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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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I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Life gets extra busy this time of year. Like everyone else, my family has the normal action-packed schedule…work, basketball practice, piano lessons, gymnastics, homework…not to mention, fitting in holiday activities like baking cookies, shopping, cutting down the tree… 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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