Old Fashioned Oatmeal Cookies With Raisins

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Delicious cookie. I tweaked information technology slightly, though; I used more raisins and soaked them in boiling water first (they were moister and plumper this fashion), I added a bit more cinnamon, and the batter seemed wet so I ended up adding more flour and oats. All the same, I would not recommend adding more oats; it was too overpowering. I decided to make monster cookies, hoping they would turn our big and chewy, which they did. I got 20 large cookies from this recipe. Watch the blistering time carefully, just adding a minute at a time, if you want chewy cookies.

Tried and true my foot. My fellow had a craving for oatmeal cookies last weekend, so I wanted to make him a treat. These were the worst cookies I've ever made. I consider myself a pretty good cook. When I read the reviews, a couple people said that it didn't work for them. My swain and I assumed these people must not accept been post-obit the recipe correctly. These cookies had the worst consistency ever. They hardened up into flat discs every bit shortly as I took them out of them oven. Somehow they stuck to my non-stick, commercial baking pan, fifty-fifty when it was greased. I had to chisel them off (and clean the pan betwixt batches). When I put even a teaspoon of dough out for each cookie, they would spread flat and the raisins would burn down. I even tried freezing the dough for the terminal batch. Later virtually an hour out of the oven the consistency would turn flimsy and viscous. I wish I took a movie to submit. After three batches, all the cookies went into the trash. What a waste of time. It angered both my young man and myself. This recipe either needs to be rewritten or taken out of the tried and true section. I took the leftover dough and added baking powder, another egg, more flour, more than oats, absurdity and some spices (poppy seeds, orange peel, vanilla, and coconut). I put the dough in muffin tins and made bully muffins. if you have the same problems I had, you lot might desire to try this. The actress ingredients help the dough stay together and ascension.

This recipe came out perfectly for me the commencement time I tried it. They are a hit with my family. I read most of the reviews hither prior to starting. I did soak my raisins which made them extra plump, but I found I did not demand to add together the extra flour or baking soda, as the dough already had a squeamish consistency. My cookies did not run at all, and puffed up quite nicely. I cutting the white sugar down to 1/two cup, but kept the brown sugar at 3/iv cup. This did not touch the sense of taste of the cookies, thanks to the raisins, which add natural sweetness. I also added a picayune extra cinnamon as well as ground star anise (ane/2 tsp) to this recipe, which gives a nice flavour. For blistering, I rolled spoon-sized amounts of the dough into balls. I turned my oven downwardly to 350, as I found the first batch to be browning a trivial too apace on the edges. My cookies needed virtually 9 minutes, but I had to watch them. They aren't the kind that you tin can popular in the oven and walk away. Here's a tip: if yous want a slightly flatter cookie, printing the cookies down with a fork well-nigh 1/ii through baking. I will definitely be making these again!

Really good cookies! I cut the white sugar down to 1/2 cup, bumped cinnamon upward to a whole teaspoon, and added i/4 teaspoon of nutmeg. If y'all are having bug with them sticking, it is because you take to let them cool a little on the canvass pan. I used a blistering spray and they came off hands for me.

This was a wonderful recipe! Nosotros have tried and then many different recipes trying to come up up with the perfect oatmeal raisin cookies....and this is it!!! Crispy edges, chewy middles....just perfect!! And very simple to make. Beloved them!

This was a very tasty recipe, exactly what I was looking for. It's hard to observe an oatmeal raisin cookie recipe that uses butter instead of shortening. I was a lilliputian leary before making it because some people said the cookies turned out difficult, but I have just finished baking them and they turned out perfectly moist. Perhaps others baked them too long. Make sure you don't overbake if you want them moist, maybe fifty-fifty take them out a couple minutes early. Bang-up recipe, thank you!

An exceptionally good recipe. No, it doesn't need extra flour as a few dissenters insist. That might make them thicker and maybe softer, but they would lose their chewiness. If your not afterwards a nice chewy cookie, notice another ane to make. I hope I speak for the hundreds and hundreds of us that had no problems and loved these cookies when I say to the pocket-sized handfull who struggled and then went on in biting rants about how it must exist a bad recipe, "Its not us, its you." In that location are a thousand things that can touch on a recipe turning out right from atmospheric conditions to the blazon of ingredients used to the skill of the person making the nutrient and sometimes we all feel something not turning out right. My experience was this: the cookies are fabulous.

I JUST made these cookies and they are crawly!! i added some nutmeg and that gave the cookies a good flavour added on to the other ingredients...they are soooo pretty!

naples34102

Nothing to alter, nothing to criticize. I prepared the recipe merely every bit directed and was very pleased. I did, yet, apply chocolate covered raisins which made these extra gooey and good. And, as I always exercise with cookie doughs made with butter, I refrigerated the dough for well-nigh an hr until it firmed up a lilliputian. I used a tablespoon-sized cookie scoop and flattened them just slightly. They're soft and chewy, but still a picayune crispy along the edges. Everything yous'd want in this type of cookie.

Wow....lots of reviews on these cookies and quite a fleck that were negative...and I do not understand why then many people can accept such vastly different results. I followed the recipe to the letter and my cookies turned out PERFECT! Chewy, slightly poofy, the dough did not run or spread and I e'er, always, ALWAYS bake cookies on parchment lined cookie sheets - NO sticking and y'all don't need to grease them therfore adding extra grease of which I think is the major culprit for cookies that spread to much. This recipe is fabled as written, someone else suggested putting allspice or nutmeg in, which would definitely raise that 'spiced' cookie flavour, simply if you desire simply an oatmeal raisin cookie - and so this is it! Thank you for the great recipe! Husband and I hoovered 4 each after they came out of the oven! :)

It drives me crazy when people give a recipe 5 stars, simply and then include a lengthy list of changes they made to the recipe. I feel like that was the case with this recipe. I fabricated this exactly like the recipe, and they turned out flat, runny, and stuck to the pan (even when I used non stick spray). This recipe definitely needs some assistance. Only I didn't bother reading the reviews considering information technology was rated and then high, I figured I didn't need to. But at present I realize that the rating isn't a true rating because people rated it after they tweaked information technology. I am so frustrated at the way people rate their recipes on this site!!! I don't have time to read hundreds of reviews. +

v stars only because I used the modification listed past some other user and didn't stick to the original recipe. I added 1/iv c flour and ane/2 tsp baking soda and the cookies turned out almost perfect. The only affair I'd change is adjacent time I'd add another one/four c raisins because I really like raisins!

I added a dash more cinnamon and quaternary less salt and omitted the raisins. My daughters loved them. They are picky teen girls. I made them twice already.

I oasis't e'er actually learned to bake since my mixer caught burn down in my hands the first time I used it hah (traumatic experience, trust me!). Only I figured I"d attempt baking this year for Christmas. Hubby doesn't similar chocolate, and I don't like raisins, then I used dried cranberries instead. I read the reviews, and added i/four cup flour and one/2 tsp blistering soda because we like soft cookies. I also used i/2 cup of butter and i/4 cup butter flavored shortening. Also made information technology a full 1 tsp of cinnamon. I just pulled the last cookie canvas out and they are AWESOME. With those changes, I will definitely brand this once again using the dried cranberries instead.

These cookies are wonderful. The taste is amazing.

Remember that ingredients, especially flour, vary a lot in how much moisture ther incorporate by geographic location. I'm in Denver, and flour etc is very dry. I've fabricated this recipe twice: in one case increasing the flour by 50% as recommended, and once as printed here. The result was *much* better following the recipe here. So, before you are overly critical, consider that maybe your location requires a modification that does not utilize to all bakers.

Just took the 1st batch out of the oven....and ohhhhhhhhhh human being...they are GOOD! I love oatmeal raisin cookies, but for some reason, never made them before. I used large flaked oatmeal and Thompsons raisins for my ingredients. The just thing I tweaked was the amount of salt. I always find that oatmeal raisin cookies are salty, so I merely did a milkshake of my table salt shaker, as I idea the recipe called for waaay as well much. Baked for 8 mins, and they are perfect. Thanks and then much for the great recipe!!!!! ---------------- * little side annotation. I just read through some of the other reviews and noticed that there were complaints of the cookie falling apart/being too soft/runny...I noticed that they were soft too, coming correct out of the oven....I left them on the blistering sheet without touching them for iii-four minutes. They firmed up nicely plenty to transfer to the wire rack, and finished cooling in that location. If you read whole recipe directions, it volition tell yous to practise the same!

I tried making this recipe(as written) twice. Both times the cookies ran and turned out flat. While they tasted good, but didn't wait nice enough to requite to other people. (I was going to give out at Christmastime.) They broke up easliy, into a granola-similar consistency. Possibly side by side fourth dimension I will endeavor to increase the flour and blistering soda as others suggested.

The ingredients in this recipe are nearly the aforementioned as my gramma'south (the merely cookie my dad will consume!). Only she used vegetable oil instead of butter and soaks the rolled oats in information technology for at least 1/two hour. Softens the oats and they are really delicious. I always make one batch with raisins (adults favorite) and one with chocolate chips (the i the kids like!)

I found these cookies to be quite delicious. I had none of the issues that some reviewers had regarding consistency. My cookies weren't thin, dry, or crumbly. Nor did they stick to the baking sheet. I baked the cookies for about x minutes, cooled on the baking sheet for 2 minutes and then transferred to a cooling rack. Came out chewy and moist. Perfect amount of cinnamon, in my opinion. Maybe next fourth dimension I'll substitute some dried cranberries for diversity.

This recipe was great! It is near the all-time oatmeal cookie recipe I accept ever had. Like everyone else has said, the outside is crispy simply the cookie is notwithstanding chewy. I did add together ane/3 teaspoon of nutmeg though. I just fabricated sure to put the cookies in a ziplock bag every bit soon they were cooled down. They stayed fresh for over a week, or at least that'due south when they were all gone.

This recipe is a MESS ! The cookies come out stuck to the sail. The timing is incorrect ,DO Not effort to add together softened raisins but makes the cookie harder to bake. The cookies fall autonomously.I even added ane/4 more than flour,and a 1/2 teaspoon of baking powder.And it still was overly runny. If you are a novice baker please understand fifty-fifty the pros have a hard time adjusting to this recipe.I'1000 reporting this frustrating cookie mess to the editors of this site to exist fixed correctly or just taken off. Delight practice not waste your time on this recipe.It volition simply frustrate you. Give thanks-You!

I'm not exactly a cooking good only I know a few things here and there. This has to be the coolest and easiest recipe I've had the pleasance to employ. My trick for the style they came out is the butter. SOFT BUTTER!! SOFT! SOFT! SOFT! Too, I mixed the key ingredients using a blender then I used a spoon to mix in the rest. Over mixing can happen and it makes the cookies flat. using a shiny pan helps forbid called-for. I sent these to my married man out in Iraq and he loved them! Cheers Once again! :) P.Southward. I'm looking for the perfect Chocolate Flake Cookie recipe... anyone??

The only problem with this recipe is the flour measurement. It should be one i/2 cups, not 1 1/4 cups.

I think I know what happened with people getting runny cookies. I just made this recipe twice: once with quick-cooking oats, and once with old fashioned rolled oats. The ones with the quick oats were extremely thick and cakey (great if that's the kind of cookie you prefer), and the ones with the quondam fashioned oats spread all over the cookie canvas, and were a succulent something, simply not really cookies. Maybe if the original recipe were revised to say quick-cooking oats, it would aid people go the results they desire (also, boom the cookies out flat earlier baking considering they won't spread at all with the quick oats).

This was a sensational recipe. I added a piddling extra cinnamon and a bit of nutmeg, and just cruel in love. I generally don't intendance for this cookie variety, but when I finished, I wished I had doubled the batch.

These cookies are the best especially if you love chewy cookies!!! I've never gotten and so many compliments on cookies earlier. I fifty-fifty had a friend's mom ask for the recipe and she owns a bakery. Like others, I've cut both white and dark-brown saccharide downwards to one/2 cup each and soaked the raisins for ten minutes in hot water. Easy to make and great to eat!!

I was and so excited to make these and saw that it had a bang-up rating. I followed the recipe precisely, measuring everything out, stirring ingredients together merely every bit it says to do, cooked them at the right temperature for the appropriate time, and they ran and stuck to the pan. I had to literally scrape them off into a pile and and then put them all together in a casserole dish and now have to figure out what else I can practise with it. I will not apply this recipe again, and after reading the other reviews, people should not give the bodily recipe a skilful rating unless you lot follow it exactly. If y'all have to add one-half a loving cup of flour and cutting some of this and add some of that for them to work and be delicious, then they are not the aforementioned recipe.

My married man loves oatmal raisin cookies (his absolute favorite) so I wanted to make them homemade for him. I halved the entire recipe (since he's the only i who eats them), added 2 actress tablespoons of flour, soaked the raisins in hot water to plump them up, and used erstwhile-fashioned oats instead (couldn't find rolled oats at the supermarket). The cookies didn't run together and plumped up nicely. Exterior was crispy, yet the inside was chewy. My married man loved them, so the recipe will definitely go into the recipe box!

Had a craving and this was a fast, easy to make, truly crawly recipe...no modifications needed! Bully job!

Very, very yummy. Moist and chewy. I used high fibre oats, Nutri Blend flour and threw in some flax seed. I also used half raisins, half chocolate chips. They are then expert I can't broil them fast plenty! No issues with running - the recipe is perfect!

If you utilize this recipe equally is, your cookies will Non be practiced. Before baking the consistency of the dough looks skilful, but the dough spreads really apartment once baked. I did the cookies over and added an boosted one/4 cup flour. I as well turned my oven downward to 350 and baked for 12 minutes. The cookies were adept after that and very yummy. I gave such a low score b/c the recipe, unchanged, merely doesn't work.

An absolutely perfect recipe with a few alterations. I took the communication from other reviews and cut the white sugar down to ane/2 loving cup, added 1/four cup flour, changed amout of cinnamon to 1 tsp, added 1/4 tsp nutmeg, and soaked the raisins in humid water before calculation to the residual of the batter. Also, I baked the cookies at 350 degrees for 6 minutes, rotated the baking sheet and baked for another 3 minutes. They looked slightly underdon when I took them out of the oven (chocolate-brown effectually edges, but shiny in center) and so I let them cool on the baking sheet and they finished cooking this manner. Admittedly perfect!

Absolutely excellent. I was told that I would receive a bluish ribbon at the fair for these cookies.

These cookies were perfect! They were delicious. I took the advice of one of the reviewers and mixed the ingredients by mitt to prevent flat, hard cookies. They turned out crispy on the outside & moist on the inside, I couldn't accept been more pleased. I also adjusted the temp. and cook time every bit suggested past reviewers. All I tin can say is they turned out perfectly.

These cookies where very easy to make and very taisty. Only they ran all over the pan when they cooked and didn't stay together at all for me.

I've read some reviews and noticed that when people complained about the cookies existence flat, etc., they used the term baking "powder." Make certain you lot employ baking "soda." It makes a world of a difference

Great recipe! One point of advice though....slightly crush your eggs and combine with the raisins, before making the cookies -- allow correspond 15-20 minutes...then combine egg (forth with raisins) as recipe calls for. For best results, let raisins and eggs stand in your refrigerator 45 mins to ane hour before making cookies, and you'll take astonishing results!

With a few alterations these cookies plough out cracking. I read some of the reviews and here's what I did: 1st I soaked the raisins in hot water while I mixed up the residuum of the ingredients, I added i/2 tea of baking powder, 1/4 c. more than flour, 1 tea of cinnimon instead of 1/2, and a compression of nutmeg. Turned my oven down to 350 and baked for 14-fifteen minutes. Perfecto!

I have never given a 1-star rating earlier, just these cookies just simply didn't work. I followed the recipe EXACTLY, and they were extremely flat, hard little cookies. On the last pan I finally did a larger scoop, lowered the oven to 350º and baked a minute or ii longer. This seemed to help a tiny bit, but these cookies still were not good. I hate giving a bad rating, and can't figure out how this worked so well for so many, but these cookies didn't work. : (

Not impressed with this cookie recipe. My favorite however is Beth's Spicy Oatmeal Raisin Cookies from this website. A must endeavor - by far the best I've institute.

Crunchy on the outside, soft on the within. Succulent. I went to a 5-month culinary school training and the concluding month and a half was spent on baking. I got a Kitchen Aide for my graduation and use information technology sometimes. I cooked it a 350 degrees for 10-12 minutes. Bank check after 8 minutes. Should be medium to nighttime brown exterior and medium brownish inside. Cheque with toothpick. Perfect! Yum!

These cookies weren't the best ones ive ever made. I was upset with the result every bit anybody raved about them. My reciepe is far better.

These is the most outstanding oatmeal raisin cookies I have ever tried!!! I love these types of cookies and accept been searching for the best recipe for years. Now that I found this recipe I've shared information technology with, and have made it for many neighbours and friends!!! These are delicous with their crisp sides and tender eye to made an absolute perfect oatmeal raisin cookie! + These cookies are low in fatty! I highly recommend this recipe over any other! :) savour!

These are the best oatmeal cookies I've e'er eaten or made. I followed the cadre recipe exactly until the very end. I split the dough in 2 before adding raisins. I added 1/2 cup of raisins to one one-half of the dough. I added 1/2 cup of sweetened dried cranberries to the other half plus 2 tablespoons of unsweetened cocoa pulverisation. Then I chilled both doughs in the freezer for almost 15-twenty minutes earlier blistering. I made sure to grease the baking canvass. No issues with sticking to the sheet or running. The finish upshot was ii delicious cookies from one easy to follow recipe. Yummy! Chilling the dough keeps the cookies from running and it doesn't affect the integrity of the dough or the flavour.

Ok, here it is! The cookies themselves tasted good, however, the cookies were a disaster. As a reviewer mentioned, they came out similar a flat crumbly disk. I thought I had overmixed the butter. Then, for the 2d batch, I placed the batter in the refrigerator for 1 hr. No change! They reminded me of Queen Anne's Lace Cookies not oatmeal cookies. A reviewer earlier me stated it was not the mistake of the recipe, however, she had to make adjusts. So, I am sure if followed the recipe equally written as I did, she would have had the aforementioned feel! I am a very experienced cook, bakery & culinary graduate. I don't mind adjusting recipes to my taste just I don't similar fixing a broken recipe!

I added one/2 loving cup additional flour, and the cookies came out great! Swain LOVES them.

I estimate a recipe based on how it'southward written and not by how I contradistinct information technology. I tried this recipe EXACTLY equally it'south written. My "cookies" turned into flat discs of oatmeal and raisins. They litterally flattened out into a big canvas of cookie on the baking sheet. Thankfully, my 4 year sometime doesn't intendance as long as there is sugar in it. The flavour was there, just I'll never brand them equally written again. After the first two dozen turned out like an oatmeal raisin waffle cone, I added another 1/four loving cup of flour and about 1/2 tsp of baking powder to the remaining dough. They really held a cookie consistency later that.

I reduced the butter to almost ane/2 cup then that it wouldn't spread like what the other reviews said. The texture came out just overnice. Crispy on the outside and chewy inside. Dandy overall, only it would taste improve with more cinnamon.

good, basic oatmeal raisin cookie recipe. i kind of like a more than spiced-upward version and so i added some cloves and extra cinnamon.

Darlene,I just wanted to say that I tin see why your Oatmeal Raisin Cookie has been a family favorite. I really enjoyed making them. For varity I added chopped nuts to half the mix.I volition recommend your recipe to others. Thanks, Nancy

Great recipe. I followed the recipe but I added 1/four cup more flour and 1/ii tsp of baking pulverization like someone suggested and they turned out amazing. I've tried making these cookies several times but always failed only I finally found the recipe to make them bully and will defiantly exist using this recipe again!

Baking these as I write - no trouble with portions or cookies "running" - they taste corking and are chewy!! I'm sure the putting raisins in warm water and adding nutmeg and other add'l spices would enhance the flavor even more than - do keep an heart on these after 8 minutes to go color and texture just right - they are delicious! Enjoy

My husband is a diabetic and Im ever trying to find cookie recipes that taste good with a carbohydrate substitute. Well, this recipe was great. He loved them. I used 1/4 cup carbohydrate costless syrup and 1 cup splenda for the brown sugar and 3/4 cup Splenda for the white sugar. Thank you a bunch for the recipe.

I baked these cookies and equally soon as i got information technology out of the oven they started to fall autonomously on me. I followed the directions equally stated and before i put them in the oven the dough was too runny. I would not recommend this recipe to anybody because unless y'all want to fight ot become cookies off the plate don't chose this version go to the Quaker Oats box.

I substituted cranberries for raisins. The general trouble with this recipe was that the cookies were as well crunchy. Next fourth dimension, I volition use half butter / half crisco to make it softer, and perhaps a different baking soda / baking powder philharmonic.

The Oatmeal Raisin Cookies I is 1 of the all-time oatmeal cookie recipes that I have made and would rate as 5 stars had the flour corporeality was correct. I agree with one reviewer about the flour corporeality should have been 1-1/2 cups instead of 1-1/4. Too little flour makes the cookie too soft to keep its shape, specially if you like a moist, chewier oatmeal cookie. Watch your blistering time, considering the flavour and the moist texture is best when it is not over baked.

My Family loves this recipe... I put them in for viii.five minutes.. they come up out like they are under cooked, leave them on the cookie sheet for two minutes then put on rack. They are so soft.. They are now more of a favorite then my chocolate chip cookies.. Thanks for the recipe..

these cookies can be difficult, or soft. Chewy, or crunchy. Thay are very good, and you will beloved them. Trust me. If you take kids, hide the cookies from them.

This is truly the Best oatmeal raisin recipe I;ve ever tried- every other recipe Ive ever tried (and Ive tried quite a few!) comes out either too crispy, or too runny- these turned out perfect and the cinnamon is in just the right corporeality! For a special treat, soak the rasins in brandy beforehand- mmmm!

We love this recipe because they turned out a trivial crunchy on outside and chewy on inside. I made information technology for the first time today, and I used Crisco instead of butter, only because I like the texture that Crisco produces. I will not utilize some other oatmeal cookie recipe in the future.

perfect. i similar these cookies b/c they are crunchy and chewy, not "cake like" equally i have seen some cookies made. delish.made this with no changes,every bit is. larger cookies accept 10-11 minutes. i had no problems with sticking and i used my grandmother's cookie sheets, which take to exist at least 30 or more years old.(i have had them about 12 years myself..) cheers for sharing

I thought these were going to be perfect since the rating was so loftier, but i was somewhat dissapointed with them. They were simply also bland for my sense of taste, and they ran a little. I added ground ginger and dear to the next batch and they were amend. Good base recipe..

A real family favourite. For variation, I sometimes make it with dried cranberries (instead of raisins), lemon zest (instead of cinamon) and lemon juice (instead of vanilla excerpt). Dried apricots besides if I'm feeling really healthy!

Simply fabulous. If you have the mini-muffin trays I would highly advise using them...they need a bit longer to bake simply then turn into delicious three-bite treats. I used a nuance of nutmeg as well.

I followed the recipe very closely, and had the same problem that a few others did--the very apartment cookie that was near impossible to get off the pan. I tried refrigerating the dough, turning down the rut, greasing the pan, using a different cookie sheet, making larger cookies...none of these helped much. I found that if I just scraped the cookies off the pan as fast every bit I could one time out of the oven, I didn't have such a problem with the pan beingness encrusted with crunchy cookie residue. One time these cookies were cooled a bit on the rack, they were delicious. I similar thicker cookies, merely these still managed to be chewy in the center, though crunchy around the edges, and the flavor was good despite being *slightly* too sweet.

Very good recipe. I have baked these several times, and I always double the recipe. I do not drop them however, instead I roll them into small assurance and place them on a blistering tray lined with Baking paper. They accept never run, or have I had burned butter in them. They all come out perfect and I brand them perchance too small but they fit nicely into the small stubby easily of my Toddler. The cookies do not flatten out to much but have a squeamish thick, chewy middle. I apply California Sunmade Raisins and accept never needed to soften them. I made them last summertime for a family gather, and no one believed that I baked them as they were all relatively the same shape, size and besides perfect to be made by hand! One tip, when I am rolling them out, I accept a small bowl of cold h2o, that I dip my fingers into so that the dough does not stick to my hands. When two trays are in the oven, I pre-coil for the adjacent batch and line them upwardly on another sheet of blistering paper, so I tin can quickly return the baking sheets to the oven.

These turned out actually flat on the 1st batch. I did stop upwardly adding some boosted flour about ane/4 cup and about a tsp of blistering pulverization to my dough and the next batches came out perfect.

Best oatmeal raisin cookies I've made. All of the other ones fall apart after they come out of the oven. These are perfect.

Hmmmmm...these had a very skilful flavor, but for some reason they stuck to my baking sheets. Tasty plenty for me to try again though :) Thanks Darlene-

Receipe was followed to a T but these were rated F- past my married man. Not sugariness enough.. not plenty flour.. quick oats would accept worked better than regular rolled oats.

The just substitution I did was using margarine instead of butter I do that for all my cookie reciepes as it is cheaper and not that much impact to the flavour. Turned out great mine did not run but I cooked at 350 C and I cooked for near 12 mins

EXCELLENT! I just made these cookies for the first time and I was delighted with the flavor and texture. I made the following changes/additions to the recipe: -Used 1/4 cup of whole wheat flour as substitute for the 1/iv cup of white flour. Adjacent time I volition try half wheat and half white flour. -Added a dash of nutmeg, cloves, and ginger -Added one tablespoon of ground flax, and will try adding two adjacent time I simply can't say enough expert near these cookies.

I accept been making these cookies for over a twelvemonth, and they are always well received. Initially, they were not chewy enough for my liking, and so I made the post-obit adjustments over fourth dimension. -- Increment butter to 1 loving cup. Supplant 1/four cup of white sugar with chocolate-brown carbohydrate. Increase raisins to 1-1/2 cups. -- I also increment cinnamon to i/2 TBSP and dust the unbaked cookies with cinnamon sugar. Bake on insulated baking sheets to go on the bottoms from burning, and enjoy!

If you similar a soft chewy cookie y'all will love this recipe. This was a very easy recipe to make and the cookies turned out bang-up!! I would definetely make this one again and once more!!

I soaked the raisins as another review suggested to plump them up. I also added more spices, cloves, nutmeg and extra cinnamon. Anyway my 17 twelvemonth old son took some to school in his dejeuner and shared them with his buddies. They think I am a cookie goddess, high praise indeed since almost things I bake are cipher special. This is a proficient solid recipe!

MY Family LOVED THESE COOKIES.MY FOUR YEAR OLD SON IS ALLERGIC TO EGGS SO I DIDN'T Utilize THEM,AND THEY TURNED OUT Bully.SUBSTITUTION FOR 2 EGGS: three TBSP OF WATER, 3 TBSP OF OIL AND 2 TSP OF BAKING Pulverization.MIX THESE INGREDIENTS TOGETHER Kickoff BEFORE USING It IN YOUR RECIPE.

Very good tasting cookie. I did non use extra flour, but did add extra cinnamon. The cinnamon was the only change I fabricated. Used old fashioned oats, non quick. The texture was chewy, not crunchy. Bake at 375 for 9 minutes as per the recipe. I used parchment paper to line the baking sheets and had no problems with sticking cookies. These cookies are very rich tasting and highly addictive!

I made the recipe exactly as listed and I found that it turned out very well. I sprayed the cookie sheet with some canola oil cooking spray and had no problems with the cookies sticking as long as I permit them absurd on the pan for a few minutes first.

Crunchy and fantastic . I reduce each measurement of sugar to 100g each so its less sweet north succulent . .

I read the reviews for this recipe and I adjusted it based on what everyones comments were. I definitely wanted to avoid a "fashion too sugary" cookie and so I reduced both sugars to i/2 cup each. I also took reviewers' advice and added 1/iii teaspoon of nutmeg and I doubled the cinnamon and the cookies are only perfect...taste wise. I could not take even imagined how bland they would have been without the additional spices. Soaking the raisins for 10 minutes in hot water was a swell tip, they were so plump and juicy! The downwardly side to my cookies is that I listened to everyone when they said that they were coming out flat and crispy. Because of this, I added 1/2 teaspoon of baking powder and my dough came out super stiff, almost as well stiff and they barely spread at all. They came out more something yous would have for breakfast rather than dessert. Next fourth dimension I will follow the recipe exactly.

Pretty good uncomplicated cookie. Easy to make with my toddler on a rainy day. Simply thing I didn't have any AP flour so I used whole wheat flour instead. The overall taste was good but they didn't spread while cooking so I've ended upwardly with cake like cookies. Not a bad thing though!

This was a very tasty cookie. I agree with the other reviews-they were quite apartment and required a piffling more flour, however I chose to make them exactly as they were and they were still delicious!!

terrific cookies! some of those complaining might accept used margarine instead of butter. that will affect the consistency of your dough. the sticking to your pan complaint has more to do with your preparation than the actual recipe. i used my pampered chef stones and all was perfect. when i removed them from the oven, they seemed to exist "non quite done"; i could see a bit of dough in the center. simply waiting a few minutes for them to set up was the trick! taking them out of the oven at the right fourth dimension prevents them from becoming too hard. my oven at 375 worked perfectly. i agree with the affiche who said let them absurd slightly earlier transferring them to cooling rack. i got 36 medium-sized cookies. oatmeal raisin is my husband's favorite, and this recipe has just moved to the forepart of my recipe box!

every torso loved them. thx

First-class recipe - I would add a fiddling more cinamon spice next fourth dimension

Yummy yummy yummy!! Great recipe! I did however utilise kokosnoot oil in place of butter!! So soft and mouthwatering!

All I can say is OMG! Finally, an oatmeal cookie that doesn't run off the cookie sheet. I read all of the reviews, added extra flour, plumped my raisins, added a pinch of freshly ground nutmeg, and for some extra flavour, about 1/3 cup of sweetened, shredded kokosnoot. These cookies were awesome! This will definitely be my "get-to" recipe for oatmeal cookies, which are my husband's favorite and I conceptualize rave reviews when he gets home. This recipe has eliminated a lot of guesswork for me. Gotta go! 2nd batch is ready to come out of the oven.

Excellent! I halved the butter, carbohydrate, and eggs and added a grated apple, which was perfect. Too added some cloves for extra flavor!

I dearest these cookies. I realize that cookies fabricated with butter spread out a lot, and so I space them far plenty apart on the cookie canvas. And I add a little bit more cinnamon. Other than that, I follow the recipe as written, and they turn out neat.

wrost cookies i e'er broiled! so sweet!!i wonder am i eating sugar with rasins..should at least half the sugar content.

I just whipped these cookies up as a Dominicus afternoon whim and they are very yummy! I am new to the world of baking so I LOVE piece of cake and successful recipes and this i is both! I noticed a few reviews said that the dough ran and to not employ a mixer but to hand mix. I used my KitchenAid, with the dough hook for the flour mixing, and my cookies did not run at all. First off I only made a one/2 batch (2 dozen). I used craisins instead of raisins and I soaked them in hot water while prepping the dough. I did cut back the white saccharide by about 1/4C and I added Nutmeg. They are sweetness and tasty without feeling heavy. I won't experience guilty when I binge swallow the babies! :)

I used the calculator and made but half the recipe. It came out great. Flavorful, crunchy and chewy. None of the cookies stuck to my pan as others have observed. Expert choice!

Recipe equally is is flatter than a pancake, looked more than like lace with airholes than a cookie. Finally got a good cookie by adding enough flour to take a stiff dough, chilled dough baked at 375. Here are all the things I tried offset: Let absurd a little and then tried to get off pan, fell apart, so mushed it together, discovered it makes a nice oatmeal raisin popcorn similar ball (walnut size) so did the same to each of the baked cookies. Rescued my first pan efforts and ingredients, the cookie brawl tastes great:) Side by side tried putting in fridge to chill, dough nevertheless baked the same. Reduced heat to 350 aforementioned result. Added more than flour to remaining dough, broiled on air canvass and besides on regular cookie sheet however not enough flour added a bunch more than ... GOT A COOKIE!!!

These were the best oatmeal raisin cookies ever! My hubby and I were both very impressed with how they turned out. Nice and cinnamon-y - I Dearest cinnamon, so that was nifty.

Really nice cookie but a petty besides sweet for me. I am not a tremendous oatmeal raisin cookie but my beau happens to be so I am ever in search of a adept recipe. I soaked the raisins in a some hot h2o for about 15 minutes to make them plump and softer. Put in some chopped pecans for added texture. I did put the dough in the fridge for about 30 minutes and I think that did the pull a fast one on to make the dough firmer and not run while blistering. Also used whole wheat flour because that was all that I had. Will make them again.

Equally e'er, I followed the recipe exactly as written, then I could give a truthful review. Mine turned out great! They were VERY moist and chewy and yummy. I only got 24, merely used TBS instead of dropping TSP on the cookie sail. I used parchment paper, and they pulled off easily. I estimate since I dropped TBS instead of TSP, my cookies were puffy and gorgeous. August 2012 - made these again and but changed things by adding extra one-half cup of flour. OMGoodness, they were Crawly! Used parchment paper, chilled dough while pan was cooking, and baked for 11 minutes..that was the best time for my oven. This recipe rocks and I upped my stars!

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