8 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

These are about as close to the platonic ideal of an oatmeal raisin cookie as I can ever hope to find; crispy on the edges with chewy but not doughy centers, a real find after years of flaccid overly sweet failures.

I plumped the raisins in hot brandy and used dessicated coconut instead of flaked to make up the moisture difference (I didn't adjust the flour). Also, because I live in Mexico where the standard granulated sugar is actually light brown instead of the super-refined white we get in the states, I used a cup and a half of that, omitting the brown sugar, and called it good.

I let the dough rest for a few hours to develop the gluten for extra chewiness, then rolled and flattened them using the bottom of a glass. They didn't spread much and took about 12 minutes to bake on a greased (seriously, don't forget the grease) cookie sheet.

If there's one criticism, it's they're a *teensy* bit eggy, but eggs here tend to be a lot more intensely flavored than their US grocery store counterparts, so if you're using strong-flavored eggs from a local farm, you might want to omit one yolk.

Thank you, Chef Itchy Monkey, for my new go-to oatmeal raisin cookie recipe. It's been a long time coming!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Miss Plumcake May 07, 2012

These are clearly the best cookies I make. I've had to mess around with the cooking time since I live at 7,500 feet. I find that I must cook for a minimum of 16 to 18 minutes. Still I manage to keep them moist and chewy. They are better if the rest overnight. Before the next day they can fall apart on me. I'm sure there's a secret, but I don't know it.

0 people found this helpful. Was it helpful to you? [Yes] [No]
drwjh.iii December 31, 2014

Lovely flavour with nice spiced kick. If you are using a fan forced oven, make sure you adjust! I think a few chocolate chips would be nice too!

0 people found this helpful. Was it helpful to you? [Yes] [No]
l.jurevic February 10, 2014

Used all unsalted butter, kosher salt, golden raisins & added a cup of crumbled pecans - what a DELICIOUS cookie! Made immediately w/o chilling - they did not spread much at all. Crispy on the edges & bottom, mildly chewy in the center - absolute go-to keeper. Cookie snob in the house raved about them. Made cookies big - 2 - 3 T apiece - still got 30 cookies! TY for a permanent fixture for oatmeal cookies here Chef Itchy Monkey!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Buster's friend October 17, 2011

I made these with whole wheat graham flour, no white sugar, and 1 cup brown sugar. They are fantastic!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
echina January 06, 2010

These are absolutely delicious! I HATE raisins, and the cookie itself is so good, I even enjoy the raisins. I can't wait to substitute chocolate chips for the raisins. Everyone who ate one of these cookies LOVED them - lots of compliments! Thanks for this classic recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
laurabunny72 October 25, 2009

Good cookies! I really liked the addition of coconut to the traditional oatmeal raisin cookie and the spices are perfect. They came out a little more cakey than chewy, but the flavor is really good regardless.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Soup Fly * October 29, 2006

Delicious! Very, very yummy! Highly recommend these.

0 people found this helpful. Was it helpful to you? [Yes] [No]
wgcompton August 17, 2006
Chewy Evil Oatmeal Raisin Coconut Cookies