Oatmeal Cookies

February  3, 2012
18 Ratings
Photo by James Ransom
  • Makes About 50 cookies
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

What You'll Need
  • 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 teaspoons 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.

See what other Food52ers are saying.

  • Jose Miguel Guevara Jurado
    Jose Miguel Guevara Jurado
  • Stacy Nickerson
    Stacy Nickerson
  • Mosaic
  • Stacey Walker Oldham
    Stacey Walker Oldham
  • Claudia Rodriguez
    Claudia Rodriguez

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.
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.
Taylor S. September 19, 2020
These are incredible. I have no words.
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!!

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
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!
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.
Mr_Vittles July 18, 2015
I am happy you found them 'delish'! Enjoy them lots!!~
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.
Mr_Vittles July 18, 2015
Mmm! They sound great!
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.
Mr_Vittles July 18, 2015
Haha! Sorry about your blender. Glad you liked them!
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!
Mr_Vittles May 8, 2014
I am glad you found them tasty. Thanks Lori.