Recipe by Vonieta Stogner
"A soft chewy cookie that is good in picnic lunches, afternoon tea or served with a tall cold glass of lemonade."
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packed brown sugar
butter flavored shortening
quick cooking oats
crisp rice cereal
I cut this recipe in half, back to 36 servings. No shortening on hand today, I used half butter/half margerine instead. I also ran my oats through the mini food processor for a finer consistancy. Baked at 350*, my cookies were done at just about 9 minutes. I let them cool on the baking sheet for a minute or so to let them firm up before I pulled them off of the baking sheet, just so that they wouldn't break apart. These look wonderful and taste even better. I loved that I didn't have to chill the dough, it was ready to go right out of the mixer. Great little cookie recipe!
these were nothing special. they are not very chewy ( i did not over-bake and am storing in airtight container). Also they are way too sweet in my opinion. If you are looking for a coconut cookie then the "chewy coconut cookie" recipe on this site is better and if it's oatmeal cookies you are after there are tonnes of good recipes to use. I won't be making these again.
This cookie contains everything except the kitchen sink! I re-calculated the serving size to 18 and wish I had made more. They are delicious - the different textures create a pleasant tasting experience - they are chewy, sweet, crunchy, crispy, nutty and bake up to a beautiful golden color. I used a small cookie scoop and scooped the dough onto parchment lined baking pans. I baked for 10 minutes at 350 degrees, allowed them to cool and then lifted them right off the paper. This is a keeper and next time I make them, I may add a few dried cherries or cranberries and chocolate chips. This recipe has unlimited possibilities and I'm glad I found it. Thanks Vonieta Sogner for sharing!
These are yummy cookies! I used margarine instead of shortening, and regular oats instead of quick cooking. Also, I didn't have parchment paper, but I wish I did because they are very hard to remove. I tried grease and aluminum foil, but they both worked only so-so. I also omitted the nuts for my husband's sake, and they were yummy. May try adding raisins next time. Very sweet, flat, chewy cookie. Enjoy!
This is a delicious cookie! I made this cookie last weekend. I enjoy trying a new cookie each time that I bake along with an old stand-by. I wasn't sure how it was going to turn out with the shortening instead of butter, but it works. The shortening and sugar do not really "cream" together. They blend into a grainy mixture. I mixed the rest of the ingredients with ease.
These cookies came out of the 350* oven soft as described in the recipe. I left them on the baking sheet for about 10 minutes before moving to a cooling rack. Make sure to let them rest for a little because they will fall apart otherwise.
Wow! These cookies are so chewy and have so many textures. A few people thought that they had toffee in them. They loved the name too! My boyfriend is a big Chocolate Chip fan, but found these to be delicious. My co-workers enjoyed these immensely. A few people sought me out for more!
I will make these again!
This cookie recipe is my favourite one on this website. I have made it for every picnic and party this summer and everyone just raves about them. A number of people have said that they are the best cookies they ever tasted! A word of caution, the orginal recipe makes a lot of cookies, but don't worry, they won't last long! You'll love them!
Very good but they thin out and drop as they cool.
* Percent Daily Values are based on a 2,000 calorie diet.
Raggedy Ann Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 42
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