Oatmeal Raisin Cookies
A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
Reviews
We absolutely loved these. I substituted shortening for unsalted butter, flattened prior to baking, added coconut, pecans, chocolate chips and raisins. Oh my they were amazing.
Classic Cookie!
Great cookie....I made them thicker so they stayed moist and used walnuts. Came delicious ??
Really good. I used my palm to flatten cookies instead of the glass. I added chocolate chips and craisins instead of plain raisins. I was careful not to over bake and they turned out delicious.
Flavor was spot on. I did switch out butter for the shortening. However I did not like how thin they baked up, I like a thicker cookie, so I refrigerated the dough before baking another batch.
Perfect!! Recipe didn’t need any adjustments! We all loved them!
Very nice oatmeal cookie. Crunchy outside an a bit chewy on the inside.
Tastes OK, not enough raisins for that much dough.
You dont mention cooking temperature
These are the best oatmeal cookies I have ever had. Followed the recipe and was I ever surprised. They pack so much flavor it is unreal. Will be making these again.