The Best Oatmeal Raisin Cookies with crispy edges, chewy center and delicious flavor. Bar none, simply the best.
I always smile when I see a recipe with ‘The Best” in the title because how can you say something is the best? Isn’t it subjective? Well, these are the best.
The method to making these cookies may surprise you as it’s not conventional. After
testing and making so many batches of cookies, I found it took an unconventional method to deliver the very best cookie that was delicious and somewhat addicting.
This was my goal…
- Crispy and crunchy on the edges
- Not so crunchy that it crumbles all over the place
- A chewy center to counter the crispy edge
- Lots of raisins for that chew
- Easy to make not requiring a mixer
- Flavor
Did I accomplish them? Yes. Yes, I did.
Here’s the how to…
In a small saucepan, melt the butter and stir in the raisins and oatmeal. Set aside to cool while you gather your remaining ingredients.
In a bowl, combine the dry ingredients and set aside.
In a mixing bowl, add the eggs, sugars, and vanilla. Whisk until thoroughly combined. It starts out thick but don’t worry, it all comes together.
Add the oat mixture along with the flour mixture and mix with a wooden spoon until everything is combined.
Scoop the dough and place onto a baking sheet that is lined with parchment. The scoop I use measures 2 tablespoons and creates golf ball sized rounds. Space about 2 inches apart.
Bake in a 350 degree oven for 12 – 15 minutes.
Let cool on rack. I bet that will only be a few minutes because you will be tempted. These are quite delicious.
The dough can be scooped and placed in a freezer bag for later use. Want just a few to satisfy your sweet tooth? Set the toaster oven to 350 degrees and bake! You may need to add a minute or two to the baking time.
Now, start your ovens…
Be happy, eat well.
These cookies are crispy on the edges and chewy towards the center. Simply the best oatmeal raisin cookies.
- 2 cups raisins
- 2 sticks unsalted butter
- 2 cups oats*
- 1 cup sugar
- 1 cup dark brown sugar**
- 2 large eggs
- 1 tablespoon vanilla
- 1 ¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
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Preheat oven to 350 degrees.
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In a small saucepan, melt the butter then stir in the raisins and oats. Set aside to cool.
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Whisk the flour, baking soda, cinnamon, and salt in a bowl and set aside.
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In a mixing bowl, whisk together the eggs with the sugars and vanilla.
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Add the flour and the oats to the sugar mixture and stir together with wooden spoon.
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Scoop up golf ball size rounds (2 tablespoons) spacing about 2 inches apart onto a baking sheet lined with parchment.
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Bake for 12 to 15 minutes until cookies are light golden.
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Cool on rack and Enjoy!
If you freeze some for later use, add a minute or two to the baking time.
*I’ve made these cookies with both old fashioned oats and quick oats. I prefer the texture of quick oats.
**Using dark brown sugar gives a wonderful flavor and extra chew.
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