Reviewed: Sep. 12, 2009

This recipe was awesome! I've only really tried two other recipes...the quaker oats one and mom's treaure island cookies. But this one was definitely the softest and chewiest! I was craving oatmeal cookies so I made them and they turned out great. I added some semi-chocolate chips to satisfy my chocolate craving too. I will definitely keep this in my recipe box. Thanks! =)

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stress baker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 10, 2009

amazing, soft and delicious, with a little hint of cinnamon. Such a versatile recipe! thanks for a great recipe! Next time i will try with splenda brown and white sugar, for less calories!

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a_wava

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

I loved these cookies!!! I forgot to put the cinnamon in with the dry ingredients. So, I mixed some cinnamon in with some sugar and rolled the dough in it. They turned out great!!!

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peysten

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Reviewed: Sep. 8, 2009

This recipe is the best. The only change that I made was to add 2 cups of quick cook oatmeal and 1 cup of regular cook oatmeal. The regular cook oatmeal is slightly bigger than the quick cook oatmeal. I even bought the store brand oatmeal. The cookies were a big success. I’m going to make them again for my sister’s bridal shower. Oatmeal cookies are my husband’s favorite. And, he can’t get enough of them.

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Staci

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Reviewed: Sep. 8, 2009

What a yummy cookie!!!! I followed all the ingredients except I added dried cranberries, and I didn't chill the dough, cuz I like flatter cookies. Crispy on the outside and chewy on the inside...perfect!!!!!!

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kwill

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

I soaked the raisins in brandy, reduced the white sugar and added a bit of coconut. They were still a bit too sweet for me but the people I shared them with found them to be deadly-delicious and devoured every one. Nice and soft. Best results at about 12 minutes, maybe because of the moist raisins.

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frankenchef

Cooking Level: Beginning

Home Town: Saint Augustine, Florida, USA

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Reviewed: Sep. 7, 2009

Added craisins and pecans. Absolutely awesome! My husbands favorite.

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Diane

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Reviewed: Sep. 5, 2009

These were good...I didn't think they were the best oatmeal cookie I ever had though.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 5, 2009

i made these things a little while ago...and i ended up making like 4 batches of then it made just over 50 cookies...they taste wonderful and are definitley not hockey pucks...i will make again only took off a star cuz my friends moms are a little better...maybe she will give me the recipe one day

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Jamie

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Reviewed: Sep. 5, 2009

made them with chocolate chips and walnuts. Left out the cinnamon,l substituted Splenda for white sugar and prune puree for half the butter. Also used 1/2 whole wheat flour.

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kacym

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Reviewed: Sep. 4, 2009

This is now my official oatmeal cookie recipe! SO delicious! The ONLY change I made was that I skipped the refrigeration and just dropped them on the cookie sheet with a spoon, no rolling or pressing. Baked for 10 min, and they are so soft and chewy! Next time I will try with choclate chips! Thanks for the great recipe!!

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SaraJ23

Cooking Level: Beginning

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Reviewed: Sep. 1, 2009

Superb cookies! They are so soft and yummy! I skipped the "refrigeration" and "rolling" step and just dropped the dough by the spoonful onto the cookie sheet.

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Mari

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Reviewed: Sep. 1, 2009

Great recipe! I added 1 cup of raisins and 1 cup of chocolate chips and they turned out great. Next time will try almonds and dried cranberries.

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milyee

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Reviewed: Sep. 1, 2009

Great recipe very Delicious and soft cookies the only thing i did was subtracting 1 cup oats so its 2 cups instead of 3 cups and it came out GREAT. Thanks BITTERSWEET1

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Salwa

Cooking Level: Intermediate

Home Town: Khobar, Ash Sharqiyah, Saudi Arabia

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Reviewed: Aug. 31, 2009

I've made a lot of oatmeal cookies in my life. These are by far the best. I subbed the white sugar for splenda, and dropped them onto sheets instead of refrigerating/rolling. Air-bake cookie sheets, 10 minutes, perfect cookies.

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FUN4REGINA

Cooking Level: Expert

Living In: Sayre, Pennsylvania, USA

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Reviewed: Aug. 31, 2009

I added a cup of toasted pecans and left out the cinnamon. I knew they would be good when I could not stay out of the dough! Mine were really flat, but I will take the blame for that because I did not have the time to chill them first. Thanks for sharing your recipe!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

Even better than Beth's. I didn't use cinnamon, and halved the recipe because I only had 1 egg. The recipe still yielded a startling 30 cookies, about 2 inches in diameter each. I put them in balls on a disposable aluminum cookie sheet and they shaped into nice thick cookies in the oven, just how i wanted them. I turned them after 8 minutes and they still took about 4 minutes to brown nicely. They are my new staple oatmeal raisin recipe.

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Aug. 30, 2009

Fantastic! The only thing I would do is cut back the oats a bit next time. After chilling, the dough was a bit hard to keep together in a ball. I added butterscotch chips for some extra flavor and and texture. My family can't stop eating them! I will absolutely make these again.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Aug. 30, 2009

This recipe is magical--I'm nor sure why it tastes so much better than the suggested recipes on the back of oatmeal containers (being that it is such a similar recipe) but somehow I managed to make the best oatmeal cookies I've ever tasted by following this recipe! These were delicious~ :)

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Lavish

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Reviewed: Aug. 28, 2009

I made these 2 days ago and they are the best oatmeal cookies. I didn't chill the dough though and had no problems with it.

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Kat53

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Soft Oatmeal Cookies

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