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May 27, 2008


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Okay, so I'm midway through making these. Nico didn't want raisins so the first batch was raisin-less, and predictably came out thin. But yummy! Second batch has raisins and looked done but when I tried to take them off the sheet, they fell apart and were still gooey inside. It's a work in progress!! And, they're just straight on a cookie sheet (non stick but older) so they're sticking... this is not going well! Was the parchment paper/silpat (what is that?) necessary? Even with a nonstick cookie sheet? Love the crunchy sugar exterior though...

Oh, why OAC if it's O(atmeal) R(aisin) C(ookie)?

Alright, time to take the second batch out again...wish me luck.

Oatmeal Cookie Guy

Hey, April! It sounds like you've got to let the cookies set on the cookie sheets for a little while--maybe up to 5 minutes--after you pull them out of the oven. This will allow the cookies to "carry-over cook" a little and firm up without getting too overdone in a hot oven. I'll post something about this and Silpat, etc., later tonight.

Oh...and good point about the ORC thing...will go back and fix that!


You know I have made many many oatmeal raisin cookies...but these cookies after they came out of oven I think me and the hubby ate a whole dozen!!!! Great your recipes....keep it up...I look forward to reading your blog....

Oatmeal Cookie Guy

Thanks, Yvette! :-)


Stumbled across your ORC recipe and tried it out - kids and hubby loved them! Loved the crunch the raw sugar gives! So I wrote the recipe down and stuck it (somewhere....) and couldn't find it. Had to make ORC again for a school thing so tried another recipe. UGH! Didn't even come close! This recipe is going into our 'family favorites' recipe folder! Thanks!


I'm going to give these a try. I love the oatmeal cookies I find at the local farmer's market and want to be able to make them myself rather than pay a dollar a piece. We think they are probably made with only brown sugar but I tried a recipe and didn't get the right texture. I'll have to try yours and see if rolling them in the sugar and using dark sugar instead of light makes the difference. The market ones have almost a granule feel to them throughout the cookie but maybe they just roll them in sugar. If you have any other suggestions to try please let me know. Thanks. :)


Exactly the texture I was looking for in an oatmeal raisin cookie! Unfortunately I found these to be too sweet. Will try again but wanted to see what would you recommend? Increase the flour while decreasing the sugar? Cut back on raisins? Otherwise this is exactly the texture an ORC should be!

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