Oatmeal Cookies

By • February 3, 2012 • 39 Comments



Author Notes: These are simply the best oatmeal cookies I have ever eaten. I originally found the recipe on "The Kitchn" awhile back, and thought these are good, but I know they can be better. I used some prior knowledge from "Cook's Illustrated's" chocolate chip cookie recipe and combined it with "The Kitchns" to make an oatmeal cookie that will out do anything you've ever had before. "I guarantee it."Mr_Vittles

Makes about 50 cookies

  • 2 cups dark raisins
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, browned
  • 2 cups light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • Optional, white/turbinado sugar, for rolling
  1. EDIT No.1: Feel free to reduce the sugar amount to 1 and 1/2 cups if you want your cookies less sweet. I think they are better the way they are.
  2. EDIT No.2: Since I wrote this recipe, I have tweaked it to make an even better version. Try the original, or make the following adjustments for the "Suped Up" version: Substitute light for dark brown sugar. Add 1 tsp "espresso powder" or very finely ground coffee to the dry mixture. Cut the rolled oats amount to 1 cup and add another 1 cup of oat bran (if you do not have access to oat bran, add 1 cup of rolled oats in a food processor, and pulse about 10 to 12 times). Overall, the changes will result in a cookie with deeper flavor, chewier texture, and ultimately, better cookie. Hint: They will also pair excellently with coffee.
  3. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheet with parchment paper.
  4. To make the raisin paste: Toss raisins with 1/4 cup of the flour. Grind in a food processor with a blade attachment for 20-30 seconds until the raisins form a very thick paste and come together in a ball. If you don't have a food processor, you can use a blender or meat grinder to form the raisin paste.
  5. Brown the butter in a saute pan, making sure it does not burn. It is better to take the time and stay with the butter, than walk away from the pan. When you begin to see the bottom of the pan becoming browned, remove from heat. Add sugar, vanilla extract, and browned butter to a bowl and mix using a hand mixer or in a stand mixer; on medium speed. If it looks separated, it's okay. Mix for about 5 minutes to incorporate some air into the batter. Add eggs, and continue to mix on a medium speed. At this time the mixture should almost immediately come together. When the mixture appears homogeneous, add raisin paste and mix until thoroughly combined.
  6. In a separate bowl, combine the remaining 1 3/4 cups of flour, oatmeal, baking soda, salt, and cinnamon. Mix the dry ingredients into the wet mixture in 2 additions, until there is no flour visible.
  7. Roll small pieces of dough into balls slightly smaller than a ping pong ball, about 38mm. If using, roll the balls in a dish of sugar, this will make them extra crunchy when baked. Place balls on the lined baking sheet, making sure they are about 2 inches apart. Using a the buttery side of the butter wrapper, flatten each dough ball slightly to allow for even baking.
  8. Bake for 12-15 minutes, until the cookies are crinkly on top and just begin to turn golden brown. Another good way of testing is to lift a corner of the cookie, if it bends slightly and reforms when let go, they are ready. Allow to cool for 5 minutes on the baking sheet, before transferring cookies to a cooling rack. Store in a airtight container for up to 1 and a half weeks.
Jump to Comments (39)

Comments (39) Questions (0)

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3 months ago Adalin

Delicious cookies! I may have killed my mother's blender making them, but she was doubly happy then -- she got a new blender and some wonderful cookies! Thank you very much for sharing.

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4 months ago Lori

Wonderful cookie..... I have never browned butter in a cookie recipe before and it sure added that extra goodness! Thank you... Will be A real " keeper" in my files, and am sure I won't have to look at the recipe too many times more- because it will soon be memorized!

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4 months ago Mr_Vittles

I am glad you found them tasty. Thanks Lori.

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5 months ago LG

I've been looking at this recipe and wanting to make it for a while and I finally made them this morning with the added espresso powder. I just halved the whole recipe and baked for a couple minutes less time and they are so delicous! Will definitely be making these again, what a fantastic recipe!!

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4 months ago Mr_Vittles

Thank you LG! The coffee notes are not to be missed.

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5 months ago SunnyOne

These are fantastic cookies! The recipe is very versatile, which I love. I've made several batches now and have made a couple of edits to fit the tastes of my family.
Edits: I used golden raisins and whole wheat pastry flour because it's what I had in the cupboard. I reduced sugar to 1.5 cups and reduced the salt to 1/4 tsp (not a fan of salty sweets). I used the oat bran and oatmeal combo. And, I added 1 cup of mini chocolate chips (chocolate was a clincher for my kids).
I may add toasted pecans or pumpkin seeds next time around.

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4 months ago Mr_Vittles

Thanks SunnyOne! Another variation I have tried with great success is toasted, slivered almonds and dehydrated blueberries! So good. Soooo gooood!

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6 months ago Krusatyr

Excellent photography. Oat bran is a healthy ingredient, high in fiber and protein.

Revisions: I'm gonna try making the raisin paste with flour toss, then French knife, cut back sugar, substitute e.v. olive oil for half the butter, but not brown the olive oil.

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4 months ago Mr_Vittles

Thanks Krustyr! The folks at Food 52 took the more puffy cookie shots and mine are the more flat, contrasty pictures. Olive oil sounds interesting. The browned butter really makes these though.

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6 months ago Cynthia

Best oatmeal cookie recipe ever! I have only made it in the original form and get repeated requests for them whenever I am planning to take cookies somewhere. For me the little bit of salt is the clincher - a bit salty and a bit sweet.

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4 months ago Mr_Vittles

Thanks Cynthia! They really are something special. I hope you try some of the more recent updates I have added.

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7 months ago lynnolino

Used dates yum and minus 1/4 c sugar excellent

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4 months ago Mr_Vittles

Thanks lynnolino! Ooohh dates could be very interesting...I am thinking date/fig paste, touch of rosewater, maybe some chopped pistachios...

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10 months ago Leigh9980

Made these today but was only had 1.5 c of raisins in the house. Made up the difference with prunes, and it was the best oatmeal cookie ever.

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4 months ago Mr_Vittles

Thank you Leigh9800! Prunes sound good.

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about 1 year ago Jen

Hello. I've just finished mixing and my dough us quite wet. Before I proceed I wanted to check in to confirm. Shall I add additional flour or am I on track? ;) thanks!

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4 months ago Mr_Vittles

Hi Jen, I hope your cookies came out fine. The dough is usually wet, but still "ball-able". If you wish refridgerate for 10 minutes, then roll.

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over 1 year ago fearlessem

YUM -- can't wait to try the new edits -- love the idea of the espresso powder, and of the ground oats in them!

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over 1 year ago Mr_Vittles

Please comment on your results!!!

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over 1 year ago Mr_Vittles

Wow! I am glad to see people are enjoying these cookies. They really are quite marvelous. Please check the recipe again for a few extra steps to bring the cookies to a new level of tastiness. Thank you!

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over 1 year ago Muttersome

I made these today and got 57 cookies out of the batch. They're awesome. Thank you for sharing this recipe!

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over 1 year ago Mr_Vittles

Thanks for trying them out. I am glad you found them to be awesome.

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over 1 year ago TRM

I have finally found a thick, chewy oatmeal cookie! This will be my go to recipe. My family all gave it a big thumbs up! Thank you!

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over 1 year ago Mr_Vittles

It is my pleasure.

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over 1 year ago MrsBeeton

Made these with the ingredients as written, and while they are sweet, I don't find them too sweet at all. The raisin paste actually has a sort of citrusy edge, and that seems to cut the sweetness just right. They are the holy grail of oatmeal cookies, as far as I am concerned, and just about the best cookie bar none that I have ever eaten. A keeper, for sure.

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over 1 year ago Mr_Vittles

Your comments humble me. Thank you.

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over 1 year ago marja

So happy to find my favorite cookies again, didn't remember the right measures. When I use raisens I don't use sugar. Without raisens I use maple sirup, no sugar

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over 1 year ago Mr_Vittles

Good tip, thanks.

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5 months ago theresa94010

How do you substitute maple syrup for sugar, portion wise? cup for cup ?
I really like this idea, so much better, health wise as well as taste.

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over 1 year ago fearlessem

Sophia -- I just made these last night, and they have so much potential... But my experience matches your intuition -- I think they are a little too sweet. I am going to try making them again with 3/4 or maybe even 2/3 of the sugar... And I might up the oats just a little, or sub in some oat flour for some of the AP flour...

Sophia

over 1 year ago Sophia R

Interesting - I think if I try it I will go with 2/3 or even 1/2 of the sugar the recipe calls for and go from there.

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over 1 year ago fearlessem

My main concern with halving the sugar is that I don't know how the texture would fare... But I'll report back if I try the 2/3 variation...

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over 1 year ago happycao

Please report back, I would love to try them with less sugar as well.

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over 1 year ago Muttersome

I made these with 1 1/2 cups of brown sugar (so 3/4 of the original amount called for) and they were fantastic. They didn't spread as much as they seem to in the photos above but they are really, really, really good (and I didn't find them too sweet). I might cut the sugar a bit more next time but probably not by much.

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over 1 year ago Mr_Vittles

I am sorry you did not find them agreeable. Reducing the sugar amount for those people who do not like their cookies sweet is fine. Personally, I made them this way for my tastes.

Sophia

over 1 year ago Sophia R

So intrigued by the raisin paste - but wondering whether the recipe needs this much sugar when there is the added sweetness from the huge amount of raisins. Definitely will need to give this a go!

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over 1 year ago Mr_Vittles

Sweetness is a personal preference. Feel free to make any changes to make them suit your palate.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a great recipe! Nice to see someone else who appreciates the unsung virtues of raisin paste. I've been meaning for weeks to post a quick bread recipe that makes use of it. (I also use it in molasses cookies.) Definitely going to use this recipe when I make my next batch of oatmeal cookies to send to my sons away at college. ;o)

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over 1 year ago Mr_Vittles

*Bows Head* Thank you so much for your kind words. I hope they served your sons appetites' well.