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    Home » Cookies

    The Best Oatmeal Raisin Cookies

    Published: Sep 28, 2021 · Modified: Dec 13, 2021 by Natalie · This post may contain affiliate links · Leave a Comment

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    The Best Oatmeal Raisin Cookies with crispy edges, chewy center and delicious flavor. Bar none, simply the best.

    A closeup of an oatmeal raisin cookie on a baking sheet.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 let me tell you something, these oatmeal raisin cookies 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 addictive.

    My goal for the perfect oatmeal raisin cookie...

    • 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...

    Mixing oats and raisins in a pan.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.

    Oatmeal raisin cookies on a baking sheet.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.

    An angles view of an oatmeal raisin cookie on a baking sheet.Let cool on rack. I bet that will only be a few minutes because you will be tempted to dive in right away. Who could blame you?

    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.

    Tools you'll need to make these delicious oatmeal cookies:

    Baking sheet

    Parchment paper

    Scoop

    Bowl

    Spatula

    Whisk

    Cooling rack

    You'll also love these delicious cookies:

    • Natalie's ultimate almond biscotti
    • Chocolate crinkle cookies
    • Anisette Toasts
    • Thick chewy chocolate chip cookies

    Life is too short for mediocre food.

    Have you seen these?

    • 30 MINUTE SOUR CREAM DROP BISCUITS
    • SUPER SIMPLE STRAWBERRY JAM BARS
    • DELICIOUS HEALTHY CURRY ROASTED CAULIFLOWER
    • IRISH SODA BREAD (BAKED IN A DUTCH OVEN)

    Oatmeal raisin cookies on a baking sheet.

    The Best Oatmeal Raisin Cookies

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    These cookies are crispy around the edges and chewy towards the center. Simply the best oatmeal raisin cookies.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Oatmeal Cookies, oatmeal raisin cookies
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Author: Natalie Gregory

    Ingredients

    • 2 cups raisins
    • 2 sticks unsalted butter
    • 2 cups quick oats* See Notes
    • 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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    Instructions

    • Preheat oven to 350°.
    • Line 2 baking sheets with parchment paper.
    • In a medium saucepan (4 quarts works), melt the butter then stir in the raisins and oats. Set aside to cool.
    • Whisk the flour, baking soda, cinnamon, and salt in a medium bowl and set aside.
    • In a large mixing bowl, whisk together the eggs with the sugars and vanilla.
    • Add the flour and the oats to the sugar mixture and stir together with a spatula or wooden spoon.
    • Scoop up golf ball size rounds (2 tablespoons) spacing about 2 inches apart onto prepared baking sheet.
    • Bake for 11 to 13 minutes until cookies are light golden. Repeat with remaining dough.
    • Cool on rack.

    Notes

    *If using whole oats, add an extra cup.
    **Using dark brown sugar gives a wonderful flavor and extra chew.
    If you freeze some for later use, add a minute or two to the baking time. 
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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