Vanishing Oatmeal Raisin Cookies
Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.
Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.
I'm pretty sure I've used this recipe before, probably right off of the oatmeal box. The flavor of these cookies is just perfect, and I love them! This time, I used coconut sugar in place of the brown sugar (I have a huge container to use up). I also used golden raisins. I also used a cookie scoop which is probably a little bigger than it ought to be. I got two dozen really big, fat, cookies. I baked them twelve minutes, and it probably should have been more like 14 minutes.Read More
Not sure what happened here but these were terribly dry and kept nearly the same shape as the tablespoon sized scoop that I used to place them on the cookie sheet. I double checked all of my ingredients because the dough did not even seem right before baking it. I can't say if this is the exact recipe that has been on the back of the oatmeal container as I used another brand of organic quick cooking oats but I used to make that recipe all the time and it was phenomenal. I am disappointed since I had planned to take them to a potluck and they hardly seem worthy.Read More
I'm pretty sure I've used this recipe before, probably right off of the oatmeal box. The flavor of these cookies is just perfect, and I love them! This time, I used coconut sugar in place of the brown sugar (I have a huge container to use up). I also used golden raisins. I also used a cookie scoop which is probably a little bigger than it ought to be. I got two dozen really big, fat, cookies. I baked them twelve minutes, and it probably should have been more like 14 minutes.
Made half of the recipe and got 20 cookies. Easy, simple and delicious! Will make again. Update 03-27-19 Still hubbys favorite cookies!
This is the second time I've made these. They are crunchy on the outside and chewy on the inside using old fashioned oats! Only issue even making rounded teaspoon size cookies is the time...they took 14" to bake.
Not sure what happened here but these were terribly dry and kept nearly the same shape as the tablespoon sized scoop that I used to place them on the cookie sheet. I double checked all of my ingredients because the dough did not even seem right before baking it. I can't say if this is the exact recipe that has been on the back of the oatmeal container as I used another brand of organic quick cooking oats but I used to make that recipe all the time and it was phenomenal. I am disappointed since I had planned to take them to a potluck and they hardly seem worthy.
I made this recipe as follows except that i switch raisins for mini chocolate chips. This cookies were delicious. All my culdesac kids loved it! Will do again! I did cut recipe in half, and got about 24-25 cookies, which it was perfect amount for us!
Only change I made was to use golden raisins and added a 1/2 teaspoon of nutmeg. The flavor was awesome.
I like big cookies and I use a big ice cream scoop, they take 14 mins to cook and they’re still nice and soft inside. I used kosher salt too.
Oh...bake them on parchment paper...bottoms turn out perfectly
Still the best oatmeal raisin cookie recipe! Very easy to make.
Followed the recipe with the only change being to add 2 teaspoons of MAPLE extract rather than one teaspoon of VANILLA extract. They come out best (with my oven) to bake for 13 minutes rather than 8 - 10. Fantastic, as usual, with slightly crunchy edges and soft chewy centers.
Great cookie! Made following recipe exactly. Next time may add increase cinnamon or make all the sugar brown sugar just to add a bit more flavor. But otherwise very very good!
This is my boyfriends favorite cookie. He now brings them into work and they love them too! The only changes I made was I add a little nutmeg and 1 1/2 cups of chopped pecans. Yum! Thanks for sharing :)
This is my new favorite cookie. I drizzled a little powder sugar icing on them. Magnificent!
I am not one for oatmeal raisin, but these cookies never last long in my house. My fiancee loves them! I have made these a few times now, only adding a hint of nutmeg maybe once this last time. They live up to the name
Yes, delicious! Used Craisins, walnuts and Red mill musilix! So good! Soft chewy inside crisp bottoms! Yummy!
These are sooo dry. they just don't taste good.
Nice flavor but even though I followed the recipe exactly, they never spread out. I had to bake an additional 4-5 minutes to fully cook.
I made this and added a little twist by making it a protein versions. I added high protein granola, cranberries, cinnamon sugar and maple flavor to give it a sweeter taste. Now it's over 14grams of protein.
Made the cookies as is. Came out well. Top rack cookies came out well. Bottom rack was slightly over brown. The dough can get real hard so you need a strong blender or arm to mix well.
I made these for my husband. He liked them so much he brought some to work. He handed some out to his postal workers. They all raved about them. Told my husband to tell me. To make them for the Christmas party that year. So here I go to make more cookies.
The Best!!! Easy to make and the best ever!
Cookies came out perfect! First time making oatmeal cookies. Reduced white sugar to 2 tablespoons, extra teaspoon of vanilla, doubled the raisins and threw in a handful of chopped walnuts and chocolate chips. Divine! What can I say, the title is appropriate!
Love these oatmeal raisins cookies. First discovered the recipe on the top of a package of quick oats. They actually did seem to disappear. I feel like I am eating healthy rather than just sweets.
Best oatmeal raisin cookies I've ever made. Adding a little nutmeg definitely made them tastier. Using regular baking sheets worked better than my stone. Mine took 14-16 minutes to bake.
What can I say? They vanished.
Back to basics a wonderful good old fashion cookie
VERY good! Just like my Mom’s from many many years ago!!
Delicious cookies! I added chopped walnuts too because we do love them in cookies. They took longer,around 20 minutes,not sure why but doesn’t matter,perfect oatmeal raisin cookie per my husband and me!
The texture and taste were fabulous. However, mine didn't turn out as thick as the picture indicates. They were still very good and disappeared pretty quickly.
I added nutmeg and granola in with my mixture. It turned out so good!
Great recipe!! Cookies were perfectly chewy and not too sweet!! My.official go-to oatmeal cookie recipe now!
MMMMMMMM as is.
Turned out pretty good. Nice and chewy. I like them.
Best oatmeal raisin cookies I have ever made! Lasted 2 days in our house
I made no changes. Cookies tasted like the $1.50 cookies at the deli.
These cookies are wonderful!!! I doubled the cinnamon in mine because I like a stronger cinnamon flavor. Also, I baked mine at 365 for 13 minutes for appropriate doneness. The cookies are soft and moist on the inside while being crispy on the outside.
I’ve made this recipe since I was a little kid with my mom. It’s such a good cookie recipe. Just the right amount t of everything.
I have made these cookies for years. Never have I found a recipe that my family likes better. I have made them with chocolate chips or the raisins. Both are great. Planning on making them next week for Christmas.
Really good! I am in high altitude and added more oats rather than flour. Turned out perfect: soft in the middle and done just right on the outside.
Delicious.Mixed cranraisins and rasins.Added pecans.As well added about 1/8 of a cup of canola oil as I used whole oats and did not want the cookies to be dry. Turned out perfect and will definitely make these again
I used a cookie scoop to drop the cookies on the sheet and it took at least 20 minutes for them to bake. They were good.
I omitted the cinnamon and added 1/4 cup of vegetable oil to my cookie dough. The cookies were DELICIOUS. And I make my own homemade vanilla frosting for my Cookies. My whole family always enjoy them.
I will definitely make these again per request from my son. They came out chewy and moist. I added pecans and some orange juice. Perfect!!!!!
Easy and perfect, you really have to be obtuse to screw this recipe up and make them dry. I liked it because even a simpleminded doofus can mess up this cookie.
Used 6tbsp margarine, flax eggs ( 2 tbsp ground flax in 6tbsp water) in place of real eggs, lessened brown sugar to 1/2 cup, and added 1 tbsp dark molasses.
As per usual, I reduced sugar by 1/4 cup. Golden raisins are preferred. This recipe is one I made yrs ago. Certainly the best one, happy to return to it!
I made this I doubled the recipe and did half with the raisins and the other half plain and it’s the very best oatmeal cookies I’ve ever made.
Added pumpkin seeds “just because”... Straightforward and fun to make. Caution: I am not one to advocate eating raw eggs, but just sayin’ — the raw cookie dough is FABULOUS ??
Good recipe. Mix really well when you add oatmeal if you don’t want it to get dry.
I was nervous - all the "dry comments. I added 1/4 extra raisins, 1/2 tsp extra of cinnamon and 1 cup of butterscotch bits. i cooked them for 9 minutes on my gas oven at 350° delicous. excellent recipe.
The cookies were very yummy. I did however need to bake them for @12 minutes. They just weren’t done before that. I doubled the recipe and got about 6+ dozen using a watermelon scoop for consistent sized cookies. I received compliments from all four groups with whom I shared them. I’ll definitely use this recipe again.
Every time I make these they are quickly eaten! I do sub half the sugar for stevia and they come out perfect. This recipe is a keeper.
I used an extra stick of butter, plus a little less oats.
We like them plain or with dried berries instead of raisins.
Tastes just like store bought oatmeal raisin cookies. A crunchy outside but a soft inside. Will definitely make again!
I love this recipe. Easy and great taste. Just cook about 12 minutes.
Family loved these... definitely worth it
Huge hit at my husband's fire station. The tray of cookies didn't last more than an hour!
Excellent recipe! They were so good.
I added chocolate chips. We love them!
Used butter instead of shortening. Added chocolate chips. Delicious!
Terrific oatmeal raisin cookies . I made them exactly as the recipe called for and they were delicious!
No changes and will definitely make again
Oh my gosh (OMG). These are the best and easiest oatmeal raisin cookies I have ever made. Did not change a thing. Will definitely make them again.
I read the reviews before I made them. I made it with all brown sugar and how we love cinnamon, I added 2 teaspoons instead of 1. They turned out very delicious. Slightly crunchy outside and soft inside. My family loved them. Great with some coffee - yum! I'll be making these again soon.
fairly easy, for a non-baker. Used Oat bran when I ran out of oats. Used red currants instead of raisins. Made about three dozen. They are tasty, nice texture, glad I tried it.
Used Quaker Instant Oatmeal Cinnamon & Spice with double the vanilla. Overwhelmingly scrumptious. Received rave reviews from all my tasters.
Delicious!! I like my cookies to spread a bit, so I put 1/4 cup less flour. I used brown sugar only and maple syrup instead of vanilla. Thanks for the recipe and tips! We made 3 batches in 2 days!
These cookies are great! I've used the recipe twice now and they turn out fantastic. Slightly crunchy on the outside, but soft and chewy on the inside (my favorite!). Oatmeal Raisin Cookies are my husbands favorite and I'm glad I found this recipe. It's the only one I'll use now! (I did cook the cookies for 12-13 minutes.)
So good! I added a pinch of nutmeg and baked for 14 minutes like others have recommended. They came out perfect!
They came out great. Will make again!
Made as written. Delicious! Can not improve on perfection.
These cookies were so good! great texture, not too sweet.
This is a keeper!!! Perfect with sugar free substitutes and gluten free flour. I combined craisins, raisins and dry cherries the second time, chocolate chips went in the first batch.
I didnt have quick oats so I used old fashion thick gluten free organic oats. They still came out crispy and delish.
I followed the recipe exactly (substituting bittersweet chocolate chips for the raisins) and it was delicious, particularly after they cooled! Next time, I'll try adding some nuts, and I'd like to try the bar version. I'll definitely be keeping this recipe!
Not sure how to rate these. On the one hand, they were delicious and my daughter couldn't stop eating them. But they were terribly dry. The dough flattened out in the oven until they were almost wafers, and it took much longer than 8-10 minutes to bake them (and I use an oven thermometer, so I know the temperature was right). Then when I tried to lift them off the parchment paper with a spatula, they broke to the point of almost crumbling, no matter how long I let them rest first. They weren't stuck, they just wouldn't remain whole.
My first tone making cookies from scratch. This is the best trading and easiest recipe yet! I also made half a batch by using half of the ingredients.. they are super tasty and sweet like I like them! Also I added 1/4 tsp of nutmeg, the flavor is on another level!
Yummy cookies but baker beware: 8-10 minutes IS NOT ENOUGH BAKING TIME. Baking them for 14-15 min at 350 is sufficient time. My first batch, I baked these 10 min and it wasn’t enough. 12 min made them brown at the edges and I thought they were perfect, they were crispy on the edges and tasted great. But, they weren’t done all the way and I got sick from them.
quite easy, and so very yummy!!!
Yummy perfect.I might just put two sticks of butter instead of one and three quarters next time I do it or I might not. It was really good. On a diet I made them to cheer up someone in my household and I meant to eat only two cookies but ended up eating five blew the diet. They are not gooey if you like gooey cookies they are crumbly. The way you put them on the tray is pretty much how they bake they don't melt down and grow. In my opinion that's why some people gave it a bad review. Also in the past I have burnt a lot of cookies these did not burn. I thought they tasted just perfect.
Great tasting cookies, perfect combination of crispy and chewy. Followed as is and you can't go wrong. I did experiment on a half batch for my diabetic father in law with a mix of splenda granular and splenda brown sugar (just subbed as suggested on packaging). He said they tasted perfect. So in case you need to substitute sugars, go ahead, they'll still get eaten quickly. Just flatten before baking cause with the sugar substitute they won't spread. In any case, this is an awesome oatmeal cookie recipe!
These turned out perfect. I made one substitution. I use caramel chips in place of raisins but that is because I don't like raisins in my cookies. I got almost 4 dozen out of the batch.
My first try at homemade oatmeal raisin cookies. I used 8 tablespoons of butter and 6 of shortening, as that was what I had. I made large cookies. Will keep this recipe.
I made these for my husband’s birthday 9-13 and he loved them! I got 3 1/2 dozen !
I used 1 1/2 cups raisins and 1 cup cranberries. Excellent cookies. I’ve made this recipe several times.
These were easy, but pretty boring. They are lacking something. I think it needs more spice and more sugar. I won’t use this recipe again.
I found that it wasn't sweet enough and very dry. I made both the cookies and the bar cookies. I'm disappointed because they don't taste like the ones I made years ago from the Quaker Oats box. I will make it again only I will add more sugar and a little something to better hydrate the flour.
Traditional all-time favorites!
A definate keeper! The only thing I amended was another 1/2 cup of chocolate chips and the cookies needed 12-14 minutes to cook.
Turned out great. The recipe is easy to cut in half if you’re baking for two. I like to add 1-2 T molasses and a pinch of ginger to spice it up.
I made theVanishing Oatmeal Cookies and they literally Vanished! We all loved them. So easy to make I will definitely be making these often!