Raisin Pecan Oatmeal Cookies

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I'm a novice baker. The other day i had a keebler oatmeal cookie, and even for store-bought, it was all wrong. just not chewy, not worth the calories at all. i knew i could make a better oatmeal raisin cookie, and i'm so glad i chose this recipe! i accidentally chopped the pecans first and then roasted them, also accidentally a bit longer. I'm glad i did because my mother was raving how good the pecans were in it. the batter is SO thick and sticky. def the thickest batter ever. don't be scared. they will be perfect. these cookies are chunky and chewy.

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This is my first time making oatmeal raisin cookies and it came out great. My husband loved them, he brought some to work and they were eaten in a few minutes he said! Tonight I made them with cranberries (oatmeal cranberry cookies I guess they'd be called. So both ways come out very yummy. I made the mistake tonight of making larger cookies, I was rushing and was trying to get it done fast so I made the cookies probably 2x or 3x bigger than the recipe says to. Big mistake! They wouldn't cook right and it was disappointing. I managed to eat a few that were smaller and cooked fine and my husband enjoyed them, so did his mother in law. So make sure to make the cookies small and flatten them a bit like it says. That's what I did the first time and they came out perfect.
Excellent recipe and easy!

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This recipe makes an IRRESISTIBLE cookie.

It's very important that the butter is at room-temperature. Cold butter will not break down and the mixture will have little chunks of butter in it, especially after you add the eggs. This will make a very dry and brittle cookie! To remedy this problem, just put your liquidy mixture into the preheating oven to melt the butter a little and then beat with the paddle attachment at high speeds until it starts creaming, looks stiffer, and doesn't stick to the paddle.

I strongly recommend that you cut down the sugar by 1/3, especially if you are using raisins. Raisins are super sweet, although you can cut down their sweetness by soaking them in hot water.

Toasting the oats is a nice touch. You can also make a delicious cookie with a crunchy outside by baking it twice. Bake your cookies until they are cooked but not brown and pull them out to cool. Once cooled, toss them back in at the same temperature and bake for a few minutes until browned.

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I did exactly what the recipe called for but they came out dry. Be sure to have a drink to keep you mouth from sticking together. I bake all the time and my cooking is very good. I don't know what happened but I won't try this recipe again.

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These are very good. Crispy on the outside and soft and chewy on the inside. I made mine cookies larger, so I baked them the full 15 minutes. My only complaint is maybe a little more spice next time. Super easy and tasty!

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This is probably the best cookie I have ever made - wish I had this recipe when I was making Christmas cookies! I, like others, used craisins (not a huge raisin fan and the tartness was really good. Maybe I did not make mine large enough, made 36 cookies and had at least 1/2 the mix left over. I just froze in a log for later. People who thought these were too sweet - try craisins, not as sweet as raisins and adds a little twang.

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Amazing cookies! Everybody thought they were just scrumptious!

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This recipe calls for a lot of butter. Most recipes this size have 1 or 1.5 sticks of butter with milk, instead of 2 sticks butter and no milk. I usually love Ina's recipes, and this creates a satisfyingly dense cookie, but - I think I prefer a cookie with less butter. These sit like rocks in your stomach.

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Best recipe I've ever tried! My family hates crunchy cookies-these were the ticket. I took former review suggestions of soaking raisins & diminishing the white sugar to 3/4 cup and it was perfect.

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These are the best cookies that you will ever put in your mouth! I make them every single week, and they taste great every time!