Comments on: Oatmeal Raisin Cookies

By: Kathleen @ KatsHealthCorner

Kathleen @ KatsHealthCorner — Sat, 05 Mar 2011 23:31:41 +0000

These sound AMAZING! Got to love Oats and Raisins!

xoxo
Kathleen
Kathleen @ KatsHealthCorner´s last blog post ..Pizzerts 7 Facts Blog Award Jean Shopping

By: Sandy

Sandy — Thu, 03 Jun 2010 20:35:52 +0000

soaking them prevents burning (i think) and you’re supposed to drain them and dry them with paper towels before adding to dough. so that takes care of extra moisture?

i think it’s a bit fussy to both soak raisins beforehand and then chill the dough. i will do it your way because your cookies look like perfection! if you try soaking, be sure to let us know how that goes
.-= Sandy´s last blog ..knit skirt for baby =-.

By: Kathy

Kathy — Thu, 03 Jun 2010 19:29:00 +0000

That’s an interesting question – I’ve never soaked raisins for cookies before. I might be concerned about introducing extra moisture, but I suppose it’s worth an experiment sometime.

By: Sandy

Sandy — Thu, 03 Jun 2010 19:24:44 +0000

Does it make a difference if you soak the raisins beforehand for a few hours? I've tried similar recipes without soaking and they taste good but just aren't as pretty as yours! .-= Sandy´s last blog ..knit skirt for baby =-.

By: Tamara

Tamara — Sat, 15 May 2010 17:49:40 +0000

This specific quaker oatmeal raisin cookie recipe I have been making for years…..But I add grated nutmeg!!! It gives a flavor that is yummy. I also throw in hershey kisses miniature chips sometimes…when I need chocolate!! LOL, I also use crisco butter flavor shortening sticks, in place of butter!!! ENJOY~~~~

By: Kathy

Kathy — Wed, 03 Mar 2010 14:33:48 +0000

Hmmm…it sounds like you might have added too much of something along the way (like flour?). Or omitted an ingredient.

By: Elsa

Elsa — Wed, 03 Mar 2010 04:13:56 +0000

I made these but mine didn’t spread at all!!
What did I do wrong? Should I have used more butter?

By: martha

martha — Sun, 24 May 2009 01:15:21 +0000

These cookies really are a classic and hard to beat, but I think I may like the Betty Crocker recipe, which uses all brown sugar, and results in a slightly chewier cookie, a bit more.

By: Jo

Jo — Mon, 04 May 2009 01:55:18 +0000

I thought they were called “Vanishing Oatmeal” because the recipe calls for a lot of oats, so your supply of oats “vanishes”

By: Di

Di — Sun, 03 May 2009 15:10:01 +0000

This is the recipe I always use, too. I agree with your idea of refrigerating the dough. The last time I made these, I was in a hurry and didn't do that, and the first pan spread way too much. On the next pan, I upped the temperature to 375 degrees F, and that seemed to keep them from spreading quite so much (the outsides set faster, I think). Di’s last blog post..Don't forget the googoo goggles