High Altitude Oatmeal Raisin Cookies

"**September 2015 Edit - I am so confused by the two terrible reviews below. This is one of my most popular recipes ever. These cookies have turned out perfectly EVERY single time I have made them. I have to wonder if exact altitude makes a difference. So, with that in mind, I am adding that I am at 5900 feet above sea level. If your altitude is different at all...make at your own risk.** As a recent transplant to Colorado I am having to adjust all my recipes to High Altitude. This is my attempt at Oatmeal Raisin Cookies."
photo by AKgirlinCO photo by AKgirlinCO
photo by AKgirlinCO
photo by p025597b photo by p025597b
photo by Anita C. photo by Anita C.
photo by AKgirlinCO photo by AKgirlinCO
photo by beach.abbey photo by beach.abbey
Ready In:
16 Cookies




  • Preheat your oven to 365ºF.
  • Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
  • Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
  • Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
  • Add the egg and vanilla extract, then mix until blended into the batter.
  • In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
  • Combine the oats with the dry mixture and stir until well-mixed.
  • Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
  • Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
  • Throw the raisins into the batter and stir until the raisins have been evenly distributed.
  • Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
  • Bake for 8-10 minutes–you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.
  • Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully–the cookies will still be very soft.
  • These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.

Questions & Replies

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  1. tracybligh13
    I'm about to make another batch of your oatmeal raisin cookie recipe. The first two times I made it the cookies turned out perfectly!! I did follow your recipe EXACTLY, no substitutions. We live in Northwestern Colorado and our home is at altitude 9,800ft. I don't have a cookie pic but I'll try and add one after this batch.
  2. kelly.fredrickson
    I made these just this morning and they turned out fine. I followed the recipe exactly. It is November 23, 2019. I live in Colorado and the altitude where we live is 5331 ft. Chewy oatmeal cookies are my husband's favorite and I've made hundreds of batches. I have tried a lot of recipes for these cookies and these turned out very tasty. I might try adding a smidge more flour next time as Kelly47223 suggested because of weather affecting the outcome but also people don't realize that the butter you use can affect the outcome as well. Inexpensive butter contains more water than an expensive brand. I buy butter in bulk at Costco and its not the expensive kind, so that being said, a couple of my cookies were flatter than the rest of the batch. All in all, a very good recipe. Thanks!
  3. david
    @5700', metro Denver, EXCELLENT Also, thick, chewy, raised perfectly. No more Quaker Oats Recipe. Almost forgot, most important DELICIOUS THANKS
  4. Charlsey M.
    Excellent! Thick, chewy, raised just perfectly. I TOO am at 5300 feet here in Denver and maybe that's the difference! :)
  5. p025597b
    So happy! I am at 5000 ft in Colorado and this recipe was perfect. Happy daughter shared them with her college friends! So chewy and delicious! First oatmeal cookie recipe I’ve tried that worked this well in the 17 years I’ve lived at this elevation. Thanks!!!
    • Review photo by p025597b


  1. kelly47223
    Your exact altitude (I'm at 9,200 ft) and the current weather really matter. I've made these once during mud season and they were great. But in February, I did need to add an additional tablespoon of flour. It's also good to know your oven and adjust temp accordingly. I have an old oven and adjust up a bit. I baked in these cookies in a friends brand new oven and had to adjust temp down. I appreciate this good recipe!


Born & raised in Alaska, transplant to the Denver, Colorado area and loving it! Enjoy the art of cooking (doesn't have to be fancy) and the enjoyment of serving home cooked healthy meals. Avid baker, struggling to adjust to baking at high altitudes
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