Reviewed: May 27, 2012

These cookies are incredible, a big hit with the entire family, even those of us who don't usually enjoy cookies. I made this recipe as is and it turned out great. I added craisins rather then raisins though.

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Reviewer:

muffinlove

Reviewed: May 27, 2012

I would give these six stars if I could. These are perfect. Chewy, melt-in your mouth, positively delicious. A permanent addition to my recipe collection.

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Reviewer:

BETTYTYRANNY

Home Town: Chicago, Illinois, USA

Reviewed: May 26, 2012

I added 1/2 tsp. of nutmeg and 1/2 tsp. of cloves and 1/2 c FINELY chopped nuts for extra texture...i left everything else the same and they came out great! I baked until the edges were golden brown and that gave me crispy edges and chewy centers...perfect. I accidentally over baked one batch (until they were golden brown all over) and these were also great...a little more crunchy, but definitely great. I will definitely bake these again!

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Reviewer:

Carolyn94

Reviewed: May 23, 2012

This recipe is great! I just made them with my 41/2 yo daughter to give to her preschool teachers. I cut the recipe in half and added milk chocolate and peanut butter chips. I also only used 1/2 tsp of cinnamon, otherwise followed ingredients listed. I didn't flatten the cookies either and they came out perfectly flat. A half recipe made thirty 2 and 1/2 inch cookies. They were slightly crispy and chewy! The best oatmeal cookie I've had in a long time. We put a stack of six cookies in a pretty cellophane bag and they looked like they came from a fancy bakery! I will definitely make these again. So easy and good!

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Reviewer:

Kathleen

Cooking Level: Beginning

Living In: Naperville, Illinois, USA

Reviewed: May 23, 2012

I added 1/2 cup of coconut and they were delicious!

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Reviewer:

liss681

Reviewed: May 23, 2012

I enjoyed this with a few additions! I divided the dough in half and added semi-sweet choc chips/walnuts to one half and craisins to the other. I did everything else the same but added white icing to them once cooled. I made smiley faces/stars on them and they were a HIT at work!

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Reviewer:

Knmitche

Reviewed: May 21, 2012

Hubby and I absolutely love these cookies. I like to pair cinnamon with nutmeg, so I added about 1/4 tsp both times I made the cookies. Excellent recipe, easy and fun to make :). One note tho, first time i did not chill the dough, and the batter spread everywhere... still, it tasted wonderful.

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Reviewer:

luizacooks2

Reviewed: May 20, 2012

These cookies were delicious. My boyfriend especially liked them. They came on the flat side but they were very chewy and delicious.

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Reviewer:

foodlicious

Reviewed: May 17, 2012

I have made many oatmeal cookies but none as good as these. I followed the recipe exactly except I halved it and got about 16 good size cookies. I just rolled them into balls did not bother pressing flat and they spread perfectly.

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Reviewer:

SweetTooth

Cooking Level: Intermediate

Reviewed: May 17, 2012

This cookie is amazing! I have been looking for a oatmeal cookie that stays soft days after baked. We really like raisins in ours, so I added 1 cup of raisins (soaked in hot water for about 30 minutes then patted dry). Upon reading others reviews, I tried not refrigerating for an hour, and made a few cookies, then I tried refrigerating and not smooshing the cookie down, and made a few cookies, finally I refrigerated and smooshed the cookie down. My husband and I both agree, the smooshed, refrigerated cookie didn't spread as far therefore it was the moistest and tasted the best. I won't ever try another oatmeal raisin cookie recipe!!! FANTASTIC!!

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