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This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.

Source: Everyday Food, January/February 2005
Total Time Prep Yield



Cook's Notes

If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.

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How would you rate this recipe?
  • catherine2957
    4 JAN, 2017
    I made this recipe, adding 1/2 cup dark cocoa which I felt would add some excitement to a plain oatmeal raisin cookie. The salt measurement is definitely wrong. I added 1 teaspoon as stated in the recipe and they couldn't be eaten, too salty. Perhaps the correct measurement should be 1/4 teaspoon of salt. Will try the recipe again, lowering the salt measurement and see if they are edible.
    • gretchenanglin
      13 JAN, 2019
      These did stay chewy, which I liked. I did not find them too salty, using coarse kosher salt. I also used 1 cup whole wheat flour and 1/2 cup flour. They were a good chocolate and oatmeal cookie.
    • jocelynchan_98
      17 FEB, 2018
      I made these with salted butter and did not add salt, They came out nice and stayed chewy. I did not add raisins, just chocolate chips and not as many as the recipie called for.

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