Big Chewy Oatmeal-Raisin Cookies

READY IN: 35mins
Top Review by SharleneW

Was going to add this recipe (from Cooks Illustrated), but it was already here. Also included with recipe was these variations: Date Oatmeal Cookies--substitute 1 1/2 cups chopped dates for the raisins. Ginger Oatmeal Cookies--Omit raisins and add 3/4 teaspoons ground ginger. Chocolate Chip Oatmeal Cookies--Substitute 1 1/2 cups semisweet chocolate chips for the raisins. Nut Oatmeal Cookies--Omit raisins, decrease flour to 1 1/3 cups and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender. Orange and Almond Oatmeal Cookies--Omit raisins and add 2 tablespoons minced orange zest and 1 cup toasted chopped almonds (toast almonds in 350°F oven for 5 minutes) along with oats.

Ingredients Nutrition


  1. Adjust oven racks to low and middle positions.
  2. Heat oven to 350°F (175 C).
  3. Beat butter until creamy.
  4. Add sugars and beat until fluffy, about 3 minutes.
  5. Beat in eggs one at a time.
  6. Mix flour, salt, baking powder, and nutmeg together.
  7. Stir flour mixture into butter-sugar mixture.
  8. Stir in oats and optional raisins.
  9. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
  10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
  11. Slide cookies on parchment onto cooling rack.
  12. Let cool at least 30 minutes before serving.
  13. Comments: Do not over bake.
  14. The edges should be brown but the rest of the cookie should still be very light in color.
  15. Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
  16. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

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