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Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.

Source: Everyday Food, September 2008
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

To make the Oatmeal Craisin Cookies as seen on "The Martha Stewart Show," substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.

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Reviews

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616
  • sellersbon4532190
    22 MAY, 2018
    Until this one, I was a total flop.I was using the wrong oats. Made for a mushy cookie. Now I know. Love this cookie and my husband will actually eat it.
    Reply
  • angelhair793
    1 JAN, 2018
    The cookie was not what I'm looking for...I baked them for 6 minutes then rotated it for another 6 minutes...it was a bit too crunchy...I'm looking for a thicker softer cookie...I also added 1/2 teaspoon of cinnamon...was very tasty!
    Reply
    • callalily011
      29 MAR, 2018
      I made these cookies and cookies they came out good. They were delicious. My kids loved them. I baked them for 14 minutes. They came out perfect.
  • fancyfarmsquail
    25 JAN, 2018
    This was truly a horrible recipe. I’ve even adjusted it, even times and everything. There was no hope for this. Chewy is not what I’d call these jaw breakers. They are terrible and not by my doing. I found a truly soft and chewy recipe that was much better. Just wish I didn’t buy have to waste ingredients on this one. Save your money. Don’t do it.
    Reply
  • MS12463412
    14 NOV, 2017
    It truned out very thin. I didn't change anything from the recipe. Taste is good and chewy. I will try it again.
    Reply
  • angelina724
    21 APR, 2017
    Am I the only person on the planet that cannot bake!?! Followed the recipe exactly, watched the video twice - but my cookies spread out into pancakes and are totally crisp. Guess they'll make a good crumble to put into yogurt or to top ice cream. Definitely not chewy. So sad :(
    Reply
  • Ravennarose
    10 NOV, 2013
    I have to agree with earlier reviews that state that the recipe needs more flour. One half cup is too little-unless you want very lacy, buttery and flat cookies. I added a 1/4 cup of flour and cookies are still nice a chewy but less greasy.
    Reply
    • ALR6897332DW
      2 APR, 2017
      I followed exactly and mine were not at all thin
  • thli741
    30 NOV, 2016
    I just made these. I thought the dough was very loose,but I followed the directions exactly. Something must be wrong with this recipe because what I got was like a thin brittle type sweet mess,which I couldn't even get off the cookie sheet. It must need more flour than 1/2 cup and maybe more oats? So disappointed Martha !
    Reply
    • ALR6897332DW
      2 APR, 2017
      Sounds more like user error, there's nothing wrong with the recipe. Turned out perfect
  • ALR6897332DW
    2 APR, 2017
    These turned out great! Made them a bit too thick, but the taste is amazing! I added a tsp on cinnamon and a full cup of raisins, otherwise followed exactly
    Reply
  • amymorencymille
    26 MAR, 2017
    I just made these delicious cookies. I used a w[filtered] cup of raisins because our family likes lots. Otherwise I followed the recipe exactly. They turned out perfect!light and chewy with a little crunch on the edges. We will be making this a part of our repertoire for sure!
    Reply
  • facs213
    26 JUN, 2011
    Disappointed with the outcome - although, delicious these cookies are lacy, and more crispy than chewy. I believe the flour measurement must be incorrect. I'm also questioning the brown sugar amount? Any comments out there?
    Reply
    • MS12394335
      20 NOV, 2016
      Dough came together nicely, but was wet compared to other oatmeal cookies I've made. Think parchment paper would work best as cookies stuck to greased pan and were like glue to get off. Too much sugar, imo, and less would have resulted in a better crumb texture. Refrigerating dough before cooking may help firm dough so they wouldn't spread so much on pan. Baking powder, as in other cookie recipes, would have helped too. Good flavor, but definitely room for improvement.

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