Oat
Oatmeal Cookies
Popular on Food52
62 Reviews
Jose M.
June 2, 2023
Amazing flavors .. textures.. crispy and the ingredients totally healthy.. and the idea of the raisins and flour is perfect... !
Stacy N.
December 31, 2022
OMG!!! Hands down the best oatmeal cookie recipe I’ve ever made and I’ve tried so many. I bake a lot so trust me what I say this recipe is amazing. Bake it as written the first time then decide for yourself if you want to make changes. It’s perfectly chewy with raisin flavor in every bite. The raw sugar coating provides a crunchy exterior that I found irresistible. I was addicted to these cookies. Made 11 different cookies for Xmas boxes and the leftover oatmeal were the only cookies I had to hide so they wouldn’t get eaten out from under me. I did make one change. I added dried cranberries and cherries soaked prior to baking, with the raisins, in maple syrup. Just to plump them. Doesn’t add any extra sweetness. Enjoy this recipe. I know I did.
Stacy N.
January 1, 2023
I don’t see a way to update my review so I’m replying to myself. I need to clarify, The first time I made these didn’t follow the recipe as written. I used a cup of raisins to make the paste plus some of the maple (plus some hot water) soaked raisins, cranberries and cherries. Enough to make the paste. I added the remaining soaked whole raisins, cranberries and cherries to the batter plus a bit if the liquid. The cookies were so good.
I made this recipe again, forgetting what I did the first time. This time used 2 cups total, soaked half and used all to make the paste. Essentially, followed the recipe as written but did not leave any fruits whole. While good, I found the cookies to be too dry and definitely missing those bites of whole fruit. Try it both ways and decide what works best for you. It’s still a fantastic base from where to begin to build a great oatmeal cookie.
Oh forgot, I didn’t have bran so I blended half the oats as suggested. I love that recommendation.
I made this recipe again, forgetting what I did the first time. This time used 2 cups total, soaked half and used all to make the paste. Essentially, followed the recipe as written but did not leave any fruits whole. While good, I found the cookies to be too dry and definitely missing those bites of whole fruit. Try it both ways and decide what works best for you. It’s still a fantastic base from where to begin to build a great oatmeal cookie.
Oh forgot, I didn’t have bran so I blended half the oats as suggested. I love that recommendation.
Kaja1105
October 26, 2022
Fabulous cookies. I messed up the first time I made them and used only one stick of butter. They were still good, but do use two (i.e., 8 oz.). On my second try, I used all the butter but cut down the sugar to 1 1/4 cups because I found that I was overzealous about rolling the unbaked balls of cookie dough in turbinado sugar. They were still plenty sweet. I might try reducing the brown sugar to 1 cup (but keeping the turbinado coating) next time. (And I'm not one of those people who cuts the sugar in every recipe, I promise.) There will definitely be a next time (and more after that)!
LOIS A.
September 28, 2021
Chefs say the fig is the planets most perfect fruit so I use them whenever possible. Here I used one cup of figs chopped, one cup of sultanas, soaked them in two Tbs. brandy then proceeded with the recipe as written. These are exceptional, and the fruit paste almost becomes like a center layer …so flavorful.
Jana D.
September 4, 2021
These are hands down the best oatmeal cookies. You get raisin in every bite and they are perfectly chewy.
Mosaic
April 17, 2021
I made the "Edit 2" version (oat bran, espresso powder). My raisins had dried out too much so I plumped them in triple sec before making the paste. And, I toasted the oats. Best oatmeal cookie that I've ever eaten. Ever so happy that I have a strong food processor that isn't at all challenged by the raisin paste because I'll be making these often.
Stacey W.
March 11, 2021
These are amazing! I didn't have enough raisins so I substituted some prunes. I skipped the espresso powder this time around because I thought prunes + espresso powder + oatmeal might create some sort of super powered laxative, especially for my kids.
Claudia R.
March 3, 2021
Perfect excuse to eat a cookie for breakfast! I loved this recipe. It make a delicious and perfect cookie. I only used 1 cup of sugar and added two very ripe bananas. Easy to make and so perfect for on the go snacking. Makes the house smells glorious while baking too. Give these a shot and add in your favs.
ottenm
January 24, 2021
This is the most beautiful cookie of all time! We found them through a variation (at texascooppower.com) that included a little espresso powder (and we have substituted dried blueberries for the raisins).
They drove our dog insane even though she never got more than a little corner crumbled onto her dinner. Until yesterday. I made a batch thinking she might enjoy a little on her way to her last trip to the vet. My 18-year old got a hold of the bag and through her last 45 minutes of life, thoroughly devoured 7.95 full cookies. As she rested into the first sedative, the vet lifted up her dog lip to see if she had finished the last one she had just started (ravenously), and there was one little bite left. The vet looked up and said, "I think that's how I'd like to go."
Not really the place for such a dramatic story, but thank you Mr. Vittles for bringing this incredible recipe into my home. Long before yesterday, they've been awe-inspiring for us, and for the many people we've cooked them for.
Peace!
They drove our dog insane even though she never got more than a little corner crumbled onto her dinner. Until yesterday. I made a batch thinking she might enjoy a little on her way to her last trip to the vet. My 18-year old got a hold of the bag and through her last 45 minutes of life, thoroughly devoured 7.95 full cookies. As she rested into the first sedative, the vet lifted up her dog lip to see if she had finished the last one she had just started (ravenously), and there was one little bite left. The vet looked up and said, "I think that's how I'd like to go."
Not really the place for such a dramatic story, but thank you Mr. Vittles for bringing this incredible recipe into my home. Long before yesterday, they've been awe-inspiring for us, and for the many people we've cooked them for.
Peace!
Thom
April 4, 2020
These are THE BOMB!!
I followed:
Edit 1: less sugar
Edit 2: dark brown sugar, espresso powder and pulsing 1 cup of oats in food processor
I really like how the raisin paste enhances the texture and provides a unique sweetness in every bite.
Excellent on their own; as the author notes with coffee; and under a scoop of ice cream.
I’m going to try dipping half the cookie in chocolate next time.
If you’re looking for an oatmeal cookie that’s different yet awesome, this is IT!!
I followed:
Edit 1: less sugar
Edit 2: dark brown sugar, espresso powder and pulsing 1 cup of oats in food processor
I really like how the raisin paste enhances the texture and provides a unique sweetness in every bite.
Excellent on their own; as the author notes with coffee; and under a scoop of ice cream.
I’m going to try dipping half the cookie in chocolate next time.
If you’re looking for an oatmeal cookie that’s different yet awesome, this is IT!!
Donna F.
August 22, 2020
Speaking of This is it, they make best ice cream sandwich ever. Fill with ice cream of choice top with another goodie, wrap in Saran and pop in freezer bag, leave it for a couple of days and you won’t regret
T it
T it
Becca
September 25, 2017
My new favorite cookie!! I added a little cardamom, because it's my favorite spice. Thanks for the amazing recipe! :)
Terri
April 1, 2017
Hubby just made these and they are amazing! Deviated slightly on the raisin mix to be
1 cup raisins and 1 cup dried cranberries (it was what was in the pantry). Saving this recipe!
1 cup raisins and 1 cup dried cranberries (it was what was in the pantry). Saving this recipe!
Nani
November 11, 2016
Just made my second batch. I switched the 2 cups of raisins for 1 cup of dates because my husband likes all things oatmeal and dates. Best no fail recipe I ever tried. Thank you so much and keep up the great work
LLcsf
December 14, 2015
Amazing, everything you said it would be. Best Oatmeal Cookie recipe I've ever made. Thank you!
KB
July 27, 2015
I made these for a work function and get asked weekly when I will be bringing them in again - they are so good! Also, I found that microwaving the raisins for 30-60 seconds before processing made the paste come together instantly, and sprinkling large flake salt on top really kicks them up. Thanks for the great recipe!!
Two T.
March 13, 2015
made these today. Delish! i am paranoid so I pulled them at 17 min, but next time (and there will be one) will do 15 as they do set up a lot as they cool. Yum.
Ghazzzit
October 20, 2014
Great recipe indeed! I subbed whole wheat pastry flour 1:1 successfully and used half golden raisins, half regular raisins (what I had on hand). I reduced the sugar by a 1/4 cup thinking that the goldens would be much sweeter - reducing by 1/2 would've been best. I mixed in 1/2c currants before baking and the end result is a very yummy, chewy cookie erring just a little on the sweet side.
Sonja
June 5, 2014
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.
Lori
April 22, 2014
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!
LG
April 2, 2014
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!!
SunnyOne
April 1, 2014
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.
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.
Mr_Vittles
May 8, 2014
Thanks SunnyOne! Another variation I have tried with great success is toasted, slivered almonds and dehydrated blueberries! So good. Soooo gooood!
Krusatyr
March 14, 2014
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.
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.
Mr_Vittles
May 8, 2014
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.
Cynthia
March 8, 2014
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.
Mr_Vittles
May 8, 2014
Thanks Cynthia! They really are something special. I hope you try some of the more recent updates I have added.
lynnolino
February 9, 2014
Used dates yum and minus 1/4 c sugar excellent
Mr_Vittles
May 8, 2014
Thanks lynnolino! Ooohh dates could be very interesting...I am thinking date/fig paste, touch of rosewater, maybe some chopped pistachios...
Leigh9980
November 9, 2013
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.
Jen
July 25, 2013
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!
Mr_Vittles
May 8, 2014
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.
fearlessem
May 28, 2013
YUM -- can't wait to try the new edits -- love the idea of the espresso powder, and of the ground oats in them!
Mr_Vittles
May 28, 2013
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!
Muttersome
May 5, 2013
I made these today and got 57 cookies out of the batch. They're awesome. Thank you for sharing this recipe!
TRM
April 24, 2013
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!
MrsBeeton
April 14, 2013
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.
marja
April 11, 2013
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
theresa94010
March 23, 2014
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.
I really like this idea, so much better, health wise as well as taste.
fearlessem
April 11, 2013
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 R.
April 11, 2013
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.
fearlessem
April 11, 2013
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...
Muttersome
May 5, 2013
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.
Mr_Vittles
May 28, 2013
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 R.
April 11, 2013
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!
Mr_Vittles
May 28, 2013
Sweetness is a personal preference. Feel free to make any changes to make them suit your palate.
AntoniaJames
February 6, 2012
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)
Mr_Vittles
May 28, 2013
*Bows Head* Thank you so much for your kind words. I hope they served your sons appetites' well.
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