Buckeyes are sweet balls made of peanut butter fudge and chocolate. They are known as “buckeyes” because they resemble the nuts found on Ohio buckeye trees. Since this recipe for buckeye candy is so delicious, I always double it.
| Servings: | 36 |
| Yield: | 6 dozen |
Ingredients
- 3 eggs, beaten
- 1 cup raisins
- 1 teaspoon vanilla extract
- 1 cup butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 2 cups rolled oats
- 1 cup chopped pecans
Instructions
- Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
- Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 115 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this recipe at least 10 times. The secret is definitely in soaking the raisins in the egg. These cookies are a huge hit with everybody who tries them. I usually bake a couple of sheets at a time–the batter keeps well in the fridge for a few days. I put saran wrap right down on the top of the batter to keep it from drying out. I’ve used pecans and walnuts, and I’ve done 1/2 nuts and 1/2 chocolate chips. I left in the cinnamon by accident the first time I added chocolate chips, and I thought I’d messed up for sure. But everybody loved them. Thank you Geri Rein!
I love this recipes and my family can’t get enough of them. I use craisins instead of raisins.
Soak Raisin is a must. I usually sub NA rum or brandy for vanilla or both. Add pumpkin or sunflower seed is a great variation.
I used walnuts instead of pecans, they were delicious!!!
Not impressed. Flavor was like cooked oatmeal, only crispy. No salt?
Even though literally everyone in the house said they were “not all that into raisins”, the whole batch was GONE in less than 24 hours! Great cookies!
Followed the recipe, except for adding a second teaspoon of cinnamon and using Splenda instead of white sugar. Very soft and moist. Delicious!!
I absolutely love this recipe my family loves it too. We argue about whom ate the most.
Everyone loves these cookies. Have also adapted recipe for raisins and white chocolate chips very yummy
This was the hardest arm workout ever! Cookies were good but some rose and some did not. And I made them all at the same time obviously. The only thing I did different was not add nuts as well as used quick oats.
Made these for Christmas per my daughter’s request and she loved them. I did not use the quick oats and had no trouble. The recipe should state ‘quick cooking’ oats if that’s what’s being used. Soaking raisins made a difference. Will be making these again.
I used some of the recommendations from other reviewers plus I changed some things up to make it an Autumn cookie. I used a mix of dried cranberries, almonds and cashews instead of raisins and pecans. I added half a teaspoon pumpkin spice as well. The recommendations I used from other reviewers: I used 4 eggs instead of 3 and I replaced the baking soda with baking powder. The cookies were very fluffy compared to when I made them before. Previously I made this recipe with the baking soda it calls for. I didn’t replace it with baking powder, but I used 4 large eggs instead of 3. I also added 1/4 teaspoon-ish of cloves. Also turned out really good. Thanks for sharing your awesome recipe. It’s my favorite cookie now.
After reading the other reviews I made the following changes. I added 1 teaspoon of baking soda and 1 teaspoon of baking powder instead of 2 teaspoon of baking soda. I also added an extra egg and added nutmeg and extra cinnamon. I also only had instant oats and they worked just fine. Turned out delicious.
They turned out amazing
Ok, I followed the recipe using up to date, quality ingredients. Using every ingredient with the one addition of 1 teaspoon of salt. ( I think the recipe owner mistakenly omitted the salt). The mix comes out a bit crumbly but I just packed each small cookie scoop by hand. The result is 48 wonderful cookies that can’t be any better. My oven set at 350 degrees required 15 minutes of cook time. It is important to fully cook and cool the cookies. Note: roast your pecans before chopping. The best ORC ever.
I made this exactly as written and it was so delicious! I used a scoop to measure out the dough and froze most of them. It makes alot! We enjoyed fresh baked cookies for awhile. Thank you so much for the recipe!
I halved everything in the recipe except for the cinnamon (because I love it). The cookies tasted great but were missing something. That’s when I realized it was salt. Since I had already baked everything, I sprinkled a little on top of each cookie. That’s exactly what they needed for me. I would say add about 1 tsp to the regular recipe.
I never make up my own recipe when something gets 5 stars. I always follow the recipe that the cook uses. I have made this cookie a lot and I never had felt it was missing something, or that only I know what makes a perfect end product. My opinion is that this cookie is perfect if cooked according to the recipe. Don’t change anything and you’ll get a 5 star rating. Don’t forget to soak the raisins. It’s a game changer.
This is a great recipe the way it is. The cookies came out best when baked for 13 minutes.
I agree about putting 1 tsp baking soda and 1 tsp of baking powder and an extra egg. I had to mix in the flour with my hands. I don’t know how anyone could possibly mix in the flour with a spoon. They turned out great, but instead of sugar I used Erithritol. It is a safe sugar substitute that doesn’t affect your blood sugar. I used 1 cup instead of 1 cup of sugar. I am going to find a substitute for brown sugar too.
Decent recipe. But the dough was a bit too dry. Needed more moisture to hold together better. Made for a crumbly cookie .