This is an easy, dependable recipe. Every time I make these I get rave reviews. Plus, you can substitute the raisins with butterscotch chips for a nice twist.
This is a classic cookie -- easily mixed all in one bowl and irrestible when they come out of the oven. I added nuts to half of mine, just for a change and that was a nice addition. Particularly liked the cinnamon in them and the slightly crunchy texture.
My cookies came out sticky and didn't seem to have enough flour. I checked the recipe several times as I went along. Just to be sure(after my cookies came out of the oven to sticky), I checked this recipe with the one on the Quaker Oats web site. This recipe has 2 more Tablespoons of butter and 1/4 c. MORE brown sugar than their recipe...which explains exactly why mine aren't turning out like the cookies I remember. Sorry, but I am a bit disappointed.
very very nice cookies. i halfed the recipe and added a dash of nutmeg. they were gone by the end of the day and i made them at 6 pm.
The Quaker Oats box recipe has changed a time or two. This version is ok. If I use quick oats I do not add the full 3 cups because I find that they absorb more and the cookies turn out a tad on the dry side. I much prefer the texture of the old fashioned oats anyway. The recipe I have that my mom got off a Quaker's box when I was little is called "Quaker's Best Oatmeal Cookies" It eliminates one egg as well as 1/4 of the brown sugar. it also adds an addition 1/4 cup of butter. Everything else is the same. My SIL uses this recipe, and I use the original quaker's best oatmeal cookie recipe and find that everyone prefers my version.
One last tip. If you just use margarine, they tend to be quite a bit stickier and I have found that they tend to stick together when put in a container. With butter they tend to be more crispy. I have found that doing a margarine/ vegetable shortening combo brings out the best moist chewy, but not sticky texture that both my husband and I like in our cookies.
I tried this, but I prefer the "Vanishing Oatmeal Raisin Cookies" recipe found on the Quaker Oats web site. It's almost the same as this one, except this one uses a full cup of butter instead of the 1/2 cup + 6 T that the Quaker Oats recipe calls for. These just spread a little too much and were a bit on the greasy side. I think that's due to too much butter in the mix. If you use this recipe, reduce the butter by 2 T.
I have made these 4 times now, and I LOVE them! Oatmeal Raisin Cookies are my favorite and this is one of the best recipes I've found. It's very dependable and always turns out well. I even upped the recipe to make 500 cookies for our church picnic and they turned out amazingly, even with the abundant amount of cookie dough that we got out of them. These will be my go to "sweet tooth" healer from now on. Thank you so much for such a great recipe Dale Goodman!
These are great cookies, but adding a cup of Heath Englsih Toffee Bits to the recipe makes these the best cookies you will ever eat!
I just have to say, I have been making this recipe every year as part of the family traditional cookies. They are a hit every year. And, this year, I go to get the recipe on the oatmeal container, AND THEY HAVE CHANGED IT!!!! (now calls for a stick & 6 tablespoons of butter instead of 2 sticks). So, glad to know someone preserved the correct recipe here. I am writing it down this year (call me silly, I just never worried about it).
These are very good and easy to make. My kind of cookie. They came out nice and chewy. I thought the amount of cinnamon was just right. I might decrease the sugar by 2 or 3 tablespoons next time, but that's just me. I might also throw in a cup of toasted walnuts. You can see I'm enthusiastic about these. I'm already thinking about when I'll make them next time and the last batch is still cooling. I made fairly small cookies, so did not add any additional flour. Thank you for sharing a lovely recipe with us.