Oatmeal cookies from Maida Heatter's Book of Great Desserts by Maida Heatter

Where’s the full recipe - why can I only see the ingredients?

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

  • verlaj54 on June 10, 2024

    Subbed pecans for walnuts. Used Ghirardelli’s bittersweet chocolate chips. No coffee added. Cookies were good, but too “cakey” for me. Crispy on outside at first, but got soft when stored, even though they were cooled completely beforehand. General impression is a chocolate chip cookie with oatmeal added, not an “oatmeal cookie.” The soft raisins are nice, but this is not a “raisin-forward” cookie. Would not make again.

  • sdeathe on April 11, 2020

    Our household's favourite cookie recipe. Absolutely delicious, and worth the extra time to simmer the raisins. If you can, add the coffee to the reduced raisin liquid, it makes a nice difference. I have added espresso powder to the dry ingredients, too; good, but not quite the same. I use Callebaut 70% chocolate chips. Good chocolate and a little bigger than some chocolate chips; heavenly when the cookies are still warm.

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