Ready in 45 minutes
These are incredibly good cookies, sweet but not too sweet, deliciously crisp on the edges but moist and chewy in the middle. I can't say for sure that these are the best oatmeal-raisin cookies in the world, but they're certainly the best ones I've made or tasted.
Preheat oven to 375 degrees F.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in egg and vanilla extract; beat until well combined
In a separate bowl combine oats, flour, soda, baking powder and salt. Mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in raisins, currants or Raisinets (and optional walnuts).
Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound.
Bake for 12-15 minutes until edges are golden brown (Do not overbake these cookies...the edges should be brown but the rest of the cookie should still be very light in color). Cool on sheet for at least two minutes before transferring to a rack.
*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.
Makes 16 to 20 large cookies.
*For lighter baked products, fluff or sift the flour to aerate before measuring.
*For softer plumper raisins; try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drained well before using.
*Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters.
*If you like walnuts, do include them, they add a crunchy dimension to this perfectly textured crispy edged, chewy centered cookie.
*One of the tricks to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
*This recipe easily doubles and even triples. The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later.
*To freeze and have ready-to-bake cookies; drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.
newtonian 1y agoThis is the best oatmeal raisin cookie recipe I have ever used. I printed it in 2008 and used it faithfully. Then I misplaced it and was a bit frantic, but fortunately found it yesterday and once again made these fabulous cookies that my guests thoroughly enjoy. Because I use extra large eggs I did not bother to sift the flour. I use an ice cream scoop and so the large cookies take about 18 minutes or so to bake. Thank you so much for a superb recipe!
ExecChefDad 1y ago
megamco 2y agoThese were delicious! I made them gluten free by using gluten free flour. I didn´t use raisins, I used semi-sweet chocolate chips. That made them a little bit too sweet for me so I will try with less sugar next time. They also broke apart (probably because of the gluten-free flour) so I may try with more xantham gum next time. Even without those changes, they were very, very good. I highly recommend them!
megamco 2y ago
izzyanne 2y agoVery good....easy
XenaMerle 2y agoVery good! easy to make. Also tried with brown rice flour. Both worked!
Ismail_Nabhaan 2y agoGreat recipe! Added a tsp of cinnamon powder. I think it needs more vanilla though.
oldsparky 2y agoCouldn't wait for them to cool all the way but yummy. I hope they still taste this good completly cooled. :-)
BeginnerChefRoger 2y agoAbsolutely the best chewy cookies ever!!!
RickB1948 2y agoVery good recipe easy to make. Did a variation by adding cranberry instead of raisin.