“Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.” - by Melanie
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Nutrition
Amount Per Serving (36 total)
- Calories
- 173 cal
- 9%
- Fat
- 7.6 g
- 12%
- Carbs
- 24.8 g
- 8%
Based on a 2,000 calorie diet
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Reviews (162)
Rate This Recipe
"Finally! After 30 years of many different oatmeal cookie recipes, I have hit upon one my husband really loves! Oatmeal cookies have never been his favorite because he likes chewy--not cakelike, not ..." See morecrispy--CHEWY cookies! He tentatively took one bite, then another and then started exclaiming, "These are really good! Wow! These are sooo good!" They are easy to make (ended up with about 6 doz.), freeze very well, and above all, THEY ARE CHEWY!!"
CLH201
"I added an extra cup of oatmeal (I used the slow cook kind) and switched out half of the raisins for dried cranberries. I found the extra oatmeal made them chewier and not as crispy and flat...." See more"
DUNNCARTER
"Excellent cookies - great texture. A couple people mentioned the cookie was "cakey". They didn't follow the recipe then. Follow the recipe precisely and you will get a chewy cookie on the inside, a..." See more little crisp on the out. This includes the size in which you bake them in (teaspoon-size, no larger - they'll fan out as they cook). The flavor is outstanding. This is a definitely a keeper."
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