Reviews for Beth's Spicy Oatmeal Raisin Cookies
I'm not sure why I feel the need to add a review after over 1500 others have said how wonderful these cookies are, but I don't seem to be able to help myself! I think it must have something to do with my inability to stop eating them once they are out of the oven... This has become my husband's favorite "new" cookie! I will never go back to the recipe I have used for the last 30+ years. I do add an additional 1/2 tsp of cinnamon and 1/2 tsp nutmeg, but that is just personal preference. Just make them and you and your family will enjoy them. They are so very delicious.
i made with all butter and 2.5 cups of oats only, and it came out delicious
I just love it when someone takes a recipe that has been a staple for years, changes it a bit, and comes up with a new favorite! Good job, Beth! I doubled the cinnamon,added a bit more cloves, and used craisins.
These are delicious!! (My go-to oatmeal cookie recipe from now on!) I used all butter (2 sticks) and added in some pumpkin pie spice (about 1/2 tsp.)...baked for 10 minutes and let set for about 5 minutes on the pan out of the oven - they are beautiful cookies and taste amazing! :)
These are fantastic cookies. At 8 minutes, they were perfect so keep a close eye on them. I used all butter and chocolate chips instead of raisins. So good, still chewy the next day.
These were great!! I cut the recipe down to 2 dozen...BIG MISTAKE. They were sooo good, I might have to make them again soon. I didn't have the butter flavored shortening, so I just used all butter. And my 5 y/o DD decided they would be good with carmel filled chocolate chips, boy was she right. Also I didn't have any brown sugar so I used a more natural sugar called Rapadura (2/3 cup) and 1/3 cup white sugar. Also I wasn't sure if I could but I used quick cook oats and they were fine. I can't wait to share this at Bible Study tonight, if there are any left to take. I can't keep my kids out of them. Thanks for the recipe! These are the best oatmeal raisin cookies ever.
If you omit the cloves and use two sticks of butter, you have the same recipe that is printed on the lid of the Quaker Oats oatmeal container. Good, chewy recipe.
If you love oatmeal raisin cookies, you have got to TRY this recipe!! By far, the best cookie I have ever baked. Moist and chewy and just perfectly spiced. Everyone who has tasted them loves them ... asks for the recipe. Thank you for sharing this one!! All other oatmeal raisin cookie recipes have hit the trash can! :O)
This recipe is great! It's almost exactly the same as the recipe on the bottom of the oatmeal box lid, but the additional spices really make a difference! I cut down the cooking time a little... 9 minutes makes them a little chewier than 10-12. Great recipe!
Good Cookie, difinately not great.
Ok, I used all butter as another person recommended and it was WAY better than the 1/2 butter 1/2 shortening version. The all butter batch held their shape better too. EVERYONE loved these (even the kids). Changes I made were pumpkin pie spice in place of spices and Golden Raisin's instead of regular.
I don't bake very often but I needed to make some cookies for a gift and this recipe popped up on the top 20. Easiest recipe to follow and I also used 3/4 cup of butter instead of shortening and divided the dough into 3 and used dried cranberries, raisins and chocolate chips. turned out perfect! a touch soft when they came out of the oven but a few min to rest on the pan and then with a spatula over to a cooling rack and they were perfect!
Cookies came out too soft -- to the point of falling apart -- even though I followed the recipe to the letter (for once!). They're pretty good, but I think I'll try less shortening next time.
Great flavor. Used all butter; no shortening. Loved the spices!
I made these word for word from the recipe. I have gotten nothing but rave reviews. One thing I would do is press them down on the cookie sheets next time. I left them balled and they turned into cookie nuggets because they didnt really change shape. So delicious. I also recommend adding more spices. The spices here were not overpowering and some people may like more to taste. Today is 2 days after I made them and they're still soft.
These cookies were delicious! I had to bake mine for 14-15 minutes. I only used 1/4 tsp of ground cloves which was plenty and I also soaked the raisins which I never would have thought to do...it makes a huge difference in the texture of the cookies!
This cookie recipe is so gooooood!!!! I added nutmeg, and black walnuts, and to keep them moist, added 1/2 box of instant vanilla pudding. (pudding added to drop cookies will keep them soft for a LONG time!)
OH MY GOSH these are good cookies! My 2 1/2 year old and 4 year old are actually eating oatmeal! Thank you thank you thank you! I substituted the 1/2 cup butter and 1/2 cup shortening with 1 cup of I Can't Believe It's Not Butter Spray, used Splenda instead of sugar, and used 4 egg whites intead of 2 eggs and they are soft and chewy and deliciousously sinful! HIGHLY RECOMMEND!
So far the best oatmeal raisin cookie we've tried. Soft & chewy with the right amount of spice.
These were very good. Other than the spices, I didn't taste any difference between these and the recipe on the oatmeal canister. Both are great!
These were excellent! I don't usually care too much for oatmeal cookies but this recipe sure changed my mind. Great recipe!
Don't make these thinking "they're just for the kids, I'll just eat one" :) These are SO good, even my kids that say they don't like raisins gobbled these up.
These oatmeal cookies are great tasting, however, they did spread on the cookie sheet. Does anyone know the secret to avoid this from happening?
These cookies were Fantastic!!!!!!!!!
I followed the recipe exactly and loved the cookies! So did my family. Thanks.
These ARE the best oatmeal cookies I EVER ATE!!!I brought to a party and there was a man who ate 10 of them,said they were the best he ever ate in his whole life!For those of you that did not have success with this recipe,you must have left out an ingredient somewhere along the way,or your oven was off....I soaked raisins in 2 tblsp of oj and tsp honey an put in micro wave for 3 min....FA-BU-LOUS!!!!!!Would give 100 stars if I COULD!Thank you Beth!!!!
I love Oatmeal Raisin cookies and my mother always made the best until I tried these. I have made some minor modifications which work really well for me. 1. I use DARK brown sugar since the molasses helps keep the cookies moist. 2. Maybe it's my oven but I cook them a little longer than the original recipe (OR). 3. I have found that the butter flavored shortening works better than all butter. Maybe a food chemist can explain why. 4. I increased the amount of cloves to a full teaspoon. Makes the house smell like Christmas, even in July! 5. Make sure the raisins are separated. If they are fresh, they will clump together. 6. I combine all dry ingredients first by putting them in a used butter tub or similar large container and shaking it hard and fast in order to get everything coated well. 7. then I combine the wet ingredients (including the brown sugar because of the molasses) and mix them until they are totally smooth. 8. I also use a cooking stone. If you don't have one, they are great for baking.
These cookies were a big hit. The only criticism I got from my "taste-testers" was that they wanted more raisins! The spice was just right and they were nice and chewy even after they cooled.
So good--the were gone in an instant!
These were very nice. I only used canola oil instead of the butter flavored shortening and Splenda instead of white sugar. Very good cookies.
These are absolutely delicious!!! I made them and they were an immediate favorite around here. I went with the suggestions from other users and lessened the cooking time to about 8 minutes and added a lil extra cinnamon and some nutmeg. Also, used all butter instead of shortening! These are great! I am so glad I found this recipe!!!
Love it! I dont like raisins so I used craisins instead and my family LOVED THEM!!! Everyone at work raves about how great they are. **Helpful hint bake them right away, if you let the batter sit in the fridge covered it tends to dry out.
These were wonderful! My husband does not like raisins so I substituted Hershey's cinnamon chips. Otherwise I followed the recipe. I cooked them on a Pampered Chef stone and the first couple of batches took 10 minutes, the rest 8. Beth is correct - these smell heavenly and taste divine!
This recipe is very close to the "Vanishing Oatmeal Raisin Cookies" recipe off the lid of every canister of Quaker Oats, which I recognized because we have made these cookies almost every weekend in my house for years. The ingredients are even in the same order. The exception that makes this recipe stand apart is the addition of cloves. They really add a wonderful spice, and I would never have thought of doing that. In addition, I liked the half-n-half shortening/butter combination. I have always replaced butter with butter-flavor shortening for this recipe because it makes them so gooey and chewy, but I think I do prefer it Beth's way. Great ideas for tweaking what I have always considered to be the best oatmeal raisin cookie recipe anywhere.
Heh.. I'm changing my review and rating b/c I made this recipe without the butter (found it in the microwave after the cookies were done)... oops! They still had wonderful flavor, just the texture was different. I also made them w/o raisins, but it was fine! More cake-like texture than the Quaker recipe. I think I may just stick to the dense Quaker Oats recipe and add the same spices. Thanks anyhow!
These are the best oatmeal raisin cookies I've ever eaten! When I pulled the pan out of the oven I couldn't wait to try one. Of course, just coming out of the oven it fell apart. But soooo good! Thank you for sharing your recipe!
These cookies smell great but a lot of people have change some of the ingredients???, I made it with the original ingredients but I didn't like them a lot, I won't make them again.
I used all butter (unsalted) and added an additional 1/2 teaspoon baking powder and a shake more cinnamon. I also soaked the raisins before adding to the cookie dough. I scooped out the cookies onto a large baking sheet and refrigerated the dough until well chilled. As each batch was baking, the rest remained in the fridge. This resulted in a nice thick cookie, just the way my daughter likes them. This has become her new favorite cookie. Thanks Beth!
Very good! Needs a little more spices to kick it up but overall a great cookie!
Okay, at 35 yrs old I am JUST learning to cook beyond the microwave, so mistakes are likely. FIRST LESSON: I forgot the flour (how does THAT happen!?!) and found a sticky oozing mess when I checked the first batch. SECOND LESSON: the recipe does not specify (for us beginners) to use salted or unsalted butter. I used salted and the additional salt. My suggestion to others like me who do not know better is to use one or the other, not both. THIRD LESSON: This recipe is a little sweet for me (it tastes "store bought" sweet) so I may try to cut back the sugar next time. FOURTH LESSON: Cutting back the baking time to about 10 minutes saved me from hard cookies, but now I find them chewy. ADDITIONS: 1/4 tsp Cardamom for depth to the spicy flavor. YUMMY even if a tad salty and chewy!
Very tasty and flavorful! The only change I made was to leave out the raisins as we don't care for them in our oatmeal cookies. We love the spiciness of this recipe. Thank you Beth Sigworth for sharing your tasty and flavorful recipe!!
Used 1/2 butter and 1/2 margarine b/c that was what I had. Had to bake for 17-18 min @ 350 for them to get slightly brown. They were delicious! Also, slightly crunchy on the outside, but soft & moist even after they cooled. I made Lg cookies (10-12/pan). Maybe our ovens are really this different. :)
I baked 11 minuttes, but the cookies were big. I used all butter. I doubled the recipe. I used cinnamon butter for a half of a cup, don't know if it made a difference. I used 3 jumbo eggs(its what I had on hand) These turned out great, repeatable.
We really love these cookies. They were very to make and was soft and chewy. I used all butter and kept everything else the same. Wonderful!! Thanks Beth Sigworth.
Thank you so much for this recipe Beth. I've never liked oatmeal cookies before now, but boy, now I'm a changed woman. These cookies were excellent!! I made a batch this morning. Before adding any raisins I divided the dough in half and followed the original recipe with raisins for half the dough. With the rest I added a generous amount of Hershey's cinnamon chips and they tasted heavenly! The next batch I make I'll use raisins and cinnamon chips together!
Great cookie! I used regular shorting and cut back a bit on the fat and sugar by lowering the butter and sugar slightly. I also used craisins instead of raisins for a nice twist. They tasted great and would recommend them.
Made exactly per the recipe but shorted the baking time to 9-10 minutes. Loved them as they were but I will add 25% more raisins and maybe a go a bit heavier on the spices next time because I think they could be even better.
Made an Oatmeal Raisin Cookie Lover out of me!
I like a little more spice... next time I'll be more generous with the cinnamon, and maybe add some ginger too for extra kick. I used old fashioned oats instead of quick or rolled oats, and this was a mistake, but otherwise really good cookies.
OMG!!!!!!!!! These were outstanding. Very dangerous. I don't normally write reviews, but I couldn't help it with this one. This is my second attempt at homemade cookies . . . my first attempt a couple of years ago failed miserably (think "rocks."). Cookies have always intimidated me, but I chose this recipe to try again. I gave it five stars, even though I followed the recipe except didn't use cloves (don't like the flavor) and added chocolate chips and walnuts. Also, I used all butter. They were great. I realized when I had eaten 3/4 of the first batch by the next day I had to get rid of the rest of the dough. I baked them up last night and brought to work. They're already all gone and it's not even 11am yet. Thanks for sharing this recipe!
These ARE good! I made a few adjustments since I was missing some items and I also was in the experimenting mood. I didn't have shortening or light brown sugar or cloves so instead I substituted them for butter, regular brown sugar, and nutmeg. I also used 1/2c raisins and 1/2c dried cranberries and I added 1/2c pecans.
I've never been a good baker until I found this recipe. Easy to follow, and turned out SUPER GREAT! Thanks for sharing!!
Awesome!! The best. They are best if you are careful not to allow them to become crisp in the oven.
This is an awesome oatmeal cookie! The only adjustment I made was that instead of using raisins, I used dark chocolate covered raisins. How can you go wrong by adding chocolate! This is definitely a keeper!
This recipe IS good but it is not the final word on oatmeal raisin cookies. My family enjoyed it for variety but we have another favorite. We used 3/4 cup butter instead of shortening for health reasons, so perhaps that is what keeps it from being the best (though we NEVER use shortening for anything). The cookies were nice and soft and chewy and the spices lend an "interesting" flavor- as my two year old says.
I just made these for the first time and am so happy I did. They are delicious! I didn't have raisins so I used craisins instead plus I added some chopped almonds. I also used all butter instead of the shortening. Cooking times must vary because I decited to take some of the reviewers advice and cut the time down to 9-10 minutes. Those cookies we're undercooked. The last batch was left for 12 minutes and came out perfect. My husband has never liked oatmeal cookies and he's already had 3 of these.
Wow, these are great! The perfect blend of crispy outside and chewy inside. I followed the recipe as directed with one exception. I don't like biting into whole cooked raisins (personal preference) I boiled and plumped 3/4 cup raisins, drained them and then processed them in the food processor with the butter and sugar mixture. Then I proceeded with the recipe as directed. My friends wolfed the whole batch down in a couple of minutes!
By far the best soft oatmeal cookie ever! I've tried a lot of oatmeal cookie recipes over the years looking for one that stays soft, isn't more like cake than cookie, isn't so dry that it stays heaped up in a little ball during baking, yet doesn't flatten out too much causing the edges to be thin and crispy. When I first read the ingredients, I wasn't too sure about adding the cloves since I'm not a real big fan of that spice - it can be strong and overpowering. But I decided to try the recipe as is on the first batch. Beth's oatmeal cookies are perfect. I've received so many compliments. I will definitely make these again. I used a pre-heated baking stone; baked the cookies for 11 minutes; pulled the batch out of the oven and let the cookies sit for two minutes on the stone before removing them to a cooling rack. Using a size 50 mini ice cream scooper yielded 4 dozen cookies.
Really good. Smell awesome, taste even better. I followed several of the other reviews and used whole wheat flour. Ground it myself, it was even a little gritty, and these still turned out to die for. I like the flavor of the whole wheat flour, it goes really good with the oats and spices.
DELICIOUS! I made these for our church youth for our shoebox packing party. I didn't bring any home! Thanks!!!
I made these for a cookie swap and they were very popular. They are my husband's favorite cookies. I like to use chocolate covered raisins, they make the recipe totally outstanding.
What wonderful cookies!!! To obtain the great "chewiness" here in Colorado at 7,000 feet, I used 2 Tblsp less sugar and baked the cookies @ 375 degrees for 10 minutes. People rave about these cookies
Good recipe. I made it as written, except using all butter instead of the shortening. I needed to bake them about 13 minutes. For the people who gave this one star and said the cookies were mushy, there are several things to remember. 1. Let butter soften on the counter to room temperature. Don't soften in the microwave. 2.Make sure you use rolled oats, not quick oats. 3. Be sure to leave them on the tray for a little after getting them out of the oven as the directions specify.
I made up a very large batch of these to send with my husband to work one day for a potluck lunch and he says they were gone before he even got one! I've had similar results in the house. Everyone loves these. All I ever have is whole cloves so I crush between 6-8 to get the 1 tsp (for doubled batch) using a mortar & pestle. Great recipe. Thanks!
Oatmeal rasin cookies are one of my very favorite cookies! This recipe is the best I have tried! I doubled the recipe and used whole wheat flour and 1/2 to 1 cup less sugar than it calls for. Still great tasting and a little better for you!
These cookies were awesome. I added 1/2 tsp nutmeg, and I only had 1/2 cup raisins so I added 1 cup of shredded coconut. Even using rounded teaspoons this recipe made 87 cookies- thats a whole lot more than 3 dozen!
I have tried many oatmeal cookie recipes, and this one is the best. I believe it is the combination of half butter crisco (although it's not healthy, shortening makes the BEST cookies) and half butter or margarine. The other step that seems to make them better is to add the raisins to the beaten eggs and vanilla and let them soak for about an hour. Add after creaming the butter and shortening with the two sugars and then the flour mixture. The raisins are "plump" in the finished cookie.
I hate raisins, but I LOVED THESE COOKIES! I make them for my husband, and when I gave them a try I couldn't believe how good they were! I didn't have any cloves so I left out the cinnamon and made up the difference with pumpkin pie spice. Chewy, moist, sweet and PERFECT. Will never try another Oatmeal raisin cookie recipe again. This one's a keeper!
An excellent, excellent cookie recipe! Like other reviewers I also used an extra 1/2 cup of butter instead of shortening. I substituted the cinnamon with pumpkin pie spice, and added 3/4 cup of walnuts. They taste even better if you leave them in a sealed container overnight to let the flavors blend, the next day they are much softer and taste even better! I will definitely make these over and over again, I’m also planning on making a batch to send to my husband who is deployed overseas right now. Thanks so much for this great recipe!
I made this recipe for a bake-sale and it sold out in a couple of minutes. This is a fantastic recipe, but I would remind bakers to watch that the cookies don't overcook. If they appear light in the middle and golden brown on the edges they are probably done. Don't wait too long!
Follow the recipe as written. These are great cookies. As directed...do not over bake. Watch carefully and check them starting at about 8 or 9 minutes rather than just set the timer for 10 to 12. They may very well over bake and this five star cookie becomes a 1 star cookie. If over baked the flavor and wonderful chewy texture is lost. Also, soak the raisins first. Makes a world of difference.
Good cookie. Made them for Christmas.
They were very excellent.
this recipe has great flavor and i will surely make it again. the problem i had, many others had as well. the cookies flatten out and become a mess. a quick fix is to add another 1/2 cup of flour. also, to add a little more texture, try using 2 cups quick oats and 1 cup whole oats. cook for 9 mins. is plenty.
If I could, I would give this recipe even more than five stars. These were the best cookies I've ever eaten in my life. I love them even more than Costco's cookies, which I thought were the ultimate best you could ever get. The only change I made was I added about a teaspoon of nutmeg along with the cloves and cinnamon. THEY WERE THE BEST COOKIES EVER!!!
YUM!!! I was craving oatmeal raisin cookies, and could not find my tried and true recipe anywhere. I am glad I stumbled upon this one. For my own personal taste, I bumped up the measurements of spices and raisins. To my chagrin I was out of vanilla. I decided to add a couple Tblsp of molasses, which made these heavenly! I used all butter. The flavor and texture are SO good. Moist and chewy. Thanks for coming to the rescue of my cookie craving!!
I always get these at Subway. Now I can have at home any time. Came out perfect first time! Is now in my Favorite Cookies recipe category. THANKS!
I tried this recipe the other day and they are the best oatmeal/raisin cookies I have ever tasted. They remind me of my grandmother.I didn't have butter flavored shortning so I just used all margarine. They didn't even last a day!
This is an amazing recipe...it's definitely a keeper. I doubled the recipe and made four different kinds, and all of them were delicious! I made plain raisin, raisin with walnuts, plain chocolate chips, and chocolate chips with walnuts. They were a big hit in my family!
Great, needs more spices
Awesome cookie! To the person who had oatmeal madness falling apart that didn't set up like a cookie, I added 1 tsp of baking powder and 1 of baking soda with extra cinnamon and it was great...hope that helps someone.
My 8 year old daughter baked these completely by herself and they were fabulous! I don't even like oatmeal raisin cookies, and these were just great.
This is a good, standard oatmeal cooky that is heavy on the cloves. I've baked it three times now to see what the fuss is about, and I can't see it. A good recipe, not great.
This receipe was easy to prepare. I didn't have butter flavored shortening, so I used just regular shortening. The cookies stayed moist and soft. The cloves gave the cookies a down home taste. Thanks Beth for the receipe.
Wonderful recipe! I did tweek it a little though. I added 1/2 cup of apple sauce because I did not have any shortening. I also added 1/4 t. pumpkin spice, 1/2 t. nutmeg, 1/4 t. ginger, 1/2 t. cinnamon and I omitted the cloves because I didn't have any on hand. I will definitely make these again. They were moist and flavorful.
Wow! I have searched and searched for a perfect oatmeal raisin cookie recipe. My husband hates raisins and the only oatmeal cookie he likes are peanut butter no-bakes but he loved these. They didn't last long between him and my 2 & 4-year-olds. I doubled the recipe and instead of just cinnamon and cloves, I used 3tsp. cinnamon, 3/4 tsp. nutmeg, 1/4 tsp. cloves, 1/4 tsp. ginger, 1/4 tsp. allspice as spices. I used 1/2 c. butter and 1/2 c. regular shortening. The lack of butter flavored shortening didn't hurt these at all. I also soaked my raisins in hot water first, this helped the cookie stay moist and chewy as well. I baked my cookies for 12 minutes otherwise they were still pale and doughy; at 12 minutes they were perfect and three days later, when the last one was eaten, it was still soft and chewy. This recipe is a keeper!
Delicious recipe! thanks for sharing! After having read many reviews I decided not to alter anything but add only a tablespoon of thick natural honey. The result is amazing. I placed the cookies onto baking paper covered cookie sheets in shape of balls. Beautiful chubby cookies!
Beth, these cookies are so chewy and moist! My husband took them to work and came home with requests for more from his co-workers! Next time I think I'll substitue dried cranberries for the raisins.
Absolutely wonderful! How great to fine a recipe for these that is so good! I didn't even have the butte-flavored shortening and they were still great, tho can't wait to try them with that, too. I added pecans, just because we love pecans in cookies, but honestly, I don't think these cookies need anything extra to taste wonderful. Was hesitant about the cloves, not something we're fond of, but I'm so glad I went ahead and added it -- wonderful flavor!
Beth these are fantastic. I made them exactly according to your recipe, and they are delicious. Thanks for sharing it.
Delish! I gave it 4 stars as I did modify the recipe...added a little extra baking soda and a little baking powder after reading other reviews and eliminated the white sugar. They came out the perfect texture and were plenty sweet with just the brown sugar!
Fantastic! Used whole wheat flour, all butter and blueberry Craisins. They are chewy and fabulous. These will be made over and over again.
Exceptional! I needed to make several dozen cookies fast so I whipped up a batch of these cookies and pressed them into a greased, foil-lined 9x13 inch pan. Decrease the temp by 25º and cook approx. 20 minutes (until golden brown). Cool completely before removing from pan. Cut into squares and enjoy!
I was looking at this recipe thinking bad thoughts because I have never liked oatmeal raisin cookies but then I thought, "how can over 1000 people be wrong?" so I decided about 20 minutes ago to make these and I'm in love. True story.
I followed the recipe exactly, except I doubled it and used 2 cups of chocolate chips instead of raisins. My 15 year old keeps grabbing cookies and shoving the whole thing in his mouth and running out of the kitchen....like I don't know what he is doing. Very Happy Boy! Thanks for this recipe! House smells amazing!
john loves these
ICK. These were terrible. No one liked them. I'll stick to the recipe on my box!
This is a tale of my night, pieced together from my friends, and the contents of my counter this morning. Last night, I was a great many things; sober not among them. I admit, I did some drinking. I had had a very bad day. My fiancé was upset with me, and I was feeling like when I should have been ecstatic. Not fun. I had used this recipe before, and I enjoyed the cookies, but I'm not much of a reviewer. Last night, however, was bake night. I used to work in a bakery, and ever since I had to quit (surgery), I have had some friends over once a month for bake night. When my friends arrived, I suddenly realized what night it was. I don't remember much of the night, but this recipe was up, and I clearly used it, so here is what I know: A glaze drizzle was involved. I know that I used straight cream at first. Must have had to thin it out. I tasted what was left in the fridge and dark rum is the prime suspect. Chocolate and beer were added. Friend saw me add beer; I can't imagine adding enough to make the cookies as dark as they turned out. Currants instead of raisins. That's for sure. There's Irish cream in either the glaze or cookies; apparently I poured myself a glass and I HATE Irish cream, but will never waste booze. LOTS of spice. They are almost hot from the cinnamon. Ginger? On my counter are the following: apricot nectar, pineapple juice, Coke, pear vodka, tequila, rum, and Like a Sir e-juice. Any or all of them may have made it into the cookies. Delicious, though.
These are SUPER tasty. I completely omitted the white sugar and only used the 1 cup of brown and they were still VERY sweet. I also used only whole wheat flour in place of the white flour. This is a much healthier alternative and the raisins still make them sweet and tasty! I bake at 350 for only 8 minutes and they were PERFECT! This recipe makes a TON of cookies so you might want to cut the recipe in half if you have a small family.