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

Chewy Oatmeal Cookies Recipe

Publisher Photo
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
   (33)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2014

Mine kept running together, even after I chilled the dough for over 30 minutes. I mean, they ran into one giant rectangle. Maybe I didn't mix in the dry ingredients gradually enough?

The flavor, however, of what I scraped from the pan was fabulous.

MY REVIEW
Reviewed Aug. 28, 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 on my first tray spread out more than I was expecting. This usually doesn't happen when I chill the dough. Maybe I was a bit short on flour? I'm going to try a thicker baking sheet and/or turning up the temperature a little bit? Not sure, but since I love the flavor I will figure it out. :)

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.

MY REVIEW
Reviewed Apr. 7, 2014

Finally, a nice chewy, moist oatmeal cookie! They ought to put this on the Quaker Oats cap and ditch the dry, granola consistency recipe it currently sports! Left out the chocolate chips and nuts which made my husband, who is a raisin-only guy, is a very happy man. Must have made mine extra large though (about 3 inches across after baking) 'cause it only yielded 3 dozen.

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