"Almond extract gives these a unique flavor." — Sally Smircich
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These cookies were GREAT. I did make a few alterations though - added 1 tsp of cinnamon and decreased the baking time to 10 mins. They remain soft and the cinnamon gives it a little extra umph!
I tried this recipe...it tastes good but the cookies were crumbly not chewy...any ideas why.
These were delicious, however I made a few changes. First, I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect.
Awesome cookies! they are chewy and so good. I think I found a winner. My husband my children looooooooooooved them. I wouldn't change a thing!
I love these cookies! If you like a thick chewy cookie though, these are not for you. These ones are kind of airier and crispier, but still soft, which is what I like. And they aren't overly sugary like some others I have had. I didn't have any almond extract though, so I used vanilla and I did add a teaspoon of cinnamon. Yum yum yum! Thanks for the great recipe.
I had to eat my way through a lot of oatmeal cookie recipes before I finally found this one. These taste bud tantilizers are reminescent of the cookies sold in my high school cafeteria back in 1959...at a penny each. On the first day: crunchy while still chewy. Second day: if any remain, softer with big flavor. Substitute vanilla extract for the almond.
I added 2 Tbsp. baking cocoa, and substituted 1/2 C Splenda for the 1/2 C white sugar.... turned out wonderfully! Relatively healthy cookie!
Great recipe! Took me weeks to find the right one. Even worked without the egg which was good for me. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Fashioned Oatmeal Cookies III
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 126
** Calories from Fat: 43
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