Total Time
Prep 20 mins
Cook 15 mins

I came about this recipe online the other day, very crispy yet chewy too. nevertheless the recipe is too sweet, so i made a few changes here and there to give that special oomphh!!! since then everybody ask when i will do the next batch.

Ingredients Nutrition


  1. Preheat the oven to 325⁰F.
  2. Whisk dry ingredients and set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens (10 min).
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. Do not over mix, as over mixing develops the gluten, making a tough cookie.
  7. Now add the oats and raisins. Stir to incorporate.
  8. Fill cookie scoop with dough.
  9. Press against side of bowl, pulling up to level dough. or you can use two spoon to make into dough balls.
  10. Drop 2 inches apart onto baking sheet sprayed with nonstick spray.
  11. Bake approx 15 minutes (on centre rack), until golden, but moist beneath cracks on top.
  12. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to wire rack to cool.
Most Helpful

5 5

The kids loved the cookies. They also loved helping me make them. They were super moist and chewy just as directed. I used craisins instead of raisins and they were a big hit. Thanks so much for sharing. Prepared for PAC Fall/2008.