- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large 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
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
- 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.
- 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.
Reviews for Chewy Oatmeal Cookies
"Chewy and delicious!"
"These are one of my most favorite cookies! They are soft and chewy and use REAL butter, which I like as well. The combination of raisins, pecans and chocolate chips make the cookies extra delicious. I highly recommend these cookies."
"I am "seasoned" baker, but this recipe was missing the taste. Maybe some cinnamon? Didn't taste like anything. Besides that, they came out flat after leaving them in the refrigerator overnight and then bringing them to room temp. I left out the chocolate chips and instead used raisins. What a waste of ingredients."
"This recipie was horrible!!! Cookies were flat and unapealing. I gave it 1 stare because i had to ."
"The cookies were much more than I expected in the since of being exceptional. My family loved them! The only change I made was by taking the advise of the other reviewers and adding a little bit more flour. I added about 1/4 additional flour. Like I said the cookies were amazing! Thank you for sharing this wonderful recipe!"
"If you want to bake without chips in- you'll need to add 1/4 a cup of oats and 1/2 a cup of flour, plus 1 tablespoon more.(or more flour, if you feel you need it) Bake at 350 for 10 - 12 minutes. Bake up nice and soft and slightly puffy! If you don't, they'll be flat and runny."
"My daughter asked for oatmeal cookies this Christmas, so I'm glad I found this recipe. I have found that chilling cookie dough before baking helps with spreading. May want to try that with this recipe."
"I learned a trick to making cookies from my mother n law who is 73 yrs old. If the cookie dough is really tacky than it usually will cause flat cookies, to keep this from happening add a bit more flour til it is not as tacky. You have to play around with it toget the right consistency. I used whole wheat flour in these cookies and added dried blueberries and ,cranberries left out other add ins and they were awesome!"
"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"