Comments on: The Best Oatmeal Raisin Cookies

By: Lynn

Lynn — Sun, 23 Aug 2026 11:52:17 +0000

In reply to Christi Jefferds. Bummer that was your experience, Christi-- I make this cookie quite often and you can see a lot of positive reviews. Thanks for giving it a try!

By: Christi Jefferds

Christi Jefferds — Sat, 22 Aug 2026 20:01:20 +0000

This was a terrible recipe! The cookies came out flat -the cookies spread to an extremely thin layer as they baked. The recipe called for way too much butter for the amount of dry ingredients. I was highly disappointed in the results. I will stick with my usual Oatmeal Raisin Cookie recipe from now on!

By: Lynn

Lynn — Fri, 15 May 2026 17:01:30 +0000

In reply to Ellen. Hi, Ellen-- I typically use Grandma's brand. You just want to make sure it's NOT blackstrap. That is not made for baking.

By: Ellen

Ellen — Thu, 14 May 2026 00:05:22 +0000

Hi,
Can you clarify what type of molasses and a brand you like to use in your oatmeal raisin cookies? I’ve had some bad baking experiences with molasses because I didn’t use the right kind. Thank you.

By: Lynn

Lynn — Tue, 20 May 2025 17:16:56 +0000

In reply to Sara Ah Nee.

Hi, Sara– in theory, you should be able to press this recipe as is into an 8″ square pan to achieve what you’re looking for. Bake time might be around 12-15 minutes but I’m not positive. Let me know if you try it!

By: Sara Ah Nee

Sara Ah Nee — Tue, 20 May 2025 06:33:23 +0000

I’m sorry Lynn but I wanted to know if there is a recipe for soft oatmeal and raisin cookies but, I want to make it in a sheet pan. When it’s finished cooking , then I can just cut them to size. Is there a way to make it like that ?

By: Lynn

Lynn — Thu, 17 Apr 2025 13:56:31 +0000

In reply to Lindsey. Thanks so much, Lindsey!!

By: Lindsey

Lindsey — Thu, 17 Apr 2025 04:35:43 +0000

My goodness these cookies are good. Chewy, thick, fluffy, perfect cinnamon and the molasses…. wow. My only complaint is the batch is small… but I guess that’s good because now I get to make more 😉

By: Lynn

Lynn — Mon, 07 Apr 2025 21:16:24 +0000

In reply to Karen.

Hey, Karen– blackstrap is SUPER bitter and not appropriate for baking. If that’s all you have, I’d rather you just omit the molasses entirely, but if you can get your hands on regular molasses, you won’t be sorry 🙂

By: Karen

Karen — Mon, 07 Apr 2025 21:15:15 +0000

I’m wondering why you say NOT BLACKSTRAP molasses as that all I have. Hesitate to try it out..

By: Lynn

Lynn — Thu, 03 Apr 2025 12:12:16 +0000

In reply to Tanya. Hey, Tanya-- that's a great question! This particular recipe results in a a denser, chewier cookie rather than a light and fluffy one. Additionally, you don't always need both leavening agents! I hope you love these cookies.

By: Tanya

Tanya — Thu, 03 Apr 2025 02:28:31 +0000

Question – This is the only oatmeal cookie recipe I have seen that does not use baking powder in addition to the baking soda. Could you please clarify why? What would adding baking powder do to the final results? I am planning to make these tomorrow.