Chewy Oatmeal-Raisin Cookies

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I thought these cookies were "meh". Gotta find a better recipe.

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Love these cookies! So simple and delicious! Next time I make these I am going to use less molasses or find a substitute but overall I really like these cookies!

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Easy recipe, good cookie. Will definitely cut back on raisins next time, a full cup is overbearing. I would also reduce the molasses to one tablespoon, and replace the second tablespoon with honey in order to tone down the strong dark flavor.

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These are the best oatmeal raisin cookies ever. Don't bother with the overnight deal. I put the dough in the fridge for about an hour and a half and have even put it in the freezer for 45 minutes. The main thing is the dough should be cold and stiff. You will not be disappointed. I also use honey instead of molasses and dark brown sugar. Enjoy!

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great recipe and very easy to make. Used honey instead of molasses. Yam Yam

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Perfect!!...with some changes: I omitted the molasses & instead of white sugar, I used light brown sugar(since it has a little molasses in it. I also used white whole wheat flour AND I did not think there was any need to chill the dough - who has time for that? They still came out great. I did think they came out a little too sweet though so next time I'll cut the sugar to 1/2 cup. Texture was great & they came out like store bought.

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The cookies are great I just made them.I let them stay for one day and they came out just purfect.

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Excellent, chewy oatmeal cookie. Didn't have molasses (and we're not too fond of it's strong flavor anyway so substituted an equal amount of unsweetened applesauce (2 tablespoons from a 4-ounce lunch pack cup and light brown sugar. If you like more molasses flavor, try dark brown sugar. Chewier if the dough stands longer, even 1/2 hour--the flour and oatmeal hydrate more--but just fine if baked right away. Will make these my go-to recipe.

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I decided to make this with the kids afterschool for their grandpa who would drop by for just an hour while he was driving through town and these are his favorite cookie. The recipe stated the prep time was 25 minutes and the cook time 15, and for inactive prep time it stated --. I bought the molasses and when the kids and I started to make the cookies it states, "For best flavor and texture, cover and chill for at least 4 hours or overnight."!!!!!!! I am not happy as I could have made the dough last night and chilled it, but wanted warm fresh cookies for my dad. Seriously Food Network, you can do better than this.

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Tasty! I used white whole wheat flour and cut the sugar to 1/2 cup. They're still plenty sweet enough for me. This made 32 medium sized cookies.