Old Fashioned Oatmeal Cookies

“I did not use raisins or cranberries. I had no vanilla and replaced vanilla with 1/2 teaspoon of almond extract. Still was a hit with the kids.”

“Fantastic cookies! I used only cinnamon and allspice since I had no cloves.They also were quite sweet so I think I would use a tad less sugar in the future. Thanks for the recipe.”

“Excellent!Made it with 1/2 cup all purpose flour, 1/2 c coconut flour and 1/4 cup almond meal, reduced sugar to 1/2 c. granulated sugar and 1/2c. brown sugar (plenty sweet!) and used 1/2 c. pork lard instead of shortening. Turned out perfectly crispy on the outside and soft on the inside.The oven temp and bake time was just right.”

“I made these exactly as stated with the addition of 1 cup of chopped walnuts and 1/3 cup ground flax seed. I got 5 DOZEN out of it. I used approximately 2 tsps of dough per cookie but I was eye balling the amounts and cookies ranged from 2-3 inches across and were crispy all the way through. I rolled the dough into balls rather than dropping by tsps. Even my raisin hatin’ husband enjoyed these as the raisins remained chewy. This has to be the best oatmeal cookie I’ve made to date. The highter oatmeal to flour ratio makes for a crisp light cookie that doesn’t taste too rich or “greasy””

“These cookies are very good. I adjusted the recipe some to reduce the fat.I used only cinnamon and a mix of dried fruit.I used a little least sugar than the recipe called for.will make the all the time.this will be my favorite oatmeal cookie recipe. Thanks for sharing.”

“These are GREAT! I made half a batch with some milk chocolate chips and half the regular way as stated in recipe. Turned out great both ways :)DH loves them!! Thanks for sharing the recipe!”

“Yum! Before I start listing all my adaptations I want to say that they aren’t necessary. This recipe’s great as is. I just wanted to make a couple adjustments on personal taste. Adaptations: I substituted Earth Balance for the butter & shortening; used 1/2 C. brown sugar and 1/2 C. white; omitted the cloves; doubled the allspice; added 2T flax meal; added 2T wheat germ; added 1/2 C. coconut and used chopped mixed dried fruit instead of raisins. Thank you for the recipe, Kim!”

“These turned out great! I used rounded tbspns and got 50 cookies. I baked them for exactly 12 minutes.Didn’t have the allspice (used heaping meas.spoons of the cloves and cinnamon)I also used all butter.As suggested I cut the white sugar. Used l/4 cup but will cut it outcompletely next time. Nice cookie with chewy centres and nice crisp edges. “

“I was in the mood for some good oatmeal and raisin cookies so I checked this website to find what I was looking for. I made these exactly as the recipe suggested and they are EXCELLENT! I made 40 large cookies from one batch (I thought I’d have to make 2 batches to feed my hungry crew of 4 kids but that won’t be necessary). The cloves and allspice are a really different, really pleasing flavor. Very comforting. They came out very pretty, and they did get spread! Baking time and temperature were right on. Thanks for offering this recipe. I’ll come back to this one!”

“Mmmmm. Good.Stayed soft too.Adaptations:1 cup butter, omitted the shortening; decreased the granulated sugar to 1/2 cup (may omit next time as was still quite sweet), substituted whole wheat flour (gives a nice flavor), for spices used 1 tsp. Hokan Five Spice Powder (fennel seed, star anise, ginger, cloves, cinnamon) since others weren’t handy.Raisins really good plumped first in water to keep moist, avoid getting hard and burned from baking. “