This recipe is identical to "Oatmeal Cookies "the Best"" published in the excellent Colorado Cache Cookbook Published by Treasure Chest Books, 1997 ISBN 10: 0960394656 / ISBN 13: 9780960394654 pp. 329. <br/><br/>It truly is the best oatmeal cookie recipe, and the origin should be referenced in this post.
These cookies were perfect just the way it's written. I wouldn't change a thing although I have added about a tablespoon of rum to the egg raisen mixture and soaked them for over a day in a covered container in the fridge. Also the egg soaks in alittle to much so I add about a tablespoon of water to them before adding to my mixture. Perfection!
Awesome. A nice mix of oatmeal and cookie dough texture! A good amount of raisins too. They stay chewy, which is the most important part of all! Thanks
Yummy! I actually DO know at least one original source for this recipe! I have been making it for years out of a beloved cookbook, Colorado Cache. Exactly the same recipe. Never fails, never fails to impress. Original recipe in the book also suggests that you can throw in 1/2 cup wheat germ for part of oatmeal for healthier cookies, although I have never tried it that way. Am planning to jazz them up tomorrow with a few chocolate chips as well.
~AWESOME COOKIES~ THIS is by far beyond a "GREAT COOKIES!" I did make 2 small changes; I added a tablespoon of butter than what was called for & I added about 1/4 teaspoon of allspice to recipe. THE PICTURE THAT IS POSTED TO GO W/ THESE COOKIES DO NOT DO THIS RECIPE JUSTICE. I agree,....soaking the raisin in the egg & vanilla mixture for 1 hour is a luscious trick. I pondered a lot on which recipe to use. the SOAKING THE RAISINS IN EGGS & VANILLA MIXTURE FOR I HOUR made the smartest sense to me. I AM SO GLAD I TRIED YOUR RECIPE. I HAD A REALLY GOOD RECIPE THAT I HAD LOST OVER 20 YEARS AGO...WAH-LAH I WILL NEVER CRY OVER THAT LOSS. SINCERELY THANK YOU ....& HAPPY BAKING
These were really really amazing, and I love having "the secret" to oatmeal raisin cookies. ;) I told my aunt about these, and she said another great secret is to substitute ground oats for half the amount of flour. Not only is it healthier, but it's fluffier. I'll always make my cookies like these, thank you!
These cookies are Amazing! Instead of butter I used organic coconut oil and they came out so delicious! I highly recommend replacing butter with coconut oil. These may be the tastiest cookies I've ever made. And I make a lot of tasty cookies!:)
The best oatmeal cookies ever! I cant even eat oatmeal cookies from stores now because they don't compare! I used cake flour and organic light brown sugar and they were wonderful! Soft, chewy... I even changed the raisins and pecans for cranberries and walnuts...wonderful! Thanks for the best first cookie recipe ever...
These are wonderful. Not too sweet and a perfect combination of chewy and slightly crisp on the edges. I made the following changes: only 3/4 cup white sugar and 3/4 cup brown sugar; 1-1/2 cups whole wheat flour + 1 cup all purpose flour; 1-1/2 tsp. kosher salt; used unsalted butter (recipe does not specify salted or unsalted); and toasted the pecans before adding them to the dough. I used a level 2-tsp. cookie scoop and the recipe yielded exactly 96 (8 dozen) cookies. I love the fact that this recipe is so simple and unfussy but produces, indeed, the best oatmeal cookies.
These were exactly what I was craving! I always make my oatmeal cookies with Craisins (and almonds and chocolate chips) - and they work great in this recipe! Yum!<br/>I do concur with the earlier reviewer.. it's not a 'wet mix', so finish mixing with your hands.