Chewy Oatmeal-Raisin Cookies

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I love these oatmeal cookies! They never make it to the next day.

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this oatmeal cookie was perfect so yummy and chewy the only thing would be if you didn't have raisins you could use craisins taste the same if not better
Tip: a non-stick pan works great just in case,becaues you never now when cookies or even cake might stick and cooking spray never hurts:

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i like this recipe its simple and good

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i followed the directions exactly. i was so excited they came out perfectly. the best oatmeal cookies i've ever made. i made a double batch the next day and added extra 1tblsp of mollasses. WOW i cooked at 350 for 14 minutes and they were perfect. still very chewey & lightly crisp - but not doughy. i used craisins instead of raisins for a very nice twist. try it, you'll like it.

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The best oatmeal cookies I've made.

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I just made these for my 2nd time. I follow the recipe exactly, except for 2 changes: 1. Instead of raisins I use 1/2 semi-sweet chocolate chips and 1/2 craisins or dried cherries and 2. I've learned to double it. 12 cookies go way too fast!

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These are VERY GOOD cookies!! Soft and chewy in the center, yet the edges had a nice texture. Not too sweet and full of flavor,and just the right amount of moisture, thank you molasses!! MMMMMMMMMMM i'll be making these again for sure!!

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I agree with many of the other 5 star comments -- these are very good! I weighed the dough so each cookie was 1 1/2 oz. which makes them very uniform. Baked only 12 mins. and that was sufficient. This is not one of those limpy oatmeal cookies but crispy and crunchy. I am going to mail them to a friend and because of their sturdiness, hopefully,they will arrive in tact. Thanks for the recipe!!

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crispy & chewy made them twice this week!

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These were good, we used whole wheat flour, coconut sugar instead of the refined sugar and maple syrup instead of the molasses. they were fluffy, filling and tasty!