Oatmeal Raisin Cookies VII Recipe

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Most Helpful Positive Review

Feb 03, 2007

NOTE: The boiling of the raisins (put in a microwave bowl, cover with water and microwave 5 mins. Let sit for about 10 more mins.) This made such a difference; I'm glad I read that in these reviews. These bars are absolutely fantastic! I can't keep my husband away from these! I can't believe how easy this was. For an added treat I frosted some with white frosting and they tasted awesome (I was having a sugar craving at the time!!)

—chef tara

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Most Helpful Critical Review

Jul 01, 2009

Followed recipe to the T. Took an extra 30 minutes to bake as bars. Had no flavor beyond uncooked oatmeal.

—Chebrutta

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135 Ratings

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Jan 30, 2007

Finally! These are great! They aren't full of fat and greasy like all the other oatmeal cookie recipes I have tried from this site and for once, the recipe works perfectly fine as is! You don't have to read through a thousand reviews and mark down all the changes you need to make to have it turn out! You can make them as bar cookies or just drop cookies. I had no "self-rising" flour so I added 1 tsp of baking powder and used "salted" butter, actually I used Becel (a healthy, soft, tub type margerine)and the recipe turned out superb. (Self-rising flour is just regular flour with added baking powder and salt, you will notice baking recipes that call for it usually do not call for baking powder.) I also had to use whole wheat pastry flour (a very fine ground whole wheat flour you will find at a health-food store) because I ran out of all-purpose flour but my kids still gobbled them up! Anyway, thank you so much for sharing this recipe!!!

—PLAYKITTENPIE

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Oct 13, 2008

I have modified this recipe slightly and always hear "These are the best I've ever had". Here are the modifications I like (for 24 servings recipe) - Use equal amounts of white & brown sugar (1/2 cup each). Change the amount of raisins to 1 1/2 cups. Change the amount of Vanilla & Cinnamon to 1 Tablespoon each instead of 1/2 teaspoon. Roll into 1 1/2 inch balls and put on the cookie sheet and bake at 350 for 15 minutes.

—Jay H.

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Jul 19, 2007

These were very good! I made the recipe exactly as written and had great results. I baked for 14 minutes to get the edges to start browning, then pulled it out. Don't be alarmed if the center seems underdone. The top and bottom crisp up as the bars cool, leaving a crisp outside and chewy inside. For me, at least half the charm was that this recipe was SO easy and baked in so little time, giving almost immediate results. The flavor was great and this recipe would be very easy to modify if you wanted to add some extra goodies like coconut, toffee bits or chocolate chips of any variety, as well as changing the recipe so that it would be more nutritious. Don't be afraid to try this one, folks. It's easy, quick and tastey!

—RENEEHOWARD

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Apr 17, 2007

I just made these cookies for my mother and they were excellent. I did notice that these were a bar cookie recipe but I made them into cookies instead.I read some of the other reviews before making these cookies and made sure to put my raisins in a boil of water and microwave them for 5 minutes. This made the raisins very plump and juicy. Make sure to drain them before adding them to the mixture. I used a tablespoon to scoop out the cookies and put them on the cookie sheets. I also doubled the amount of cinnamon and added a teaspoon of nutmeg to the mix.I also added 3/4 cup of chopped pecans. An outsanding cookie very soft and chewy just the way I like them.

—V. Rice

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Dec 02, 2003

We found this recipe quick and easy to make. I changed the sugar amounts to 1/2 cup white sugar and 1/2 cup brown sugar, and added coconut because we happened to have it handy. The recipe is very adaptable; the cookies were very moist and delicious. A definite hit with the kids, and a very portable cookie (doesn't fall apart)

—RFPNC

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Jun 17, 2007

Wow! These are great...Again the recipe is perfect. I love that they are not full of fatty ingredients. I made a couple of changes because I didn't have all of the ingredients: 1) Used whole wheat flour and all purpose flour; 2)I added 1 teaspoon of baking powder since I didn't have self-rising flour; 3) used 1/2 cup of brown sugar and 1/2 of white sugar; 4)doubled the amount of cinnamon. They are by far the best oatmeal raisin bar recipe! Thank you soooo much. I will definetly do this one over and over.

—LizL

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Nutrition

Calories
121 kcal
6%

Carbohydrates
19.6 g
6%

Cholesterol
19 mg
6%

Fat
4.4 g
7%

Fiber
0.9 g
4%

Protein
1.6 g
3%

Sodium
132 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oatmeal Raisin Cookies VII

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 121
Calories from Fat: 40

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 19mg 6 %
Sodium 132mg 5 %
Potassium 81mg 2 %
Total Carbohydrates 19.6g 6 %
Dietary Fiber 0.9g 4 %
Protein 1.6g 3 %
Sugars 11.9g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 3 %
Iron 6 %
Thiamin 8 %
Niacin 5 %
Vitamin B6 1 %
Magnesium 4 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.