Oatmeal Raisin Cookies IV Recipe
These are the best oatmeal cookies. The secret is in the soaking of the raisins!
This moist and chewy oatmeal raisin cookie recipe makes the best version of an old favorite.
Okay, after reading the previous reviews, I think I have a few pointers. Anyone who is having flat cookies is probably not letting the butter soften naturally. This is definitely important - if you use the microwave to soften the butter your cookies will certainly flatten. If you are still having flat cookies you can try and use baking powder instead of baking soda. The next suggestion is to add at least 2 tsp. cinnamon (and possibly some allspice and cloves if you like those flavors - 1/2 tsp. of each). This recipe calls for rolled oats - but this does not mean traditional cooking oats - they are rolled oats also, but so are quick 1-minute oats and they will soften in the oven whereas the traditional oats will not. And whatever reviewer suggested mixing the dough with your hands was a genius. My hands worked so much better than a spoon. And make sure to use 3 jumbo eggs or 4 large eggs to give it enough to keep it together. These cookies when prepared correctly are wonderful. By far the best oatmea
I had an oatmeal cookie recipe that I used all the time and was afraid to try a new recipe. However, I'm glad I tried something new! These truly are the best oatmeal cookies I have ever had. I took others suggestions. I used 1 tsp. baking soda and 1 tsp. baking powder. I also used 2 tsp. of cinnamon rather than one. The cookies were soft and fluffy, and they didn't last long around our house.
Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
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 m
I'm feeling a little impatient with people who give a recipe 5 stars, saying it turned out great, and then go on to say that they changed just about EVERY single detail in the recipe. This recipe seems to have collected a lot of that type of "5 star" reviews. After looking through earlier comments, I did the following: added some allspice, added salt, used 1 more egg, used baking powder and baking soda instead of just baking soda, let the butter soften before use, halved the amount of white sugar and lined my cookie sheets with parchment paper. What I ended up with was some excellent cookies, but I DIDN'T USE THIS RECIPE, doggone it. Like many of those who have given this recipe 5 stars, I used a totally different recipe that was gleaned from previous user's comments and my own experience. The difference is I'm not going to give credit where it's not deserved.
My 13 yr-old daughter made these for our annual cookie exchange. I didn't change the recipe at all other than omitting the nuts... they are the most delicious oatmeal raisin cookies I have ever tasted! Kudos!! :-)