Vanishing Oatmeal Raisin Cookies

From: Chef #298091

On Feb 26, 2010

excellent recipe! i had golden raisins & oatmeal to use up and this was the perfect recipe. Easy to make, not to sweet or salty and just flavorful all over. my bf, who's isnt a cookie person, loved this as well. i brought it to work and everyone raved about and wanted me to take more!

From: Lee Hock

On Feb 14, 2010

Have made these classical wonderful cookies several times. They are the perfect balance between sweet and salty. They must be a little bit underbaked to stay moist and chewy. I have tried making them with craisins, although I favor good ole raisins. I tell myself that they are healthy because of the oats and the raisins, right?!

From: Donna Matthews

On Jun 9, 2006

I have made these cookies for years, just using the recipe off the oatmeal box, so thanks for posting it. I discovered by chance, that by making the dough in advance, putting it in a zipper bag in the refrigerator, and baking later, that the cookies are even better ... something about the oats getting softer and the flavors distributing better (I think). They are a hit either way, but this method makes serving "fresh baked" cookies a breeze.

From: Kibbie

On Feb 25, 2002

This is my favorite oatmeal raisin cookie recipe! The cookies are nice and chewy. I underbake them just a bit (when the tops just barely start to get a light golden color, and they are very soft to the touch), when they cool and settle, they'll stay chewy. I have found that using dark brown sugar (instead of light brown) gives them a richer flavor, and adding a 1/2 tsp. of nutmeg is a nice addition. Great recipe!!