Oatmeal Raisin Cookies VII

I have modified this recipe slightly and always hear "These are the best I've ever had". Here are the modifications I like (for 24 servings recipe) - Use equal amounts of white & brown sugar (1/2 cup each). Change the amount of raisins to 1 1/2 cups Craisins. Change the amount of Vanilla & Cinnamon to 1 Tablespoon each instead of 1/2 teaspoon. Roll into 1 1/2 inch balls and put on the cookie sheet and bake at 350 for 15 minutes.

Finally! These are great! They aren't full of fat and greasy like all the other oatmeal cookie recipes I have tried from this site and for once, the recipe works perfectly fine as is! You don't have to read through a thousand reviews and mark down all the changes you need to make to have it turn out! You can make them as bar cookies or just drop cookies. I had no "self-rising" flour so I added 1 tsp of baking powder and used "salted" butter, actually I used Becel (a healthy, soft, tub type margerine)and the recipe turned out superb. (Self-rising flour is just regular flour with added baking powder and salt, you will notice baking recipes that call for it usually do not call for baking powder.) I also had to use whole wheat pastry flour (a very fine ground whole wheat flour you will find at a health-food store) because I ran out of all-purpose flour but my kids still gobbled them up! Anyway, thank you so much for sharing this recipe!!!

NOTE: The boiling of the raisins (put in a microwave bowl, cover with water and microwave 5 mins. Let sit for about 10 more mins.) This made such a difference; I'm glad I read that in these reviews. These bars are absolutely fantastic! I can't keep my husband away from these! I can't believe how easy this was. For an added treat I frosted some with white frosting and they tasted awesome (I was having a sugar craving at the time!!)

These were very good! I made the recipe exactly as written and had great results. I baked for 14 minutes to get the edges to start browning, then pulled it out. Don't be alarmed if the center seems underdone. The top and bottom crisp up as the bars cool, leaving a crisp outside and chewy inside. For me, at least half the charm was that this recipe was SO easy and baked in so little time, giving almost immediate results. The flavor was great and this recipe would be very easy to modify if you wanted to add some extra goodies like coconut, toffee bits or chocolate chips of any variety, as well as changing the recipe so that it would be more nutritious. Don't be afraid to try this one, folks. It's easy, quick and tastey!

I just made these cookies for my mother and they were excellent. I did notice that these were a bar cookie recipe but I made them into cookies instead.I read some of the other reviews before making these cookies and made sure to put my raisins in a boil of water and microwave them for 5 minutes. This made the raisins very plump and juicy. Make sure to drain them before adding them to the mixture. I used a tablespoon to scoop out the cookies and put them on the cookie sheets. I also doubled the amount of cinnamon and added a teaspoon of nutmeg to the mix.I also added 3/4 cup of chopped pecans. An outsanding cookie very soft and chewy just the way I like them.

We found this recipe quick and easy to make. I changed the sugar amounts to 1/2 cup white sugar and 1/2 cup brown sugar, and added coconut because we happened to have it handy. The recipe is very adaptable; the cookies were very moist and delicious. A definite hit with the kids, and a very portable cookie (doesn't fall apart)

Wow! These are great...Again the recipe is perfect. I love that they are not full of fatty ingredients. I made a couple of changes because I didn't have all of the ingredients: 1) Used whole wheat flour and all purpose flour; 2)I added 1 teaspoon of baking powder since I didn't have self-rising flour; 3) used 1/2 cup of brown sugar and 1/2 of white sugar; 4)doubled the amount of cinnamon. They are by far the best oatmeal raisin bar recipe! Thank you soooo much. I will definetly do this one over and over.

So easy to make and so tasty! It's an essential during camping trips because of their portability. Sometimes I add walnut or pecan pieces just to give it an extra crunch. Watch them in the oven carefully though; once it's all brown in colour, it will be a tad on the tough side.

Oh my! These are the best cookies I have made in a long, long time! They have the perfect amount of sugar, raisins and aren't too greasy. I made a big batch and brought them to a Halloween party and they were a BIG hit. I plan to make some as Christmas gifts to give to friends (if I don't eat them all).*****

amazing! Everyone that tasted these loved them. I used 1/2 c. white sugar instead of 3/4 c, and they were the perfect sweetness for me. Otherwise, I followed the recipe to the letter.

this is a good base oatmeal bar recipe, but i had to put them in an 8x8 pan, there wasn't enough dough for a 9x13. i used whole wheat flour + 1/2 t of baking powder. i also decreased the sugar to 1/2 c per other reviews. flavor and texture were right on. i didn't pay so much attention to cooking time, but rather just took them out when the edges were beginning to brown. i'm going to make another batch with chocolate chips. i think cranberries and white chocolate will be good too!

ABSOLUTELY SCRUMPTIOUS! Made these for a quick dessert for some company tonight.....AWESOME! I, too, soaked the raisins first in hot water for about 15 minutes before adding them to the batter. Otherwise, I did not alter this recipe ONE BIT! YUMMY! THANKS!

These have become a staple at our house! I add a little bit of nutmeg, and bake a few minutes longer. We can't leave them alone! My two year old loves them, too.

My husband was craving something sweet and I had the ingredients for these. They were better than expected! I didn't have self-rising flour so I added some baking powder. Made a half a pan instead of a full. I will use this recipe again! This was a somewhat healthy treat. Thanks.

After reading reviews, plumped my raisins before adding and downed the white sugar to 1/2 cup. These tasted awesome, but WAY too many raisins. I'm used to 5 or six raisins per cookie, these have 10 - 15. Will make again, but with 1/2 the amount of raisins.

I made these exactly as it is written in the recipe and they turned out great. Although I used a flour/baking powder combo instead of self-rising flour, but it's the same thing. Some reviewers have complained about them not holding together, but I didn't have any trouble. I made bars, so maybe it was the fact that I used my fingers to really press all the dough down into the pan before baking? Or maybe it is because I tend to use real butter rather than margarine or other processed butter substitutes. Whatever the reason, I will certainly make them again!

When I made these bars I thought I'd gotten it wrong because everytime I tested it to see if it was ready the knife came out sticky, it wasn't until I read other reviews and realised it was supposed to be that sticky! I'm glad it was though, I recommend this recipe to everyone!

Very Good. I followed the recipe exactly and these were more yummy than any oatmeal cookie.

I reduced the sugar and used white and brown sugar as others indicated. At the end I threw in a handful of choc chips. My co-workers loved these. I did "plum" the raisins in the micro before adding them too. I will make this again, but I will reduce the sugar more. They were sweet, but loved!

This recipe was great! I made them as cookies and they were very tasty. I made them with all purpose flour and had no problem. I will make these again.

really good, i made them as small cookies, they were perfect, crispy out and soft and chewy inside. my only two things: too many raisins (and i love raisins) and a bit too sweet. i would probably reduce the white sugar by a quarter cup

Could use something else - can't put my finger on it. Not bad - but not the best I've ever had

Yummy! Even my almost 3 year old loved them! I added about 1/2 cup more raisins than the recipe called for, and soaked them in hot (almost boiling water) for about 30 minutes so they wouldn't dry out while baking. They stayed nice and plump. This recipe has tons of flavor to it!

This will one day become a top recipe. If it were a stock, it'd be google in the 1990s. I set out to ruin these cookies. I had a premade dry mix from another recipe that I messed up by using self rising flour. I started over with that recipe, but kept the dry mix and ingredient searched it and up pops this recipe. It wasn't an exact fit, but I adjusted: Salt was in the dry mix, so I added more sugar, cinnamon, nutmeg, and more vanilla to mask it. Molasses was thrown in with the wet ingredients, since the full amount of sugar was in the dry mix...and thus, no creaming of the butter and sugar. Steeped dates subbed for raisins. An 8x8 pan was used, and yes, it was a little overfilled (could've been worse had I not taken some out to make drop cookies). I lowered the temp and baked longer to avoid undercooking the middle; checked frequently b/c of the alterations. This was meant to be a grand fustercluck. How it came out so incredibly yummy was no credit to me. The cookies were very flat and thin and of a cake-y texture, but with carmelized edges. Very good, and I preferred it to the bars. But the bars being so moist...and the taste was a 10/10...would be heaven eaten warm with vanilla ice cream. Thank you to the cook who created this, your recipe is utterly foolproof. I'll pass it along to my husband.

Nice & chewy! Too sweet! Next time I'd use 1/4 c. brown and white sugar. I used 1/2 c. both white and brown sugar this time and it was still too sweet for me. But it was very tasty and coworkers are asking for the recipe!

The batter was delicious. unfortunately if you are going to make drop cookies with it, as someone else suggested it would work, you need adjust the baking temp down to about 325 for 10 minutes. I have an oven thermometer to calibrate my baking temperture, my first batch burned at 360.

yummy! to bake in 10x15 pan, change servings to 32.

I just made these as cookies and they are amazing! They only change I made was adding 1/2 tsp of baking powder because I used all-purpose flour instead of self-rising.

Loved these! Made these just as the recipe stated and turned out great! Make sure you soak the raisins in water for 5 minutes or so and then drain them. Also, if you take them out of the oven when the side are brown (not the top), they will be super moist when cooled. They may not look quite cook when you take them out, but they will be.

YUMMY! After reading the reviews, I boiled the raisins too, great tip. I only had brown sugar and I cut it down a little. I added 1/2 cup mini M&M's. For easier spreading I sprayed a spatula with non-stick spray and used that to spread. Great recipe -thanks

I made this as bars. It was super easy and yummy! I did have to cook almost twice the recommended time though. Thanks for a great recipe!

I made this for my grandfather with the following changes: 1- Used all brown sugar, it has not been bleached and therefore has more nutrients 2- Used whole wheat flour (for fiber and B complex vitamins in the wheat germ) 3- Plumpled up the raisins for a half hour (easier chewing) I mixed both "blond" and regular raisins. Yum. 4- Make sure to use butter and not trans-fat containing "shortenings" (some even say 0% trans fat because legally, if they have .5 g per serving, they can say 0%. So if a serving is a teaspon or two... If is says partially of fully hydrogenated, it's got trans fats. period.) I made them as drop cookies, and they were both delicious and nutritious.

I'm giving this 5 stars based on the recipe with the following changes: reduced white sugar to 1/2 cup, added honey instead of brown sugar, 2 eggs, 1 tsp vanilla, used whole wheat flour and added 1/2 tsp baking powder, added 1/2 tsp ground cloves. Found it easier to handle once chilled. It is delicious, addictive, and very easy to make!

My husband and I did not care for these, but thank you for the suggestion regarding plumping the raisins in water in the microwave. I will definitely try that out with a different cookie recipe. =)

Made cookies according to recipe with a few changes-- I added 1 tsp baking powder because I didn't have self-rising flour on hand, microwaved the raisens in water for 5 minutes and let sit for 10 min to plump them up, and also used smart balance butter. The results-- I used a teaspoon to drop the cookies onto baking sheet instead of making bars. Could have cut back on the sugar as they were plenty sweet enough. Also, let the batter sit after adding everything so that it will thicken up a bit and allow extra room around each cookie on baking sheet as they spread as they bake. Overall--awesome and healthier cookie option!!

Delicious. Thanks for sharing.

Awesome, awesome awesome! Chewy, soft and sweet. Melts in your mouth! I used a 9x9" pan which took a bit longer to cook. SO good, make sure you have enough ingredients to make a second batch, because you WILL make a second batch!!!

This is absolutely the BEST oatmeal raisin cookie recipe I have ever baked or eaten! I followed the recipe almost exactly. I don't like the look or texture of whole oats in my cookies. So I put my oats in the blender and grind them into a fine powder. I also followed another reviewer's advice to place the raisins in a microwave dish, cover with water and cook for 5 minutes. Then let them stand for 10 minutes more. My cookies were still soft and chewy three days later!

I usually make these as bars because I'm too lazy to do cookies. They have always turned out well. I like to boil the raisins first, and I always add chocolate chips.

Very nice!!! My picky kids LOVED them. I put in 1/4 cup each of margarine, butter, white sugar and brown sugar in my attempt to make this healthier. I also used whole wheat flour and added 1 tsp. of baking powder. I used rolled oats; so, without the fine powder from the quick cooking oats, I had to compensate by adding more flour to soak some fluid in order to get plump cookies instead of the flattened ones. The two versions are in my submitted photo on 3/17/07 I also let the raisins sit in hot water for 10 min. or so prior to using them in the recipe.

I boiled the raisins prior to adding them, halved the sugar, and had to use all-purpose flour instead of the self-rising. I thought the cookie was too "cake-like", but my boyfriend loves them.

These were delicious and easy...the only change I made was to cut back a little on the white sugar...no one even noticed.

These are good but if I make again, I will cut back on the sugar. They probably would have been moister if I had boiled the raisins first. They are still pretty tasty.

These are my oatmeal cookies from now on. Perfect texture, nice and chewy, works perfectly with raisins, chocolate chips, or combination. I increased the proportion of brown sugar to white and used whole wheat pastry flour. The second time I made these I ran out of normal oatmeal so I had to use some steel-cut oats. This changed the texture in a way that I liked, but that probably not everyone would appreciate. I am very happy to have found this recipe, thank you very much!

These cookies are so delicious. I made some adjustments; adding more brown sugar and less white, and putting in a tablespoon of baking powder b/c I didn't have self-rising flour. Other than that, it was very good; the edges are crispy, but the middle are moist and chewy.

I omited the brown sugar to save on calories and sugar intake. Added a mix or rasins, cranberries & dates. That gave it a nice punch without all the sugar.

I was pleased to find oatmeal/raisin in bar cookie form. These were excellent. Plump up the raisins in boiling water before mixing them in the recipe. Yummy!

I cooked it about 20 minutes and used all brown sugar and coconut oil. They are awesome! I'll make these again. I also cut the cookies while they were warm, then let them cool in the pan , but it was hard to wait that long to eat them.

These were great! They were chewy and delicious. I added a little more cinnamon, which made it awesome.

Followed recipe to the T. Took an extra 30 minutes to bake as bars. Had no flavor beyond uncooked oatmeal.

very very sweet. make nice thick hearty cookies

These were delicious and my daughter asked me to make them again. They were still chewy and good two days after I baked them. Mine took about 16-18 minutes to bake.

Yummy! I made this recipe last week and I'm being told to make it again! I added cinnamon and crushed walnuts to the recipe. Also, taking the advice of others about soaking the raisins, I just rinsed them in my hands under hot running water. A short cut, but you can see them plump right up! This recipe will be a favorite, for sure!

As recommended by another reviewer, I reduced the white sugar to 1/2 cup. Because my son doesn't care for raisins, I substituted 1 cup of semi-sweet chocolate chips. Excellent bars. Plenty sweet minus the 1/4 cup of sugar.

By FAR the BEST oatmeal cookies ever!

I made these into cookies, but I had to add a bit more flour. very great taste, nice and easy recipe!!! Just finished baking them and my house smells so yummy!!!!

My family hated these.

Great cookie was I figured out how to use regular flour instead of self rising flour. I don't even really like oatmeal raisin (I made them for my husband's boss), but I loved these. Next time I'm trying chocolate chip!

doubled the cinnamon....and put in a 9 x 5 pan and cooked twice as long....came out AWESOME!!! everyone loves it. thanks a bunch

These were outstanding!!

My family loves these bars! For a healthier recipe, use all organic ingredients, use half the sugar, and substitute coconut oil for the butter. Delicious, and near guiltless!

Soooo delicious! I used all butter, but besides that used the same recipe. So good you can't stay away :)

I usually don't make cookies because of the hassle of dropping them individually by tsps or tbsps. This was a perfect recipe for solving that problem and they are delicious and chewy to boot! I did do the raisin boil which was recommended by others, and 1/2 cup each of the white and brown sugar, and also increased the vanilla to 1 tsp and did a rounded 1/2 tsp of cinnamon.

These cookies are awesome!I have made them 3 times in the last 10 days for various groups of people and everyone loves them. I doubled the cinnamon, added chopped walnuts, and added baking powder because I didn't have self-rising flour. I had to bake a few minutes longer but just kept checking the edges. This recipe is definitely a keeper!

It was pretty good! =) I liked it. I used 2 packs of cinnamon sugar oatmeal and 2 1/2 packs of raisin, date & walnut oatmeal. I had trouble getting it to cook, because my 9x13 pan was unavailable. I used an 8x8 pan, which took longer. Nice recipe though, I recommend using original oatmeal if you don't want the taste to be ridiculously strong. Mine was, but I like it that way!

Wonderful. Added a tablespoon of honey. Used the pumpkin bar cream cheese icing recipe with it and it was great. Will make again.

LOVE,LOVE,LOVE!

Love this recipe, just made these tonight & this will be the recipe I use all the time. Thank you.

Great cookies. Chewy and crunchy.

WOWEEEEE!! I USED CHOCOLATE CHIPS INSTEAD OF RAISINS AND THEY WERE THE BEST BAR COOKIE I EVER MADE, GOOEY ON THE INSIDE AND CRISPY ON THE OUTSIDE.

Oh My God! This is the best recipe ever! I was in a hurry and didn't want to waste time with cookies. My friend LOVES oatmeal raisin cookies. This was a great way to have his favorite cookie, but cook just one batch. They cooked up BEAUTIFULLY! I made it just as written and the entire pan was gone that night, (only 4 of us eating them). I will make this again and again.

I made this recipe in a 9 x 13 pan, and I baked it for 5 minutes extra because I wasn't sure it was fully cooked through. I also used 1/2 c. whole wheat flour and 1/4 c. wheat bran and cut the white sugar by 1/4 c. The bars turned out terrific. I think you could cut some of the butter too.

SOOOOOOO GOOD! we added the tsp of baking powder as well delicious cookies, but im just a college student so i dont have high standards, hahah. but i recommend.

Very delicious and really easy! I liked that it made a small (22) batch of cookies(I rolled the dough into balls and baked til the edges browned). I did use 1/2 wheat, 1/2 white flour (and may try all wheat next time) and did increase the amount of vanilla and cinnamon. I will probably cut the sugar down next time as well - I think with the sweetness of the raisins, about 1/2 cup of so would do fine.

Loved this one. The only thing I changed is half brown sugar & half white sugar.

Glad these are bar cookies! I need something to take to church functions so much easier for busy housewives!

Very good - I agree with other reviewers to reduce the white sugar to 1/2 cup; even with the reduced amount was pretty sweet. I used dried cranberries instead of raisins. Chewy with a slight crispiness on top. Update: Made some additional changes that I think add to the flavor: used 1/2 cup white sugar, 1/2 cup dried cranberries, omitted raisins, added 1/2 cup chopped pecans, and 1 tsp cardamom. Baked it slightly longer, about 15-16 minutes. This makes it a 5 star recipe in my opinion. Update2: I thought I'd share my results with some additional modifications. I substituted almond butter for the butter (equal amounts) and added 1/4 cup honey to the 1/2 cup brown sugar, omitting the white sugar altogether. This gave me the same great chewy texture of the original cookie but with the added benefit and flavor of the almond butter. It's less sweet but the craisins make up for that. I also tried a version with 1/2 cup almond butter, 1/4 cup white sugar and 1/2 cup brown sugar. This produced a much drier cookie, almost like a granola bar, though still tasty.

Great flavor, but mine came out very thin. I wouldn't have expected any of the substitutions I made to do that: self-rising flour -> AP flour + 1 tsp baking powder raisins -> choc chips 1/2 cup white sugar, + 1/2 cup brown sugar If you're doing chocolate chips, I would recommend adding less sugar to the mix because they sweeten it up a lot.

I made the bars and they are delicious!! I took the advice of others and boiled the raisins in the microwave first. I think that made a big difference. My only complaint, and reason for 4 stars, is that they fall apart really easily and don't present well when giving to someone.

these are phenomenal! i didn’t put them in a pan, though. i just put them on a cookie sheet and baked them until they were done ( about 12 minutes ).

These are some great cookies. My husband said the best I've made in a while. I reduced the white sugar to 1/2 cup and substituted chocolate chips for raisins. I did not make these as bars but dropped by rounded spoonfuls onto a greased cookie sheet for 13 minutes at 350. They came out perfect. A delicious and chewy cookie.

Easy and tasty!

Very good cookies and easy to follow! Thanks for the reviewers comments on plumping the raisins up - made a difference! I also didn't have quick oats and they turned out great!

Love the idea of a one pan cookie/bar. Easy to make, l did add less raisins,added some craisins and mini chocolate chips. I also decreased the amount of white sugar to 1/2 a cup, only because l added the chocolate chips and craisins which are sweet on there own. These cookies were not too sweet which l really liked. Will try next time adding some pecans. Yummy!!

I made this recipe, and it turned out great, loved the flavour and consistency of these cookies

These are much too sugary sweet for me! They did not rise up very much, so they were thin and more crispy than I prefer as well. I used the recipe as is except that I had to add a 1t. of baking powder since I only had all purpose flour. I also plumped the raisins ahead of time as suggested. (cover raisins with water and microwave for 5 minutes, then drain) I left them sit for a good 20 minutes before I used them since I wanted to make sure there was not too much moisture left inside of them to affect the consistency of the cookies. I am going to go back to my usual oatmeal raisin cookie recipe on here, which is Beth's spicy oatmeal raisin cookies. You can taste more than just the sugar in those!

Very good bar cookies. The hardest thing was to get them to spread out in the pan as the dough was very heavy and sticky.

Loved these! I did alter the recipe a little according to other reviewers and did the following: Half cup of white sugar and half cup of brown sugar. I used unsalted butter. I only had all-purpose flour, so I increased the baking soda to 1 tsp and the salt to a 1/2 tsp. I also doubled the amount of cinnamon and added 1/2 tsp of nutmeg. These were so full of flavor! It's a new favorite in my house.

super easy to make, love taking these bars to school they make such a great snack and my friends always steal them from me :)

These were very, very good cookies! Made a double batch for my large family! I did microwave 3 C. of rasins in a liquid measuring cup with water that covered the raisins, for 5 minutes, then let them cool for 10 min before, draining, and adding them to the dough. I used 2 sticks of butter right from the fridge and 1 C. Brown & 1C. White sugars. Used a hand mixer to get all flour, etc incorporated and smooth. Used required double amount of oats, but then added addl oats as dough could use more when mixing. I also didn't measure my spices, just eyeballed it with extra cinnamon. Cooked them on 350 for about 13 minutes.

Awesome recipes, even with all the substitutions and absent ingredients I had. I used Splenda instead of sugar, molasses instead of brown sugar (plus 1/4 extra of Splenda), salted butter and no salt, egg Beaters instead of an egg, and whole wheat flour (not self-rising). I had no baking powder so they didn't puff up much and kind of crumbled after baking, but I am satisfied with the taste and will definitely be better prepared the next time I cook up batch of these.

I made these yesterday for a work pot-luck. I ended up not bringing them becuase after the bars cooled and I started to cut them they fell apart. The flavor was very good, and I am keeping them for the family. They're just a big messy.

I am NOT an oatmeal raisin fan, but my dear friend helped me move and I promised him cookies. I made these as a bar and he absolutely adored them! More importantly, I tried the leftovers and found myself converted to an oatmeal raisin fan! Great, unique flavor in an excellent moist bar!

Delicious! I always add extra vanilla and brown sugar to my cookies. Family and friends rave about them.

I didn't have vanilla so I used Baileys Irish cream. I got the wrong oats and used steel cut. And my pan was 9 x 11 so my batch was a little thicker. They are quite crispy with a nice malty richness. I tossed a little brown sugar on top and these things are sweet. And great. Thanks for sharing the recipe!

Just used equal amounts of white and brown sugar as one reviewer recommended. Turned out great.

I didn't make these yet, but I am definitly going to, but another good way to make these cookies is to replace the raisin with chocolate chips! It is really good. Thanks for this recipe!

This tasted awesome, instead of bars, I made them into regular cookies, flattened them a little and baked for 8-10 minutes. It had the most chewy and crisp texture. Everyone who tasted it loved the taste and texture.

I rated a 5 even though for some reason mine are so soft that they won't stay together,though....I dont' really care because these taste sooo good! I will probably do cookies next time to get them a little more crisp. Exactly what i wanted!! Edit...I can't stay out of this stuff....warning...addictive...must have self control!