Best oatmeal raisin cookies ever!

Excellent recipe. I made a couple of mods:. I used 1/2 cup of Splenda instead of white sugar, 100ml Eggbeaters instead of 2 eggs(no cholesterol) and used 1 cup of wholewheat flour and 1/2 cup white flour instead of 1 1/2 cups white flour. I also added a 1/2 tsp of Allspice.They taste fantastic.

I happened to be out of raisins and used semi-sweet chocolate chunks instead. They were awesome! I wouldn't change a thing and loved how ridiculously easy they were.

Really good cookies. I baked them longer as some of the other reviewers suggested, about 12 mins. I would also add more raisins next time.

I didn't mind the cookie being so soft, it was down right good!

I wasn't a huge fan. Though they were alright. Others liked them, though.

These cookies were very easy to make and my husband liked them. I thought they turned out pretty good too, but I don't know if they're as good as the oatmeal cookies made from scratch.

I made these for christmas very good!!

Great cookies!!!!!!

I made these last night and they are dynamite! A suggestion: I made the first batch dropping the cookies in rounded teaspoons like suggested and they came out a little small and hard. The second batch I made slightly bigger, like a teaspoon and a half, and they came out much softer and chewier. They are really great.

Dissapointing, not like a cookie at all, but tastes like the cake mix...even the texture is too cakey. I won't make these again, miss the butter flavor of a traditional oatmeal cookie.

I tried these cookies, they were very easy to make. They were very good right out of the oven so I thought they would harden the next day when in fact they were even better. The outside was a little crisp and the middle was still chewy, everybody loved them.

I give this recipe 5 stars because of the ease of baking and the delicious end product. However, I did have to bake it for a full 15 mts before the cookies were done. They were a light brown all over and settled well. I used a yellow cake mix since it was the only one I had and added some ground cinnamon, nutmeg and cloves for the spice.

These are the best, easiest, time-saving cookies I have ever made!! I doubled (at least) the raisins and added nuts. What a quick recipe that tastes like you spent hours.

These were very good! I'm going to make them again...soon! They don't really brown much and I flattened them a little bit w/ my spatula towards the end of the bake time. I used my pampered chef cookie scoop to make them uniform shape & size. I also pressed the cookie tops into chopped pecans before baking. I recommend these!

Very easy to make, I thought they were good, just not terrific. I brought them into work today, let's see how the response is here. But then again people at work are vultures no matter what you bring in.

I made these for my husband to take in to work and they were gone within an hour! I've already had requests to send them in care packages...great recipe!

Yummy! Don't wait for these cookies to look done or even get hard in the oven - they will still be very soft when you take them out, but will "substantialize" as they cool. I left mine in too long thinking they weren't done, and some ended up being as hard as a rock when they cooled! Even so, I took 3 dozen to the college students at church and they were gone in no time!

These were the easiest "homemade" cookies I've ever made and were a real hit. I tried another scratch recipe from here and they were too sweet. These are just right with just the right amount of spice. My husband likes nuts in his oatmeal cookies so I added some chopped walnuts and increased the amount of raisins a little and he loved them. I use a cookie scoop to put them on the baking pan and the first sheet took a long time to bake and didn't spread much so the second batch I flattened with a spatula and they were just right and took less time to bake. I will use this again and again! Thanks for the recipe.