Reviewed: Aug. 8, 2000

This was one of the best oatmeal raisen cookies I have ever made. My entire family loved them, especially my grandson. They were already asking for me to make more before they finished what was in the cookie jar!

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7 users found this review helpful

Reviewer:

GRAMMITCH

Reviewed: Oct. 24, 2000

This recipe was wonderful! I was looking for an oatmeal cookie recipe that was different and this was it. You must remember to add the raisins as they are forgotten in the directions. :) I would not hesitate to use this excellent recipe again. Great!

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3 users found this review helpful

Reviewer:

HLR

Reviewed: Feb. 14, 2001

I just made these last night. The house smelled delicious! -And the cookies, were awesome! Soft and comforting.

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4 users found this review helpful

Reviewer:

MABILAY

Reviewed: Jun. 18, 2001

A little more trouble than conventional oatmeal cookies, but definately worth it. Lots of stuff to be added by kids...they love that!

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3 users found this review helpful

Reviewer:

PEGGY_LEITH

Reviewed: Jul. 17, 2001

Even though this recipe if a little time consuming, it's well worth the effort. I made a batch for our Eagle's Auxillary bake sale and everyone that tasted them said they were the best cookie they had ever eaten. Dolly from Indiana

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6 users found this review helpful

Reviewer:

DOLLY YOUNG

Reviewed: Feb. 15, 2002

These were okay--but didnt have as much flavor as I thought they would. Still a good cookie

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2 users found this review helpful

Reviewer:

Bobbie

Cooking Level: Expert

Home Town: Ambler, Pennsylvania, USA

Living In: Medford, New Jersey, USA

Reviewed: Apr. 23, 2002

Sorry, but...Gross! Ewwww! Sounded good though.=)

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5 users found this review helpful

Reviewer:

CALIFORNIA GIRL

Reviewed: Jun. 21, 2004

Doesn't taste nearly as much like coffee as I would have guessed/hoped but still a QUALITY recipe. I halved it (as such) but also lightened it up a bit. I substituted light margarine for the shortening but would have also liked to have tried applesauce instead. I used non-stick non-fat cookin spray instead of greasing the pans (which worked like a charm). I switched half the brown sugar for an equal amount of Splenda cooking sweetener. Also since I was halving the recipe and 3 eggs doesn't "halve" neatly, I just used a whole carton of egg substitute (which is the equivalent of 2 eggs). With all those changes the cookies came out very flavorful and cake-like. I do prefer chewey cookies but that's the price you pay for excluding the shortening. I included the walnuts but not the white chocolate. Making these changes yields a very tasty light cookie. I did cook half on an air bake pan and half on a regular pan and the air bake ones turned out a little less than my liking but otherwise still tasty.

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Reviewer:

David

Cooking Level: Intermediate

Living In: Galloway, Ohio, USA

Reviewed: Oct. 23, 2007

These cookies were great. I had a problem with them sticking to my cookie sheet but that was probably my fault. All the flavors worked very well together.

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2 users found this review helpful