These are the best oatmeal raisin cookies I have ever tasted. But, I can’t actually take credit for this recipe. It comes from a dear family friend, who’s like an adopted Grandma to us.
She is definitely Grandma of the year (century, millennium, etc.) for this recipe!
These will change all your feelings about oatmeal raisin cookies.
There’s not a hint of dryness or blandness in these.
They’re a bit crisp on the outside, chewy in the middle, and beautifully flavorful. I’ve heard plenty of self-proclaimed oatmeal cookie haters change their tune after they tasted these.
Again – all the credit for these goes to Grandma Helen! Thank her for this most amazing cookie recipe.
This is a great recipe to double (7-8 dozen cookies sound good to anyone? Or is that just me?)
If you’re overwhelmed by that amount – never fear.
The recipe only makes about 3-4 dozen cookies.
But, here’s my trick.
If you want to have cookies at the ready whenever – double the recipe, make half, and form balls on a cookie sheet with the other half. Freeze that half. Once they’re frozen you can put them in a ziplock bag or freezer container. Boom. Cookies anytime you want.
This was actually the first recipe I made with the stand mixer we got for our wedding – if you have a stand mixer it will make doubling the recipe even easier.
And trust me, you’re going to want to make the bigger batch – these will be gone in a flash. Not that I know from experience or anything.
Did I mention my favorite thing about cookies? They’re sooooo user-friendly. I believe anyone can make cookies from scratch. If you’ve never baked cookies from scratch, this is the perfect place to start.
I’m confident this recipe will go into your stash of favorites once you try it.
- 2 sticks butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 cups uncooked oatmeal, old-fashioned NOT quick cooking
- 1 cup raisins
Preheat oven to 350 degrees. Use electric mixer or stand mixer to beat softened butter and sugars together until creamed. Add eggs and vanilla and beat. In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. Whisk to combine. Add the dry mixture gradually to the wet mixture, mixing in between additions. Add oatmeal and raisins and mix.
Chill dough for 30 minutes in refrigerator – this will prevent the cookies from spreading too much. Use a cookie scoop or a spoon to make balls and put on a nonstick cookie sheet or one lined with parchment paper. Bake 10-12 minutes.
Yield: about 3 dozen cookies
*Note: You can soak raisins for 10 minutes in hot water to plump. Drain well before adding to dough. When you chill the dough, you can leave it in the mixing bowl – just cover with plastic wrap. If you freeze cookie dough for later, no need to defrost before baking. Just add 1-2 minutes to the baking time.
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