Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Vary this oatmeal cookie simply by substituting other dried fruit or chocolate chips for the raisins.
Heat oven to 350°F.
Combine brown sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, water and vanilla; continue beating until well mixed. Add all remaining ingredients except oats and raisins; beat at low speed until well mixed. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-11 minutes or until lightly browned. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Dietary Fiber: <1g
Awesome!!!!!! Add a little coconut!!!
Instead of chocolate chips, I added a cup of cinnamon chips & got raves for these cookies.
Made a hit with Mom right away. Me? It's been a long time since I've eaten oatmeal raisin cookies so I didn't know what to expect. I used 1 cup of brown sugar and 1/2 cup Altern-brand sugar sub from WalMart. After being stored in a zip-lock bag for several days, the cookie touched my taste-buds and woke them up. Now, each day thereafter the flavor is getting stronger and the cookie tastes better. Made two batches back-to-back 1/30/10. This time I added 1/3 c finely chopped pecans + another 1/4 c raisins. Second batch used 1 1/4 c dried cherries and 1/2 c raisins + 1 tsp molasses. Dough of last batch was softer, yet baked up real good. Froze half and kept other out to eat. Like Hampstead, NH reviewer said, "I bet you can't eat just one." Thanks for sharing this recipe.
Excellent recipe! This will replace my usual oatmeal raisin recipe. It will make a nice addition to my holiday cookie assortment.
For me, the cinnamon was a bit strong and they were not quite sweet enough. I made a second batch, changed the cinnamon from 2 t, to 1 1/2 t and added an extra 1/4 of brown sugar making them an instant hit!
After making 5 different recipes for oatmeal raisin cookies, this one is the favorite. Ihave made it numerous times and everyone loves the taste and texture.
This is a wonderful recipe, I have made it many times. It is very easy to substitute the raisins in this recipe for other things. I used finely chopped pecans and chocolate chips, also walnuts and raisins are a great combo for this cookie. ** I used about 3/4 cup of each ingredient instead of just 1 cup of raisins**
My husband couldn't get enough of these cookies.
This is probably the best oatmeal raisin cookie recipe I have tried. Even my husband said so!
My cookie are usually medicore but these turned out great. The first batch got gobbled up so quickly I barely had time to make more.KATHERINE s
Possibly the tastiest Oatmeal cookies I have ever baked. Did tweak the recipe a bit - 1cup brn sugar 1/2 cup white sugar and a few more raisins. They'll be gone in no time!
This is what an Oatmeal cookie should be.I bet you can't eat just one.
This absolutely the best oatmeal cookie recipe. I have tried other recipes and I always go back to this one. The cookies turn out great every time.
one more 1/4 cup butter
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/926
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This year, my grandson Clark is 3 years old, so I wanted to make some cookies that he would love to eat and would find to be fun, too. These adorable Powdered Sugar Snowmen Cookies are just the ticket.
Chocolate’s complex flavor brings out the sweetness and tanginess of fruit, mellows the heat of peppers, and comes alive when introduced to a little bit of salt. The real question should be, “What can’t you dip in chocolate?” More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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