Recipe by k. blackburn
"I substituted walnuts for raisins in an old recipe, and came up with my husband's favorite cookies!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
I left in the raisins, using 1/2 cup, and changed the walnuts to macadamia nuts. Macadamia nuts, totally make either these or chocolate chip cookies!
These cookies ended up nice and crunchy, without being crumbly. The amount of flour is Critical! I tried it with an 1/8-cup more flour, and the cookies were too hard, and too dry. So make sure you use 3/4 cup, and tap it down.
The recipe doesn't really make 48 cookies...more like 36, but that's okay. Just double it. You'll end up eating them all in 10 minutes anyway. :-)
Excellent recipe, for a novice oatmeal cookie person. By the way, nowadays, I borrowed from the pros, and make the dough-drops, putting them real close on a cookie tin, then freezing them. Take the frozen dough balls and stick them in a bag, and voila! you have fresh cookies whenever you want. I usually end up adding about 5 minutes to the baking time, if the dough's frozen.
just so so
I have been searching for a good Oatmeal Cookie recipe forever! I've found it! These were crispy on the outside and chewy in the middle! Perfect!
Absolutely wonderful! A quick, easy delicious recipe. They were crispy outside and slightly chewy inside. I placed them in Mason jars for the Christmas holidays. They were the perfect size and texture. I cannot say enough good things about this recipe!
These are actually the greatest cookies ever. Super easy to make-one large bowl and a wooden spoon and 15 minutes later you've got cookies. I used raisins the first time I made them and then raisins and mini chocolate chips the second time and needless to say they don't last long. Also if you cut the baking time by a couple of minutes they stay soft and chewy.
These are wonderful. Very easy. Came out perfect. Even without the walnuts, they are very flavorful.
These cookies have a very good flavor. I did use a teaspoon to drop the cookies on the baking sheet, but I didn't get 48 cookies, more like 30. After cooling, the cookies get rather hard (I did only bake for 12 minutes as the directions recommend). If you like a softer cookie, just microwave them for 10 seconds before eating.
These were very good cookies. The only changes I made was to omit the walnuts because I didn't have any and I added 1/2 tsp of cinnamon. Even my husband, who says he only really likes chocolate chip cookies, liked these. I used my #50 cookie scoop and got only one dozen 3" (approx.) cookies. I did bake for 12 minutes and we ate them while still a little warm. They were nice and chewy in the middle and lightly crisp on the edges. I couldn't tell you how they tasted the next day because we ate all 12 in one evening :) I can't imagine getting 48 cookies out of this amount of batter - if you do they would be awfully tiny and the baking time would have to be drastically reduced. This recipe was very similar to the Vanishing Oatmeal Raisin Cookies on my box of oats. There are just very minimal differences, with one of them being the ingredients are doubled what is called for in this recipe and that one says it makes 4 dozen cookies also. I wonder if the yield of 4 dozen stated in the recipe is a misprint? No matter the size they were very good!
* Percent Daily Values are based on a 2,000 calorie diet.
World's Best Oatmeal Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 57
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
See a top-rated recipe for soft, chewy oatmeal cookies.
See how to make sensational oatmeal peanut butter cookies.