Community Pick
Oatmeal Raisin Cookies
"You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loi aded with raisins - and they're better than any you've tried before! From Cuisine Magazine
i don't remrmber been to long"
- Ready In:
- 26mins
- Ingredients:
- 11
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
-
Whisk together and set aside
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
-
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla
-
Then stir in
- 3 cups oats (not instant)
- 1 1⁄2 cups raisins
directions
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
- Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Questions & Replies
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Not a fan of raisins so I’d leave them out, curious what others have added instead? Thanks! -
When the recipe calls for oatmeal but not instant, does it want quick cooking or old fashioned oatmeal?
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Anyone try lemon zest? I added the zest of three lemons, awesome! I've also used dried cranberry or dried blueberry I'm place of raisins.
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I'm following your recipe exactly, except i only have "i can't believe its not butter" butter. my cookies come out so salty..... is it because of the butter? how to make it not salty???
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Can you send me the recipe for oatmeal cookies as when I click to view it doesn't come up
see 66 more questions
Reviews
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WOW!! These are the BEST oatmeal raisin cookies ever!! Soft, moist, chewy, the texture is perfect! I used unsalted butter and added 1/2 t cinnamon. These cookies are as good as any bakery sells. This will be my oatmeal cookie recipe from now on! Thanks Bev!!! -
I swear on a stack of cookbooks that these cookies are near to perfection! I like oatmeal cookies (BUT only when they're soft and chewy; I don't like crispy oatmeal cookies) but my son and hubby don't like 'em at all. With anticipation of a personal oatmeal-cookie-feast, I halved this recipe and whipped up the batch this afternoon -- easy to prepare. I made one change with regards to ingredients: I soaked the raisins in some hot water and dark rum for about 15 minutes, then drained well. As for preparation, I used a small scoop, baked them for just 10 minutes, and they were (are!) divine -- soft and tender and chewy. My yield (small scoop, half of this recipe) was 41 cookies. A true Hall of Fame cookie, Bev! -
These cookies are fantastic! Otis Spunkmeyer Bakery-style cookies that are so chewy. The only thing that you can do to make these cookies better is a glass of milk ; ) YUMMMMMMMMM Definitely not enough stars, these cookies deserve 10 stars Thanks so much Bev! -
I have a theory that if I were stranded on a deserted island there are only two foods I would need (the drinks will be treated in a separate review). One is peanut butter and crackers (this should be thought of as ONE food). The other is this oatmeal cookie. This is the perfect food. This cookie gives you a good reason to go light on supper so you save room. This cookie is the reason that milk was invented. Enjoy! -
These are heavenly cookies. I altered the recipe slightly by using margarine instead of unsalted butter and adding about a tsp of cinnamon, 1/2 tsp of nutmeg and 1/4 tsp cloves. I would decrease the salt slightly if using anything but unsalted butter, and the spices added a nice undertone. The texture is just wonderful, though. Thanks for the recipe.
see 1369 more reviews
Tweaks
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I added a teaspoon of cinnamon because whats an oatmeal raisin cookie without cinnamon? I also increased the vanilla to one tablespoon. -
I just made these but browned the butter and added cinnamon and a shot of Maker's Mark Whiskey. I reduced the sugar by half. They are amazing and the house smells wonderful.
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Used salted butter instead of unsalted. The cookies have a great salty sweet taste that I love.
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Reconstitute raisins, add cinnamon & nutmeg. Cook 12 mns. Parchment paper. Small scoop
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I added a teaspoon of cinnamon and a teaspoon of cardamom. Delicious!
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
