Heavenly Oatmeal Raisin Cookies

"These are soft, chewy drops of heaven. They're less buttery than the recipe on the Quaker lid, so they rise more. Put them in tupperware and they stay soft forever. With chocolate chips they're really sinful. They last a day in my house."
photo by quirkycook photo by quirkycook
photo by quirkycook
photo by quirkycook photo by quirkycook
Ready In:
15 cookies




  • Butter baking sheets.
  • Pre-heat oven to 350.
  • In a bowl with mixer, cream butter until fluffy.
  • Add dark brown sugar and granulated sugar.
  • Continue creaming until smooth.
  • Add eggs and vanilla, blend well.
  • Combine flour, baking soda, cinnamon and salt.
  • Add dry ingredients to sugar mixture, blend well.
  • Stir in oats and raisins, combine well.
  • Drop cookies on baking sheets (I make them rather large so they're extra chewy) Bake 12-15 minutes until light golden brown.
  • Transfer cookies to wire cooling rack immediately to cool.

Questions & Replies

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  1. dndsloan
    These were the best oatmeal cookies I have tasted in a long time! I used the old fashioned oats-this gives them more texture, I hear.
  2. dale7793
    These are really great and very tasty. Surprisingly I had to increase the cooking time a little as they were coming out too soft and sinking instead of staying nice and puffed up! They still tasted great though!
  3. Janet W
    I made these yesterday and they are very good.....so good that today I had to make another batch...Thanks for posting :)...
  4. Sackville
    What superb cookies! I would never have added cinnamon to oatmeal cookies before finding this recipe and now I think it will be a permanent addition. I didn't have any packed brown sugar, so I used 1 1/4 cups of a golden granulated sugar, plus two tablespoons molasses. The cookies are crunchy and soft at the same time -- pure heaven, as the name suggests!
  5. Graybert
    WOW!! Heavenly is an UNDERSTATEMENT!! These are so easy to prepare (1 bowl) and they come out so moist! I made one batch with just raisins and added the chocolate chips to the second batch - wonderful! My oven only needed 12 minutes for the cookies to come out golden brown. I really like these, very moist and plump as well as attractive. Great recipe, thanks for posting.


  1. Jenny Faires
    This recipe is soooo good- especially when made with the butter. I did an oatmeal raisin batch that was delicious, we ate them all up that night. So the next day I made a batch with choc. chips instead of raisins and margarine instead of butter. They were good too, but the ones with butter were truly heavenly. In both I used light brown sugar instead of dark since I didn't have any on hand. I dropped spoonfuls of dough onto the cookie sheet and got about 48 cookies out of the recipe. This is my new oatmeal cookie recipe!


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