These are very delicious and is a type of oatmeal cookie.
These are very delicious and is a type of oatmeal cookie.
I was disappointed in this recipe. I tried it as written except for adding pumpkin pie spice, wich didn't spice it enough in my opinion. After baking the first batch of cokkies, I quickly added an egg to the rest of the dough to see if that made a difference. It made the cookies still puffy, but more cake-like. They were okay, but still not what I was looking for. I like my cookies flat and chewy rather than puffy and light. I will keep looking!Read More
I had no eggs, so I needed a basic recipe w/o them. This one fit the bill. I love raisins, but my husband does not. Enter chocolate (of course), almonds and toffee. Double the milk and add cinnamon. YUM.
Wow wow wow... such a great base recipe. I had no eggs and my husband was begging for oatmeal raisin cookies. Found this and used oil instead of butter, 1/2 sugar 1/2 agave, more oats less flour, cinnamon, nutmeg, dash salt, almond extract and vanilla extract and holy cow the house smells amazing and my hubby is killing the whole plate of em'! THANKS.
These were pretty good considering there was no egg. I couldn't stop eating the dough it was so good! I did change the recipe like someone else did. Doubled the milk and added 1/2 cup (natural) peanut butter. I also soaked the raisins in water for a few minutes so they would plump.
I didn't have any eggs, so I was looking for a cookie recipe that didn't call for them and came across this one. I was very surprised and pleased with how yummy they are!! They are so soft and chewy even the next day. I used chocolate chips instead of raisons, b/c my husband hates them (I bet they are so good with them though!), and he said that I needed to make them everyday...HA!
These cookies are fantastic! My sister and I were looking for some cookies to make, but didn't have any eggs in the ingredients. These worked wonderfully! I did change the recipe a bit, though. I added chocolate chips instead of raisins, added another 1/4 cup of milk, a few dashes of cinnamon, a teaspoon of banana extract, and added a 1/2 cup of peanut butter. Delicious!
I fallowed the recipe to a T but subbed raisins for chocolate chips. I was craving a chew chocolate chip cookie but had no eggs on hand. They are not the best chocolate chip cookie I have ever had but for how simple the recipe is they are amazing cookies.
delicious, delicious, delicious, crumbly and crunchy, but at the same time soft . . . mmmm - and i got lots of compliments on the cookies when i made them
Shortbread and oatmeal cookies combined. Yum! Nice buttery oatmeal flavor. Only used half of the raisins.
I was disappointed in this recipe. I tried it as written except for adding pumpkin pie spice, wich didn't spice it enough in my opinion. After baking the first batch of cokkies, I quickly added an egg to the rest of the dough to see if that made a difference. It made the cookies still puffy, but more cake-like. They were okay, but still not what I was looking for. I like my cookies flat and chewy rather than puffy and light. I will keep looking!
I did half a batch with raisins and the other half with chocolate chips. I also used oil instead of butter and the family loved them. My son insists we need to make them frequently.
Good cookies, but I really didn't think that they were very oatmeal-y and I found myself wanting that. So, I'd add more oatmeal next time. Otherwise, these were easy to make, easy to eat. I wouldn't mind making them again. Thanks for the recipe!
Mmm! I thought these were a great oatmeal cookie. They were tender on the inside with a crisp buttery bottom. They were more of a carmely flavored oatmeal cookie because of all the butter and brown sugar. I added a bit of cinnamon to mine and choc chips instead of raisins. This will be what I make everytime I am low on eggs or need a quick cookie!
my allergic little grand daughter and the rest of the family enjoyed these cookies. nice taste and crisp. though i did leave out the raisins as my grand daughter is unable to have them yet.
Hello delicious... these were a great midnight snack! I scaled the recipe down to 10 cookies which worked well. I replaced the raisins with vegan carob chips (I don't like raisins in cookies) and in order to make these cookies completely vegan I used a vegan soy margarine and rice milk. My only regret was not making more, my boyfriend asked if I could make more tomorrow. Thank you!
These cookies were awesome. I was all out of eggs and needed an eggless cookie. They were super easy to throw together and they tasted great!
A family favorite! We don't like raisins so we sub chocolate chips for them. Also fantastic with dried cranberries and white chocolate chips!
Yum! These were awesome! I didn't have any eggs & really wanted to make oatmeal raisin cookies. They turned out great. I added 1/2 cup of sugar to give it just a tiny bit more sweetness. :)
Loved these! Simple and delicious with either brown sugar or white sugar. Instead of raisins I did white chocolate chips and switched out the vanilla extract for almond. All amounts remained the same. I rolled them into balls and they came out like snowball cookies. Perfect with a cup of coffee (for me) or a glass of milk for the kids!
I replaced the raisins with chopped pecans, because my husband doesn't care for raisins in his cookies. I halved the recipe and dropped the dough by tablespoonfuls onto the cookie sheet, yielding a dozen large cookies. I baked them for 14 minutes and they turned out crisp at the edges and chewy in the middle. Delicious!
These cookies are great for my son with an egg allergy! It's really hard to find good recipes for him,and he likes them! Even my super picky daughter asks for them! Great recipe!
I really liked these, simple and tasty
I was low on eggs and was in the mood to bake. I made these in the past and was glad I found them. They are absolutely delicious. They are quick and easy to make with basic ingredients. I didn't have raisins this time but they were still just as good.
Made these last night cause I didn't have any eggs. Great oatmeal-type cookie. Added the following for more flavour: 1/2 tsp cinnamon, 1/2 tsp almond extract, 1/2 tsp salt, an extra 1/4 cup raisins that had been soaked warm water. Really comparable to my usual oatmeal cookie recipe that uses eggs. Texture is in between cake-like and dense. Cookies do not spread while cooking, and I found a teaspoonful of dough on the cookie sheet really stayed as a teaspoonful after cooking. Therefore, I added more batter to each drop, and of course it made less cookies. I had 3 dozen altogether. Put cookies in a container shortly after cooling, as I found them getting hard pretty quick. Checked the cookies later on and they were nice and soft and slightly chewy. Really great recipe overall. Thanks for sharing!
I made these cookies with Pamela's gluten free flour and gluten free Irish oats, the cookies turned out amazing! I also substituted half of the butter for coconut oil. I completely loved this recipe, and so did my family! (In my opinion, these cookies could be made vegan easily)
These cookies were amazing, all the kids and adults a like that I fed them too Loved them and always ask for more!!!
Great eggless cookie Needed 1/2 cup of milk as dough was too stiff with 1/4 cup Added 1/2 tsp cinnamon for flavour Used sultanas as well as raisins
Who really uses teaspoon size cookies? Made mine much larger and got just over 2 dozen. Very tasty. Follow other reviews to moisten the raisins in some water and to use a little more oats and a little less flour, also used 1/2 C milk instead of 1/4. These were great for an eggless cookie. Thanks for sharing.
Very nice recipe for anyone with an egg allergy. Made it for kids, and left out the raisins. Still came out quite nice. Not an overly sweet cookie. Very simple and easy to make.
I halved the recipe and used semi-sweet chocolate chips instead of raisins. Really yummy! Crispy and chewy. I can't eat eggs so this recipe is great!
Good easy cookie when you are out of eggs. I used chocolate chips instead of raisins, because of family preference. But I'm sure that I would have liked raisins as much.
these are wonderfully soft little shortbread type cookies. I used white chocolate chips instead of raisins. yum!
This was an A+ cookie recipe! The cookies take few ingredients and are so soft. Plus the batter is delicious and safe to eat!!
My grandson is egg and nut free - these were perfect. Added cinnamon and doubled the milk. Yummy!
These are a perfect oatmeal raisin cookie! I subbed King Arthur’s gluten-free flour with no issues. I baked small cookies for 14 minutes, and they are lightly crispy outside and perfectly chewy inside. This recipe is a keeper!
I made these as written. Did not add the extra milk etc. Like others suggested. I find them VERY bland. I'm sorry. I don't usually leave a negative review. Maybe they're just not my thing. They baked up very nice. Stayed fluffy and chewy but just don't have enough flavor. I won't be making them again.
Really easy to put together but lacking flavor.
These are great! Easy to make, tastes great, looks great! My mom actually ate one-she never eats anything I bake!
Amazing. Brilliant. Easy to make and easy to modify by adding what you want. Only 6 left after 1 day. My family loved them.