Reviewed: Aug. 9, 2012

Tasted good - I goofed on the Recipe and used steel cut oats though.

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Reviewer:

Kirsten

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 5, 2011

Mine, too, came out as balls. I made the recipe exactly as written. They are not soft and chewy as I was hoping for, more like soft, a litttle fluffy and sort of dry (even though they were baked to just golden brown on the edges and bottom. To it's credit, the plumpled raisins were much better than firm raisins. With all the thousands of cookie recipes out there, I will try a different recipe next time I want cookies.

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Reviewer:

hike4diamonds

Cooking Level: Intermediate

Reviewed: Apr. 15, 2011

Very, very good ! I made it without nuts this time. Next time, and that will be soon, I will add walnuts. This recipe ended up making over 6 dozen. They are "Gems" !! Crispy outside, soft inside. Thanks for sharing the recipe.

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Reviewer:

Dannf2

Reviewed: Mar. 19, 2011

These are nice, soft, delicious cookies. If you're looking for a crispy cookie, look elsewhere. This dough keeps well in the refrigerator. When I baked another try a few days later, my cookies were much thicker.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Mar. 7, 2006

Next time I would use less clove, less raisins and more nuts. They are really good except after making them I decided I wanted crispy cookies this time, but that of course has nothing to do with the recipe, and I didn’t like the strong taste of clove. Oh, I also added some white chocolate chips. Will definitely try again!

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Reviewer:

Maya

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Kfar Saba, Mehoz Hamerkaz, Israel

Reviewed: Jan. 22, 2006

these are excellent. so soft and cnewy with the plumpest raisins i've ever tasted. it's the boiling of the raisins that gets them this way. I added nutmeg as well and in place of cloves.

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Reviewer:

Tia the Baker

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Aug. 3, 2005

Not bad! Used applesauce for shortening, egg sub + egg whites for eggs, omitted pecans. Compared to other cookie recipes I've tried, this one was a lot of hassle for a taste that was good, but not great. I didn't have any ground cloves, so I had to mash whole cloves myself. I only used about 1/2 tsp of cloves, and I personally thought they were a little overpowering. I think the raisin juice was a good idea, and improved the flavor. I think the next time I make oatmeal raisin cookies I'll use part of this recipe and part of another. If you have time and you don't mind cleaning up the kitchen, and you liek chewy, sweet-spicy cookies, then these are definitely for you.

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Reviewer:

Jill

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jun. 30, 2005

Ooooops! Threw out the raisin water while I was cleaning up, but substituted cold hazelnut coffee for the liquid! Absolutely delicious cookies, great recipe, will make again very soon!! Thanks for sharing!

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Reviewer:

elinorcleo

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Feb. 7, 2005

Very great cookie, i left out the nuts and added a mooshed mediem banana instead really great, so far a fav :D

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Reviewer:

JGALENS

Reviewed: Jul. 7, 2004

This had to be the best oatmeal cookie recipe I found yet. I made this for my family and my husband took about 2 dz to work and I guess they were gone by break time. I've had many requests for this now. Thank you so much for sharing!

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