Thick Oatmeal Raisinet Cookies.

Oatmeal Raisinet Cookies by sallysbakingaddiction.com

Oatmeal Raisin Cookies are my ultimate favorite.  By far, my #1 cookie.  If I were in a Starbucks looking for a sweet treat to pair with my Cafe Iced Americano, I would absolutely chose the oversized Oatmeal Raisin Cookie over the Triple-Chocolate-Chunk one. It’s the buttery, chewy oats, the kick of cinnamon, and the overload of plump, juicy raisins that lure me in every time. Or maybe it’s because they sound healthier?  Whatever.

But rather than baking up my #1 favorite cookie this past weekend, I sprung for something to keep you all on your toes.  These ain’t your mama’s oatmeal raisin cookies… these here babies are oatmeal raisinET cookies. ;)

The cookies that come out of my kitchen must always adhere to my picky-cookie-eating guidelines.  First, they gotta be THICK!  I need my cookies tall and puffy, thankyouverymuch.  In order to achieve some thickness in all of my cookie recipes, I make sure my cookie dough balls are very tall.  That’s my secret!

Rather than scooping my dough into perfect spheres, I scoop dough that is much taller than it is wide.  This doesn’t allow  the cookies to spread nearly as much while baking since they are so tall!  And it makes for the perfectly puffy and uber-thick cookie.

Second, I like my cookies soft with the slightest crisp on the edge. I underbaked today’s cookies, taking them out of the oven at the 9 minute mark.  I allowed them to cool on the silpat (or baking sheet) for 3 minutes and then transferred to a cooling rack.  They are perfectly soft and gooey in the middle and firm enough on the edges.

I also like my cookies with a ton of texture and chunks, so I made sure to overload these guys with raisinets. I was going to add some nuts to them, but alas… was fresh out of walnuts.  I didn’t really miss them, though, because there was plenty of texture from the oats + raisinets.

Now let’s talk some cookie science. #nerdalert

This isn’t the first time I made oatmeal cookies.  My Oatmeal M&M Cookies are a personal favorite, but I used a slightly different oatmeal cookie recipe today.  That recipe calls for baking soda rather than baking powder.  Here’s something helpful to remember: substituting baking powder for baking soda, like I did in today’s cookie recipe, makes a cookie rise and stay puffy after baking.  Meaning, they do not “sink” when taken out of the oven.

{Baking powder is also part of what makes my Sky High Apple Pie Muffins so tall!}

Even though my previous Oatmeal M&M Cookies aren’t as puffy and thick as today’s cookies, they are definitely chewier.  The reason?  I used a higher ratio of brown sugar to white sugar in those cookies.  Today, I used an equal ratio of brown sugar to white sugar.  Something helpful to remember: using more brown sugar than white sugar in a recipe (3/4 cup brown sugar, 1/4 cup white sugar for example) will produce a chewier cookie.

Both of my oatmeal cookie recipes are delicious – I brought them both to work  and each batch was gone within 30 minutes!  If you want a thick, puffy cookie, go with today’s recipe and make sure to pull them out of the oven early if you want them soft!

If you want an incredibly chewy cookie, go with my Oatmeal M&M Cookie recipe and sub Raisinets. ;)

 Enough cookie science! Let’s get to the recipe!

Warning: this cookie dough is outrageously addicting. I may or may not have “tasted” the dough one too many times!

 

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Thick Oatmeal Raisinet Cookies

Yield: 20 cookies

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 3/4 cups old-fashioned rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoon cinnamon
  • 1 and 1/2 cups Raisinets

Directions:

  1. With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
  2. On slow speed, mix in the flour, baking powder, salt, and cinnamon. Manually stir in oats until the dough comes together. Fold in Raisinets. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.
  3. Preheat oven to 375F.
  4. Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Here are my Oatmeal M&M Cookies.

I’ve had many readers write in saying how much they LOVE this recipe.  It’s one of my favorites, too!

 

Here is another oatmeal cookie recipe – Soft-Baked Monster Cookies.

Peanut butter, oats, m&ms, chocolate chips. LOVE these.

Soft-Baked Monster Cookies

 

What are your favorite oatmeal cookie recipes like?

 

   

92 Responses to “Thick Oatmeal Raisinet Cookies.”

  1. #
    1
    Averie @ Averie Cooksposted July 3, 2012 at 5:53 am

    Love this post and the cookie science talk. And what you said about oatmeal raisin cookies being your fave (even over chocolate)…yes, me too! But they have to be the “perfect” oatmeal cookie, and as you know, that takes lots and lots of tweaking to get right. I

    bet you’re probably going to try the Raisinettes in the M&M cookie base…can’t wait to hear about it :)

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:23 pm

      i knew you’d love the cookie science talk Averie! That’s too funny (and yet, i’m not surprised…) that we share the same favorite cookie! You better beieve I’m making the oatmeal raisinet cookies w/ the other oatmeal cookie recipe. With those original m&m cookies, though.. I didn’t do the “stacking” method, so I’m sure they will be thicker next time!

      Reply

  2. #
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    Choc Chip Uruposted July 3, 2012 at 6:24 am

    So thick, oatmeal and raisinet-esque!
    Love them!

    Cheers
    Choc Chip Uru

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:24 pm

      Thanks Uru!

      Reply

  3. #
    3
    Ashley @ Kitchen Meets Girlposted July 3, 2012 at 9:24 am

    HA! We are totally on the same wavelength today! =) Your cookies look just amazing–love, love, love that you stuffed these full of raisinets. Oatmeal cookies are my absolute favorite, and with the addition of chocolate and raisins?!?! Yep, I could totally go for a huge batch of these!!

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:24 pm

      And I could go for a huge batch of your chocolate oatmeal cookies… wanna trade?! ;)

      Reply

  4. #
    4
    amy @ fearless homemakerposted July 3, 2012 at 9:25 am

    i loooove oatmeal raisin cookies + I love your use of raisinets instead – what a fab idea! oh, + this is exactly how i like my cookies, too. no super-flat, super-crispy cookies for me, please! these are right up my alley. =)

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:25 pm

      We share the same cookie requirements Amy! Must be thick + soft!

      Reply

  5. #
    5
    Hayley @ The Domestic Rebelposted July 3, 2012 at 9:53 am

    WANT. You & I share a love for oatmeal cookies and I LOVE that because that means between you and I, there’s no shortage of jazzed-up oatmeal cookie dough recipes :) I never knew that tip about the sugars producing chewier cookies–that’s awesome to know since I agree with you wholeheartedly: cookies NEED to be chewy yet crispy, unrelentingly puffy yet gooey, and totally perfect. These, no doubt, fit that bill and then some. Breakfast cookie, please?

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:27 pm

      These could totally nbe a breakfast cookie! Let’s just ignore the stick of butter and cup of sugar in the recipe b/c they have raisins and oats mmmk? And yes.. more brown sugar = chewier cookies! :)

      Reply

  6. #
    6
    Michael Annposted July 3, 2012 at 10:17 am

    Raisinettes? Genius! These look GOOD!

    Reply

  7. #
    7
    Angie@Angie's Recipesposted July 3, 2012 at 10:35 am

    These oatmeal cookies look fantastic with raisinet!

    Reply

  8. #
    8
    Jessica@AKitchenAddictionposted July 3, 2012 at 11:29 am

    Great idea to use raisinets instead of regular raisins! Love it!

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:29 pm

      It was actually my boyfriends “craving” that had me throw raisinets in instead :) Thanks Jessica!!

      Reply

  9. #
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    Laura Dembowskiposted July 3, 2012 at 11:47 am

    I too love oatmeal cookies. Gooey centered cookies are the best. I made cookies yesterday and while delicious, I wish I would’ve taken them out of the oven a couple minutes sooner; they’re a little brown on the bottom. I find cookies really hard to bake for some reason. And tasting the cookie dough is totally necessary ;)

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:32 pm

      Cookies are very touchy. The exact bake time is crucial and you could easily burn if left in the oven for even just 30 seconds longer. I tend to watch them in the oven like a hawk and take them out when they look underdone. They continue to “bake” on the baking sheet before moving them to a rack to cool. Sometimes cookies are just too much work and I like bars.. like your sugar cookie bars.. instead!!

      Reply

  10. #
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    Meghan @ After the Ivy Leagueposted July 3, 2012 at 12:08 pm

    These look so good! I love how they’re a “smart” cookie, as in two birds one stone. Rather than add raisins and chocolate chips, why not just add chocolate covered raisins! Such a good idea.

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:32 pm

      “smart” cookie.. I love it!! You are totally right, Meghan! You get the chocolate AND the raisins in one :)

      Reply

  11. #
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    Ashley @ Wishes and Dishesposted July 3, 2012 at 12:09 pm

    This is such a great idea – never thought of useing raisinets before in cookies!

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:35 pm

      thank you Ashley! Raisinets are SO yummy in cookies- chocolate and raisins in one!

      Reply

  12. #
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    Chung-Ah | Damn Deliciousposted July 3, 2012 at 12:47 pm

    What an awesome cookie you have here! I never would’ve thought to add raisinets. It’s genius!

    Reply

  13. #
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    Laura @ GotChocolateposted July 3, 2012 at 1:07 pm

    I love that you incorporated dark chocolate into these using Raisinets! Clever!

    Don’t burn up in your kitchen now! :D

    Reply

    • Sallyreplied on July 3rd, 2012 at 1:35 pm

      Thanks Laura! I’m trying to stay cool in the kitchen too ;)

      Reply

  14. #
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    Donna @ The Slow Roasted Italianposted July 3, 2012 at 1:39 pm

    I have to say oatmeal is not my favorite cookie, I wouldn’t turn down a good oatmeal cookie, don’t get me wrong. My personal favorite is the perfect chocolate chip cookie. That said. I REALLY want one of these cookies Sally. They look delicious.

    Reply

    • Sallyreplied on July 3rd, 2012 at 2:49 pm

      Thank you Donna! The perfect chocolate chip cookie is in a league of its own, that’s for sure!

      Reply

  15. #
    15
    Back For Secondsposted July 3, 2012 at 3:24 pm

    These look goooood! I just bought raisinets for the exact same thing, crazy!!! Love a chewy, gooey, crisp edged cookie. Yum!

    Reply

    • Sallyreplied on July 4th, 2012 at 10:08 am

      Stephanie, our cookie “Requirements” are the same! Chewy, gooey, and crispy on the edges (but not TOO crispy!!). Too funny you bought raisinets recently too! Happy 4th my dear!

      Reply

  16. #
    16
    Dorothy @ Crazy for Crustposted July 3, 2012 at 3:38 pm

    Okay, I think raisinets are the only way anyone would get me to eat raisins, so I love the idea of putting them in a cookie. And I love your powder vs. soda and brown vs. white sugar tips. Thanks so much Sally!

    Reply

    • Sallyreplied on July 4th, 2012 at 10:09 am

      HAppy 4th Dorothy! I love raisins but the chocolate raisinets take these baby to a whole other level! It’s the only way my bf will eat raisins too :)

      Reply

  17. #
    17
    Jocelyn @BruCrew Lifeposted July 3, 2012 at 3:49 pm

    Oatmeal and raisins…sounds like breakfast to me:-) Thick chewy cookies are definitely the way to go. I love using raisinets in cookies too. (I always have to have some sort of chocolate hit) Love the cookie science class! Great tips you shared with us today!!!

    Reply

    • Sallyreplied on July 4th, 2012 at 10:10 am

      I should’ve just named these “breakfast cookies” right Jocelyn? Oats, raisins, dark chocolate… all good for ya right? Happy 4th!!

      Reply

  18. #
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    Lisa {Sweet 2 Eat Baking}posted July 3, 2012 at 6:52 pm

    These look amazingly delicious, Sally. I never thought to use chocolate raisins in baking.

    Reply

    • Sallyreplied on July 4th, 2012 at 10:10 am

      Thank you Lisa!!

      Reply

  19. #
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    Jenna@LittleKitchenBigFlavorsposted July 3, 2012 at 7:56 pm

    What a great idea! This definitely takes oatmeal raisin cookies to a whole new level. One where I would actually choose them over chocolate chip! My family is going to love this! thanks!

    Reply

    • Sallyreplied on July 4th, 2012 at 10:11 am

      I would definitely chose these over chocolate chip cookies Jenna! The raisinets are such a unique addition. Thanks for stopping by! :)

      Reply

  20. #
    20
    Julie @ Table for Twoposted July 3, 2012 at 9:44 pm

    thanks for that cookie science..neither of which i knew about the baking powder and brown sugar..although, i might’ve subconsciously known about this but didn’t really apply the science to it when developing my own cookie recipes…so now i guess i have a reason as to why my cookies are the way they are!! i love that you threw in raisinets in these cookies! definitely a great way to incorporate a favorite childhood candy.

    Reply

    • Sallyreplied on July 4th, 2012 at 10:12 am

      Thanks Julie my dear! I am a huge baking science freak… research cookie dough recipes like it’s my job. I hope you have a wonderful 4th! :)

      Reply

  21. #
    21
    Liz (Little Bitty Bakes)posted July 5, 2012 at 8:01 am

    Funny… I love oatmeal raisin cookies, I love oatmeal chocolate chip cookies, and I love raisinets… but I never thought to combine all those flavors! These look awesome Sally!

    Reply

  22. #
    22
    Jackieposted July 16, 2012 at 12:02 pm

    Hi Sally

    I have no idea how to make a tall 1.5 tablespoon of dough. Also, can this dough be chilled overnight.

    Reply

    • Sallyreplied on July 16th, 2012 at 12:25 pm

      Each dough ball is 1.5 Tablespoon’s worth of dough. You can make the dough balls larger or smaller if you’d like. Make sure the dough balls are tall, do not flatten them when you drop them onto your cookie sheet to bake.

      Reply

    • Sallyreplied on July 16th, 2012 at 12:25 pm

      Yes, can be chilled overnight. The longer you chill (covered, up to 5 days), the chewier and thicker the cookie will be.

      Reply

  23. #
    23
    Jackieposted July 16, 2012 at 4:13 pm

    Hi Sally

    What tool did you use to get 1.5 tablespoon of dough.

    Reply

    • Sallyreplied on July 16th, 2012 at 4:34 pm

      It’s very easy. Measure 1 Tbsp of dough. Measure 1/2 Tbsp of dough. Put those two together to equal 1.5 Tablespoons.

      Reply

  24. #
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    Angieposted August 25, 2012 at 3:41 pm

    I substituted the white flour with 100% whole wheat flour and substituted the butter with fat-free organic greek plain yogurt and used 3/4 cup brown sugar, and omitted white sugar all together. I thought they were plenty sweet like this, since there is sugar in raisinets. A little less fattening using no butter and less sugar.
    Try it you might like it! :)

    Reply

    • Sallyreplied on August 26th, 2012 at 8:23 am

      GENIUS!! I love all those ideas! I’ve been meaning to try using yogurt in a cookie recipe. You’ve convinced me.. I must give it a go! Thanks Angie, so glad you liked them!

      Reply

  25. #
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    Christineposted November 25, 2012 at 4:31 pm

    Just took these out of the oven. They are delicious. Nice and chewy. I am planning on using these for my cookie exchange party I am hosting in a few weeks :)

    Reply

    • Sallyreplied on November 25th, 2012 at 4:35 pm

      Hi Christine! I am so glad to hear that!! These are one of the best oatmeal cookie recipes!

      Reply

  26. #
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    Shannonposted December 21, 2012 at 4:09 am

    Omg I don’t do that much baking but I made these tonite and these are PERFECT!!! I am so happy! I even made them tall like you said I couldn’t believe how beautiful they turned out! Thank you!

    Reply

    • Sallyreplied on December 21st, 2012 at 6:24 am

      Hi Shannon! This recipe still is and will always be one of my very favorites. I love oatmeal cookies! I’m so glad they turned out well for you. The “tall” trick works wonders, doesn’t it?!?! Thanks Shannon! Happy Holidays.

      Reply

  27. #
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    Stephanieposted February 12, 2013 at 1:27 pm

    these look amazing – what do you think about switching the raisinets for yogurt covered raisins?

    Reply

    • Sallyreplied on February 12th, 2013 at 2:24 pm

      Sounds like a great idea Stephanie! Yum!

      Reply

  28. #
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    Sarah Janeposted February 20, 2013 at 3:56 pm

    It may depend on your oven, but mine were nowhere close to done even after 11 minutes. Maybe mine got colder in the freezer or something, but I had to pop them back in, and cook for a good 15 minutes before they weren’t gooey. Other than that, they turned out great.

    Reply

  29. #
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    Nicoleposted February 23, 2013 at 6:50 pm

    LOVE the tall cookie dough trick! Cannot say it enough! Definitely has changed the outcome of every cookie I make, will never go back to the old scooping way. Thank you soooo much for sharing! :)

    Reply

    • Sallyreplied on February 24th, 2013 at 5:43 pm

      Hey Nicole!! That’s so great to hear! I know, I swear by this cookie dough trick too. It works every time!

      Reply

  30. #
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    Christiposted March 9, 2013 at 7:14 pm

    I just recently stumbled upon your blog and I love all your cookie recipes! I’ve tried a couple so far and now I’m curious about your “tall” cookie dough trick. Just wondering if you could elaborate, I always use a cookie scoop so I just wondered if you scoop then form or what? Thanks so much

    Reply

    • Sallyreplied on March 10th, 2013 at 4:28 pm

      Hey Christi! I do not use a cookie scoop. I scoop up some cookie dough with a spoon then shape the dough into a tall dough ball. Not a perfect sphere or ball, much taller rather than wide. Hope this makes sense. Thanks Christi!

      Reply

  31. #
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    Bethposted March 21, 2013 at 8:05 pm

    I was looking for an oatmeal scotchies recipe and remembered how you are so careful with science behind the ingredients and came back to your blog. I did substitute the raisinets with butterscotch chips. I refrigerated the dough for a few hours, then just scooped and baked. So even though I didn’t follow it exactly, they still turned out perfectly. I have had trouble with oatmeal cookies going totally flat and these didn’t. Thanks! I’ve now pinned quite a few of your cookie recipes.

    Reply

    • Sallyreplied on March 22nd, 2013 at 9:33 am

      Hey Beth! That is so nice to hear – I’m glad you remembered this post, AND made your own version of these cookies, AND reported back to me about it. Thank you for that! I love how thick these cookies are too – perfection, in my mind! I love oatmeal scotchies.

      Reply

  32. #
    32
    Sam Graham,posted April 4, 2013 at 11:31 am

    Hey Sally, another of your recipes I’m gonna try :) one wee request, any chance you can add the centigrade temperature please, as UK ovens use that, and I’m always scrabbling around trying to find the conversion. :\

    Next recipe is the strawberry choc chip cookie for my daughters 7th birthday sleepover, along with some funfetti goodies I suspect :)

    Reply

    • Sallyreplied on April 4th, 2013 at 4:44 pm

      Hi Sam! This would be 190C. Hope you enjoy those strawberry chocolate chip cookies!

      Reply

  33. #
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    danaposted May 9, 2013 at 2:53 pm

    hi,
    just got them out of the oven. they look underdone but hoping they still ‘bake’ a bit more.
    fyi, the bag of raisinets I used was the exact amount needed, so no need to measure in the future. hoping they come out well, they look so yummy!

    Reply

    • Sallyreplied on May 9th, 2013 at 3:55 pm

      Hope you enjoy them, Dana! Thanks.

      Reply

  34. #
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    Tina @ Tina's Chic Cornerposted June 11, 2013 at 9:26 am

    Sally, you are my cookie guru! I made these cookies the other day, swapped out the raisinets for raisins and they came out amazing. :) I posted about them on my blog today.
    Thank you for yet another awesome cookie recipe!

    Reply

    • Sallyreplied on June 11th, 2013 at 9:46 am

      Glad to hear that Tina!

      Reply

  35. #
    35
    Joni Rousselposted August 11, 2013 at 12:11 pm

    Hi Sally, I’m a Newbie to your incredible website and I’m in awe of your beautiful photography and wonderful recipes! Gettin ready to bake these cookies, but have a question about oatmeal. I have organic “quick oats” and Quaker large oats (both state rolled oats as ingredients). Any thoughts on which to use??

    Thanks!

    Reply

    • Sallyreplied on August 11th, 2013 at 8:47 pm

      Hi Joni! Thank you so much for the kind comment about my website and photos. That means a lot! For these cookies, use the quaker large oats, not quick oats. I hope this helps!

      Reply

  36. #
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    Joni Rousselposted August 11, 2013 at 11:29 pm

    Just baked these and they’re delish! Took them out at exactly 9 minutes and the texture is perfect. And used your tip about mounding the dough to make the cookies taller and what a difference – Genius :)

    Reply

    • Sallyreplied on August 12th, 2013 at 9:02 am

      That’s great, Joni! So glad the little trick worked for you. =)

      Reply

  37. #
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    Keyia Marmolejoposted August 12, 2013 at 11:07 pm

    So #1…I should be in bed but I had to make these cookies
    #2…they are awesome!!
    #3….why didn’t I think to put two of my faves together?
    #4….these cookies will be gone in no time at work tomorrow!
    Like always, thanks Sally :0)

    Reply

    • Sallyreplied on August 13th, 2013 at 10:06 am

      Thanks Keyia! Sometimes I bake instead of sleep late at night too lol. Hope everyone enjoys them today!

      Reply

  38. #
    38
    jasmineposted November 15, 2013 at 4:58 pm

    While eating raisinets I thought it’d be delicious in oatmeal cookies!!! Nd I stumbled upon this post!!!!! Sounds yummy

    Reply

  39. #
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    Cheijposted November 16, 2013 at 10:18 pm

    Can I make these cookies without an electric mixer? They look yum! Thanks for sharing.

    Reply

  40. #
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    Rachelposted December 10, 2013 at 10:25 pm

    We had a snow day today and I made these to freeze for Christmas. They came out amazing and your directions were excellent! Thank you!

    Reply

    • Sallyreplied on December 11th, 2013 at 8:48 am

      One of my favorite cookie recipes! So happy you tried them. Thanks Rachel!

      Reply

  41. #
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    dreposted December 11, 2013 at 12:40 pm

    tall cookie trick came through ~like whoa!
    i used it on these…
    and they turned out incredible… all your tips rock. :)

    Reply

    • Sallyreplied on December 11th, 2013 at 12:56 pm

      Perfect! Thanks so much Dre, I appreciate you reporting back.

      Reply

  42. #
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    Danaposted December 15, 2013 at 7:58 pm

    Sally, you are a genius! I made the oatmeal chocolate chip with cranberry today for a cookie party. And they are ALL gone. Along with the entire pan of Biscoff Blonde! Thank you SO much!

    Reply

    • Sallyreplied on December 15th, 2013 at 8:50 pm

      Hi again Dana! So glad you are loving my recipes. Love these cookies!

      Reply

  43. #
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    Lisaposted December 19, 2013 at 12:18 am

    Made these as part of a Christmas hamper wished I hadn’t because now I have to give them all away! Will definitely make anothe batch, this time with the full amount of rasinets (I only had 1 cup but they still turned out yummy)

    Reply

    • Sallyreplied on December 19th, 2013 at 2:39 pm

      Love these cookies. So happy you made them Lisa! Sorry you have to give them all away. Just an excuse to make them again, of course.

      Reply

  44. #
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    Sharonposted December 19, 2013 at 9:17 pm

    How many cookies does the recipe yield? Thanks.

    Reply

    • Sallyreplied on December 20th, 2013 at 9:16 am

      20 cookies (under the recipe title and before the ingredients)

      Reply

  45. #
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    Elleposted March 5, 2014 at 10:41 am

    Hi Sally! I love all your recipes and this one looks delicious! I tried making it yesterday but the cookie didn’t melt down in the oven like yours. It stayed high like a ball..any ideas where I could’ve gone wrong? Here in Canada we do not have old fashioned rolled oats, we only have large flake oats or quick oats. I used quick oats, you think that that have been the problem? Also, do you sift the flour for this recipe? The cookie still taste good, my 3 year old devoured it, just didn’t look good. Thanks!

    Reply

    • Sallyreplied on March 6th, 2014 at 3:03 pm

      Hi Elle! Thank you so much for trying these cookies! It sounds like there was too much flour/quick oats to soak up all the moisture and therefore – preventing your cookies from spreading at all! Since you only have quick oats, I’m going to suggest lowering the flour measurement to only 1 cup. That will help!

      Reply

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    Lindseyposted April 10, 2014 at 7:52 am

    Can you use just raisins? They don’t sell raisinets here :(

    Reply

    • Sallyreplied on April 10th, 2014 at 1:07 pm

      That would be just fine!

      Reply

      • Lindseyreplied on April 10th, 2014 at 10:06 pm

        Yay! thanks!

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