Very good, although I had to use bicarbonate of soda instead of baking powder, as I had run out! They were moist yet crumbly, and just the right amount of sweet❤️

I subbed craisins for the raisins and added a dash of cinnamon. Delicious 😊 (At 15 minutes at 375° F the edges were crisp and the middle was chewy.)

Yummy! I substituted chocolate chip for the raisins.

I substituted almond flour and Splenda , was making this fir a diabetic, came out excellent

yummy! would make again!

I really liked these cookies! They were hard and soft at the same time, just delicious! They said to cook for 15 minutes but I cooked for 25. I always have to add more time to everything that I bake so maybe it’s just my oven. I added coconut and chocolate chips too. I recommend this recipe to you all and will be making these again! It’s a while later and I did make them again! This time I added a few twists and personally they came out better. Also at the end I made the cookies way too big because I doubled the batter, BUT instead of just putting the stuff on the pan, I hand rolled them into balls and the cookies came out fuller and they cooked better too. I recommend this at the end because you are also able to cook more cookies on one pan instead of needing to use multiple. They took a bit longer to cook, 30-35ish minutes. Please try this recipe out!

375 degreesX 15 minutes in this oven. Added chocolate chips, skipped the raisins. good but not knock your socks off

Great cookie made a batch with rum raisin

Best oatmeal cookies ever! I tried this recipe today and loved the texture. The oatmeal made it taste awesome! Also, I love how this recipe is so easy. I didn't use raisins because I didn't have any. I will definitely be making these again!

Well balanced Moisture and soft

great and very yummy