These were very soft,moist,& light...all in one.The only soft raisin oatmeal I will use again! To try and make a some what healthier cookie I used 1 egg & 1/2 a cup of cinn applesauce for the second egg called for.I added 1 tbsp ground cinn & because my mom always boiled her raisins before adding them to cookies I did the same.I used a french vanilla pudding mix & all I can say is yum!You have to try this one if you want a soft oatmeal cookie!
My husband loves oatmeal raisin cookies!!! and this recipe was the best I tried so far they were amazing! Soft and chewy just right. This is a keeper the only thing Idid different was add a teaspoon of vanilla. Thanks for the recipe.
Let me just start by saying I do not personally like oatmeal cookies. One of the kids at work was complaining that everyone kept making oatmeal cookies with raisins in them and he hated raisins. I offered to make him his own and this was the recipe I chose. Well, you have to sample them before you offer them up to friends! I love them! Very buttery, soft, not what I remember from childhood at all! Thanks for posting this, although it has been 10 years!
I tweaked this to fit my lifestyle of eating, and have a new fav cookie!! I use whole wheat flour, sugar free pudding and Splenda (regular and brown sugar mix). I then also added 1C of walnuts (love nuts in my cookies), 1C no sugar added applesauce and 1t of vanilla. I put the batter into muffin top pans and baked for 10 mins. Even husband, who doesn't have to eat healthy loves this and says he can't tell its healthy.
Hands down the best oatmeal raisin cookie! Thick, chewy, sweet, delicious.......everything that a cookie should be.
Good thing I saw this review for I had forgotten to review this excellent cookie recipe. Only thing I have to say is to not underbake them for they turned extremely soft after cooling and I had to bake them again so they would crips up . Thank you for posting this.
Finally, I've found a soft oatmeal raisin cookie that my husband enjoys. This cookie is so good with milk or coffee and even better the next day. I freeze these after baking and take a few out at a time for eating. They are still wonderful after being frozen. Thanks for posting this recipe.
I found this recipe when searching for Christmas cookie recipes and have made it several times since by my husbands request. I just made a double batch and my husband was right there when I took them out of the oven. I don't bake them all at once. Usually one or two cookie sheets and freeze the dough for later baking. I think the oatmeal softens up and makes a better cookie if you wait anyway. I use a teaspoon of cinnamon and I put dates in for more flavor but these cookies are delicious and soft, thanks for a great recipe
What a unique cookie. Substituted vanilla pudding with butterscotch pudding. Used a small scoop and did not flatten on the pan. They came out with a thin crunchy surface almost like a meringue yet so soft on the inside. Great midnight epicurean delight with cold milk! Thanks for sharing! sorry I forgot the stars! 5 plus thanks Tom
Yes, yes! They seemed to puff up, then shrink to a flat cookie-- but still remained soft. They were better as the days went on too1