Back to Chewy Oatmeal Raisin Cookies
All Reviews for Chewy Oatmeal Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 24
med103954_0908_oatmeal_cook.jpg
Ingredients
Ingredient Checklist
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Cook's Notes
To make the Oatmeal Craisin Cookies as seen on “The Martha Stewart Show,” substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 24
med103954_0908_oatmeal_cook.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 24
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 24
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Yield: Makes 24
Makes 24
med103954_0908_oatmeal_cook.jpg
med103954_0908_oatmeal_cook.jpg
Ingredients
Ingredients
- 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/2 cup raisins
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Cook's Notes
To make the Oatmeal Craisin Cookies as seen on “The Martha Stewart Show,” substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.
Cook’s Notes
To make the Oatmeal Craisin Cookies as seen on “The Martha Stewart Show,” substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.
Reviews (77)
Add Rating & Review
619 Ratings
5 star values:
108
4 star values:
78
3 star values:
233
2 star values:
147
1 star values:
53
Load More Reviews
Reviews (77)
Add Rating & Review
619 Ratings
5 star values:
108
4 star values:
78
3 star values:
233
2 star values:
147
1 star values:
53
Add Rating & Review
619 Ratings
5 star values:
108
4 star values:
78
3 star values:
233
2 star values:
147
1 star values:
53
619 Ratings
5 star values:
108
4 star values:
78
3 star values:
233
2 star values:
147
1 star values:
53
619 Ratings
5 star values:
108
4 star values:
78
3 star values:
233
2 star values:
147
1 star values:
53
- 5 star values:
- 108
- 4 star values:
- 78
- 3 star values:
- 233
- 2 star values:
- 147
- 1 star values:
- 53
Martha Stewart Member
Rating: 2.0 stars
06/13/2020
First Martha Stewart recipe that didn’t pan out at all for me. Not enough flour so that the the cookies are thin and slightly oily. After adjusting the floor amount they were ok but not good enough that I’d do this again
Martha Stewart Member
Rating: 5.0 stars
04/04/2020
Awesome! Doubled the recipe, baked half froze half. A new favorite at our house. Thanks Sarah
Martha Stewart Member
Rating: 3 stars
07/07/2019
So I doubled up...instead of 1 cup golden raisins I did 3/4 cup and added 1/4 cup small dark chocolate chips. I also added used1/3c butter. I made 24 hand rolled balls that I squished down 1/2 way also by hand. Then I added an X indentation with a butter knife. Finally I used paper and did not rotate my pan ( gas range cooks even), and cooked them for 16 min, checking at 12 then 14 minutes ( do not let them brown on top ). I pulled them out when I could see the faintest browning along the bottom. Outcome - 24 - 3 1/2 to 4” delicious cookies. I think next time I might add 1/4 tsp of cinnamon or perhaps allspice ( or 1/2tsp for a double batch ) just for $hitz giggles.
Martha Stewart Member
Rating: 5 stars
05/22/2018
Until this one, I was a total flop.I was using the wrong oats. Made for a mushy cookie. Now I know. Love this cookie and my husband will actually eat it.
Martha Stewart Member
Rating: 1 stars
01/25/2018
This was truly a horrible recipe. I’ve even adjusted it, even times and everything. There was no hope for this. Chewy is not what I’d call these jaw breakers. They are terrible and not by my doing. I found a truly soft and chewy recipe that was much better. Just wish I didn’t buy have to waste ingredients on this one. Save your money. Don’t do it.
Martha Stewart Member
Rating: 3 stars
01/01/2018
The cookie was not what I'm looking for...I baked them for 6 minutes then rotated it for another 6 minutes...it was a bit too crunchy...I'm looking for a thicker softer cookie...I also added 1/2 teaspoon of cinnamon...was very tasty!
Martha Stewart Member
Rating: 4 stars
11/14/2017
It truned out very thin. I didn't change anything from the recipe. Taste is good and chewy. I will try it again.
Martha Stewart Member
Rating: Unrated
04/21/2017
Am I the only person on the planet that cannot bake!?! Followed the recipe exactly, watched the video twice - but my cookies spread out into pancakes and are totally crisp. Guess they'll make a good crumble to put into yogurt or to top ice cream. Definitely not chewy. So sad :(
Martha Stewart Member
Rating: 4 stars
04/02/2017
These turned out great! Made them a bit too thick, but the taste is amazing! I added a tsp on cinnamon and a full cup of raisins, otherwise followed exactly
Martha Stewart Member
Rating: 5 stars
03/26/2017
I just made these delicious cookies. I used a w[filtered] cup of raisins because our family likes lots. Otherwise I followed the recipe exactly. They turned out perfect!light and chewy with a little crunch on the edges. We will be making this a part of our repertoire for sure!
Martha Stewart Member
Rating: Unrated
11/30/2016
I just made these. I thought the dough was very loose,but I followed the directions exactly. Something must be wrong with this recipe because what I got was like a thin brittle type sweet mess,which I couldn't even get off the cookie sheet. It must need more flour than 1/2 cup and maybe more oats? So disappointed Martha !
Martha Stewart Member
Rating: 2 stars
11/20/2016
Dough came together nicely, but was wet compared to other oatmeal cookies I've made. Think parchment paper would work best as cookies stuck to greased pan and were like glue to get off. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may help firm dough so they wouldn't spread so much on pan. Baking powder, as in other cookie recipes, would have helped too. Good flavor, but definitely room for improvement.
Martha Stewart Member
Rating: 2 stars
11/20/2016
The dough came together nicely although it did seem a bit wet as compared to other oatmeal cookie recipes I've used. I think parchment paper would work better as the cookies stuck to the pan and were like glue to get off. I did grease the pan, but they still stuck. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may have helped firm the batter up so they wouldn't spread so much on the pan. Good flavor, but room for improvement.
Martha Stewart Member
Rating: Unrated
07/07/2016
I love the taste of these cookies! Although, I followed the recipe exactally and they came out crunchy. Nothing wrong with it, but not what I was looking for. Also, I didn't grease my cookie sheet, but sadly all my cookies stuck. I have a bunch of big chunks of cookies. :/ But, I greased the second batch (I made more to get correct ones) And greased the sheet, and they came off perfectly! Didn't fix the crunchiness, though.
Martha Stewart Member
Rating: 5 stars
06/18/2016
This is a very good recipe. It will only work using real butter. Margarine will not cream properly like butter which will result in a runny batter. Margarine also melts at a lower temperature than butter which will cause the cookies to spread too much. Unless you want to make crispy wafers; follow the directions and use butter.
Martha Stewart Member
Rating: Unrated
11/21/2015
I am surprised to see the negative comments below. These cookies were PERFECT! A bit of crispiness on the outside, and moist chewiness on the inside. Nice and flat, not thick or floury like some oatmeal raisin cookie recipes I've tried. And so fast and easy to make.
I watched the video to make sure that 1/2 cup of flour wasn't a typo, and it's not a typo. The only reason I can see why the recipe wouldn't work out is if you didn't pack the brown sugar. Sarah packs it quite a bit in the video.
Martha Stewart Member
Rating: 1 stars
08/21/2015
These were very disappointing. The recipe definitely needs more flour. The cookies spread very thing and completely fell apart. I won't be making these again and will probably toss these in the trash.
Martha Stewart Member
Rating: 2 stars
07/23/2014
Not good batter is to liquid makes thin cookies
Martha Stewart Member
Rating: Unrated
04/04/2014
Tasty! For all who experienced flat cookies, I'd like to recommend substituting about 1tsp baking powder for the baking soda. I also eliminated the salt, but I don't know if adding it in would've made my batches better or worse. There is TON of sugar in these, and when I tried leaving the white sugar out for my second batch it yielded quite good results. I have yet to try adding in chocolate chips or cinnamon, but I imagine both would pair well with this recipe.
Martha Stewart Member
Rating: Unrated
03/02/2014
I was terribly disappointed by this recipe. I agree it definitely needs more than 1/2 cup of flour. The cookies came out flat and very greasy. I will be researching other recipes.
Martha Stewart Member
Rating: Unrated
02/08/2014
I love this recipe but I would suggest not adding the white sugar as there's no need for if at all. Also, double the dose because you don't get a big yield with one dose!
Martha Stewart Member
Rating: Unrated
11/10/2013
I have to agree with earlier reviews that state that the recipe needs more flour. One half cup is too little-unless you want very lacy, buttery and flat cookies. I added a 1/4 cup of flour and cookies are still nice a chewy but less greasy.
Martha Stewart Member
Rating: Unrated
07/03/2013
This is my fifth time I'm making these cookies and they are a hit everytime, so easy, so fast and I recommend double the recipe because they will be gone in minutes!
Martha Stewart Member
Rating: Unrated
03/07/2013
This is a perfect recipe!!! I even substituted quick oats and it worked beautifully. I will try it next time with old fashioned oats.
Martha Stewart Member
Rating: Unrated
01/24/2013
Yummy cookie. I added white and dark chocolate, craisins, and 1 tsp cinnamon (good call Ginaboooh). Baked 12 minutes. Perfect.
Martha Stewart Member
Rating: Unrated
10/19/2012
Tastes delicious but all the raisins stayed in the middle and the cookie was flat and very very very big!! I added cinnamon and it tasted divine! Would reccomend!
Martha Stewart Member
Rating: Unrated
09/09/2012
These were very good. I tried them with orange flavored craisins. I don't even know if they still make that flavor (I had an older bag in the cupboard), but if you can find it, it's great with orange. I bet the cherry flavored would be excellent too, or maybe a mixture of different flavored craisins. MMMMM.
Martha Stewart Member
Rating: Unrated
06/13/2012
Awesome cookies.
Martha Stewart Member
Rating: Unrated
05/28/2012
Just made these. Really yummy! Used my large cookie scoop and baked 10 mins at 350 on parchment paper.
Martha Stewart Member
Rating: Unrated
12/24/2011
Just made these. Turned out amazing. Here's my tip though. I recommend 325 degree oven at 10-12 minutes as i found they browned too quickly at 350. Also, I used pure almond extract instead of vanilla, and you can taste the delicious almond flavor in each cookie. Thanks for this great recipe!
Martha Stewart Member
Rating: Unrated
10/21/2011
Yum. These turned out nice and chewy for us.
Martha Stewart Member
Rating: Unrated
08/23/2011
Meima, the flour/oats ratio in the recipe are right. I have another recipe that calls for 3/4 cup and it also works. But 1 1/2 would be WAY to much! A trick I learned for thick chewy cookies is to chill the batter for 1-2 hours before baking and then scoop them in small balls. It might take a few extra mins of bake time but they come out perfectly chewy every time. Also, I would cut out the white sugar. It has enough brown sugar to sweeten the cookie.
Martha Stewart Member
Rating: Unrated
08/16/2011
I am wondering is the flour amount perhaps 1 1/2 cups? Not as stated 1/2 cup of flour. This amount seems very scarce compared to your oatmeal amount.
Martha Stewart Member
Rating: Unrated
08/15/2011
My cookies also came out thin and lacy. They tasted good, but I'm wondering if the ingredients were correct. They sure didn't look like the picture. But they were good.
Martha Stewart Member
Rating: 4 stars
08/15/2011
I made these today and they turned out just great - nice texture and shape. The only thing I did differently was to use quick cooking oats as that's what I had on hand.
Martha Stewart Member
Rating: Unrated
06/26/2011
Disappointed with the outcome - although, delicious these cookies are lacy, and more crispy than chewy. I believe the flour measurement must be incorrect. I'm also questioning the brown sugar amount? Any comments out there?
Martha Stewart Member
Rating: Unrated
01/20/2011
Made this receipe and the cookie turned ran and were flat. I can't see were I went wrong, perhaps I'll add more flour next time
Martha Stewart Member
Rating: Unrated
12/26/2010
I like this recipe since it makes a small amount so I do not have to halve the recipe like I must do in so many other cookie recipes. I added 1 tsp. cinnamon and 1/4 cup of white chocolate chunks and they came out crispy and lacy outside, chewy inside. I only needed to bake them for 12 minutes.
Martha Stewart Member
Rating: Unrated
11/19/2010
I made these with vegan margarine and Ener-G egg replacer for the large egg. Everyone LOVES them, but I think they taste like granola because there is too much salt. I am cutting the salt to 1/4 tsp. for my next batch.
Martha Stewart Member
Rating: Unrated
09/09/2010
Try this
Martha Stewart Member
Rating: Unrated
09/07/2010
These were some of the best cookies I've ever made! Everyone in the family loved them. My only suggestion is to specify to use parchment paper or to butter the baking sheet. When I followed the directions and kept them on for 5 minutes they stuck to the sheet an I had to warm them in the oven for a minute to be able to scrape them off.
Martha Stewart Member
Rating: Unrated
09/03/2010
The creation of the oatmeal raisin cookie was a flat cookie. Made with lard, soaked raisins, it stayed sort of soft. Baking powder is for things like breads in addition to or in place of yeast. It is soda with corn starch in so switching it won't change things. Ask your mom/grandma/great grandma for her old recipes and compare.
Martha Stewart Member
Rating: Unrated
09/02/2010
Some time through the years I have heard the comment about baking powder and baking soda. Powder causes "puff", Soda Causes "spread" Now that I know they are baking 'flat' I believe I will try using Baking Powder, instead of the soda.
Martha Stewart Member
Rating: Unrated
07/27/2010
my turned out flat and there wasn't much of a cookie. I hope they taste good.
Martha Stewart Member
Rating: Unrated
06/30/2010
They turned out very 'granola ish' for me too. They ended up sort-of flat without very much 'cookie'. However, I thought they tasted good. Im not sure what I could add that would make them turn out less flat. I did not over cook them but I can easily see how someone could. Overall, I may use this cookie for a more granola type of thing (by breaking the cookies up while they are still warm). I think Ill look around for a better cookie recipe.
Martha Stewart Member
Rating: Unrated
06/26/2010
These tasted great but did not turn out at all like expected. They are chewy like candy is chewy, not like a nice soft cookie. Don't look much like the picture. They spread out a remarkable amount considering there are only 6 T of butter in the whole recipe. By the time they were cooled, they were practically lace cookies, and chewy but also crispy. I couldn't believe there are no spices in this recipe so I added my own (cin, nutmeg, ginger, allspice, a little fresh ground pepper for kick)
Martha Stewart Member
Rating: Unrated
05/30/2009
I also followed the recipe as is - and they were so yummy. Not runny at all. They are flat but still moist
Martha Stewart Member
Rating: Unrated
05/13/2009
Dry; tasteless. Threw them away--a painful decision. Stick to the Oatmeal Raisin Cookies in MS Living. They are great!
Martha Stewart Member
Rating: Unrated
11/07/2008
Made these following the recipe exactly. They were perfect and husband has asked that I definitely make them again.
Martha Stewart Member
Rating: Unrated
10/15/2008
These cookies did not turn out for me even though I am a very experienced cook. The only thing I did differently was to double the recipe. I checked and double checked to make sure I didn't do anything wrong but I don't think that I did. The cookies were very flat and thin; almost runny looking in appearance. I believe the reicpe needs more flour.
Martha Stewart Member
Rating: Unrated
10/08/2008
Made these, liked them and intend to keep the recipe and make them again. This time I might add white chocolate chips and pecans. Yum!
Martha Stewart Member
Rating: Unrated
10/07/2008
very easy but a bit too sweet/buttery for me. won't make again. prefer more "oaty" cookies. the dark brown sugar makes it more caramely.. the "vanishing oatmeal raisin cookie" recipe on the Quaker Carton is better IMHO. If I were to make them again I'd add Shutterbeans advice and add a tad more salt
Martha Stewart Member
Rating: Unrated
09/26/2008
perfect chewy cookies, not too sweet, not too buttery! do not overbake so to maintain the chewiness. since i did not have the old-fashioned rolled oats on hand, i used the quick oats and added a little extra (1/4 cup). i also used light brown sugar instead of the dark one. the dark sugar may have added some extra chewiness. next time, i like to add some nuts to give it a nice texture. love these cookies...it's a simple recipe, I'll bake these cookies again. thanks!
Martha Stewart Member
Rating: Unrated
09/23/2008
these are incredibly easy! And everything in it- I had on hand! I added a bit more salt because I love a salty cookie! I highly recommend! :)
Martha Stewart Member
Rating: Unrated
09/23/2008
I made these today and they are sooo good! Never made an oatmeal cookie before. This was very simple!!
Martha Stewart Member
Rating: Unrated
09/23/2008
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
Martha Stewart Member
Rating: Unrated
09/23/2008
Has anyone used bananas or a fruit alternative instead of sugar with this recipe? I also wonder if ground almond meal can be used instead of (or half all-purpose flour and half almond meal) all-purpose flour?
Martha Stewart Member
Rating: Unrated
09/23/2008
In response to Poldi99: if you go online, there is an online conversion site that will help you. GGS
Martha Stewart Member
Rating: Unrated
09/23/2008
poldi99, use this website for your conversions - http://www.gourmetsleuth.com/gram_calc.htm
Martha Stewart Member
Rating: Unrated
09/23/2008
Sounds great, however, who can help me with the cup measuring? How many grams do I need (sorry, I'm from Germany)? THANKS
Martha Stewart Member
Rating: Unrated
09/23/2008
just got done making these cookies...very good, i'll make them again for sure
Martha Stewart Member
Rating: Unrated
09/23/2008
I love this recipe and all the other ones that I have collected. The only thing I would change about these recipes is to add the nutritional information. We are more in tune these days with what we are putting into our bodies, and what nutritional value the recipes we make have.
Martha Stewart Member
Rating: Unrated
09/23/2008
I think that the quick oats tend to get soft and don't hold up as well as the old-fashioned kind.
Martha Stewart Member
Rating: Unrated
09/23/2008
can anyone tell me the calories or fat in these cookies.
Martha Stewart Member
Rating: Unrated
09/23/2008
I was wondering why you cannot use the oatmeal that cooks quicker? What would be the problem if you did? I hate to buy certain items just for one recipe, we use the quick cook oat...Thank you for any replys..Sharon M.
Martha Stewart Member
Rating: Unrated
09/23/2008
A question for he previous commenter - when you add the flax, do you take away some flour or do you just add it on top of the recipe? I have been wanting to make cokies like that and am curious, Thanks!
Martha Stewart Member
Rating: Unrated
09/23/2008
I sometimes add coconut and chocolate chips along with the raisons and nuts. My husband loves them!
Martha Stewart Member
Rating: Unrated
09/23/2008
I make a cookie very similar to this one but instead I use half butter and half olive oil. I also add ground flax seed meal..about a 1/4 cup. Then I eat them for breakfast and feel "healthy"!
Martha Stewart Member
Rating: Unrated
09/23/2008
These cookies were delicious! Easy to make and I had all the ingredients in my kitchen. I reduced the number of raisins and added pecans. Delicious.
Martha Stewart Member
Rating: Unrated
09/23/2008
I love this recipe! I would like to see a variation for crisp oatmeal cookies. I can't find one anywhere. Any advice?
Martha Stewart Member
Rating: 2.0 stars
06/13/2020
First Martha Stewart recipe that didn’t pan out at all for me. Not enough flour so that the the cookies are thin and slightly oily. After adjusting the floor amount they were ok but not good enough that I’d do this again
Rating: 2.0 stars
Rating: 5.0 stars
04/04/2020
Awesome! Doubled the recipe, baked half froze half. A new favorite at our house. Thanks Sarah
Rating: 5.0 stars
Rating: 3 stars
07/07/2019
So I doubled up...instead of 1 cup golden raisins I did 3/4 cup and added 1/4 cup small dark chocolate chips. I also added used1/3c butter. I made 24 hand rolled balls that I squished down 1/2 way also by hand. Then I added an X indentation with a butter knife. Finally I used paper and did not rotate my pan ( gas range cooks even), and cooked them for 16 min, checking at 12 then 14 minutes ( do not let them brown on top ). I pulled them out when I could see the faintest browning along the bottom. Outcome - 24 - 3 1/2 to 4” delicious cookies. I think next time I might add 1/4 tsp of cinnamon or perhaps allspice ( or 1/2tsp for a double batch ) just for $hitz giggles.
Rating: 3 stars
Rating: 5 stars
05/22/2018
Until this one, I was a total flop.I was using the wrong oats. Made for a mushy cookie. Now I know. Love this cookie and my husband will actually eat it.
Rating: 5 stars
Rating: 1 stars
01/25/2018
This was truly a horrible recipe. I’ve even adjusted it, even times and everything. There was no hope for this. Chewy is not what I’d call these jaw breakers. They are terrible and not by my doing. I found a truly soft and chewy recipe that was much better. Just wish I didn’t buy have to waste ingredients on this one. Save your money. Don’t do it.
Rating: 1 stars
Rating: 3 stars
01/01/2018
The cookie was not what I'm looking for...I baked them for 6 minutes then rotated it for another 6 minutes...it was a bit too crunchy...I'm looking for a thicker softer cookie...I also added 1/2 teaspoon of cinnamon...was very tasty!
Rating: 4 stars
11/14/2017
It truned out very thin. I didn't change anything from the recipe. Taste is good and chewy. I will try it again.
Rating: 4 stars
Rating: Unrated
04/21/2017
Am I the only person on the planet that cannot bake!?! Followed the recipe exactly, watched the video twice - but my cookies spread out into pancakes and are totally crisp. Guess they'll make a good crumble to put into yogurt or to top ice cream. Definitely not chewy. So sad :(
Rating: Unrated
Rating: 4 stars
04/02/2017
These turned out great! Made them a bit too thick, but the taste is amazing! I added a tsp on cinnamon and a full cup of raisins, otherwise followed exactly
Rating: 5 stars
03/26/2017
I just made these delicious cookies. I used a w[filtered] cup of raisins because our family likes lots. Otherwise I followed the recipe exactly. They turned out perfect!light and chewy with a little crunch on the edges. We will be making this a part of our repertoire for sure!
Rating: Unrated
11/30/2016
I just made these. I thought the dough was very loose,but I followed the directions exactly. Something must be wrong with this recipe because what I got was like a thin brittle type sweet mess,which I couldn't even get off the cookie sheet. It must need more flour than 1/2 cup and maybe more oats? So disappointed Martha !
Rating: 2 stars
11/20/2016
Dough came together nicely, but was wet compared to other oatmeal cookies I've made. Think parchment paper would work best as cookies stuck to greased pan and were like glue to get off. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may help firm dough so they wouldn't spread so much on pan. Baking powder, as in other cookie recipes, would have helped too. Good flavor, but definitely room for improvement.
Rating: 2 stars
The dough came together nicely although it did seem a bit wet as compared to other oatmeal cookie recipes I've used. I think parchment paper would work better as the cookies stuck to the pan and were like glue to get off. I did grease the pan, but they still stuck. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may have helped firm the batter up so they wouldn't spread so much on the pan. Good flavor, but room for improvement.
Rating: Unrated
07/07/2016
I love the taste of these cookies! Although, I followed the recipe exactally and they came out crunchy. Nothing wrong with it, but not what I was looking for. Also, I didn't grease my cookie sheet, but sadly all my cookies stuck. I have a bunch of big chunks of cookies. :/ But, I greased the second batch (I made more to get correct ones) And greased the sheet, and they came off perfectly! Didn't fix the crunchiness, though.
Rating: 5 stars
06/18/2016
This is a very good recipe. It will only work using real butter. Margarine will not cream properly like butter which will result in a runny batter. Margarine also melts at a lower temperature than butter which will cause the cookies to spread too much. Unless you want to make crispy wafers; follow the directions and use butter.
Rating: Unrated
11/21/2015
I am surprised to see the negative comments below. These cookies were PERFECT! A bit of crispiness on the outside, and moist chewiness on the inside. Nice and flat, not thick or floury like some oatmeal raisin cookie recipes I've tried. And so fast and easy to make.
I watched the video to make sure that 1/2 cup of flour wasn't a typo, and it's not a typo. The only reason I can see why the recipe wouldn't work out is if you didn't pack the brown sugar. Sarah packs it quite a bit in the video.
Rating: 1 stars
08/21/2015
These were very disappointing. The recipe definitely needs more flour. The cookies spread very thing and completely fell apart. I won't be making these again and will probably toss these in the trash.
Rating: 2 stars
07/23/2014
Not good batter is to liquid makes thin cookies
Rating: Unrated
04/04/2014
Tasty! For all who experienced flat cookies, I'd like to recommend substituting about 1tsp baking powder for the baking soda. I also eliminated the salt, but I don't know if adding it in would've made my batches better or worse. There is TON of sugar in these, and when I tried leaving the white sugar out for my second batch it yielded quite good results. I have yet to try adding in chocolate chips or cinnamon, but I imagine both would pair well with this recipe.
Rating: Unrated
03/02/2014
I was terribly disappointed by this recipe. I agree it definitely needs more than 1/2 cup of flour. The cookies came out flat and very greasy. I will be researching other recipes.
Rating: Unrated
02/08/2014
I love this recipe but I would suggest not adding the white sugar as there's no need for if at all. Also, double the dose because you don't get a big yield with one dose!
Rating: Unrated
11/10/2013
I have to agree with earlier reviews that state that the recipe needs more flour. One half cup is too little-unless you want very lacy, buttery and flat cookies. I added a 1/4 cup of flour and cookies are still nice a chewy but less greasy.
Rating: Unrated
07/03/2013
This is my fifth time I'm making these cookies and they are a hit everytime, so easy, so fast and I recommend double the recipe because they will be gone in minutes!
Rating: Unrated
03/07/2013
This is a perfect recipe!!! I even substituted quick oats and it worked beautifully. I will try it next time with old fashioned oats.
Rating: Unrated
01/24/2013
Yummy cookie. I added white and dark chocolate, craisins, and 1 tsp cinnamon (good call Ginaboooh). Baked 12 minutes. Perfect.
Rating: Unrated
10/19/2012
Tastes delicious but all the raisins stayed in the middle and the cookie was flat and very very very big!! I added cinnamon and it tasted divine! Would reccomend!
Rating: Unrated
09/09/2012
These were very good. I tried them with orange flavored craisins. I don't even know if they still make that flavor (I had an older bag in the cupboard), but if you can find it, it's great with orange. I bet the cherry flavored would be excellent too, or maybe a mixture of different flavored craisins. MMMMM.
Rating: Unrated
06/13/2012
Awesome cookies.
Rating: Unrated
05/28/2012
Just made these. Really yummy! Used my large cookie scoop and baked 10 mins at 350 on parchment paper.
Rating: Unrated
12/24/2011
Just made these. Turned out amazing. Here's my tip though. I recommend 325 degree oven at 10-12 minutes as i found they browned too quickly at 350. Also, I used pure almond extract instead of vanilla, and you can taste the delicious almond flavor in each cookie. Thanks for this great recipe!
Rating: Unrated
10/21/2011
Yum. These turned out nice and chewy for us.
Rating: Unrated
08/23/2011
Meima, the flour/oats ratio in the recipe are right. I have another recipe that calls for 3/4 cup and it also works. But 1 1/2 would be WAY to much! A trick I learned for thick chewy cookies is to chill the batter for 1-2 hours before baking and then scoop them in small balls. It might take a few extra mins of bake time but they come out perfectly chewy every time. Also, I would cut out the white sugar. It has enough brown sugar to sweeten the cookie.
Rating: Unrated
08/16/2011
I am wondering is the flour amount perhaps 1 1/2 cups? Not as stated 1/2 cup of flour. This amount seems very scarce compared to your oatmeal amount.
Rating: Unrated
08/15/2011
My cookies also came out thin and lacy. They tasted good, but I'm wondering if the ingredients were correct. They sure didn't look like the picture. But they were good.
Rating: 4 stars
08/15/2011
I made these today and they turned out just great - nice texture and shape. The only thing I did differently was to use quick cooking oats as that's what I had on hand.
Rating: Unrated
06/26/2011
Disappointed with the outcome - although, delicious these cookies are lacy, and more crispy than chewy. I believe the flour measurement must be incorrect. I'm also questioning the brown sugar amount? Any comments out there?
Rating: Unrated
01/20/2011
Made this receipe and the cookie turned ran and were flat. I can't see were I went wrong, perhaps I'll add more flour next time
Rating: Unrated
12/26/2010
I like this recipe since it makes a small amount so I do not have to halve the recipe like I must do in so many other cookie recipes. I added 1 tsp. cinnamon and 1/4 cup of white chocolate chunks and they came out crispy and lacy outside, chewy inside. I only needed to bake them for 12 minutes.
Rating: Unrated
11/19/2010
I made these with vegan margarine and Ener-G egg replacer for the large egg. Everyone LOVES them, but I think they taste like granola because there is too much salt. I am cutting the salt to 1/4 tsp. for my next batch.
Rating: Unrated
09/09/2010
Try this
Rating: Unrated
09/07/2010
These were some of the best cookies I've ever made! Everyone in the family loved them. My only suggestion is to specify to use parchment paper or to butter the baking sheet. When I followed the directions and kept them on for 5 minutes they stuck to the sheet an I had to warm them in the oven for a minute to be able to scrape them off.
Rating: Unrated
09/03/2010
The creation of the oatmeal raisin cookie was a flat cookie. Made with lard, soaked raisins, it stayed sort of soft. Baking powder is for things like breads in addition to or in place of yeast. It is soda with corn starch in so switching it won't change things. Ask your mom/grandma/great grandma for her old recipes and compare.
Rating: Unrated
09/02/2010
Some time through the years I have heard the comment about baking powder and baking soda. Powder causes "puff", Soda Causes "spread" Now that I know they are baking 'flat' I believe I will try using Baking Powder, instead of the soda.
Rating: Unrated
07/27/2010
my turned out flat and there wasn't much of a cookie. I hope they taste good.
Rating: Unrated
06/30/2010
They turned out very 'granola ish' for me too. They ended up sort-of flat without very much 'cookie'. However, I thought they tasted good. Im not sure what I could add that would make them turn out less flat. I did not over cook them but I can easily see how someone could. Overall, I may use this cookie for a more granola type of thing (by breaking the cookies up while they are still warm). I think Ill look around for a better cookie recipe.
Rating: Unrated
06/26/2010
These tasted great but did not turn out at all like expected. They are chewy like candy is chewy, not like a nice soft cookie. Don't look much like the picture. They spread out a remarkable amount considering there are only 6 T of butter in the whole recipe. By the time they were cooled, they were practically lace cookies, and chewy but also crispy. I couldn't believe there are no spices in this recipe so I added my own (cin, nutmeg, ginger, allspice, a little fresh ground pepper for kick)
Rating: Unrated
05/30/2009
I also followed the recipe as is - and they were so yummy. Not runny at all. They are flat but still moist
Rating: Unrated
05/13/2009
Dry; tasteless. Threw them away--a painful decision. Stick to the Oatmeal Raisin Cookies in MS Living. They are great!
Rating: Unrated
11/07/2008
Made these following the recipe exactly. They were perfect and husband has asked that I definitely make them again.
Rating: Unrated
10/15/2008
These cookies did not turn out for me even though I am a very experienced cook. The only thing I did differently was to double the recipe. I checked and double checked to make sure I didn't do anything wrong but I don't think that I did. The cookies were very flat and thin; almost runny looking in appearance. I believe the reicpe needs more flour.
Rating: Unrated
10/08/2008
Made these, liked them and intend to keep the recipe and make them again. This time I might add white chocolate chips and pecans. Yum!
Rating: Unrated
10/07/2008
very easy but a bit too sweet/buttery for me. won't make again. prefer more "oaty" cookies. the dark brown sugar makes it more caramely.. the "vanishing oatmeal raisin cookie" recipe on the Quaker Carton is better IMHO. If I were to make them again I'd add Shutterbeans advice and add a tad more salt
Rating: Unrated
09/26/2008
perfect chewy cookies, not too sweet, not too buttery! do not overbake so to maintain the chewiness. since i did not have the old-fashioned rolled oats on hand, i used the quick oats and added a little extra (1/4 cup). i also used light brown sugar instead of the dark one. the dark sugar may have added some extra chewiness. next time, i like to add some nuts to give it a nice texture. love these cookies...it's a simple recipe, I'll bake these cookies again. thanks!
Rating: Unrated
09/23/2008
these are incredibly easy! And everything in it- I had on hand! I added a bit more salt because I love a salty cookie! I highly recommend! :)
I made these today and they are sooo good! Never made an oatmeal cookie before. This was very simple!!
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
Has anyone used bananas or a fruit alternative instead of sugar with this recipe? I also wonder if ground almond meal can be used instead of (or half all-purpose flour and half almond meal) all-purpose flour?
In response to Poldi99: if you go online, there is an online conversion site that will help you. GGS
poldi99, use this website for your conversions - http://www.gourmetsleuth.com/gram_calc.htm
Sounds great, however, who can help me with the cup measuring? How many grams do I need (sorry, I'm from Germany)? THANKS
just got done making these cookies...very good, i'll make them again for sure
I love this recipe and all the other ones that I have collected. The only thing I would change about these recipes is to add the nutritional information. We are more in tune these days with what we are putting into our bodies, and what nutritional value the recipes we make have.
I think that the quick oats tend to get soft and don't hold up as well as the old-fashioned kind.
can anyone tell me the calories or fat in these cookies.
I was wondering why you cannot use the oatmeal that cooks quicker? What would be the problem if you did? I hate to buy certain items just for one recipe, we use the quick cook oat...Thank you for any replys..Sharon M.
A question for he previous commenter - when you add the flax, do you take away some flour or do you just add it on top of the recipe? I have been wanting to make cokies like that and am curious, Thanks!
I sometimes add coconut and chocolate chips along with the raisons and nuts. My husband loves them!
I make a cookie very similar to this one but instead I use half butter and half olive oil. I also add ground flax seed meal..about a 1/4 cup. Then I eat them for breakfast and feel "healthy"!
These cookies were delicious! Easy to make and I had all the ingredients in my kitchen. I reduced the number of raisins and added pecans. Delicious.
I love this recipe! I would like to see a variation for crisp oatmeal cookies. I can't find one anywhere. Any advice?
All Reviews for Chewy Oatmeal Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chewy Oatmeal Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
