- 3/4 cup canola oil
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/2 cup 2% milk
- 1 package spice cake mix (regular size)
- 2 cups old-fashioned oats
- 2-1/2 cups raisins
- 1 cup chopped pecans
- In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks. Yield: 7 dozen.
Reviews for Old-Fashioned Oatmeal Raisin Cookies
"Great soft cookie! Like many cake mix cookies beware of size issues. May need less oil to compensate for smaller size cake mixes. Toss white chocolate chips in for a beautiful spice cookie. Also can easily be used in a mini muffin tray to provide a thick cookie. Yummy! As a volunteer field editor with Taste of Home magazine I love using recipes that make my home smell wonderful and tempting!"
"Thanks for the wonderful recipe Nancy. Mamalevi, if you haven't tried it you shouldn't be posting a review. How you feel about oil in cookies is not the issue....the final result is. Gramjo"
"Mamalevi, would I use the same amount of crisco, as the oil? 3/4 cup?....I'm a person who does not like canola oil....Thank you.............These look delicious....."
"REALLY putting oil in cookie mix? I have been making the original oatmeal raisin cookies for well over45 years and I use Crisco. But everyone to there own taste buds."
"My mother made these at least 35 years ago, and I raved about how good they were. She giggled and said she used cake mix, so I am sure it's the same recipe. I am so sure of it, I went ahead and put 5 stars. Thank you for sharing the recipe - I will file it in my recipe box and print a copy so that I will always be able to bake these when I am missing Mom, which is always at Christmas time."
"Fantastic! We made two changes because of personal tastes. 1) Switched raisins for 1/2 Chocolate Chips and 1/2 Dried Cranberries.2) Replaced oil with Soft Butter. So easy and full of flavor! Definite keeper!"