Soft Batch Oatmeal Raisin Cookies

From: Deal or No Deal

On Nov 24, 2009

These were good! I used margarine instead of butter and they still turned out moist, soft, and delicious. I used one package of instant vanilla pudding and one of butterscotch - they were great!

From: Momo'2

On Sep 26, 2009

My father loves it when I cook for him. He plows our yard for us all winter long and since he refuses pay I try to bake something when it snows so I can give him a tray when he is plowing to take home. After just one cookie he was in love he said these tasted quite similar to a cookie that his grandmother made for him when he was a boy and they where his favorites. so thank you so much for this post It is now a treasured recipe for my family. And a winter staple so I always have them when a sudden storm pops up.

From: CabreraBunch

On Sep 25, 2009

Despite the vague directions, I thought these cookies tasted great- texture and flavor-wise. They didn't look very pretty out of the oven- so next time I will use more white sugar and less brown for a nicer color. These spread a lot on me, so next time I'll use less oats and more flour. I would cook it @ 325 on the top rack for 8mins and the bottom rack for 3mins. I also added butterscotch chips which really complimented the raisins quite nicely.

From: Allie

On Sep 10, 2001

My husband is an avid oatmeal cookie fan. I have tried many recipes over the past 40 years of marriage and although he ate most of them - he commented highly on this one. It is very good. I made a double batch and instead of adding 2 pkgs of vanilla instant pudding, I used one vanilla and one butterscotch. It gave it more of a maple flavoring. VERY GOOD!