Oatmeal Raisin Cookies

May 19, 2016
8 Ratings
Photo by Posie Harwood
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
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Michele Ziemann
    Michele Ziemann
  • Kate Valleri
    Kate Valleri
  • Fjoralba
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.