Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.

Paula

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Recipe Summary

Servings:
36
Yield:
2 - 3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Boil raisins for 2 to 3 minutes, reserving raisin water.

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  • Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.

  • Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.

Nutrition Facts

102 calories; protein 1.5g; carbohydrates 15.7g; fat 3.9g; cholesterol 19.4mg; sodium 96.2mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/19/2003
I'm giving this recipe four stars because my hubby and kids rated it as they thought these cookies were very good. I on the other hand did not like them at all. Even though I chilled the dough they spread like crazy and turned out as flat as poker chips. I do like a chewy cookie but these were actually goopey. I had to cool them for the longest time before I could get them off the sheet without falling apart and I had to bake them for much longer then the suggested 12 minutes. Maybe I did something wrong; my daughter Ash was going for an MRI today so I was a little preoccupied but I believe I followed the instructions correctly. Sorry!:) Read More
(17)

Most helpful critical review

Rating: 1 stars
02/19/2004
I was so disappointed with this recipe. I was to make it for my work mates as a Thankyou gift. I followed the recipe perfectly and my 2nd batch needed alteration and still didnt turn out anything like an outmeal-raisin cookie. The cookies came out like mini-cakes. and my Husbands only response was a wierd facial expression and the Question "are you sure these arent gingerbread cookies?". Maybe they would be better baking in a pan but then maybe it should havebeen called "Mini-Oatmeal & Raisin Gingerbread cakes". As for the Oatmeal you could barely even notice there was Oatmeal in it it seems that the proportions of the ingrediets are all wrong and yes I triple checked everything written here. My advice: try a practise batch first and see what you think. Read More
(31)
49 Ratings
  • 5 star values: 26
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 3
Rating: 1 stars
02/19/2004
I was so disappointed with this recipe. I was to make it for my work mates as a Thankyou gift. I followed the recipe perfectly and my 2nd batch needed alteration and still didnt turn out anything like an outmeal-raisin cookie. The cookies came out like mini-cakes. and my Husbands only response was a wierd facial expression and the Question "are you sure these arent gingerbread cookies?". Maybe they would be better baking in a pan but then maybe it should havebeen called "Mini-Oatmeal & Raisin Gingerbread cakes". As for the Oatmeal you could barely even notice there was Oatmeal in it it seems that the proportions of the ingrediets are all wrong and yes I triple checked everything written here. My advice: try a practise batch first and see what you think. Read More
(31)
Rating: 3 stars
01/27/2003
After I made the batter it was far too liquidy for cookies. So... I added a cup of oats and it was still too wet to spoon out. So... I poured it all in a 9"x11" and baked it at 325 for 35 minutes. Scrumptious! Good luck trying to make cookies out of it though! Read More
(20)
Rating: 4 stars
09/19/2003
I'm giving this recipe four stars because my hubby and kids rated it as they thought these cookies were very good. I on the other hand did not like them at all. Even though I chilled the dough they spread like crazy and turned out as flat as poker chips. I do like a chewy cookie but these were actually goopey. I had to cool them for the longest time before I could get them off the sheet without falling apart and I had to bake them for much longer then the suggested 12 minutes. Maybe I did something wrong; my daughter Ash was going for an MRI today so I was a little preoccupied but I believe I followed the instructions correctly. Sorry!:) Read More
(17)
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Rating: 2 stars
01/24/2003
This recipe made a puffy soft cookie. I wanted a chewy one so it isn't the one for me. Read More
(12)
Rating: 4 stars
11/10/2003
These cookies tasted really good...but they were so soft and delicate I also had a problem getting them off the pan without them falling apart on me(even after cooling over night). The last batch was poured into a cake pan then cut into triangles...they were thicker and actually came out sturdier--maybe these should be oatmeal raisin bars instead of cookies? I only took one star away because I altered the recipe a bit though not enough to make a huge difference. Read More
(11)
Rating: 5 stars
10/03/2006
These are so good. I followed the recipe exactly and they were not runny at all as mentioned in other posts. Nor did they stick to the pan. Read More
(9)
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Rating: 5 stars
10/26/2006
These were really good. I liked that they are not too sweet and they are so moist and chewy like little cakes. I made them with half brown and white sugar. I should have doubled the recipe because they were gone instantly. Read More
(9)
Rating: 5 stars
07/27/2005
Wow! I wanted something different and these are it. Seems to thin to begin with but don't worry cooks up great..though they are more cake like but wonderful flavor..my whole house smells like a October day. Thank you Paula Read More
(8)
Rating: 4 stars
10/24/2006
These have a "spice" flavor and are not real sweet but they are good! I used whole wheat flour instead of white flour and brown sugar instead of white sugar and added 1 extra cup of oats for better consistency. Read More
(8)
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