Beth's Spicy Oatmeal Raisin Cookies

Wow, look no further for THE BEST oatmeal raisin cookie recipe. I've tried 3 from this website and this one is the best- by a landslide. Husband said it was the best oatmeal cookies he ever ate, and his mom makes this for her speciality, and my cookies came out better. This is moist, chewy and perfectly sweet. I followed other's advice and used all butter, which gave a fantastic buttery flavor and this stayed moist for a good 3 days (maybe longer, don't know cuz it never lasts that long in our house). Just keep it in an airtight container. And definitely watch your cooking time. 9 minutes was perfect, 10 min. gave it more color and add more crispness to the edges. I like mine soft and moist and this gives it all--look no futher folks!

These were very tasty cookies, I added another half teaspoon of cinnamon, a half teasoppon of nutmeg, and a 1/4 teaspoon of ginger. I also used all butter. I only left them in the oven for about 8 or 9 minutes so they would stay chewy after they cooled. when I left them in for 12 minutes they were hard as a rock when they cooled off!

BETH!! I NEED HELP!! YOUR RECIPE IS AMAZING..BUT I THINK I MESSED IT UP!! I made the recipe exactly how the instructions say except I used all butter and no shortening like the others. I also uses golden raisins. When my cookies came out they were soft and perfect but they never HARDENED...this was to the point that they all broke apart and fell through the cracks of my cooling rack. I mean, I love soft cookies, don't get me wrong, but you couldn't even pick these up without them falling apart. It was almost like they didn't cook. I was also baking them for well over the time suggested (13-15 minutes). When I tried to salvage them into a container they formed into this big DELICIOUS block of oatmeal mess! The only thing I can think of is that I put the dough in the fridge prior to baking them for about an hour because I had to run out. Is that the problem?? I didn't know that this could make a difference. Is it possible that my eggs or flour or something was too old or maybe bad? I can't imagine that, but at this point I am desperate! The cookies were seriously amazing (hence the 5 stars), and I want to make them again, but I need them to hold their shape and somewhat harden! Please please will someone help me? Thank you in advance!

I make awesome cookies, but I never had a good oatmeal raisin recipe. This one is it! I used all butter flavored Crisco instead of using any butter (butter tends to burn in cookies). I also soaked my raisins in warm water for 10 minutes before I added them to the dough. Use the convection feature on your oven (If you have one). Never grease or spray the pan (causes bottoms to burn). Wipe the tray off between batches. These cookies were soft and chewy with fabulous flavor!

This is THE SAME RECIPE as on the Quaker Oats container - the only difference is the addition of cloves. The cookies turned out soggy and horrible. Never again.

THE BEST cookie I have EVER tasted! I actually made an oatmeal mix for a trip I was going on that used cloves and cinnamon just like this recipe. I ended up not liking the oatmeal but didn't want to waste it, and when I came accross this recipe I was thrilled that it used the same ingredients! So I ended up making this cookie without changing anything, except using 1 cup of butter. BUT, my oatmeal recipe did have 1 1/3 cups dry milk powder in it and I thought it might alter the cookies a little, but they turned out UNBELIEVABLE!!!!! So basically I doubled the cookie recipe, used all butter, and had 1 1/3 cups dry milk powder mixed in also!! THEY TURNED OUT SOOOO DELICIOUS!!!! I have DEFINATELY found my favorite oatmeal cookie recipe! I baked for 11 minutes each, and saw melted butter on the top when I took them out, but when they cooled overnight they ended up nice and chewy in the morning. TASTE LIKE BAKERY STYLE!! EVEN BETTER!! MMMMMMM I would give 100 STARS!!!!

Definitely the best oatmeal raisin cookie recipe I have ever made-these will be added permanently to my repertoire of Christmas cookies!

Skip the shortening and replace it with the same amount of light olive oil. You'll never taste the difference but your heart will appreciate the difference!!! Enjoy!

This recipe came out absolutely wonderful!! My parents liked the cookies a lot. I did make a few changes after reading some of the reviews: 1) Soaked the raisins in hot water for about 10 mins and rolled them in flour before adding it to the cookie mix 2) I used all brown sugar instead of white and brown and the sweetness was perfect (for my family) 3) Finally, (and this might be helpful for those people who find theirs runny) after finishing making the cookie mix, I put it in the refrigerator for about 30 mins. (cleaned up until then) and then I dropped a tsp mix on the cookie sheet and baked for 12 mins. The rest was the same…gotta try it out those of you who haven’t!

I wish i could give this more stars! this was an excellent recipe. I read quite a few reviews and combined some of the modifications for a wonderful recipe :) here is what i did. i did not have ground cloves, instead I used 1 1/2 tsp of cinnamon and 1/2 tsp each of nutmeg and allspice. i used all butter instead of the butter/shortening combo and they came out very moist and delicious. i also added chopped walnuts and soaked the raisins in hot water to make more plump. to top off, i used the brown butter cinnamon glaze as suggested by another user and these were perfect. needless to say,I'll be making another batch later on! thanks for the post :)

This is the cookie that comes to mind when you think of oatmeal cookies. Sweet and mildly spicy, chewy and tender, with lots of raisins. The perfect comfort food. Why bother with any other oatmeal cookie recipe? Look no further - this is the real deal. Edited to add: It's true that this is not an original recipe. It's the old Quaker Oats recipe with only the addition of cloves. It's still arguably the best. It's certainly the best I've tried in over 46 years of baking, many of those years spent professionally! Perfect texture with the requisite chewiness and flavor. The addition of cloves kicks up the spiciness that is usually associated with a hearty, home made oatmeal raisin cookie. For those whose cookies came out too flat, adding 1-2 Tb flour will usually alleviate that problem. Just be aware that the cookie might be a tad denser as a result. For those who had trouble removing from the cookie sheet, use either parchment or foil (shiny side DOWN, and scoop the dough onto the dull side.) They will release after they are cool easily.

Awesome!!!! I have tried these several times. I left all ingredients the same, Substituted 1/2 cup shortening with 1/2 cup applesauce; they are always wonderful. These cookies have turned one of my two year olds into a little cookie monster! Thanks for the recipe.

Absolutely FANTASTIC! I have to admit. I LITERALLY did a dance when I tried this one. I bake most of my cookies at 300 degrees. About 15 mins does it every time (in my oven at least) for golden, chewy cookies done all the way through with just a slight crisp on the edge. I highly recommend using parchment or waxed paper for the perfect cookie bottom - cool on a flat surface. As with the choco chip cookies, Beth, you have another winner!

I simmered the raisins in some Dr. Pepper until they were very plump (about 20min). Then I drained them in a colander and lightly dusted them with 1 Tbsp. flour. The Dr. Pepper added to the flavour. Other than that, I follows the recipe exactly. YUM!

This has become a regular in the house (usually bake them twice a week). The kids (aged 4, 3, and even the 2-year old) really love them, my husband raves about them (he's not a cookie lover, by the way) and practically anybody who'd tasted them. I just reduced the white sugar a bit, but added 1/2 cup more of the raisins. I omitted the shortening, but used 1 cup butter. Still excellent. Very versatile.

Hubs’ birthday is tomorrow and he requested I make both chocolate chip and oatmeal cookies for him to take to work for his birthday treat. When I mentioned this particular recipe, with its unusual addition of cloves, he said he’d prefer them without because cloves are for ham. He reluctantly agreed to let me give it a try. So I did, with the cloves and using half butter, half regular shortening (I tried the butter-flavored once, long ago and didn’t like it). Both of us loved them. The cloves are barely noticeable, just serving to give a bland, boring oatmeal cookie a little kick of distinction.

Absolutely wonderful!! I used 1/2 wheat and 1/2 white flour. I also substituted the white sugar with Splenda and a touch of honey and used Splenda Brown Sugar Blend (a little over 1/2 cup). These are SOOOOOO good, chewy, and delicious!!

WOW! I tell you Mrs.Beth Sigworth those oatmeal cookies are the best cookies I've ever had in my 23 years of life. I did not use the clove but I added extra cinn. and it turned out just as good, if you have anymore recipes please put some more on here. they were soft and chewy like you said it would be I added walnuts too so that made it better. People try this recipe it is the BOMB!!!!!!

Thanks for the recipe =) I modified it to make it a bit for a healthier flair: in place of the shortening, I added 1/2 cup of canned pumpkin; in place of 1 1/2 cups of all-purpose flour, I used 1 cup of whole wheat flour and 1/2 cup of all-purpose flour; in place of just 1 cup of raisins, I mixed in 1/2 cup of chopped apples, 1/4 cup of golden raisins (soaked in warm water first) and 1/2 cup of sugar-free chocolate covered raisins (I had to add chocolate in there somehow!) YUM!! I had to bake my cookies for about 12-13 minutes.

This is the perfect holiday cookie recipe. After eating a few of these cookies, I found that I had gained a new inner-personal sense of joy and accomplishment. I spent several frustrating years trying to bake a decent cookie, only to have other recipes end up burnt with inconsistent textures and tasting more like the raw ingredients and less like a finished cookie. Beth's Spicy Oatmeal Raisin Cookies turned out so well, I decided to see what my young toddler thought of them. Suddenly, after eating these cookies, she no longer throws temper tantrums and has begun to speak several words in Japanese. I couldn't believe it. These cookies were not only a godsend for me, however, but they also saved someone's life. I gave two dozen of these cookies to a friend over the holidays. Unfortunately, they got buried in the trunk of their car and forgotten about, until the blizzard hit in February. Even after several months in the trunk, when my friends got stranded for 3 days in their car during the blizzard, these cookies were just as warm, soft and fresh as the day they cam out of the oven. Jimmy and Sara owe their lives to those cookies. If you are down on your luck, need to build confidence or even shed a few pounds, these cookies may do the trick. Their amazing miracle powers should not be underestimated. Sincerely, Betsy Kilbourne

Mmmm, very good! I made a few changes to try to make them a bit healthier. I used 1/2 cup whole wheat flour, added some flaxseed, and used butter instead of shortening (just because shortening grosses me out!). I also added more raisins than called for, and added a few chocolate chips. I baked these for 10 minutes on convection at 325. They turned out great!!

These are the perfect oatmeal raisin cookie. It is good to use the shortening with the butter because it keeps the cookies from spreading out and getting too thin or crisp. Be sure not to soften your butter too much either, as this, too, will cause spreading. I lined my baking sheets with wax paper first so they wouldn't stick, but also so I didn't have to grease, which, like so many other things, will lead to spreading. I am only saying this because it seems to be the number one problem in baking, and with these tips, your cookies will come out perfectly. I doubled the cinnamon, and I plumped my raisin by covering them in hot water for a few minutes and draining well before adding to the batter. You can't fail with this recipe, and the cloves only makes it more seasonal tasting. Enjoy!

these were terrible. FIRST OF ALL - it is the same EXACT recipe as the Quaker Oatmeal BOX! they just were nothing special.

Who doesn't love this recipe? I've always used it except with all butter and no shortening. Not terribly cool to change that one thing from the Quaker Oatmeal canister recipe and then claim it as your "own" recipe but it is nice to have online in case the "Vanishing Oatmeal Raisin Cookie" recipe ever vanishes from the lid of the canister :o)

Good oatmeal cookies, but I still prefer the recipe on the container of Quaker brand oats. This recipe is very similar, the only difference is this recipe uses cloves along with half butter half shortening. I prefer oatmeal raisin cookies made with all butter instead. The addition of the cloves is very nice, but the 1/2 teaspoon was a bit too much for us. Next time I will use all butter, and cut down the cloves to 1/4 teaspoon. Thanks for sharing :)

It's probably redundant to add my opinion after this recipe has gotten over 1730 reviews, but these cookies were far too good for me to remain silent! OUTSTANDING, EXCELLENT and SCRUMPTIOUS are just a few words that immediately spring to mind!!! Everyone who has tasted these LOVES them! The combination and amounts of spice are just right; even the raisins taste good mixed in and I don't even like raisins!!! Don't fool with this one by trying to alter the ingredients... just follow the recipe to the letter and you will not be disappointed. This is one of the best cookie recipes EVER!!!

Fantastic!! Loved by all who tried them. While baking the last batch, I added in some semi-sweet chocolate chips and boy were they good!

Absolutely delicious, i didnt have any cloves on hand so I simply ommitted them. A word to the bakers not having success, I found the trick to getting light fluffy cookies with a little crunch is to whip the butter first, then whip the sugar eggs etc into the butter (an electric mixer is perfect for the job. Use the mixer to blend in the flour. gently fold in the oats and raisins. For plump raisins, soak in hot water for 10 minutes prior to adding them, then drain well and add to your cookies. Bake for 8-9minutes (using a tablespoon measurement for sizing) at 350. Delicious!!! Ive never seen cookies disappear so fast!!!!

The other reviews are not wrong, this is similar to the Quaker recipe, but the ratios are not the same and I think that makes ALL the difference. These cookies are fantastic!! I am a searcher: I hunt down and try many recipes until I find one I ADORE, then I write it on a note card and put it in my special recipe box. This one is going in there right now!!

A very good Oatmeal rasin cookie, good texture as well as taste. If you've ever tried the recipe on the box of Quaker Oats for Vanishing Oatmeal Rasin Cookies, this is almost exactly the same. So if you liked those you'll like these too.

I have given this recipe to several people. They love them. I put the raisins in boiling water to soften them before adding to the recipe.

These are my favorite oatmeal raisin cookies. From time to time I leave the raisins out or add milk chocolate chips. All variations are received very well.

Fabulous cookies. Nice and chewy the way an oatmeal cookie is supposed to be. I used plain shortening instead of butter flavored and the taste of the cookie was still great. I also did not have any cloves, so I used 1 teaspoon of pumpkin pie spice instead. I will definitely use this recipe again.

This was a chewy great tasting cookie. I did grind the cloves. There is nothing like fresh ground spices. I made this for a conference and also a for friend who like myself prefers oatmeal raisin cookies over chocolate chips cookies anyday! He really liked them too, he had to share a cookie in class with someone who smelled them. But he only gave up one! These cookies are good enough to make sure you have a small stash for yourself :)

These are perfect cookies. Very moist and chewy. I added dark chocolate chips to a second batch and they were wonderful as well. Thanks.

Mmmmm... great cookie recipe, Beth! I took some of the most helpful advice, adding 1/2 tsp. each of cinnamon, ginger and a touch of nutmeg. Baked for only 9 minutes. These disappeared rather quickly in my house! Thank you.

This is a very good recipe. As others have noted, it's nearly identical to the Quaker Oats recipe - but that doesn't mean it's not good! My changes were VERY minor: 1) I used margarine instead of the butter/shortening combo (just my preference. I use all butter when I want a crisper cookie) AND 2) I used 1 tsp pumpkin pie spice rather than the cinnamon and cloves. Other things I found helpful to make a perfect batch of these cookies: I whisked the eggs before pouring them into the butter/sugar/vanilla mix, and then blended THAT with a whisk (gently) until smooth. No hand blender. I also folded in the dry ingredients in order using a wooden spoon until just incorported. I soaked my raisins in hot water while prepping the batter (makes for a much better raisin texture/taste). I refrigerated the dough between batches, and let the baked cookies cool on the pan a minute or so to set up before moving them onto a cookie rack to cool. NOTE: This recipe works just as well with fast-cooking oats as it does with regular rolled oats. It's even good with the multi-grain oats. Adding some walnuts and even pumpkin seeds tastes great too - especially when using pumpkin pie spice!

The best oatmeal raisin cookie I have ever tried.

This recipe was amazing, even with my few minor substitutions. I used all real butter as opposed to shortening. I had no rolled oats or cloves on hand, so I used old-fashioned oats and added extra cinnamon. The cookies came out absolutely perfect! They are also excellent with chocolate chips!

This is my standard oatmeal cookie recipe now. The only thing different that I do is use all shortening. It makes a consistently soft chewy cookie that holds its shape well. I also make batches with dried cranberries and white chips instead of the raisins. My Grandpa can't get enough of "my" oatmeal cookies. Thanks for a great recipe!

Listen i'm not really a fan of oatmeal raisin cookies.But those cookies are so chewy and delicious.I did however add some pecans to the mix and i did double up on the nutmeg and the cinnamon and i sprinkle some white sugar on the top of the cookies before i put them in the oven.Oh and i did soak the rasin in hot water .These where some delectable tender cookies thanks Beth your truly a lifesaver.And my husband friends thanks you too.

GREAT cookies!! Alot better than the recipe on the box. I did however increase the cinnamon to 1 1/2 teaspoons

I found that if you like your cookies to remain high rather than flat you need to add 1/2 cup more flour to this recipe.

this is vest oatmeal cookies .jim loves this one.

THE PERFECT OATMEAL COOKIE!!!!!!!!!! I used all butter and omitted the cloves and raisins. I added in some choc. chips and walnuts. I have been asked to sale these!!!! Thanks Ms. Beth!!!

I used all butter instead of a combination of butter/shortening based on the other reviews. I also added dried cranberries to make them a little different. The tang was a nice contrast to the spicy/sweet. I do want to mention that I tried to make two sizes and discovered that smaller is absolutely better. They bake more evenly and are the perfect combination of soft and chewy. A little over teaspoon sized is what worked best for me (which is the size the recipe suggests). They were delicious and a huge hit at my office party! Great recipe!

I love the addition of cloves to this classic oatmeal cookie recipe. It gives them just a little more kick and did indeed make my kitchen smell heavenly on this cold winter day! I like to try and "healthy up" treat recipes, so I made some small changes. First I substituted a cup of wheat flour for the white to get some more whole grain in there. Since wheat flour doesn't rise as well as white, I also added a half teaspoon more baking soda. Instead of the shortening I used unsweetened applesauce, which made the dough just a little too wet, so I added another eighth cup or so of wheat flour. As per others' suggestions I soaked the raisins in some boiling water for a few minutes, and that made a big difference. Instead of getting all bitter and shrivelly, the raisins stayed plump and juicy. I also recommend flattening the cookie dough a bit when you drop it onto the baking sheet. I love that these cookies don't spread very much. The finished product: moist, chewy, just barely crisp on the edges, and very very good. These are sure to be gobbled up by my family when they all get home this afternoon!

Great recipe!!! Texture is perfect. They came out with a just little crispness on the outside and super soft and chewy on the inside. I made a few changes (can't help myself)... I'm not too crazy about cloves so instead I used a couple pinches each of ground clove, nutmeg and allspice. Also I made a Brown Butter Cinnamon Glaze to drizzle over the top. It was 1/2 stick butter over medium heat until slightly browned, remove from heat and add 1 and 1/2 cups confectioners sugar, 1/2 teaspoon vanilla, cinnamon to taste (not much, maybe 1/8 to 1/4 tsp.) and about 2 tablespoons water (just enough to get it to drizzle consistency). Then just drizzle over the cookies and let it harden. YUM!!!

Made the recipe as directed, but was rather disappointed with the result. The taste is ok, but not very spicy, though very sweet. The mixture melted in the oven, so the edges where very crisp and the middle was rather soggy. The rest of the dough is in the fridge and I will make some more tomorrow, maybe the solidfied butter will help. Considering adapting it, more spices, less sugar, more flour&egg.

2996 people can be wrong, but aren't. these are perfect.

To anyone who is getting cookies that are all crumbly, slightly underbake, then leave the cookies on the cookie sheet for at least 10 minutes after taking them out of the oven. This allows them to finish cooking without getting crispy. Every cookie recipe I've tried does better with this single tip (and I've made a lot of different cookies). I followed this recipe exactly, except I used butter instead of crisco and added 1/2 tsp baking powder and they turned out perfectly.

This recipe was simply amazing! Everybody in my home enjoyed it and that includes my picky/"selective" cousin. It was gone in a matter of hours! Only slight variations were made: I used butter instead of shortening, I reduced the recipe to 18 servings, and I didn't add cloves. Despite these changes it was DELICIOUS! Even better than the ones sold in Publix or Winn-Dixie!

These where okay.

I modified this recipe quite a bit to make it a bit healthier. They still came out really good! I used 3/4 c. butter instead of the shortening, 1/2 wheat & 1/2 white flour, Splenda in place of sugar (I think I might do half real sugar next time. I like things on the sweeter side), 2 cups of Quaker old fashioned oats & 1 cup of Trader Joe's spiced pumpkin flax seed granola cereal (for added omega 3's & 6's and a tiny bit of crunch). I like my cookies moist & a little softer so I baked them for only 10 mins and they came out perfect. I think these would be excellent with chocolate chips as well. They smell amazing.

I think it was possibly my fault that these didnt turn out well. However, when i made them they came out like a rock cake!!

I made the recipe according to instruction the 1st time, and they had very good spice, but stuck to the baking sheet and were lacking the rich taste that butter provides. On the second try, I substituted butter for all of the shortening, and they were superb.

These cookies are tremendous!! By far the best oatmeal cookies I've ever eaten. I made them for Thanksgiving, and everybody in the family loved them, even those who aren't usually too keen on oatmeal cookies. Don't change a thing about the recipe...it's perfect the way it is. :)

This recipe is great! I use regular shortening and omit the raisins (personal preference!) and they are so chewy and tasty! I love the subtle spiciness of these cookies with a cup of mulled tea on a cold day :-)

Maybe something went wrong...but I didn't enjoy this recipe, and neither did my dad who loves oatmeal cookies. I followed it EXACTLY except i added a tiny bit more vanilla and a tad less white sugar. I don't think that would change it too much...Maybe It's my oven, i dunno, but these were disappointing =/.

I'm sorry to say that no one in my family enjoyed these cookies. They had very little flavor and were very cake like in consitency.Unfortunately they were not the cookies I'd hoped they would be.

This recipe is not very good. I read all of the reviews and was confident that this would be a good recipe, but it was not. I like the clove and butter flavor shortening, but other than that it was not very good. It needs more sugar. It is almost exactly the same as the Quaker Oats recipe, but somehow not as good. However, some of the cookies from this batch were frozen and upon thawing the clove flavor becomes amazing!

I followed the recipe exactly. The cookies look delicious, but all I can taste is the shortening. I may try it again using only butter as some posters suggested but will definitely skip the shortening.

Oh, yum. I halved this recipe, knowing that it makes quite a deal more than the stated 36 cookies. Used all butter, and reduced the cloves to half. (I'll probably use the suggested amount next time!) I soaked the raisins in hot water to ensure that they'd remain juicy. Because these cookies will be quite flat otherwise, I'd recommend chilling the dough in between batches. At 350 F, my tablespoon sized balls took 10 minutes to be done. ( I like them on the softer side.) Made roughly 3 dozen, even after halving the recipe. This is one of the best cookies out there. So chewy!

This recipe was great as written, however I made the following changes as recommended by others: I don't like shortning in my cookies so I used all butter. I also added 1/4 tsp ginger, an additional 1/2 tsp cinnamon and a 1/2 tsp nutmeg for a truly spicy oatmeal cookie. They were to die for. Couldn't stop eating them!!

I've never been a huge fan of oatmeal raisin cookies. However, my boyfriend loves them so I went on a search for the perfect recipie. My search ends with this one here. After a year of baking them, I've only changed a few things. I sift in a small package of vanilla instant pudding mix with the flour and increase the cloves to a 1/2 tsp (we like the spiciness!). I like chunkier cookies so increased the raisins to about 2 cups. Thank you for sharing such a wonderful recipie!

These are so good! I used all butter and 1/2 cup raisins and 1/2 cup semisweet chocolate chips. They stay soft and chewy and the flavor is outstanding!

I absolutely love this recipe. I used all butter because that is all I had on hand. I also used pumpkin spice in place of the spices and chocolate chips for raisins. Even without these changes these cookies would be so delicious. I am surprised any got baked we loved the dough so much. Thanks Beth!

I added a cup of Choco chips to the batch, along with the raisins, oatmeal cookies tend to be a little to hard for my taste. Great recipe, Ty!!

EXCELLENT! I lack the ability to be a great baker, so I don't bake many things, especially oatmeal cookies. They are my husbands favorite, but I don't make them because every time I have tried, they are hard as rocks. This recipe was something that even I can make. They turned out fantastic! The whole family loved them. They are soft, and chewy, and we love the great flavors. I did take some advice from previous reviews, and when my first batch came out a little flat, I added 1/2 teaspoon more of baking soda. I made more 48 hours later when they were all gone. This time I put in 2 teaspoons of baking soda, and love the thickness of the cookies, it's perfect for us. I also kept the dough in the fridge while baking each batch. Couldn't ask for a better tasting cookie! Thanks for the great recipe, that even the baking challenged can cook properly :).

I'm not sure what to think, the texture of the cookie is not what I was expecting. It came out moist and chewy, but it was more like a brittle texture. Hard to explain. After baking, I put the rest of the dough in the fridge to see if that would help, but it didn't. I probably won't make again, but they aren't bad.

I made this exactly as directed. The taste was pretty good, but it didn't beat my grandma's toasted oatmeal cookies (uses sour milk & toasts the oatmeal first). I also prefer the oatmeal cookie recipe on the Quaker Oats box. If you want soft, add a slice of apple to the container when they start getting crisp. (Grandma's tip)

Great recipe! I always add walnuts and triple the cinnamon and salt. Everyone loves this cookie!

so far this has got to be the best oatmeal cookie's i've found. I have had to make three batches in one week because my husband and brother-in-law finishes them so fast!

These were delicious! I made a couple changes to make them a little healthier and my family never knew the difference. Instead of white flour I used soft white wheat and instead of plain oatmeal I used a 7-grain mix that has oatmeal, flaked rye, barley, etc. This blend is heavier so I reduced the oats to 2 cups. The cookies were fantastic. Highly recommend them!

I've finally found an oatmeal raisin cookie recipe I'm thrilled with. Nice crunch to the exterior with a chewy interior. As with other tinkerers, I made some slight changes. I put in a splash of buttermilk (probably 1 - 2 Tbs.)and a serving teaspoonful of molasses. Due to the added moisture, I added another 2 Tbs. flour. For my family's tastes, I cut the cinnamon to 1/2 teaspoon and little sprinklings of cloves, nutmeg, and ginger for additional interest. The next time I make these--and there will be one--I will increase the raisins to 1 1/2 cups. I think any nuts, baking chips, candy, fruit, etc. would be wonderful.

This is a 'good' cookie.

These are terrific. Be sure not to overbake them. I take them out just as the edges start to brown. They should still be soft in the middle when they cool. Be sure to soak the raisins in some warm water before mixing into the dough so that they plump up. I like the recipe as is, but I sometimes omit the cloves for a more traditional oatmeal raisin cookie.

These are great cookies and I always sub in cranberries for the raisins.

These had a great flavor. Too greasy for me. I might try a lighter version. Thanks for sharing!

Well, it is certainly safe to say that I will NEVER use another oatmeal cookie recipe ever again! These cookies were absolutely delicious. Not only have I never baked such amazing oatmeal cookies, but I don't think I've ever even TASTED such amazing oatmeal cookies! I made the cookies less than 24 hours ago and they are all gone. The texture/consistency was perfect - so soft and chewy - and the flavour was amazing (the 'spice' flavour from the cloves and cinammon was perfect). I made a few minor changes - instead of using butter and butter flavoured shortening, I used all margarine (it was all I had on hand and it certainly didn't negatively affect the cookies), and I added more cinammon. Also, I probably cooked the cookies for only 8 or so minutes because I hate overdone cookies and I like them to be extra soft. Also, I scaled down the recipe to 24 servings, and yet I still made 33 medium sized cookies. Next time I will NOT scale down the recipe because I will want to make more so they will last a bit longer!! GREAT RECIPE!!!

Wonderful little cookies! Great spicey flavor. Lots of oatmeal. I made these with a teaspoon sized scoop and got 8 dozen little tea-sized gems.

This was an excellent recipe...and I didn't even make it right. When I got home i didn't have ground clove so I used plain cinnamon and nutmeg. The first thing my husband said when he walked in from work was " Wow, something smells really good". I can't wait to try it again but this time I will try it using the recipe as written.

This is one great cookie. My son (14) doesn't like raisins, but he liked these cookies. I didn't have the butter flavored shortening so I used another 1/2 cup of butter and they turned out terrific. Thanks Beth!

I made these cookies and they were great. All my friends loved them and my husband who does not like oatmeal loved them too. This is now my only Oatmeal Raisin Cookie recipe. thanks

Glorious! Followed recipe except used all butter and cooked 9-10 min.

awesome recipe. I also experimented with it mainly because of my son's allergies. I used 2/3 cup of coconut oil and 1/3 cup of shorting. I had to substitute the eggs so I used 2 tsp of ground flax soaked for 20 min in 4 tbsp of room temp water. It worked out perfectly!

Cookies crumbed as soon as I took them off the pan, the 1st batch I thought I over cooked (baked 10 min) I did 9 the following batch and it was only a little better. I used all butter instead of half butter half shortening, otherwise used the same recipe. Taste was ok, not 5 star IMO. My husband and I both agree 1/2 tsp cloves is too much.

I have made these, as the recipe stated, with butter-flavored shortening, and I've made them with butter only; and both my husband & I agree, they are much better with butter alone. I also used pecans, and golden raisins (goldens stay softer and plumper). I also added 1 tsp cardamom because I just love that spice. These cookies were SO good! I was craving oatmeal raisin cookies for weeks, and this did the trick. It made just over 3 dozen; baked them day before yesterday and there are two left with 3 people in the household. Guess who ate the most? Uh-huh! Me! :( UPDATE 07/11/06: My mom used to make oatmeal chocolate chip cookies, so I used this recipe today for that, again using butter only, omitting the spices and adding 1c semi-sweet chocolate chips and 1c pecan halves. SLURP!

These cookies are very good, they were gone fast. Chewy on the inside, crunchy on the outside - delicious! Incidentally, this was the exact recipe on my box of oatmeal (minus the cloves). I also omitted the cloves. Already made two batches!

Great recipe. I personally found the cloves a bit overpowering, next time I'll reduce it to 1/4 tsp. I also made half the batch with chocolate chips added in. Not as healthy, but delicious!

9 1/2 minutes for convection baking

Even though I was out of butter and had to use all shortening, I still loved these cookies. Not too sweet, and the texture was slightly chewy with a light crispness. I replaced the cloves with cardamom and nutmeg (personal preference), and I might increase the cinnamon next time--and I will make them again, using butter.

I have followed this recipe a dozen times at least. For the first time in my 50 years of baking, I am successful at baking delicious, chewy oatmeal raisin cookies. No more bland, dry or flat/crisp oatmeal cookies. My friends and family rave over these cookies. My best advice is to follow the recipe and do not over-bake. Char

These were as good as the recipe I've always used, and that's because it's the same one as is printed on the Quaker Oatmeal box. The only difference is the cloves and butter-flavored shortening (which I don't use anyway). Excellent cookie, and will be adding cloves now everytime!

This was really good. I used a medium-sized cookie scoop and came out with 3 dozen cookies exactly. I didn't have any butter flavored shortening, so I used regular shortening and margarine. I also ran out of raisins for the last batch, so I used craisins instead. The ground cloves really add a whole lot to the depth of flavor. Also, I would not recommend baking these for more than 9 minutes. They may be super soft coming out of the oven, but they get a lot firmer the next day. YUMMY!

Yum, yum, yummy! I brought these in to work today and I don't think they lasted an hour! Changes I made: I used all butter instead of the butter/shortening combo, plumped up the raisins by soaking them in a bit of hot water first, and used quick cooking oats. Did I say yummy? :-)

Made these as a thankyou for someone, and they all were eaten before I could wrap them up! Needless to say, this is a great recipe!!!

These cookies are without a doubt one the best and most fail safe cookie you will ever bake. Key to them being chewy is do NOT over bake them. 12 minutes at 350 is perfect.

I really did not understand where the "spice" was in these to justify the title. They really needed more cinnamon and maybe some nutmeg or ginger. iI'm glad I tried these to compare but I think the recipe on the oatmeal container is better.