Oatmeal-Raisin Cookies (Cook's Illustrated)

"This recipe is from Cook's Illustrated Magazine. It, along with the Chocolate Chip cookies, are now expected of me at all family functions. Best I've had. I also find that even, though the portions are somewhat large, it's better to cut them in half aftward than make them smaller, or else they dry out."
Oatmeal-Raisin Cookies (Cook's Illustrated) created by Chilicat
Ready In:
1hr 35mins




  • Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
  • Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
  • Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

Join The Conversation

sort by:
  1. Kaykwilts
    I tried this recipe after seeing it in Cook's Illustrated Baking book. My husband enjoyed these cookies so much that he asked me to make them again. I left out the raisins because hubby doesn't like them but I'm quite sure with the addition of raisins it is just wonderful.
  2. Susie F.
    These were so bland and dry as a brick. Have made many batches of cookies in my lifetime, not sure what went wrong. Will never wastr my time on this recipe again.
  3. Camille P.
    Unfortunately, I turned the recipe into metric, and I fear this made the proportions all wrong. There was no enough batter to cover the oats and raisins, which made the oats very exposed. Baked it 15 minutes, and I was ok. Next time maybe I'll do it with the US. system. But what in earth is 14 tablespoons?! Seriously, is there a method that's more inconvenient to measure up sticky/room temp butter?! Also, I don't know what size are your cookies. Mine were aready decent size, and I had 18 AFTER dividing the recipe in two!!
  4. Camille P.
    15 min in the already hot oven. 1 tablespoon of cinnamon
  5. Cooking Beast
    I've made these several times. They do taste pretty good, but they are rather bland. They benefit a lot from adding a teaspoon of vanilla and a half-teaspoon ground cinnamon back into the recipe. Also, they can be hard as little bricks. I recommend shortening the baking time.



Find More Recipes