Oatmeal Raisin Cookies III

While they taste great the recipe was a bit confusing. It says you need over 1 cup of water but is this strictly to simmer the raisins in which you just add 8 tablespoons of raisin water later? I did a half recipe which called for a half cup water and ended up adding all of the raisin water to the cookie mixture, ended up using an extra 1/4 cup flour and 1/4 cup oats to compensate for the additional water but still turned out ok.

I doubled the recipe so I could make a bunch of cookies but I read the reviews first and made it in a 9X13 pan and came up with some really good bars

Excellent Recipe.Family loved them. Super idea to soak the raisins. Didn’t change a thing

Unfortunately I made the mistake of making this cookie solely after seeing the picture posted and not reading any reviews. Oops. Won’t do that again! I gave this recipe 2 stars because it just didn’t meet my expectations for a classic cookie recipe. This is by far the most cake-like “cookie” I’ve ever made— the consistency resembled more of a muffin or banana bread than a cookie tbh. I adjusted the amount of oats in the recipe (I added more). The time to bake in the instructions is incorrect. I had to add time to every batch (12 minutes did not suffice). These cookies aren’t “bad” per se but I think the name is misleading to anyone that makes the recipe without reading all the reviews prior to baking. Baker beware, this recipe does include raisins but it will not produce a classic “cookie” by any means.

I added 1/2 cup flour. They were amazing. This batch disappeared by the next day.

no changes and yes will make it again made it a favorite.

Comes out pale due to lack of cinnamon/brown sugar but taste awesome

it was delicious so soft and chewy the best kind of cookies for sure

My eight-year-old daughter just made a batch of these. Incredible. (Both my daughter and the cookies!) We didn’t have any cloves on hand so we substituted somewhere around 1/2-1 Tbsp fresh-ground star anise we did have. We ground the anise in our coffee grinder; it came out with a coarse consistency not unlike what happens to your pencil eraser when you rub it vigorously over paper. There were a few (less than 1/4 tsp) coffee grounds still in there and I figured it was all good. It sure was! The most flavorful, fragrant and moist oatmeal raisin cookies I’ve ever had. I think the real key to this recipe is not any fancy substitutions like I made but boiling the raisins at the start in order to make them juicy and delicious. A definite keeper!

Very soft light cookie. Recipe didn’t say if you were supposed to grease the pan. I sprayed it lightly and they came out fine.

I found this the cookies to be too dense. I like them to be a lighter texture.

I tried this recipe but it is more like a biscuit than a cookie. Not moist at all but biscuit like dry/

Yum! Just made these and am having trouble not eating them all. A trick I found to making the dough a little more solid is to let it sit for about 5 minutes before spooning it onto the cookie sheet. Dee-lish!

I have to say I felt the same way as SOIAER. This cookie taste more like a spice raisin cookie than an oatmeal cookie. It nearly has that ‘diet cookie’ taste. The texture was that of a cake. I was really disappointed. I’ve baked the entire batch but won’t send them off to my son in college who requested chewy oatmeal cookies!

These cookies are fabulous! I made a few changes: I used a scant cup of sugar. Not quite a cup. I really think I could get away with 3/4 cup next time. I substituted 2 Tbsp. flax seeds, ground and mixed with 6 Tbsp. water for the eggs. I used 2 cups of rolled oats and I also used whole wheat flour imnstead of white and I added 1/4 cup of chopped walnuts when I added the raisins. I will definitely be making these often. Thank you for this great recipe!

Flavor is good, just make them a bit thinner/smaller for less “cakey” type of cookie

I REALLY like this cookie.It was soft and light and no too sweet. I used a little less raisin water.( about 7tblspns) After draining my raisins i blotted them with a paper towel before folding into batter. I am definitely going to try this recipe with apples next time just for something different.

After reading the reviews I couldn’t believe that a cookie could not turn out….. they were right… goopey cookie but at least mine was a practice batch. I made a 2nd batch and omitted the cloves and didn’t add the 9tbs of water as suggested. It came out much better …

I have made this recipe for years, and it has always been a family favorite. Usually, I substitute 1 cup organic applesauce for the butter, and would use brown instead of white sugar, only 3/4 cup (less – due to sugar in applesauce). Yes, these are more cakelike than cookies…but sooo delicious!

I made this recipe and instead of using cloves and nutmeg I just used extra cinnamon(because I didn’t have nutmeg or cloves). These cookies were incredible. I love a soft cookie and this definately is what I was looking for.

Amazing cookies!! They are so soft and moist! They are Christmas-y though because of the flavors! I love it!