Great taste and texture. Dough seemed dry and a little difficult to spoon, but it worked!

These cookies came out delicious! However, the next time I make them I will use cookie rings to keep them uniform as they did melt out in the pan and connect to each other. They were still very good though!

This recipe was very easy to follow. Although I ended up adding some key ingredients; 1/4 cup milk, a tsp of cinnamon and 1/2 tsp grated fresh nutmeg. Instead of using butter, I substituted it with half margerine and half shortening. Changed the temperature to 350 degrees, sprayed the cookie sheet with PAM and plumped the raisins and voila! they were a hit! My son and his friend raved how delicious they tasted and commented that I needed to make another batch real soon.

Bravo! These cookies will receive rave reviews. I have been searching for a recipe with the results of this one for years. I made oatmeal frisbees (big cookies) and they still cooked in about the amount of time recommended and were anxiously awaited as they cooled on my countertop. They were delicious! Crisp. Chewy. Thank you.

it is good

*For lighter baked products, fluff or sift the flour to aerate before measuring.*For softer plumper raisins; try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drained well before using.*Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.*If you like walnuts, do include them, they add a crunchy dimension to this perfectly textured crispy edged, chewy centered cookie.*One of the tricks to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.*This recipe easily doubles and even triples. The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later.*To freeze and have ready-to-bake cookies; drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.

I changed the recipe a little.I used half spelt flour and half white flour. I also used maple sugar instead of brown sugar, and added 1 tbsp olive oil because the maple sugar is very dry. The cookies turned out wonderful. Mom can't get enough.

These are awesome! I might flatten them out rather than drop by rounded spoonfuls but otherwise make them exactly the same!

*For lighter baked products, fluff or sift the flour to aerate before measuring.

*For softer plumper raisins; try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drained well before using.

*Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.

*If you like walnuts, do include them, they add a crunchy dimension to this perfectly textured crispy edged, chewy centered cookie.

*One of the tricks to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.

*This recipe easily doubles and even triples. The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later.

*To freeze and have ready-to-bake cookies; drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.

[I posted this recipe.]