Comments on: Chewy Gooey Oatmeal Raisin Cookies

By: snowclouds

snowclouds — Thu, 14 Jun 2012 00:23:07 +0000

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.

By: lauraehall

lauraehall — Wed, 23 Feb 2011 23:31:55 +0000

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!

By: theladymcarthur

theladymcarthur — Fri, 24 Dec 2010 14:00:51 +0000

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!

By: Jacki

Jacki — Tue, 26 Oct 2010 17:49:05 +0000

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.

By: britni

britni — Sun, 24 Oct 2010 20:01:31 +0000

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

By: sabinasophia

sabinasophia — Sat, 25 Sep 2010 08:14:05 +0000

My first review on Tasty Kitchen is for you ! Anyway, great recipe, these little babies came out perfect. The brown sugar brings in a heavenly taste, a flavor I cannot – and no one should – live without.

By: sdodds92

sdodds92 — Sun, 03 Jan 2010 23:25:34 +0000

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!!

By: wiltonlilly

wiltonlilly — Sun, 27 Dec 2009 16:31:38 +0000

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!

By: aginto

aginto — Sat, 21 Nov 2009 01:43:51 +0000

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……

By: kaycarrasco

kaycarrasco — Sun, 23 Aug 2009 22:02:18 +0000

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*!