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Big Oatmeal Raisin Chews
Source: Cooking.com
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 Reviews:  7   Viewing: 1 - 7  
Rating: 4
by: Shirley, MN Reviewed: 02/17/2012
big chew raisins chew cookies
The problem some people r having is in one of the ingredients and that is butter.If you want flat cookies or crisp cookies you use butter.But as you can see the picture shows plump cookies.For plump cookies use a good quality of margarine or shortening or a combination of the 2. Butter makess cookies crispy.I always use marg for all my cookies except a few cookies.Bake a test cookie.For a thicker chewier cooky use marg, add a little flour.It gives cookies & fruit cake a better flavor.
4 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Jean Reviewed: 02/15/2012
Grind Raisins!
No review, just a comment. For Oatmeal/Raisin cookies, grind your raisins before you add them!, Makes them much more tastier, and moister! My mother always did this when she made them, super good! Wish I had her recipe! Collect your moms recipes while you can, she's not around forever, and you only have one real mom!
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Vicky Reviewed: 01/24/2012
Spendid!!
I just baked these cookies, and they where really easy and I made two normal sized plates of them!! it was a big surprise, just the tea snack I needed!!
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: MAGGIE Reviewed: 11/29/2010
Good tasting with slight modification
I have baked for 65 years and know that a cookie recipe that calls for all butter (even Toll House cookies) spread when they are baked. There are a couple of ways to aleaviate this problem: (1) use 1/2 butter and 1/2 vegetable shortening. (2) refrigerate the dough for 30 min to an hour prior to baking. I usually use oprtion #1 for the butter flavor and still save time from refrigerating. I did so on these cookies and it helped emensley.
42 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Gwendolyn, FL Reviewed: 04/18/2010
Don't waste your ingredients!
These came out more like wafers than cookies. Maybe they needed more flour. They taste good, but the results were not the soft cookie that I was hoping for. I should have stuck with the Quaker Oats recipe.
15 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: chris Reviewed: 03/01/2010
Fantastic Cookie
I would agree with the other reviewer that the first sheet made large cookies. They were the size of a pancake. However, I put the batter in the refrigerator for about 5 minutes to help it harden and cut the size of the dough used from 1/4 cup to 1/8 cup. The cookies came out normal size and they were some of the best cookies I have ever made. I will make them over and over again. The cookie can not be beat (moist, chewy, great taste). Followed the recipe exactly.
15 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Marjorie Reviewed: 10/13/2009
A Big Disappointment
The cookies spread out and browned fast. When I removed them from the oven while they were golden brown, they were doughy in the center, baked longer they were very dark. I adjusted oven temperature, made them smaller, baked them a shorter time, changed pans and tried not using butter on the pans. Every pan was an experiment. The last pan looks the best. I used non-stick butter flavored spray to grease it with, made them smaller and baked them 13 minutes. (My husband thinks they taste great.)
141 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  7   Viewing: 1 - 7  
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