Oatmeal Cookies

February 3, 2012


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

Ingredients

  • 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

Directions

  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.

More Great Recipes:
Cookie|Oat|Oatmeal|Raisin

Reviews (49) Questions (0)

49 Reviews

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 <br />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
 
LLCorrado 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.
 
Author Comment
Mr_Vittles July 18, 2015
I am happy you found them 'delish'! Enjoy them lots!!~
 
Celestyyne 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.
 
Author Comment
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.
 
Author Comment
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!
 
Author Comment
Mr_Vittles May 8, 2014
I am glad you found them tasty. Thanks Lori.
 
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!!
 
Author Comment
Mr_Vittles May 8, 2014
Thank you LG! The coffee notes are not to be missed.
 
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. <br />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).<br />I may add toasted pecans or pumpkin seeds next time around.
 
Author Comment
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. <br /><br />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.
 
Author Comment
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.
 
Author Comment
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
 
Author Comment
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.
 
Author Comment
Mr_Vittles May 8, 2014
Thank you Leigh9800! Prunes sound good.
 
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!
 
Author Comment
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!
 
Author Comment
Mr_Vittles May 28, 2013
Please comment on your results!!!
 
Author Comment
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!
 
Author Comment
Mr_Vittles May 28, 2013
Thanks for trying them out. I am glad you found them to be awesome.
 
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!
 
Author Comment
Mr_Vittles May 28, 2013
It is my pleasure.