Comments on: Oatmeal, Cranberry and Raisin Cookie

By: Milton Frankin

Milton Frankin — Tue, 28 Jun 2011 21:00:28 +0000

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By: Jacob

Jacob — Fri, 04 Dec 2009 18:31:37 +0000

Why doesn’t this recipe use Baking powder, as other recipes for Oatmeal cookies do? What’s the difference? Also,how can I get thick cookies – like the ones Doubletree offers?

By: Danielle

Danielle — Tue, 27 Oct 2009 23:47:55 +0000

I have all of these ingredients right in my kitchen. I love when that happens!
What a great blog!

By: NightOwlChef

NightOwlChef — Fri, 09 Oct 2009 01:38:25 +0000

Candace, these look delicious! This is almost exactly my oatmeal cookie recipe, although I usually use walnuts instead of almonds (I’ll try this, with maybe a hit of almond extract, too?). And yes to the suggestions of chocolate, but why not dark chocolate chips? YUM!
By the way, this is my first trip to your blog, and I am BLOWN AWAY by the superb photography! Wow!! I will be back! :D

By: Candace

Candace — Wed, 07 Oct 2009 15:41:12 +0000

@Mrs Ergul… no, you don’t have to wait for the dough to come back to room temperature. They flatten out when they bake.