Reviewed: Nov. 10, 2009

these are soft and delicious,I added a little honey.

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dads

Cooking Level: Expert

Home Town: Orillia, Ontario, Canada

Living In: Callander, Ontario, Canada

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Reviewed: Jun. 7, 2008

Eh.... I would suggest brown sugar and a little bit of salt to the dough. I put frosting on mine to compensate for a little bit of "blah". Sorry! :(

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clowngrrl

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Reviewed: May 29, 2008

A perfect, chewy oatmeal cookie. I substituted raisins for the butterscotch chips since I didn't have any and it was great too. I'll make this recipie again!.

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CWARDLE

Cooking Level: Intermediate

Living In: Valencia, California, USA

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Reviewed: Jan. 8, 2008

This recipe was bland and they were so soft they all ran together on the cookiesheet even after I waited more than the five minutes and added more flour. I was really dissappointed at how they turned out. Even my 3 year old said he wouldn't eat them and he eats anything sweet.

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marciward22

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Reviewed: Dec. 9, 2007

I tweaked the recipe a little bit. I used half brown sugar half white. I also used dried blueberries instead of raisins and I added chopped almonds. The cookies were very soft and delicious.

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Meg

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Reviewed: Dec. 1, 2007

Easy to make with good results @ 375"F for 8.5 min! Second batch, I simmered the raisins for about 2 minutes, then I added 1/4 Tsp sea salt, and 4 Tablespoons molasses. Added 1/2 cup chopped pecans to dry ingredients. Delicious!

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DFWPaul

Cooking Level: Professional

Home Town: Sioux City, Iowa, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 20, 2007

These were GREAT! I lowered the amount of raisins in the recipe and there was a good amount after that. I absolutely loved these. My sister said they were the best she's ever had!

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Hello

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Reviewed: Apr. 30, 2007

Stuck to all 3 types of cookie sheets I own and were "cakey". Definately not what I was expecting.

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GRB

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Reviewed: Feb. 1, 2007

All I can say is WOW! I really enjoyed the taste of these cookies! I loved the cloves in there and how the raisins were so plump! I did switch out half the sugar for brown sugar and in the future I will also bring down the temp to 375. Thanks for such a tasty recipe!

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stace

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Reviewed: Apr. 9, 2006

My family and I were very disappoiinted with these cookies. They were soft, cake like, sticky and broke apart easily. Not enough oatmeal and raisins for the amount of cookies.

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Maureen

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Reviewed: Nov. 16, 2004

This cookie was so-so. I agree with another reviewer that it was very bland. We liked the almost cakey texture...but it didn't really taste like anything. The search for the perfect oatmeal raisin cookie continues!!

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SHELLKS08

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Feb. 8, 2004

Yum! These are nice and spicy. I made BIG cookies: about 20 instead of 48. I baked them for 13 minutes, and they turned out good. However, I think if I do this again, I'll turn the temp down to 375 and bake for 14-15 minutes. Emtmom, my husband thanks you!

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MACKALLEN

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Reviewed: Dec. 22, 2001

I just made these and they are so easy and so good. They are a little crunchy on the outside but very moist throughtout. The kids love them.

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MOUNTAINGIRL_44

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Reviewed: May 30, 2000

These cookies are, indeed, soft and chewy. The raisins were nice and tender. The cookies were bland, though. I added salt and pecans, which made them much better. Next time, I would use brown sugar instead of white, and possibly even incorporate molasses somehow for a richer flavor.

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