6 Reviews
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snowclouds on 6.13.2012
These cookies are awesome. I do add about a tsp of nutmeg and double the cinnamon. I’ve made them 4-5 times now and they keep coming out perfectly. Also, this recipe makes a lot of cookies…about 30 medium cookies.
lauraehall on 2.23.2011
I really love these cookies! I substituted the raisins for craisins and instead of doing pecans I added a cup of white chocolate chips. I will definitely be making these again…probably when I’m wanting to impress someone!
theladymcarthur on 12.24.2010
Made these cookies to give as gifts for Christmas and I almost didn’t get to giftwrap them since my husband kept sneaking off with one or two each time he came into the kitchen. Very good cookie and easy to make. A winner in my books!
Jacki on 10.26.2010
The flavor of these cookies is perfect. Texture, amazing.
My problem? I needed 5 dozen, so I changed the quantity from 36 cookies to 60 cookies. Awesome that Tasty Kitchen does the conversions for me!
So I started baking. The first batch I did drop by teaspoonfuls as stated, and they ended up like tiny bite-sized cookies. So I switched to heaping teaspoons. They were still a bit small. Maybe tablespoons is what the author meant?
So I baked and baked, batch after batch. I got my 60 cookies, and wasn’t even halfway through the dough!
I stopped at 100 cookies, and decided to freeze the rest of the dough. I just don’t need so many cookies! Hopefully the dough freezes well, and I can make the rest for Thanksgiving next month. Or maybe I’ll save them for Christmas cookies.
Anyway, the recipe makes a damn good cookie, I just think the number of servings is off. Way off! With the 60 cookie measurements I probably would have gotten close to 200 cookies if I had kept going. No less than 150.
britni on 10.24.2010
Spur of the moment, I wanted to make something, looked in my cupboard saw raisins and was immediately looking for oatmeal raisin cookies. I stumbled across this recipe and really loved it! Makes a ton of cookies really quick, I didnt have baking soda but went with the recipe anyways and they still turned out.
Yum
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sdodds92 on 1.3.2010
I stumbled upon this recipe when my dad wanted a sweet treat. He said he loved oatmeal raisin cookies that were filled with nuts and had a nice crunchy outside but a warm gooey inside. Can I say this cookie is absolute PERFECTION.
I made them a tad small on accident and ended up with over 50 cookies…oops. It doesn’t matter the size, these cookies deserve 5 stars/mitts!! Thank you so much for sharing this recipe!!
on 12.27.2009
Okey, I will admit that I’m a little spoiled with creaming sugars,butter,eggs & vanilla,in my food processor when I start cookies,but this was well worth the extra effect. These cookies were the best oatmeal raisin I’ve ever had!.I made a tray for my grandson,who only eats this type. They were a hit!
aginto on 11.20.2009
Wow….sooooo good. I reduced the white sugar by 1/2 cup and they’re still so delicious, so perfectly crunchy on the outside but soft and chewy in the centre.
MMMMMMMMMMMMMMMMM……
kaycarrasco on 8.23.2009
I’m in the middle of making these right now. They’re *wonderful*! (I won’t confess how many I already, ahhh, “tested.”) I decided to take a short break, though, and chill the dough a bit; it’s baking up a bit thinner than I prefer. Still, wow, this is a *keeper*!