Oatmeal Raisin Cookies

May 19, 2016
10 Ratings
Photo by Posie Harwood
  • Makes 2 dozen
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

What You'll Need
  • 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
  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
  • Smaug
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

22 Reviews

Lisa April 23, 2023
Am I being too oatmeal cookie cliche by saying that I miss the cinnamon? Texture is very wonderful.
pb2022 April 23, 2023
Add it in! Live it up!
Lisa April 23, 2023
Had to do it! I’m nostalgic for those flavors. The recipe is truly wonderful. My search stops here.
Smaug May 25, 2023
You are not; it's a traditional dish and the cinnamon is a vital part of the flavor profile; you might just as well omit the raisins.
Janet M. April 12, 2022
When I made these cookies the oats remained quite hard and dry, like uncooked rolled oats, rather than becoming soft and contributing to the chewiness of the cookies. I left the cookie dough several days in the fridge before actually baking the cookies. However, If anything I would that that should have helped the oats become softer, not harder. I used a local brand of rolled oats and not Quaker brand old fashioned rolled oats, so perhaps that was the difference. Perhaps mine weren’t rolled out as thin? I will never really know if it was a faulty recipe or faulty oats.
Libster November 12, 2021
I made these for friends and they can't stop talking about how good they are. I followed the recipe to the letter, and they turned out great. I've never made such big cookies but am glad I did. They are going into the family recipe archive.
Momof2 May 14, 2021
would I be using light or dark brown suga?
Posie (. May 14, 2021
Either is fine here!
Terry September 3, 2020
For us at high altitudes, best to increase flour to 1 3/4 cups. And if you're not a raisin fan, dried cherries are great!
kpks July 29, 2019
has anyone tried this with coconut oil?
Andrea July 8, 2019
I would like to add some almond butter. How much would you recommend?
Posie (. July 8, 2019
Hm, interesting idea. Never tried that. I'd say add 1/2 cup almond butter and reduce the butter to 1/2 cup and see how that works!
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!!
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...
Its looking super delicious..
Thank you.
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.