This recipe makes a chewy oat raisin bar biscuit with just a touch of cinnamon. You can also add chocolate chips instead of raisins for a more indulgent treat.
NOTE: The boiling of the raisins (put in a microwave bowl, cover with water and microwave 5 mins. Let sit for about 10 more mins.) This made such a difference; I'm glad I read that in these reviews. These bars are absolutely fantastic! I can't keep my husband away from these! I can't believe how easy this was. For an added treat I frosted some with white frosting and they tasted awesome (I was having a sugar craving at the time!!) - 04 Sep 2006 (Review from Allrecipes USA and Canada)
I have modified this recipe slightly and always hear "These are the best I've ever had". Here are the modifications I like (for 24 servings recipe) - Use equal amounts of white & brown sugar (1/2 cup each). Change the amount of raisins to 1 1/2 cups. Change the amount of Vanilla & Cinnamon to 1 Tablespoon each instead of 1/2 teaspoon. Roll into 1 1/2 inch balls and put on the cookie sheet and bake at 350 for 15 minutes. - 13 Oct 2008 (Review from Allrecipes USA and Canada)
Finally! These are great! They aren't full of fat and greasy like all the other oatmeal cookie recipes I have tried from this site and for once, the recipe works perfectly fine as is! You don't have to read through a thousand reviews and mark down all the changes you need to make to have it turn out! You can make them as bar cookies or just drop cookies. I had no "self-rising" flour so I added 1 tsp of baking powder and used "salted" butter, actually I used Becel (a healthy, soft, tub type margerine)and the recipe turned out superb. (Self-rising flour is just regular flour with added baking powder and salt, you will notice baking recipes that call for it usually do not call for baking powder.) I also had to use whole wheat pastry flour (a very fine ground whole wheat flour you will find at a health-food store) because I ran out of all-purpose flour but my kids still gobbled them up! Anyway, thank you so much for sharing this recipe!!! - 30 Jan 2007 (Review from Allrecipes USA and Canada)