Reviewed: Nov. 25, 2009

These are the Best!! They were crispy and chewy.

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Reviewed: Nov. 10, 2009

I needed just a basic oatmeal cookie so I didn't include the raisins or nuts, and just added the egg to the creamed butter and sugar. To tell you the truth, I was initially unimpressed with and concerned about the dough as it seemed dry and it was kind of difficult to incorporate the oatmeal thoroughly. However... these are probably one of the best oatmeal cookies I've ever tried. First of all, they bake up beautifully, and you'd be proud to put them on your serving plate. I mean, they have a bakery look about them. Secondly, and most important, they're just darn good! Crispy on the edges, soft and chewy on the inside, pleasantly sweet with just a hint of cinnamon. Excellent.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 9, 2009

These are very delicious! I added 1/2 tsp. of nutmeg to this recipe and they are a huge hit! Good job! :)

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Nikki

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Reviewed: Oct. 28, 2009

This is a great recipe. I used it an modified it to create my own - healthier verison - see "Best Reduced Sugar, Whole Wheat Apple-Raisin Oatmeal Chewy cookies"

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Leila

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Reviewed: Sep. 22, 2009

I tried this recipe but I substituted dried cranberries for the raisins, and black walnuts for the nuts. They're awesome!

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FREEDSMMG00D

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Reviewed: Aug. 16, 2009

I'm not an oatmeal cookie lover, but these are some of the best cookies of any kind I have ever had! I'm shocked they're so good--yet were so simple to make. I followed the recipe exactly, except I didn't add nuts, plus I altered the recipe to make only twelve cookies. They were perfect--only bad thing about them is how good they are: I've already have five!!!

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Marcy

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

A very boring cookie.

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kmh.44

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Reviewed: Jun. 11, 2009

making these now.myself and my mom like alot. only i didn't have any raisins threw in some choc. chips,no pecans used walnuts and threw in some coconut just cause i could. okay hubby's home all vote's are in. we love 'em. thanks for this one it's a keeper.

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Vee

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Reviewed: May 22, 2009

Just try and keep your hands off of these... so ymmmy!

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Tynna

Cooking Level: Beginning

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Reviewed: Apr. 3, 2009

love em !! came out just right!! only thing i didnt do is chill the egg mixture for an hour. what does that do?? oh i also used craisins , i was all out of raisins ! definitly not diet food !!

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Neia

Living In: Danbury, Connecticut, USA

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Reviewed: Mar. 28, 2009

These are the best!! They are as good as my Mom's when we were kids. I have been looking for a good Oatmeal cookie recipes and this is it. Not too hard, not too mushy, perfect consistency and flavor.. Tks.

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ladyann49

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Reviewed: Mar. 24, 2009

Love this recipe. I alter it a little by adding a little less rasins, substituting with semi-sweet dark chocolate chips. I got the idea from a local bakery that made gigantic oatmeal/chocolate chip cookies. I also bake mine a little longer as I like a crunchier cookie. Thanks for sharing this!

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recipeDawg

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 22, 2009

fab recipe.....I put in butterscotch chips for the kids in one batch with walnuts and they loved them( wouldnt hsare with their friends..lol).Thanks!

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christinasbakery

Cooking Level: Professional

Living In: Auburn, Maine, USA

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Reviewed: Mar. 18, 2009

Instead of raisins and pecans, I added chopped dried apricots and walnuts. I let the chopped apricots sit in the egg mixture for a little longer (like 3 hours) so they were well hydrated. Everything else remained the same and everyone here likes the tangy snap the apricots add. I think it would taste even better with a bit of lemon or orange zest, too..... This was chewy if they are made in small cookies - that wasn't what happened with the bigger cookies.

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Jan Wirch-Wright

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Reviewed: Mar. 17, 2009

These cookies are truly the BEST! I've made them several times and they're great every time. I use dried cranberries instead of raisins and walnuts instead of pecans...still, fabulous! I think the soaking of the raisins makes the difference. Thanks!

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jorge

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Reviewed: Feb. 12, 2009

these cookies turned out great-but i had a problem i never had before! the few minor changes i made were: subed 1/2 c. of peanut butter for 1/2 c. butter and to quick plump the raisins (i used dried cranberries) i used hot water and vanilla for about 20 min. i saw this in another recipe but had never tried it before. the cookies were moist and chewy the first 2 days but by the third day, stored in an airtight container, they started turning green! i am guessing mold from the un-dried fruit. i've never had that happen before the only thing new i tried was soaking the fruit.

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katie m

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

This recipe is great. I made adjustments by adding 1/4 cup flour, and doubled the baking soda as suggested by others. I did refrigerate the dough and did not have spreading issues at all. The second batch I used crasins, white vanilla chips and fresh orange zest and oh what a great combo! To keep them from getting too hard, do not overbake. They will not look done, but the time on the cookie sheets finishes them. Also, thank you to the reviewer who suggested truly "beating" the sugars and butters for several minutes. I did, using my KitchenAid and stirred the rest of the ingredients by hand. Hubby is munching them and has a bag packed for work tomorrow! UPDATED 2/14/09: I tried Soft Oatmeal Cookies from this site and it is also very good. Hard to pick a favorite, both are great! So 5 stars for both recipes!

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Becca

Cooking Level: Expert

Home Town: London, Ohio, USA

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Reviewed: Feb. 4, 2009

mmmm-mmmm.... I had to get my hands involved in the mixing and I used 3 bowls, but other than that no complaints. I am sure I made my first batch too big and they got a little teensy bit cakey. I will let you know how my second batch goes tomorrow. Only things I modified was that I just added and extra handful or so of oatmeal since I couldn't be bothered to save that little left-over. And just to highlight how good these are, I am NOT a fan of raisin oatmeal cookies, but I made them as a healthier option for a treat in my kids lunches, and I think they are superb and will be adding them to my usual rotation. Thank you!

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Feb. 4, 2009

This is a very good recipe for Oatmeal Cookies, but I changed it up a bit. I soaked the raisins in a mixture water/apple juice for about an hour. I added 1/2 cup of applesauce and 1/2 cup butter instead. I also added 1/2 cup of Quaker's Honey Wheat germ and 1 1/2 cups of oats. I was trying to make it a little healthier and hiding some good stuff for the kids. Turned out perfectly.

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cwegrzyn

Cooking Level: Expert

Living In: Canton, Michigan, USA

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Reviewed: Feb. 3, 2009

I agree - these are the best! I tried it for 2007's Christmas cookie assortment, and it has become a raving classic. Everyone LOVESLOVESLOVES these cookies! I just made a batch to thank a co-worker for a favor, and passed the rest out to other lucky co-workers. It was a very good day at work! A couple of suggestions. I simply rolled the cookies into balls about 1" - didn't flatten them - and they baked up just fine. Also, the dough does get quite stiff, so I just tossed the spoon in the sink and got in there with my hands to mix the oatmeal in. Hey, maybe that's why they're so good! ;-)

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