Recipe By Paula
Rating
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

Reviews

  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 flavor..my 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.