Remember to soften the butter.

Kathy

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
72
Yield:
6 dozen
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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda, salt and cinnamon; stir in the oats and set aside. Grease cookie sheets.

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  • In a large bowl, cream together the butter, white sugar and brown sugar until light. Beat in the eggs, one at a time, then stir in the vanilla. Stir in the flour mixture alternately with the buttermilk. Fold in the raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

73 calories; protein 1.1g 2% DV; carbohydrates 9.2g 3% DV; fat 3.7g 6% DV; cholesterol 12mg 4% DV; sodium 72.1mg 3% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
NOt the prettest cookie but a big hit in my house. My kids can't get enough of these and they don't normally like oatmeal cookies. I used a subsitute buttermilk suggestion (1tbsp lemon juice and enough milk to make a full cup with both) and used baking powder instead of baking soda. I also turned the heat down to 350 and cooked a little longer. One last thing... there's no way anyone is going to get 72 cookies out of this! I got a little more then 36 using a teaspoon. Read More
(9)

Most helpful critical review

Rating: 2 stars
04/08/2007
I was looking for a chewy cookie that is very moist inside. These are very cake-like and dry. The batter tastes better than the cooked product. Read More
(4)
21 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/30/2003
NOt the prettest cookie but a big hit in my house. My kids can't get enough of these and they don't normally like oatmeal cookies. I used a subsitute buttermilk suggestion (1tbsp lemon juice and enough milk to make a full cup with both) and used baking powder instead of baking soda. I also turned the heat down to 350 and cooked a little longer. One last thing... there's no way anyone is going to get 72 cookies out of this! I got a little more then 36 using a teaspoon. Read More
(9)
Rating: 2 stars
04/07/2007
I was looking for a chewy cookie that is very moist inside. These are very cake-like and dry. The batter tastes better than the cooked product. Read More
(4)
Rating: 5 stars
10/04/2004
Yummy! Came on this because I had buttermilk which needed to be used. These are nice and moist and very tasty. Makes a smaller amount then indicated but well worth it. Read More
(3)
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Rating: 5 stars
12/06/2006
This recipe makes a very tasty cookie and is easy to double (which you will need to do if you want 72 cookies I doubled it and almost got 6 dozen). I made a double batch and left the walnuts out of half and in that half I added an extra 3/4 cup of raisins. Very moist and delicious!! Read More
(3)
Rating: 5 stars
01/21/2007
These were really good cookies. Read More
(2)
Rating: 5 stars
01/25/2011
I made these last night and they were excellent! I just added 2 t. cinnamon and I didn't grease the pan. I baked at 350 for 14 minutes and the were perfect! Thanks for sharing Kathy! Read More
(2)
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Rating: 5 stars
12/21/2009
Best tasting cookie ever! Very easy and thats what I need! I did eleminate the raisins and walnuts but added a a bag of chocolate chips. Very yummy! Read More
(1)
Rating: 5 stars
10/03/2014
These were wonderful. Great texture and buttery flavor. I will definitely be making these again. Read More
(1)
Rating: 5 stars
02/13/2007
These cookies are great! Very chewy and soft. Raisins work out nicely in them and the cinnamon is a nice compliment Read More