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Oatmeal Raisin Cookies IV
December 29, 2006

I made these after reading many of the reviews. I did modify the recipe a little, and the cookies were perfect...they look just like the picture and taste wonderful, and are not flat at all. First of all, for the people who have trouble with flat cookies, check the expiration on the baking soda. It is easy to have an expired box if you don't bake a lot. I had a new box, but still used one tsp. baking soda and one tsp. baking powder instead of two tsp. soda. I also used four eggs. After reading other reviews, I used two tsp. cinnamon and a few dashes of allspice, and 1/2 tsp. salt. Since I like to experiment, I used 1/2 cup pecans, and added some coconut and chopped dates. I refrigerated the dough for an hour before baking. My husband, whose favorite cookie is oatmeal raisin, says they are the best ever. Since the recipe makes so many, I experimented with some of the dough by adding chopped white chocolate to some of it and chopped semi-sweet chocolate to some of it. I baked all of the cookies for 9 minutes and they came out perfect. One tip: I always use parchment paper to bake cookies. Hope this helps with some of the problems I've read. It really is an excellant recipe!

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