If you are after a sweet but satisfying tasty treat, this is for you. Oats give them substance, the different sugars with vanilla a sweetness, while the walnuts give them a nutty taste.
I left in the raisins, using 1/2 cup, and changed the walnuts to macadamia nuts. Macadamia nuts, totally make either these or chocolate chip cookies! These cookies ended up nice and crunchy, without being crumbly. The amount of flour is Critical! I tried it with an 1/8-cup more flour, and the cookies were too hard, and too dry. So make sure you use 3/4 cup, and tap it down. The recipe doesn't really make 48 cookies...more like 36, but that's okay. Just double it. You'll end up eating them all in 10 minutes anyway. :-) Excellent recipe, for a novice oatmeal cookie person. By the way, nowadays, I borrowed from the pros, and make the dough-drops, putting them real close on a cookie tin, then freezing them. Take the frozen dough balls and stick them in a bag, and voila! you have fresh cookies whenever you want. I usually end up adding about 5 minutes to the baking time, if the dough's frozen. - 27 May 2000 (Review from Allrecipes USA and Canada)
I have been searching for a good Oatmeal Cookie recipe forever! I've found it! These were crispy on the outside and chewy in the middle! Perfect! - 19 Mar 2002 (Review from Allrecipes USA and Canada)
Absolutely wonderful! A quick, easy delicious recipe. They were crispy outside and slightly chewy inside. I placed them in Mason jars for the Christmas holidays. They were the perfect size and texture. I cannot say enough good things about this recipe! - 16 Dec 2000 (Review from Allrecipes USA and Canada)