Chewy Oatmeal-raisin Cookies

20 Cookies
100% would make this recipe for Chewy Oatmeal-raisin Cookies again.

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.

0 : 45

0 : 15

Login (free)

for larger recipe photos!

60 chefs marked this Chewy Oatmeal-raisin Cookies recipe as Favorite
24 chefs marked this as Try Soon
Recipe look good to you?

Chewy Oatmeal-raisin Cookies Ingredients

1 1/2 sticks (6oz) unsalted butter; softened but still firm	1 1/4 cup all-purpose flour; sifted
3/4 cup light brown sugar; firmly packed	3/4 teaspoon baking soda
2/3 cup white sugar	3/4 teaspoon baking powder
1 large egg	1/4 teaspoon salt
1 teaspoon vanilla extract	1 1/2 cups dark seedless raisins (variations: currants or Raisinets)
2 cups rolled oats (I use Quaker Old Fashioned or Quick. Do NOT use instant.)	1/2 cup walnuts; chopped (optional)

Instructions for Chewy Oatmeal-raisin Cookies

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.

Main Ingredient: OatsCuisine: American

More like this...

Chewy Oatmeal Raisin Cookies

Chewy Chocolate Chip Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Bars

Chewy Oatmeal Chip Cookies

Kid Friendly Bake nuts oatmeal raisins easy Desserts Cookies American Oats

for flavor and categorization

Bravo! These cookies will receive rave reviews. I have been searching for a recipe with the results of this one for years. I made oatmeal frisbees (big cookies) and they still cooked in about the amount of time recommended and were anxiously awaited as they cooled on my countertop. They were delicious! Crisp. Chewy. Thank you.

qhdesigner
on May 17 2008 10:20AM

it is good

chaseison
on Feb 8 2008 4:06PM

*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.

abrightside
on Jan 8 2008 2:06AM

Total Time: 1:45
Active time: 0:45

I changed the recipe a little.I used half spelt flour and half white flour. I also used maple sugar instead of brown sugar, and added 1 tbsp olive oil because the maple sugar is very dry. The cookies turned out wonderful. Mom can't get enough.

tarri
on Dec 20 2007 2:05AM

Total Time: 0:30
Active time: 0:00

These are awesome! I might flatten them out rather than drop by rounded spoonfuls but otherwise make them exactly the same!

pressly
on Sep 25 2007 9:00PM

Total Time: 0:45
Active time: 0:15

*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. [I posted this recipe.]