these are one of the best cookies i've ever made. i'm going to have to double the recipe the next time i make them which can't be soon enough! talk about gone in a heartbeat- i had to hide some for myself. hats off to you Carrie Ann. Sharona
Excellent recipe! I just finished making these to send off with my daughter and wish I had made more and I will! I made it exactly as the recipe said to and they turned out perfect! The coconut is a fabulous addition. They did spread some, but nothing major. It's just the type of cookie they are. If they spread too much try adding an additional 1/4 cup flour. Cookies also bake better on parchment paper. I used a medium cookie scoop and got 30 cookies--of course that's not counting the balls of cookie dough we had to eat. This is a keeper! Thank you for such a fabulous recipe! %u2665
These were kind of a cookie-baking disaster. I just didn't think they would spread that much. I got about 24 cookies out of this recipe but I didn't see that this recipe was for 36 cookies. I omitted 1/2 c of white sugar because my coconut I used was sweetened. I also added a tsp of vanilla, but other than that I used the recipe as written. These cookies really did spread out even though I gave them about an inch of space between each cookie. The end product was one giant fused together cookie. The cookies had a great chewy texture. They did end up being too sweet for me though. I couldn't really taste the coconut either but it added a nice chew along with the oatmeal. I would bake these again with some adaptation.
This is a great cookie, although it did spread a lot. I'll definitely make it again, but I'll probably only use 1 cup of raisins.
These are so good! They are equally awesome with cranberries or dates instead of the raisins. Yay for coconut!
This is THE oatmeal cookie recipe I have been searching for. So easy! So delicious! My family loved them. Thin, crispy, yet still slightly chewey, and so scrumptious! Thanks Carrie Ann
I adjusted the recipe and they came out very good ! Used only half of the sugar , I added 1/2 banana, vanilla extract and more oatmeal. They are still too sweet for me. Even my husband said they are sweet enough , which in healthy terms translate to "too sweet" ! :) . Next time I'll try with only 1/3 amount of sugar and replace some of the butter with peanut butter as one of the reviewer suggested! Thank you for the recipe though !
Absolutely fantastic: everything I've ever wanted in an oatmeal raisin cookie. I was particularly fond of the texture: chewy/crispy and thin. Be careful not to overcook: these seem to bake pretty quickly. (I used a Splenda brown sugar blend for the brown sugar and it worked out beautifully.) A really outstanding recipe I will look forward to making often.
This is a wonderful cookie and believe me they didn't last long. Very easy to make and delicious to eat. Thanks for a great recipe, Carrie Ann. I'm so glad I found this. :-)rn
Wow is all I can say. Tired to freeze these to stop me eating them. Didn't work. They are good frozen too.