lot of them fell apart when I tried to get them off the pan. I'm blaming myself, not this recipes. Any pointers on why my cookies are flat??

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NotBettyCrocker

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Reviewed: Mar. 22, 2009

These cookies are amazing! Thanks for sharing!

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Jenniferm1

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Mar. 1, 2009

Great recipe and delicious cookies.

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Buzymom

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

Followed the recipe exactly. These are absolutely delicious!

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Coupon*Crazy*Mom

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

Used a bit too much butter & the 1st 2 pans had spread very thin & crumbly so small tin foil pie pans with side up higher the batter stayed put better. Makes a lot of dough, skor chocolate pieces were used instead of toffee candy but they were still good!!

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Leeshe

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Oct. 26, 2008

For the past 5 weeks, I have been making a different cookie recipe as an outreach to the high school I work with. I made these cookies and the kids thought these were the best ever! Just be careful not to overcook!

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CINDYATC

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Reviewed: Oct. 11, 2008

Flavorful, but a little crumbly

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GOLDYG

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Reviewed: Sep. 23, 2008

After reading the reviews I did change the recipe a little. Instead of 1 cup butter, I used 1/2 cup butter and 1/2 cup shortening. I also added 1/2 tsp salt. I used a 8oz bag of Heath Toffee Bits and quick cooking oats. My cookies did not spread or stick to the parchment paper. I only let them cool for 3 minutes on the cookie sheet before moving them onto a cooling rack. I will definitely make these cookies again. But I will increase the rasins to 1 1/2 cups.

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sandjo

Cooking Level: Expert

Home Town: Rupert, Idaho, USA

Living In: Ogden, Utah, USA

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Oatmeal Raisin Toffee Cookies

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