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Oatmeal Raisin Cookies


Ingredients:

  • Whisk together and set aside
  • 2cups all-purpose flour
  • 1teaspoon baking soda
  • 1teaspoon baking powder
  • 1teaspoon kosher salt
  • Cream wet ingredients
  • 1cup unsalted butter, softened
  • 1cup sugar
  • 1cup dark brown sugar, firmly packed
  • 2large eggs
  • 2teaspoons vanilla
  • Then stir in
  • 3cups oats (not instant)
  • 1 1⁄2cups 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.

Reviews:

  • nnreq

    Bev, I made these today with my three year old daughter. What can I say besides. I’m in Heaven. These are the best homemade oatmeal raisin cookies that I have ever tasted. My three year old fought me for the first one out of the oven and I can’t get her to stop eating them. Thanks a bunch for helping me make memories with my daughter.

  • najwa

    This is the best oatmeal cookie ever!! thank you Bev!!

  • Dan’l

    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!

  • Lennie

    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!

  • RecipeNut

    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!

  • SaraFish

    Yum! I added a cup of walnuts. Also, I baked them for just another minute or so until they were just a tad darker than golden brown and they cooled with wonderful crispy edges and a tender center. Great taste and texture. Thank you!

  • lizeroo

    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.

  • g #2

    yum! i’m chowing down my 8th one right now. put the batter in the fridge, it’s the only way i can stop eating them is to stop making them. i too added cinnamon which i really think is a good ingredient for this recipe. can’t wait to bring some to my mom tomorrow she’s gonna flip! thx! o and i used instant oatmeal and margarine cuz that’s all i had and it was fine.

  • Poohbear Pam

    These are excellent and chewy! Before adding the raisins I divided the batter and stirred raisins into half and chocolate chips into the other half. They are excellent as Oatmeal Chocolate Chip Cookies too!

  • MizzNezz

    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!!!

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