Oatmeal Raisin Cookies

By Addie

"You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine"

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

Preparation

Step 1

1. Preheat oven to 350°.

2. Whisk dry ingredients; set aside.

3. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.

4. 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.

5. Fill cookie scoop with dough. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.

6. 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.

7. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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REVIEWS: (914)

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!!!

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!

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.

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.

Yum! I'm chowing down my 8th one right now. I 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! thanks! I used instant oatmeal and margarine because that's all I had and it was fine.

This is the best oatmeal cookie ever!! Thank you!!

Mmmmmmmmmmmmmmmmmmmmmmmm, these are the best.... made some as directed and since I doubled the recipe, one half got mini M&M baking pieces instead of raisins... and yummy either way...a keeper

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!

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!

I bake and sell dozens of cookies each year. I can't wait to try this recipe.. A little trick I use is to soak raisins in pineapple juice for several minutes before adding to rest of ingredients.

When I found this recipe I was thinking how different could they be. I've always made the recipe from the Quaker Oats box. They are really amazing. I don't have a cookie scoop so I put the dough in my measuring talbespoon and did it twice for each cookie. This will be the recipe I use from now on. Thanks for sharing such a delicious recipe.

Wow!! What great cookies! Thanks so much for sharing this recipe! I made these to send to my DH overseas :) I did save 4-5 for myself though. They are so easy to make, and tasty too! Only thing I added was 1 tbs of cinnamon because I love cinnamon. Thanks!

I love this recipe! Though I added one slight alteration to it, which is as follows Take ¼ c Raisins finely chopped and place in saucepan Add: 1 ½ tsp Nutmeg 1 ½ tsp cinnamon ¼ C Brown Sugar (packed) 1 tsp Molasses ¼ C butter ½ Milky way Chocolate bar (broken up) Heat mixture on low until all is caramelized Then spread throughout creamed mixture (mmmmm) Add oats then other raisins. Try It!! It’s really good!! Paul [e-mail]

It's all been said, incredible!!!!

Bev, these cookies were just delicious! I made them for my friend's birthday cause oatmeal cookies are her favorite cookie. She is 93 yrs. old!!! Thanks for a delicious, chewy
Very good! I also added a little cinnamon. Mine weren't as flat as the ones pictued, but that doesn't matter! Yum!

Seriously! It doesn't get better than this. I was on a mission for THE oatmeal raisin cookie for the holidays and this cookie WOW'd everyone. Added a bit of cinnamon.

An excellent cookie-thon choice. These were soft, moist, and chewy, just as I like most of my cookies. I remember as a kid, my mother would make them with peanuts instead of raisins, and they were excellent also. This brings back childhood memories. Good stuff!!

have found my oatmeal cookie recipe! I followed the recipe almost exactly - the directions are very well done. The only changes were that I had to use gluten free flour so I used that along with a tsp of xanthan gum (used in GF baking - helps baked goods stay together). I soaked the raisens in hot water with a splash of vanilla and dark rum for 10 mins as others suggested, but I'm not sure it was needed (will try w/o next time to compare). Be sure to store these at room temperature. I put them in two containers with paper towels to help keep them moist, then put one container in the fridge and one on the counter. The ones in the fridge quickly became crunchy, but the others stayed moist for a few days (as long as they lasted in the kitchen!). TIP: You can scoop these out, put them on wax paper in a freezer bag and cook whenever you are ready (I didn't thaw the dough, simply took it out while the oven was preheating - cooking time is the same!)

When I made these, people at work who never liked oatmeal raisin cookies were fighting over them! I added a little cinnamon and cloves to the cookie dough. My boyfriend is abhorrent to raisins, so in a separate bowl I added a few chocolate chips to the dough instead of raisins. Also, a great tip to keep cookies nice and fresh in their containers, is to add a piece of sandwhich bread, per two dozen cookies.

These are not just the best oatmeal raisin cookies I've ever made, they're the best cookies I've ever eaten. The texture is just perfect, and the kosher salt works like magic to counteract the sweetness of the dark brown sugar. These just couldn't get any better. I can't wait to try them with chocolate instead of raisins! EDIT: I just made them again. I want to kiss your feet, Bev, or slap you - I cannot stop eating these things.

Very good cookie! Just a tip out there for people like me who just have a hodgepodge of cookie sheets. I used a silver one and a dark one on my first batch. Cooked for 13 minutes in a gas oven. The tops looked identical on both. However when i took them off the sheet the silver ones were perfect on the bottom and the dark ones kinda burned. Still edible, but not as good as the other ones. Used the silver one for the rest of them. Wonderful!

My DH does the cooking and he made these last night. The only change he made was to use 3/4 cup raisins and 3/4 cup walnuts. These cookies were the best we ever had. They were moist and chewy when warm and did not "crispy up" when cool like a lot of recipes do. Thank you so much for a wonderful recipe. I am having him make a batch with butterscotch chips next!