- Dish type
- Biscuits and cookies
- Oatmeal cookies
A moist, old fashioned oatmeal raisin cookie recipe with a hint of honey and cinnamon. This will be your go-to recipe!
286 people made this
- 225g butter
- 275g dark brown soft sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 200g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 250g porridge oats
- 150g raisins
MethodPrep:20min ›Cook:12min ›Ready in:32min
- Preheat oven to 180 C / Gas 4.
- In a medium bowl, cream together the butter and dark brown soft sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, bicarbonate of soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the oats and raisins.
- Drop dough by rounded teaspoonfuls onto unprepared baking trays. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking trays to cool on wire racks.
Reviews & ratingsAverage global rating:(315)
Reviews in English (262)
Yum, with reservations. I made lots of changes to this recipe - UK people often have less of a sweet tooth than our friends across the pond, I put in less sugar (and it was still very sweet) and more raisins and cinnamon because I love them. I also used dairy-free margarine, as I'm lactose intolerant.The result was very tasty, but quite 'cakey' and fluffy, not the chewy texture I'm looking for. A nice recipe, but I'm still not satisfied in my search for the perfect oatmeal and raisin cookie!-25 Jul 2012
Yum! No complaints here!-12 Feb 2012
BEWARE!!! There is no salt in this recipe. If you use unsalted butter (as I always do), the cookie comes out really bland. Big flaw in the recipe, so I couldn't rate it higher. Otherwise it turned out fine.-28 Jun 2006
Classic Oatmeal Raisin Cookies
Today I made a batch of these classic oatmeal raisin cookies for my husband because they are his favorite. I adapted the classic Quaker Oats recipe, made 1/2 a batch, and then I ate 6 of them. I justified eating them by telling myself.. they’re whole grain, they have fiber, and its better than baking and eating the cake I wanted to. My logic is very screwed up, but still.. at least I get to share them with you!
But seriously folks, classic oatmeal raisin cookies are where its at. Reminiscent of childhood, I dare you to eat just one. This recipe is an oldie, but a goodie. Enjoy! [/donotprint]
Oatmeal Raisin Cookies
Adapted from the Quaker Oats box
1 cup (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
Preheat oven to 350°F. Cream butter and sugars in a mixer until creamy, approximately 3 minutes. Add eggs and vanilla and beat for another 2 minutes. Add flour, baking soda, baking powder, cinnamon, nutmeg, and salt and continue to mix until the dough has come together. Add oats and raisins until mix until raisins are distributed. Drop by rounded tablespoons or cookie scoop onto cookie sheet and bake for 12-15 minutes or until edges are golden brown. Remove from oven and allow the cookies to remain on cookie sheet for 3 minutes before moving to a cooling rack. Enjoy!
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- 14 tablespoons butter, softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt (Optional)
- 3 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
- 1 cup raisins
Heat oven to 350 degrees F.
In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla beat well.
Add combined flour, baking soda, cinnamon and salt mix well.
Add oats and raisins mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets remove to wire rack. Cool completely. Store tightly covered.
Oatmeal Raisin Cookies Recipe
In this post I am sharing the recipe for home baked Oatmeal Raisin Cookies.
We&rsquore finishing up those Thanksgiving leftovers and now it&rsquos full steam ahead into the holiday season. Let the Christmas baking commence!
Every year I bake a batch of oatmeal raisin cookies to share for the holidays. Although I bake a variety of treats, this is the cookie I&rsquove somehow become known for.
I even have folks ask me when I&rsquoll be baking a batch. I&rsquom not quite sure how it became my signature cookie. Maybe the one extra ingredient that I add that gives it that something special&hellipor at least I think so. Perhaps it&rsquos just that there are others who have a love for oatmeal raisin cookies like myself.
Whatever the reason might be, I always include these traditional cookies in my holiday baking. I consider oatmeal raisin cookies to be my personal favorite. Can you believe the hubs doesn&rsquot even like them? That&rsquos okay, I bake them anyways &ndash haha!
Old Fashioned Oatmeal Raisin Cookies
Oatmeal raisin cookies can be made days in advance if you&rsquore hosting or planning to attend a holiday cookie exchange.
This recipe yields about 5 dozen cookies so there&rsquos plenty to share for social gatherings. Of course the cook will need to taste one or five for quality testing purposes. 😉
What ingredients do you need for oatmeal raisin cookies? Here&rsquos what you&rsquoll need to bake up a delicious batch of these classic cookies: Butter, sugar (granulated and brown), eggs, vanilla, flour, spices (cinnamon, nutmeg and cloves), old fashioned oats (quick cooking will work fine too), raisins, and sweetened coconut flakes.
Did you catch my &ldquosecret&rdquo ingredient? Yes, coconut flakes! It may seem unusual but trust me on this. It really adds something special to these cookies.
Perhaps you&rsquore wondering why I add coconut flakes? Well, let me tell you the reason. There&rsquos a popular sandwich restaurant, I&rsquom sure you all have heard of it, and they also sell cookies. If you&rsquore early enough they have oatmeal raisin.
I love the oatmeal raisin cookies of this particular restaurant and tried to figure out why I was so drawn to these cookies.
So&hellip.I got my face all in a cookie one day after I took a bite. Really! If I&rsquod had a microscope I would&rsquove had that cookie under it studying the thing. HaHa! Luckily, it wasn&rsquot too difficult for me to spot what I was looking for. Coconut flakes! AH HA! Since them I&rsquove added coconut flakes to my oatmeal raisin cookies. It&rsquos magical! Swoon.
How Do You Make Oatmeal Raisin Cookies? It is really easy and I&rsquom going to walk you step by step through baking up a delicious batch of oatmeal raisin cookies.
Preheat oven to 375°F (190°C) and line your baking sheets with parchment paper and set aside.
Easy Cookie Recipe
Step 1: In a large mixing bowl, cream together the butter and sugars until light and fluffy using a hand mixer. Next, add the eggs, one at a time and mix well after each addition. Finally, beat in the vanilla to mix well.
Step 2: In a small bowl mix together the flour and spices with a whisk. Next, add the flour mixture (one cup at a time) to the sugar mixture and beat well to combine with each addition until all of the flour is incorporated. Next, add the oats, raisins and coconut then stir or use the hand mixer to incorporate into the cookie dough.
Use a small cookie scoop to gather two teaspoons of dough for each cookie and place on the lined cookie sheets. Space each cookie at least two inches apart. The cookies spread while baking. Bake 12 to 15 minutes depending on desired crispiness.
I baked my cookies for 12 minutes which gave me crispy edges and a softer chewy center, which is my preferred result. For crispier cookies just bake a few minutes longer.
Use a metal spatula to transfer the cookies to a cooling rack. Cool completely.
Tips for Baking Delicious Cookies
Have butter and eggs at room temperature for baking.
Always pre-heat your oven unless a recipe states otherwise.
Always line baking sheets with parchment paper, it prevents sticking and makes clean up easy.
Use the appropriate measuring tools &ndash a liquid measuring cup for liquids and dry measuring cups for dry ingredients.
For soft and chewy cookies, check at the minimal baking time and for crisper cookies bake longer. All cookies will be a bit soft until they cool completely.
Is there anything better than the classic Quaker Oats oatmeal cookies? Probably not, at least in the oatmeal cookie category.
My mom made a variation of these when I was a kid. She loaded them up with lots of extra goodies like coconut, pecans, and chocolate, calling them “cowboy cookies.” Many’s the time I popped open the storage container to grab a handful of those cookies!
When I reached for the my canister of old-fashioned oats to take a closer look at the recipe, I wondered where the original recipe for Quaker oatmeal cookies came from. When was it invented? When did it start appearing on the box or canister?
One article claimed that “by early 1900s a recipe for the delicious treats appeared on every container of Quaker Oats.” This anecdote is repeated, often word-for-word, on other websites.
The official Quaker Oats history says only that an oat cake recipe began appearing on the box in 1908. Oat cakes are not the same as the later Quaker oatmeal cookies. Here’s a recipe from the BBC if you’d like to see how oat cakes are made.
So, there certainly were oat cake recipes printed on the box back in the early 1900s, but I haven’t found a source yet that reveals when exactly the famous Quaker Oats oatmeal cookie recipe, also known as “Vanishing Oatmeal Raisin Cookies,” first appeared. If you have information on this, please leave a comment below.
You can watch the official video to see exactly how to make this recipe right here.
Surprising Things You May Not Know About Quaker Oatmeal Cookies
- The recipe does not specify salted or unsalted butter. This explains why salt is optional. I use unsalted butter and I don’t add salt, but this is a personal choice.
- You can use Quaker Old-Fashioned Oats or Quick Oats.
- You can make an adjustment to the flour to make these cookies at high altitude. Use 1 3/4 cups of flour rather than 1 1/2.
- You can swap in whole wheat or white whole wheat flour for any or all of the all-purpose flour. I’ve been doing this for years and it works like a charm.
- You can add more mix-ins, such as chocolate chips, shredded coconut, pecans, walnuts, cranberries, etc.
- You can make this recipe as bar cookies in a 13 by 9 pan.
Other Ways to Use Quaker Oats
Bookmark this recipe so you can have it without having to dig up an actual Quaker Oats canister.
Thick and chewy oatmeal raisin cookies are a classic for a reason
Scott Suchman for The Washington Post
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There are recipes for "outrageous" oatmeal cookies with raisins and cranberries, cherry pistachio oatmeal cookies, thin and crispy oatmeal cookies with shredded coconut and salted oatmeal cookies without any mix-ins, but none that focused just on the marriage of oats and raisins. I gladly took it as my mission to fix this grave oversight. After multiple tests, I landed on a recipe for thick and chewy oatmeal cookies - featuring hearty oats, plump raisins, warm cinnamon and fragrant allspice for extra complexity - that any fan of the confection will love.
I have been a fan of oatmeal raisin cookies for as long as I can remember, but it seems my admiration is not shared by all, thanks to a polarizing key ingredient - raisins. "Mealy," "cloying sweetness" and "they are eww" are just some of the responses I got to an informal Twitter poll asking why people dislike them. Setting "eww" aside, this recipe does address raisins' texture and sweetness.
Writer and cookbook author Charlotte Druckman suggested soaking the raisins to tackle the texture problem, and I quite enjoyed the plump, softened fruit suspended among the oats. This recipe calls for a quick plump on the stove with just water, but whiskey, spiced rum and/or the addition of cinnamon sticks, star anise or cloves to the pot would be nice flavor enhancers. And for those who think raisins have a "cloying sweetness," the cookie batter itself is not very sweet, so the sugar from the fruit is needed to balance it.
When it comes to the cookie's other integral ingredient, old-fashioned rolled oats are optimal for their chew. I experimented with toasting them for a nuttier, more robust oat flavor, which I enjoyed, but doing so led to a thinner cookie than desired, as the toasted oats absorbed less of the moisture in the cookie batter. A number of recipes also call for grinding the oats in a food processor to make oat flour, but as someone who prefers more streamlined recipes, I decided that would be a step too far.
As for the size and shape of these cookies, the temperature of the cookie dough is key. Refrigerate it for at least 30 minutes and up to overnight before baking to reduce spread and get the thick oatmeal cookies intended with this recipe. Longer aging produces a more concentrated flavor, which I enjoyed, but isn't necessary if you desire freshly baked cookies imminently. And be sure to press the balls of cookie dough into pucks so that they bake up correctly. (I accidentally deleted that step when I sent the recipe to my colleague Becky Krystal for her to bake them to be photographed and ruined a batch of dough - sorry!)
If you're on the fence about raisins in your cookies, I urge you to give this recipe a try and report back. I doubt you'll be disappointed.
Active time: 45 minutes | Total time: 1 hour 15 minutes
With hearty oats, plump raisins, rich brown sugar and fragrant cinnamon, there's a lot to love about homemade oatmeal raisin cookies. While one's ideal cookie is a personal choice, these should please most palates. A few key tricks, such as plumping the raisins, chilling the dough and baking it still cold from the refrigerator result in a thick, chewy and flavorful cookie.
MAKE AHEAD: The plumped raisins can be prepared up to 1 week in advance and refrigerated. The dough can be prepared and refrigerated up to 1 day before baking.
STORAGE NOTES: The cookies can be stored in an airtight container at room temperature for up to 1 week. The raw, portioned cookie dough can be frozen, tightly wrapped, for up to 3 months. When baked from frozen, add a couple of minutes to the baking time.
• 1 1/2 cups (227 grams/8 ounces) dark raisins
• 2 sticks (227 grams/8 ounces) unsalted butter, at room temperature
• 1 cup packed (220 grams/7 3/4 ounces) dark brown sugar
• 1/3 cup (65 grams/2 1/4 ounces) granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups (190 grams/6 3/4 ounces) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground allspice (optional)
• 3 cups (270 grams/9 1/2 ounces) old-fashioned rolled oats
In a small saucepan, add the raisins and cover with water. Bring to a boil over high heat, then remove from the heat and let sit for 10 to 15 minutes drain and let cool for at least 10 minutes while you start making the cookie dough.
In a large bowl of a stand mixer fitted with a paddle attachment (or a large bowl and a handheld mixer or a wooden spoon), beat the butter and both sugars on medium speed until smooth, about 3 minutes. Mix in the eggs and vanilla until homogeneous. Reduce the speed to low, add the flour, cinnamon, baking powder, salt and allspice, if using, and mix until evenly combined, making sure to scrape the bottom of the bowl if using a stand mixer. Mix in the oats and raisins until evenly distributed do not overmix. Refrigerate for at least 30 minutes and up to overnight.
Position racks in the upper and lower thirds in the oven and preheat to 350 degrees. Line two large, rimmed baking sheets with parchment paper.
Scoop heaping 3-tablespoon balls (a large cookie scoop, about 65 grams) of dough onto the prepared baking sheets at least 1 1/2 inches apart, and flatten into pucks roughly 3/4-inch thick. Bake the cookies for about 16 minutes, rotating the baking sheets halfway, until golden around the edges. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition (Per cookie, based on 20 cookies) | Calories: 253 Total Fat: 11 g Saturated Fat: 6 g Cholesterol: 43 mg Sodium: 115 mg Carbohydrates: 40 g Dietary Fiber: 2 g Sugar: 21 g Protein: 4 g.
Absolutely! If you have several left over, allow the cookies to cool then place them in a freezer-safe zip-top baggie. I love these extra thick reusable storage bags for freezing! If you are preparing the dough to freeze, I have found that it’s best to pre-portion the dough first. I use a cookie scoop, place on a cookie sheet, and freeze until solid (approximately six hours). Then package them in the freezer bags and store for up to 3 months.
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
1 teaspoon real vanilla extract
3½ cups quick oats
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup raisins
Oatmeal Raisin Cookie
- Quick Glance
- 25 M
- 40 M
- Makes 24 cookies
Ingredients US Metric
- 1 (4-ounce) stick unsalted butter, at room temperature
- 2/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups old-fashioned rolled oats or quick-cooking oats
- 2/3 cup raisins (or substitute fresh blueberries)
Preheat oven to 350°F (176°C). Line a couple baking sheets with parchment paper.
With a stand or electric mixer on medium speed, beat the butter and sugar until the mixture is light and fluffy, about 3 minutes. Add the egg and vanilla and mix a bit more.
Sift the flour, baking soda, salt, and cinnamon into a second bowl.
Add the flour mixture to the butter mixture and run the mixer on low just until combined. Stir in the oats and raisins with a spoon. (If using blueberries, first stir the oats into the batter then carefully stir in the blueberries.) The dough may seem stiff and dry, but that’s okay.
Scoop out tablespoon-size balls of dough onto the sheets, spacing them about 2 inches apart.
Bake the cookies for 12 to 14 minutes, rotating the cookie sheets halfway through baking. (If you prefer your oatmeal raisin cookies on the chewy, gooey side of things, take them out of the oven at exactly 12 minutes.)
Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire rack, if you can muster that sort of restraint, and enjoy. Originally published January 18, 2013.
Recipe Testers' Reviews
This is the perfect oatmeal raisin cookie—chewy on the inside and wrapped in a slightly crisp outside. There’s just the right amount of cinnamon added.
I tried 2 variations: 1 with just raisins and another with dried cranberries, white chocolate chips, and semisweet chocolate chips. While I don’t think using cranberries and chocolate would alter the texture of the cookie, I did leave the cranberry/chocolate dough out on the counter a little longer, which made for a flatter, more crisp cookie. Thus, if you like your cookies with a chewy center, refrigerate the remaining dough while baking the initial batch. These were delicious—better than most if not all oatmeal cookie recipes!
These oatmeal raisin cookies were deliciously moist and tender and drew rave responses from family and friends. You may consider doubling the recipe, as they’ll disappear quickly.
I don’t bake cookies often since my daughter is a great cookie baker. I shouldn’t have worried since these turned out great. I heard lots of mmms when my tasters got loose on them.
I was a little worried when the batter was so thick but mine baked up perfectly crisp but also a little chewy in 14 minutes.
I didn’t try any of the optional mix-ins but might next time. I used golden raisins since that’s what I had on hand. I ended up with 20 cookies using a small ice-cream scoop. I usually have all these ingredients so there’s no excuse not to whip them up again when hubby has a craving.
Company coming over last-minute, a cold rainfall on a Saturday afternoon, a tough day at work—all perfect reasons to whip up a batch of homemade cookies. (Not like you even need a reason.) Honestly, nothing hits the spot better or satisfies a craving like ooey, gooey homemade cookies. This recipe fits that need perfectly—it’s quick, uses pantry ingredients, and is adaptable to whatever your tastes may be.
The batter feels really dry when you first mix in the oatmeal, but don’t worry—with a few powerful stirs it comes together and the final product isn’t dry at all. And make sure you use good cinnamon with only a 1/2 teaspoon, you need something really high quality to have the flavor come through.
To make sure these are at their best, only cook for 12 minutes, and be sure to rotate halfway through. I think if you like your cookies a bit gooey, you could even get away with cooking them for 11 minutes.
The original recipe is great, but I tried a few new combinations in particular, salted peanuts with caramel bits was a true winner.
Yes, there are a million recipes for oatmeal cookies out there but this one is simple and it works exactly as written, while still giving you the freedom to try some great suggestions for add-ons. No special ingredients, simple directions, and I also liked that it made exactly the number of cookies promised. And these feel healthy!
A couple of hints about the recipe: it may seem like you won’t have enough batter to yield the promised number of cookies, but you will just be patient and make sure it’s well mixed and all the raisins and oatmeal are coated. Baking times were perfect: 12 minutes with a rotation halfway through as directed. If you have a convection oven, either don’t use it or reduce the time to keep the cookies moist and chewy.
Try some of the suggested add-ons: I made 2 batches, 1 as written and the other using 1/3 cup of golden raisins, 1/3 cup of dried cherries, and about 1/4 cup of sweetened flaked coconut. They were great!
This is a no-frills oatmeal raisin cookies recipe that yields some very tasty cookies with an admirable raisin-to-surface area ratio. They’re wonderfully soft and chewy, not too sweet, and incredibly oaty, as they should be.
I ended up making half the recipe with raisins and the other half with chocolate chunks, and both worked really well. A great recipe if you’re looking for something easy and quick to make, or just want to eat a cookie that has enough wholesome ingredients that it won’t invoke lingering feelings of guilt…until you eat 3 or 4 of them.
I love really good homemade cookies. These oatmeal raisin cookies happen to be great. I make these more often than any other recipe in my arsenal. There are other recipes that I try, some of which I may put into the rotation, but these cookies I make again and again. They’re very easy to make, which makes them a bit dangerous, especially if you don’t have much in the way of self-control.
The first time I made them, I divided the dough into portions, and added different “add-ins” to each section— raisins, dried cranberries, chocolate chunks, walnuts, and slivered almonds that I’d toasted in a cast iron pan. I really recommend this kind of research. The hands-down winner for us was the dried cranberry and toasted slivered almond combination. After experimenting with amounts, I settled on a generous 1/2 cup toasted almonds and about 1/3 cup dried cranberries.
I baked the cookies with the rack in the center of the oven for 7 minutes, rotated the sheet pan 180°, and then baked for another 6 to 7 minutes. The cookies were still soft at that point, but they did firm as they cooled. Also, instead of baking all the cookies at once, I take tablespoon-size portions of the dough, roll them into balls, and place them on a sheet pan, which I then put in the freezer. After the balls of dough are frozen, I wrap them in 6-cookie portions, seal them in a bag with the baking instructions, and vacuum seal the bag. Voila. Instant homemade crisp, chewy, yummy oatmeal cookies, whenever you need—or just want—them.
This was a great straightforward oatmeal raisin cookies recipe that works as written. Chewy inside and crisp on the edges, the cookies have a nice contrasting texture. They’re not overly sweet but still have a complex flavor from the combination of brown sugar, cinnamon, and raisins, while the oats lend heartiness.
This was a solid and tasty oatmeal raisin cookies recipe. The cinnamon was a particularly nice addition to an otherwise standard recipe.
I don’t like raisins, but my family and friends do, so I made half as written and half replacing the raisins with chocolate chips and dried cranberries. Both versions received positive reviews. The cookies with the dried cranberries looked particularly festive for the holidays.
This oatmeal cookies recipe has a bit more vanilla and raisins than my go-to recipe for oatmeal raisin cookies and I thought it produced cookies with a warmer, rounder flavor.
I took my cookies out after 12 minutes of baking and they were just right: slightly soft and chewy in the center and caramel-y around the edge. A good and reliable recipe that never goes out of style!
Right before making this oatmeal raisin cookies recipe I tried 2 other oatmeal raisin cookie recipes. Both were good, but one was a little more cakey than I wanted and the other was a little bland. When I saw this recipe I hesitated to try it, wondering if maybe I’m just not an oatmeal raisin kind of girl. I’m so glad I pressed on—these are exactly what I’ve been looking for: great flavor, crisp on the edges, chewy center…wonderful. I didn’t even have to wait to chill the dough they still came out perfect.
My only issue was that the recipe only made 22 cookies, so make sure you double or triple this one so you’ve enough to share.
How often do cookie recipes look effortless? This one really is. It didn't take long at all to get all the ingredients together. Even if I were low on baking ingredients, I could probably pull this cookie together. When eaten warm or cold, the cookies have a crisp bottom with a chewy center. The scent of cinnamon is delightful. The flavor is sweet enough but not overpowering. I really enjoyed the rich butter flavor of the cookie.
The raisins completed the cookie, giving them great balance. It's a good thing this recipe only makes 2 dozen it's insurance from sitting down and demolishing twice as many at one time. These cookies are fantastic.
This recipe was like the one for chocolate chip cookies on the back of that yellow bag of chocolate chips--a classic to always have on-hand. Nothing fancy, just a standard chewy oatmeal raisin cookie. My one piece of advice is to make sure you have good, plump raisins. If you dug an old box out of the back of your pantry with hard, dried-out raisins inside, either plump them back up by soaking in hot water for a few minutes, or buy a fresh box.
I really liked the flavor imparted by the brown sugar. Gives it a little something extra. I found that 12 minutes resulted in lightly browned edges and bottoms with a soft texture, while 14 resulted in cookies that were browned all over and had a harder exterior and more chew. I preferred the softer version and so did my taste tester.
In less than 30 minutes, I had a batch of oatmeal cookies out of the oven and cooling. I had the oven on for something else and decided to take advantage of the oven as the day was young and it was going to get quite hot. I had never thought to add blueberries to cookies before and it was a really nice combination. My husband thought they were a refreshing change from chocolate chip. I used blueberries (frozen) instead of the raisins. They were very big blueberries that I picked over the summer. Smaller blueberries might have been a little better for the cookie, to spread out the blueberry flavor.
I used old fashioned oats (thick cut) so the batter didn't feel very dry. The cookies baked for about 13 minutes and resulted in a nice chewy cookie (it took longer than the 12 as the blueberries were frozen).
This recipe produced an easy but still very tasty oatmeal cookie, in this case made with blueberries instead of raisins. The recipe was quick, start to finish in about 30 minutes. I used quick cooking oats.
The crisp version of the cookie took about 16 minutes to bake and the soft version took about 14.
My only concern in the recipe is the use of fresh blueberries, which I think would affect the length of time they could be stored. I was unable to determine this since I passed them out to friends and neighbors. I don't believe there were any left after 2 days and therefore could not evaluate them.
Quick and nostalgic. That's what came to mind when making and eating these oatmeal raisin cookies. They were also not cloying, clearly taking into account the sweetness of the raisins in perfect symmetry.
The butter and sugar came together in a beautiful light and fluffy color at about 3 min. At 1 min I saw the color change. At 2 min I noticed the texture change. By 3 minutes, the color had lightened yet again, and proved that not rushing is what baking is about.
I used raisins in this recipe, (I'm a traditionalist) and baked for exactly 12 minutes. This estimate is no joke. As these cookies are a favorite I made two batches. During the second batch the doorbell rang just as the timer was going off. Cookies were in the oven approximately 1 1/2 more minutes for a total of 13 1/2 minutes. Although still delicious, they were markedly more brown.
I have never met an oatmeal raisin cookie I didn't like. I understand that for some they are a polarizing cookie. But to me they are the perfect mix of wholesome and satisfying. I simply cannot fathom not delighting in the chewy, spicy, sweetness that is an oatmeal raisin cookie. This recipe is nice because it ticks all the boxes and is a smaller batch so you aren't tempted by having many dozen cookies lying around. And in a 2-person household that tries to be healthy, that is a big plus.
I managed to assemble the cookies in less than ten minutes and with a baking time of 13 minutes that leaves you with warm chewy cookies in less than half an hour (if you don't mind scalding your mouth a bit. ).
All in all, this is a recipe worth making. And worth revisiting.
Dear people who say they don’t like oatmeal raisin cookies because they are a betrayal of trust, try these. Try to eat just one—I ate THREE within 10 minutes of coming out of the oven. The raisins are plump and soft and jammy. The oats are toasted and nutty. Most importantly, these cookies are damned delicious. It’s really a shame they make a small batch, but at the same time, they are so delicious freshly baked. The bonus is that they take less than an hour to make, so cravings are easy to take care of. Don’t crave oatmeal raisin cookies, you say? You will after trying one of these. The dried-up raisins in the back of your pantry thank you.
A few notes: don’t increase the cinnamon or the raisins. The amounts are just perfect. You don’t want to be hit over the head with cinnamon and at 2/3 cups, you get just the right amount of raisins in each cookie. I baked them for exactly 12 minutes on darker non-stick cookie sheets.
I have cookie baking anxiety due to past issues with burnt edges and raw middles. I am constantly worried about using a new and unfamiliar cookie recipe, due to my inexperience. However, this recipe works perfectly as written even with the addition of blueberries instead of raisins. My blueberries were very small, which I think helped with the moisture added as they burst during cooking. They were delicious while warm and soft, but just as good when they cooled and got a bit chewier.
I cooked the cookies for 12 minutes, when they were slightly brown at the edges. This made them perfectly done. I don't prefer crunchy oatmeal cookies, and they remained chewy but not crunchy after cooling.
Oatmeal raisin cookies are my absolute favorite cookie, and I’ve never been able to find a good recipe that is just right. This one comes pretty close to my ideal oatmeal raisin cookie. I would have preferred a slightly chewier cookie, but these are nonetheless, delicious! I love that you can control the texture of the cookie (soft or crispy) based on the baking time. If you put the cookies into an airtight container overnight, the cookies turn wonderfully soft and pillowy. Yum!
The cookies were nice and I would like to make them again perhaps with white chocolate chips instead of raisins, although this might also require the oats to be left out, so might become a different recipe.
I cooked the first batch of cookies for 15 minutes and they were darker than the picture. Therefore I decided to cook the second batch for only 12 minutes. They still looked darker than the picture and mine were smoother on top (less bumpy in appearance). The 12 minute batch were more chewy.
These cookies are very basic. They're easy to make and they come together as expected. Unlike one of the other cookie recipes, this one calls for rounded tablespoons and they don't spread too much. They're a crisply cookie, rather than a soft cookie, though. (Mine looked like the picture but were a little crunchy?)
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I have made these with both light (golden) and dark brown sugar, so don't worry if you don't happen to have dark brown sugar around. You'll be good with light. I do recommend large flake rolled oats though, for nice texture.
These cookies freeze well, once baked. You can also form the dough into 2-inch balls, freeze on a cookie sheet, then once frozen, store in a freezer bag to bake off a few at a time. I love this method, since, let's face it . there is nothing nicer than a warm, fresh-from-the-oven oatmeal raisin cookie . cooked on demand.