Recipe By Paula
Published May 17th
Oatmeal Raisin Cookies III
Prep - Cook - Additional - Ready In -
Servings 2 - 3 dozen Calories 101.9

Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.

Recipe Ingredients

  • 1 cup raisins
  • 1 ¼ cups water
  • ⅓ cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 cup rolled oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Cooking Directions

  1. 1 Boil raisins for 2 to 3 minutes, reserving raisin water.
  2. 2 Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
  3. 3 Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.

Nutrition Facts

  • Calories 101.9
  • Carbohydrate 15.7 g
  • Cholesterol 19.4 mg
  • Fat 3.9 g
  • Fiber 0.6 g
  • Protein 1.5 g
  • Saturated Fat 2.3 g
  • Sodium 96.2 mg
  • Sugar 8 g


  1. These were really good. I liked that they are not too sweet and they are so moist and chewy like little cakes. I made them with half brown and white sugar. I should have doubled the recipe because they were gone instantly.
  2. These have a "spice" flavor and are not real sweet but they are good! I used whole wheat flour instead of white flour and brown sugar instead of white sugar and added 1 extra cup of oats for better consistency.
  3. These are so good. I followed the recipe exactly and they were not runny at all as mentioned in other posts. Nor did they stick to the pan.
  4. Wow! I wanted something different and these are it. Seems to thin to begin with but don't worry cooks up great..though they are more cake like but wonderful whole house smells like a October day. Thank you Paula
  5. I was so disappointed with this recipe. I was to make it for my work mates as a Thankyou gift. I followed the recipe perfectly and my 2nd batch needed alteration and still didnt turn out anything like an outmeal-raisin cookie. The cookies came out like mini-cakes. and my Husbands only response was a wierd - Read more ...
  6. These cookies tasted really good...but they were so soft and delicate I also had a problem getting them off the pan without them falling apart on me(even after cooling over night). The last batch was poured into a cake pan then cut into triangles...they were thicker and actually came out sturdier--maybe these should be oatmeal - Read more ...
  7. I'm giving this recipe four stars because my hubby and kids rated it as they thought these cookies were very good. I on the other hand did not like them at all. Even though I chilled the dough they spread like crazy and turned out as flat as poker chips. I do like a chewy - Read more ...
  8. After I made the batter it was far too liquidy for cookies. So... I added a cup of oats and it was still too wet to spoon out. So... I poured it all in a 9"x11" and baked it at 325 for 35 minutes. Scrumptious! Good luck trying to make cookies out of it though!
  9. This recipe made a puffy soft cookie. I wanted a chewy one so it isn't the one for me.