125 Reviews of Vanishing Oatmeal Raisin Cookies

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!!

From: Shiraz

On Aug 9, 2003

I make this recipe a lot, and these cookies are always loved by anyone who tries one. The only change I make is that I use 2 tsp of vanilla and cinnamon, and I underbake a little because I like them soft & chewy!

From: Shirl (J) 831

On Jun 19, 2006

Out of this world nummy !!! I ran into a couple problems (my fault) I was short on margarine, so I used 1/2 cup margarine and 1/2 cup crisco. I got busy mixing this up then realized I had no cinnamon ! sooo I sprinkled a bit of all spice, pumpkin pie spice and nutmeg in to give it some spice flavor of some kind. One thing I did which I do with ANY oatmeal raisin cookie recipe is, I plumped the raisins in hot water then drained them. This makes the raisins softer and juicier. This is a regular cookie recipe for me now!!! Thanks so much.

From: Boxerwing

On Nov 16, 2002

Really great soft oatmeal cookies! I added nutmeg and 1/2 c. shredded coconut and they were yummy! They disappeared quickly; guys seem to really like these cookies!

From: Sarah Horvath

On Sep 4, 2001

This is an easy, dependable recipe. Every time I make these I get rave reviews. Plus, you can substitute the raisins with butterscotch chips for a nice twist.

From: Chef #386871

On Dec 6, 2006

So good! I used 1 cup of whole wheat flour and 1 1/2 cups regular flour and omitted raisins (I didn't have any). All else was kept the same. Turned out excellent. I highly recommend!

From: Divinemom5

On Jan 23, 2002

I omitted the cinnamon,and added a bag of those new cinnamon chips.I also used regular rolled oats instead of the quick cooking kind.The cookies were great!

From: wibelle37

On Apr 8, 2007

My dad used to make this recipe when I was younger. He did it one year for an office Christmas party, and the next year he was told he was bringing his oatmeal cookies ... :D One thing I clearly remember from my childhood is that the recipe used to include 1/4 teaspoon nutmeg. I've tried making the recipe without it, and they just don't taste the same.

From: ProteinPrincess

On Oct 26, 2009

These cookies turned out wonderfully! I soaked the raisins in the vanilla and 2 eggs overnite and wow! Amazing!!!