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Chewy Oatmeal Cookies Recipe
Chewy Oatmeal Cookies Recipe photo by Taste of Home

Chewy Oatmeal Cookies Recipe

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I packed chocolate chips, raisins, nuts and cinnamon into my recipe. These cookies are easy to make. Best of all, our kids love them! —Janis Plageman, Lynden, Washington
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 60 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon molasses
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup each raisins and chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
  2. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
  3. Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks. Yield: about 5 dozen.
Originally published as Chewy Oatmeal Cookies in Country Woman September/October 1995, p10

Reviews for Chewy Oatmeal Cookies

AVERAGE RATING
   (34)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 1, 2014

I vote this as a 5* recipe! I DID use 1 Tbsp. light corn syrup in place of the molasses, though!

I'm using these cookies for a chapel picnic and so I'm trying to keep within the TASTE boundaries as to what people like-especially youngsters! I used a 1-cup stick of butter-flavored Crisco with 2 Tbsp. of water to make the consistency of butter. I also used 1 tsp. salt! I omitted the pecans & just used the chocolate chips, raisins and the oats. I purposely USED TEASPOONFULS of dough, rather than TBSPFULS to stretch my amount of dough! The cookies spread, but NOT excessively! They are a nice sized cookie! I say this is a keeper recipe for me when I make oatmeal raisin cookies-it also makes for the chocolate-chip combination as well! Thank you, Janis Plageman, for sharing your recipe with Taste of Home! delowenstein

MY REVIEW
Reviewed Aug. 28, 2014 Edited Aug. 29, 2014

The flavor is delicious. I didn't think I'd be impressed but I was.

MY REVIEW
Reviewed Aug. 28, 2014 Edited Aug. 29, 2014

I give this recipe 5 stars for flavor and texture. For some reason I was craving oatmeal raising cookies, and this fit the bill. The cookies spread out more than I was expecting, however. I made some notes to increase the flour for next time to see if that helps.

MY REVIEW
Reviewed Jul. 3, 2014

These are great. I don't understand the negatives; perhaps the failure to rise was due to outdated baking soda? My first effort was perfect; well risen, delightful melding of flavors with just enough complexity to make one consciously struggle to discern the ingredients. I have altered, however, to my liking by the addition of 1/4 tsp ground cloves and 1/2 cup additional oats; I subtracted 1/2 cup sugar--I always enjoy less than recommended sweetness in any recipe. Can take or leave chocolate chips but... All said, I'll keep this as a mainstay.

MY REVIEW
Reviewed May. 23, 2014

As other reviewers have said, these cookies are chewy and moist and delicious! I had to substitute honey for the molasses, and left out the nuts and chips, so used a bit more raisins--we like plain ol' oatmeal raisin. My cookies came out a bit flat, but I think that's due to my oven, which I'm still trying to get the hang of, and which I think runs a bit cooler than the temp I set it for. This is definitely the recipe I'll use from now on for oatmeal raisin cookies.

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