Grandma’s Oatmeal Raisin Cookies
Total TimePrep: 25 min. Bake: 10 min./batch
I didn't add the walnuts. Delicious dipping cookies! Thank you, Susanne, for sharing this recipe.
Something seems to be missing , not much flavor. Husband thought these were not sweet enough.
okay recipe, but USE real butter ! and add brown sugar, : / so 3 stars only just for measurements and reminding people to soak your raisins ! ...
These cookies are missing something - they are tasteless and heavy. There is no flavor, really. After the first cookie sheet came out of the oven and we tasted one of them my husband (the baker in our family) added a 1/2 c. of brown sugar to the rest of the cookie dough and the resulting next batch was somewhat better. To this recipe I would suggest you add 3/4 c. brown sugar and 1 tsp. vanilla - also substitute Quick Quaker Oats instead of the Old Fashioned. Tossing this recipe. There are better ones out there with more flavor and better consistency.
And add to the cookie dough.
Our family has had this recipe for years and has been our favorite the only difference I see is I keep 1/4 cup of the water from the raisins
This cookie is very soft, and when baked for 8-10 minutes appears very underbaked, i.e. shiny in the middle. I baked them 10 to 11 minutes and then let them cool on the cookie sheet for a few minutes before removing to the rack. This seemed to solve the problem, and they were still nice and soft. I like the simple flavor and the softness, and I plan to make these again!
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We did not care for the taste of the cookie.
I loved this recipe, I made it for a cookie exchange and everyone loved it as well. The raisins are so soft and moist I think that makes all the difference. I did add vanilla because I add that too all my cookies, perhaps that made the difference.