These cookies are incredibly good. I thought at least with the oatmeal and raisins they'd have something healthy in there, but I'm just afraid they're better than that. Like Goldilocks, these turned out "just right"; not too soft, not too crisp, perfect, petite, and YES! even dainty. (If you can imagine a dainty oatmeal cookie, this would be the one.) From now on, this will be my oatmeal cookie of choice!
These cookies turned out great! Wow, soaking the raisins makes all the difference. Two of my kids (raisin haters) cringed when they saw the cookies and I pleaded with them to give them a try. They were absolutley amazed. They gobbled them up. The directions were perfect and easy to follow. Thank you, Thank you! I too will throw way my other oatmeal cookie recipes. This is the one!
Yes, this is a great cookie recipe. I originally found the recipe in the "Colorado Cache Cookbook" published 1978.
Delicious cookies, I also added dry cranberries with the raisins. Very moist.
Made these on a Sunday morning before making a day trip to see my grandkids. Started late so didn't have time for the full hour soak on the raisins. So they soaked for about 25 minutes while I creamed the butter and sugar, got the dry stuff mixed, and cleaned up my cooking mess. They still turned out delicious! Best oatmeal cookies I've ever tasted (and I'm an o.c. connoisseur) and super easy to make. I was surprised at how stiff the dough was, actually rechecked all my measurements. But nope, no goofs, just stiff dough. Some - but not lots - spread during cooking; I could have put another four on each sheet. 11 minutes in the oven and, voila! Love these! My daughters will be getting a "share" from me. :-)
I have experimented making oatmeal cookies using various kinds of sweeteners, nuts, dried fruits, spices and everybody has raved about them however this recipe involving the egg-vanilla-fruit "curing" just vaulted my taste-buds even higher. Different from your profile was the cranberries , chocolate chip and organic coconut with allspice AND cinnamon I incorporated as well. Le Bomb! Crunchy, chewy and surprisingly not too sweet. I always make a 9" pie-pan cookie too. I also noticed you ran the oven at 350 instead of 375. Good move. I usually give away most of my cookies however these(thanks to your secret) I am stashing more than usual in my bedroom...I can still taste them..Incredible bonding with milk! Spencer K.
Absolutely delicious cookies. I'm not a raisin lover so I used Craisins and walnuts in place of the pecans. I will use this recipe from now on for my oatmeal cookies.
Lives up to its name "best oatmeal" cookies.....they are amazingly delicious...!!!! My adult children keep asking me to send them more!!!:))--Simple ingredients and easy to make...allow for 1-hour to soak raisins. And dough is a dry type, but cookies come out full and not spread thin!!
Flavor was good, left out the nuts due to allergies and doubled the raisins. The dough was extremely crumbly and dry. Next time I may add another egg in hope this will help bind the dough together better.
This is my husbands new favorite cookie. It is the best recipe that I have found. Chewy yet crispy. I substitute cranberries for the raisins.