Thank you, xRosebuddx! This is a lovely recipe and it came together just as I hoped it would. It's really easy to make and you will usually have ALL of the ingredients on hand, which is always nice. I baked 2+ dozen on my Wilton baking sheets and a dozen on my Farberware insulated cookie sheet. I found that 11 minutes on my Wiltons worked best. I let sit for a few minutes before transferring to cooling racks. The result is a slight crisp to the bottoms with a soft but chewy texture. That's my favorite cookie texture, not cakey. Next time I might add chunkier chocolate or shredded chocolate. This recipe will make a good base if you want to play around with ingredients, like maybe adding some desiccated coconut or chopped walnuts. I added a bit more salt because I like a slightly salty cookie. Now I'm writing this review to keep my hands busy because true to their name, these cookies are vanishing. :-)
WOW - these were the best oatmeal-raisin-choc-chip cookies I've ever had! Made them with gluten free oats and gluten free flour, and they turned out like a dream. Crisp on the outside, soft on the inside, with an incredible flavour. Thanks so much for posting!
Made for New Kids On The Block Game.
The cookies turned out perfectly, no modifications needed. This recipe will now be my go-to for chocolate chip raisin oatmeal cookies. They're absolutely delicious! I made these for my sister's birthday care package, but I'm afraid I'll need to make another batch because I can't stop eating them. For me, this recipe yielded 22 cookies and with our oven, I baked these for 12 minutes; the consistency and color are flawless, not dry, brittle or chewy.
Substitute Coconut Oil for butter using 3/4 coconut oil and 1/4 cup of butter. Next substitute the sugar for one cup of "Stevia in the Raw" - mix batter and add enough honey to make the batter bind together. Grease a 9x13 pan with coconut oil and pat down the batter so its level. Bake 20 minutes at 350 F. Cool the bars for 15 minutes then cut into small servings.
These cookies were perfect. Anyone that could possibly give these cookies a negative review obviously didn't do something right. They were chewy on the inside with a little crunch on the outside.
I created an account with Food.com JUST to review these cookies. They have amazing flavor, so chewy, yet crispy. A dream. These cookies are heaven! LOVE these. Will never search for another recipe for Oatmeal raisin chocolate chip cookies ever again.<br/> I did add 1/2 cup more chocolate chips though ;)
Made these cookies as a gift after reading the wonderful reviews. Thank goodness I tasted one before I packed them up. They were very dry and largely tasteless. After the first tray, I even added more raisins to the remainder of the batch, and they were still dry, although a little more tasty. I followed the recipe exactly, including using an oven thermometer to assure the temperature was perfect. In the end, I gave the whole batch to my horses to eat, and even they walked away.
Best recipe for oatmeal cookies I've ever made. Highly addictive! Watch out...
Knew I would love these and have devoured three immediately! That is why I seldom bake. :) Made for Spring PAC 2013.
These cookies are so moist and hearty. I added more choc chips and some butterscotch chips so they are bursting with sweet flavor!