Best Oatmeal Raisin Cookies
photo by limeandspoontt 
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
- cookies
ingredients
- 3 eggs, well beaten
- 1 cup raisins
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 2 cups oatmeal
- 3⁄4 cup chopped pecans
directions
- This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
- Cream together butter and sugars.
- Add flour, salt, cinnamon and soda and mix well.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will be stiff.
- Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Questions & Replies
- Okay, this is starting to drive my crazy! Almost every time I make these cookies, my batter is extremely dry. What am I doing wrong? What kind of oatmeal am I supposed to use? Could this be the problem? Any other possible suggestions? Also, I’ve found this is my go-to oatmeal raisin cookie recipe so please do not suggest I try another one to see if I have this problem with another recipe because it will not be happening!
- Could I add chocolate chips to this without any issues?
- The cookies are delicious, but they don't turn out like my mother's (same recipe). They are too cakey. Is this too much baking soda? Can I cut it in half perhaps? Any help is appreciated. My mom's always spread out and were so moist and chewy. These are not spreading much and are truly cakey.
- These are hands down the best cookies.
- I've been making this recipe for 40 years. I might add a little more vanilla a d usually only bake 10 .minutes...we love them soft.
Reviews
- Delicious cookies! My daughter and I made these together this afternoon. I found the directions to be very accurate - even down to the number of cookies. I used a small meatball scooper to measure and came up with exactly 72 cookies. They hold their shape well while baking - not much spreading at all. The raisins stayed moist and plump - I liked the unique method of pre-soaking them. On a personal note, I am so happy that Merrie shared this recipe online- I am part of the family mentioned in the description, but since I live very far away, I don't often get a chance to taste her yummy dishes. Thanks for sharing the recipe!
- The cookies are wonderful...I agree, the secret is in the 'egg-raisin-soak process'. I have discarded my favorite oatmeal cookie recipe and added this one to my file! Thanks for sharing!!!!!
- This is a great recipe. The cookies came out just crisp enough to be really delicious. Not too soft, not too crisp. My wife considers herself to be an Oatmeal Cookie connoisseur and she raved about the cookies. She even took some to her work place and everyone there enjoyed the cookies. Thanks for posting this recipe.
- I don't usually like cookies, I'm more interested in the dough...but these are more than great, they are awesome!!! I have had to make these 4 times since I got the recipe a week ago, and 3 of the 4 times I had to double the batch. I did add some nutmeg (1 tsp.) to the spices and a little less than 1/4 cup milk to the egg mix. Now I have neighborhood kids coming over just to see if I have baked any more of these wonderful little things. What an awesome recipe!!!
- YUM! My fiance is very particular about oatmeal raisin cookies and he loved them! They have such a good flavor. I think I may add a few more raisins next time. Thanks for the great recipe!
Tweaks
- Absolutely delicious cookies. I'm not a raisin lover so I used Craisins and walnuts in place of the pecans. I will use this recipe from now on for my oatmeal cookies.
- This is my husbands new favorite cookie. It is the best recipe that I have found. Chewy yet crispy. I substitute cranberries for the raisins.
- These turned out wonderful, but mine look so much different than everyone else. Not sure why, could it be because I used whole wheat flour instead of white flour. Anyway, wonderful recipe, wonderful cookie, so good with an ice cold glass of milk!!
- Made these subbing chopped dates for raisins, coconut sugar for both sugars, 1/2 coconut oil 1/2 butter, and then used quick-cooking steel cut oats. They are fantastic - likely little more chewy than the original recipe due to the steel cut oats. Will make again
- I toasted the pecans in a little butter. Really brings out the flavor of the pecans. I will make this recipe again.
RECIPE SUBMITTED BY
Merrie Wold
United States
