Oatmeal Raisin Cookies

By Posie (Harwood) Brien
May 19, 2016
10 Comments


Author Notes: The ultimate chewy oatmeal raisin cookie, adapted from the favorite recipe on the lid of the Quaker Oatmeal container, with a few small updates to make it the best yet.Posie (Harwood) Brien

Makes: 2 dozen

Ingredients

  • 1/2 cup plus 6 tablespoons butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins

Directions

  1. Preheat the oven to 350° F.
  2. Cream together the butter and sugars until very light and fluffy.
  3. Add the eggs, one at a time, mixing well with each one.
  4. Add the vanilla and mix well.
  5. Whisk together the flour, baking soda, nutmeg, and salt. Add to the wet ingredients a little bit at a time and beat until it just comes together.
  6. Add the oats and raisins and stir until just combined and thoroughly distributed.
  7. Scoop the dough onto a parchment-lined baking sheet using a 1/3- or 1/4-cup scoop. Leave a few inches between each as they will spread.
  8. Bake for about 20 minutes, or until golden brown on the edges and still quite soft in the center. Let cool for a few minutes, then transfer to a wire rack to finish cooling.

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Reviews (10) Questions (0)

10 Comments

Michele Z. September 2, 2017
My husband and I just love these cookies ! I have to limit how much I make cause we can eat these all day long!! <br />What can I say we love our cookies!!
 
Kate V. September 1, 2016
This is my go-to recipe for oatmeal raisin cookies. I never have much luck trying to cream butter and dark brown sugar, so I throw the eggs and sugars in together for a jolly hard whisk all at once. Seems to work fine; fluffy, light and velvety. Also, I finally invested in an icecream scoop with a trigger thingy- it makes the world of difference when scooping dough evenly and tidily. Thanks, Food52, your recipes always rock.
 
Fjoralba July 6, 2016
I made this recipe yesterday and it turned up pretty good I just wish I hadn't added the white granulated sugar because that made it a little too sweet for my taste.Anyway great recipe!
 
Julie June 16, 2016
I was running low on oats, so I halved the recipe, added in rice krispies, subbed out the raisins for dried cranberries, and added in chocolate chips, cinnamon, and powdered ginger. Absolutely delicious! :)
 
judy June 2, 2016
For those looking for egg replacement try "eggReplacr" Can usually find in natural food stores/markets. Excellent product. I keep it on hand not so much because I can't eat eggs as to have incase I run out! They don't replace scrambled eggs, but in a recipe of almost any baked good they are excellent!
 
Starrbelle May 29, 2016
I leave out the raisins and add pecan pieces and chocolate chips, YUM!
 
Annie May 25, 2016
They sound delicious and I can't wait to make them. In the past the ones I made were small & rather dry so thanks for the great suggestion to make them bigger. Yeah!!
 
sonali May 21, 2016
Would be happy if you can provide eggles version...<br />Its looking super delicious..<br />Thank you.
 
Author Comment
Posie (. May 21, 2016
You can try substituting a "flax egg" for the egg. Haven't tested it so I can't promise it'll be quite the same, but just combine 2 tablespoons of flax meal with 5 tablespoons of water and let sit for 15 minutes. Add that in place of the 2 eggs.
 
D.J. May 30, 2016
Sonali, you can also try substituting the egg with apple sauce. I don't know the volume measure off-hand, but usually substitute equally by weight. Two eggs is usually about 100 grams, so try 100 grams of apple sauce to start. My guess is that's about 1/2 cup or a little less.