These turned out wonderful, but mine look so much different than everyone else. Not sure why, could it be because I used whole wheat flour instead of white flour. Anyway, wonderful recipe, wonderful cookie, so good with an ice cold glass of milk!!
Very very good cookies! I made this recipe and brought some cookies to my office. Everybody loved it and they even emailed me telling me how delicious they were! I did made some minor adjustments - 1. I used only 1 cup of sugars in total (half cup of white sugar and half cup of brown sugar); 2. I substituted pecans with cashews because I didn't have any pecans on hand; 3. I made a few drop cookies as the recipe states. They were so moist and delicious. I also made some big flat ones by pressing the drop a little further. They turned out crispy. Loved both versions. Will be making these again for sure! Thank you for the amazing recipe!
i really can't bake anything! I'm learning?.and i made these with success! my husband is an ex chef of a 5 star hotel and he even had a million compliments for me!:-) really yummy cookies thanks for the recipe!:-)
I just finish baking these cookies, they are delicious! I followed the recipe, precisely. It came out great.
Really excellent! You know how when you have raisins that have been baked and they get hard and burned? That's doesn't happen with this recipe at all! They stay very tender and are perfect. The best oatmeal raisin cookies ever. They are best within a few days of baking. Makes a lot, but you will have no problem with them hanging around.
This is really one of the best oatmeal cookies I've tasted. Soaking the raisins in the egg really made a huge difference. The cookies are soft. Thanks for sharing this Merrie! I documented the process in my blog.
the best ive ever made!
These cookies are ABSOLUTELY DELICIOUS. Soaking makes a world of difference. I thought they weren't going to be this good because it was an easy recipe, but boy was I wrong.
did not have quick oats so i rehydrated whole oats, and mixed the eggs in after it cooled. i never use as many eggs or butter as the recipe says, but i added some coconut cream, and used brazil nuts, because i had them. i think you could double up on the raisins, i buy raisins from the bins and they are a bit more moist. i forgot the salt first batch, then added it to the rest, and can't tell really. i spooned them as drop cookies, and had to boost the oven to 400. i use my cast iron griddle and parchment paper, and change batches each 15 min.
Easy to make Dairy Free! - These cookies turn out plump, chewy and flavorful. To make dairy-free, I just substituted the 1 cup of butter for a 1 cup combination of coconut oil and non-dairy margarine. I also didn't have raisins, but used cranberries instead. So yummy! Thanks for the recipe!