(The original) Mrs. Braun's oatmeal cookies from Midwest Made: Big, Bold Baking from the Heartland (page 110) by Shauna Sever

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on October 29, 2025

    These are delicious with butterscotch chip added. Skip the raisins.

  • MollyPellecchia on September 06, 2024

    Amazing cookies! Perfect texture & not too sweet. Yield was 36 cookies @ 40 grams/cookie. Baked an extra minute as mine were slightly larger. Made no changes to the recipe.

  • Ecngreg5 on December 22, 2022

    This was a wonderful oatmeal cookie! I used dried cherries and walnuts. High approval from everyone!

  • SugarTreeBaking on September 23, 2020

    Excellent Oatmeal cookies, this will now be my go-to. Perfect texture and the golden raisins were enjoyed by even the non-raisin lovers. My scoop was too large, resulting in big cookies, but no complaints from the cookie eaters.

  • anya_sf on April 15, 2020

    Nice and chewy, everything I'd want in an oatmeal cookie. This will be my go-to recipe when I have shortening on hand. My scoop must have been slightly bigger, as I got 20 cookies from half the recipe. Baked 13-14 minutes.

  • stef on March 28, 2020

    A nice crunchy cookie. I skipped the raisins and also sprinkled a small amount of flaked sea salt on top. Got 53 cookis

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