Chewy Oatmeal Raisin Cookies
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Chewy Oatmeal Raisin Cookies
Everyday Food editor Sarah Carey shows you how to perfect this classic cookie using a back-to-basics approach to baking. Try it with raisins OR chocolate chips!
- Prep Time 10 minutes
- Total Time 30 minutes, plus cooling
- Yield Makes 24
Ingredients
- 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
- 1/2 cup all-purpose flour, (spooned and leveled)
- 1/2 cup raisins
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup packed dark-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Directions
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Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
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Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Variations
To make the Oatmeal Craisin Cookies as seen on "The Martha Stewart Show," substitute 1/2 cup dried cranberries (Craisins) for 1/2 cup of raisins.
This is a perfect recipe!!! I even substituted quick oats and it worked beautifully. I will try it next time with old fashioned oats.
Yummy cookie. I added white and dark chocolate, craisins, and 1 tsp cinnamon (good call Ginaboooh). Baked 12 minutes. Perfect.
Tastes delicious but all the raisins stayed in the middle and the cookie was flat and very very very big!! I added cinnamon and it tasted divine! Would reccomend!
These were very good. I tried them with orange flavored craisins. I don't even know if they still make that flavor (I had an older bag in the cupboard), but if you can find it, it's great with orange. I bet the cherry flavored would be excellent too, or maybe a mixture of different flavored craisins. MMMMM.
Awesome cookies.
Just made these. Really yummy! Used my large cookie scoop and baked 10 mins at 350 on parchment paper.
Just made these. Turned out amazing. Here's my tip though. I recommend 325 degree oven at 10-12 minutes as i found they browned too quickly at 350. Also, I used pure almond extract instead of vanilla, and you can taste the delicious almond flavor in each cookie. Thanks for this great recipe!
Yum. These turned out nice and chewy for us.
Meima, the flour/oats ratio in the recipe are right. I have another recipe that calls for 3/4 cup and it also works. But 1 1/2 would be WAY to much! A trick I learned for thick chewy cookies is to chill the batter for 1-2 hours before baking and then scoop them in small balls. It might take a few extra mins of bake time but they come out perfectly chewy every time. Also, I would cut out the white sugar. It has enough brown sugar to sweeten the cookie.
I am wondering is the flour amount perhaps 1 1/2 cups? Not as stated 1/2 cup of flour. This amount seems very scarce compared to your oatmeal amount.
My cookies also came out thin and lacy. They tasted good, but I'm wondering if the ingredients were correct. They sure didn't look like the picture. But they were good.
I made these today and they turned out just great - nice texture and shape. The only thing I did differently was to use quick cooking oats as that's what I had on hand.
Disappointed with the outcome - although, delicious these cookies are lacy, and more crispy than chewy. I believe the flour measurement must be incorrect. I'm also questioning the brown sugar amount? Any comments out there?
Made this receipe and the cookie turned ran and were flat. I can't see were I went wrong, perhaps I'll add more flour next time
I like this recipe since it makes a small amount so I do not have to halve the recipe like I must do in so many other cookie recipes. I added 1 tsp. cinnamon and 1/4 cup of white chocolate chunks and they came out crispy and lacy outside, chewy inside. I only needed to bake them for 12 minutes.
I made these with vegan margarine and Ener-G egg replacer for the large egg. Everyone LOVES them, but I think they taste like granola because there is too much salt. I am cutting the salt to 1/4 tsp. for my next batch.
I made these with vegan margarine and Ener-G egg replacer for the large egg. Everyone LOVES them, but I think they taste like granola because there is too much salt. I am cutting the salt to 1/4 tsp. for my next batch.
Try this
These were some of the best cookies I've ever made! Everyone in the family loved them. My only suggestion is to specify to use parchment paper or to butter the baking sheet. When I followed the directions and kept them on for 5 minutes they stuck to the sheet an I had to warm them in the oven for a minute to be able to scrape them off.
The creation of the oatmeal raisin cookie was a flat cookie. Made with lard, soaked raisins, it stayed sort of soft. Baking powder is for things like breads in addition to or in place of yeast. It is soda with corn starch in so switching it won't change things. Ask your mom/grandma/great grandma for her old recipes and compare.
Some time through the years I have heard the comment about baking powder and baking soda. Powder causes "puff", Soda Causes "spread" Now that I know they are baking 'flat' I believe I will try using Baking Powder, instead of the soda.
my turned out flat and there wasn't much of a cookie. I hope they taste good.
They turned out very 'granola ish' for me too. They ended up sort-of flat without very much 'cookie'. However, I thought they tasted good. Im not sure what I could add that would make them turn out less flat. I did not over cook them but I can easily see how someone could. Overall, I may use this cookie for a more granola type of thing (by breaking the cookies up while they are still warm). I think Ill look around for a better cookie recipe.
These tasted great but did not turn out at all like expected. They are chewy like candy is chewy, not like a nice soft cookie. Don't look much like the picture. They spread out a remarkable amount considering there are only 6 T of butter in the whole recipe. By the time they were cooled, they were practically lace cookies, and chewy but also crispy. I couldn't believe there are no spices in this recipe so I added my own (cin, nutmeg, ginger, allspice, a little fresh ground pepper for kick)
I also followed the recipe as is - and they were so yummy. Not runny at all. They are flat but still moist
Dry; tasteless. Threw them away--a painful decision. Stick to the Oatmeal Raisin Cookies in MS Living. They are great!
Made these following the recipe exactly. They were perfect and husband has asked that I definitely make them again.
These cookies did not turn out for me even though I am a very experienced cook. The only thing I did differently was to double the recipe. I checked and double checked to make sure I didn't do anything wrong but I don't think that I did. The cookies were very flat and thin; almost runny looking in appearance. I believe the reicpe needs more flour.
Made these, liked them and intend to keep the recipe and make them again. This time I might add white chocolate chips and pecans. Yum!
very easy but a bit too sweet/buttery for me. won't make again. prefer more "oaty" cookies. the dark brown sugar makes it more caramely.. the "vanishing oatmeal raisin cookie" recipe on the Quaker Carton is better IMHO. If I were to make them again I'd add Shutterbeans advice and add a tad more salt
perfect chewy cookies, not too sweet, not too buttery! do not overbake so to maintain the chewiness. since i did not have the old-fashioned rolled oats on hand, i used the quick oats and added a little extra (1/4 cup). i also used light brown sugar instead of the dark one. the dark sugar may have added some extra chewiness. next time, i like to add some nuts to give it a nice texture. love these cookies...it's a simple recipe, I'll bake these cookies again. thanks!
these are incredibly easy! And everything in it- I had on hand! I added a bit more salt because I love a salty cookie! I highly recommend! :)
these are incredibly easy! And everything in it- I had on hand! I added a bit more salt because I love a salty cookie! I highly recommend! :)
I made these today and they are sooo good! Never made an oatmeal cookie before. This was very simple!!
I made these today and they are sooo good! Never made an oatmeal cookie before. This was very simple!!
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
These are delicious! Try with cranberry raisins instead of raisins and 1 C white chocolate chips for a yummy variation. The kids gobbled them up and they feel somewhat "healthy"! :o)
Has anyone used bananas or a fruit alternative instead of sugar with this recipe? I also wonder if ground almond meal can be used instead of (or half all-purpose flour and half almond meal) all-purpose flour?
In response to Poldi99: if you go online, there is an online conversion site that will help you. GGS
poldi99, use this website for your conversions - http://www.gourmetsleuth.com/gram_calc.htm
Sounds great, however, who can help me with the cup measuring? How many grams do I need (sorry, I'm from Germany)? THANKS
just got done making these cookies...very good, i'll make them again for sure
I love this recipe and all the other ones that I have collected. The only thing I would change about these recipes is to add the nutritional information. We are more in tune these days with what we are putting into our bodies, and what nutritional value the recipes we make have.
I think that the quick oats tend to get soft and don't hold up as well as the old-fashioned kind.
can anyone tell me the calories or fat in these cookies.
I was wondering why you cannot use the oatmeal that cooks quicker? What would be the problem if you did? I hate to buy certain items just for one recipe, we use the quick cook oat...Thank you for any replys..Sharon M.
A question for he previous commenter - when you add the flax, do you take away some flour or do you just add it on top of the recipe? I have been wanting to make cokies like that and am curious, Thanks!
I sometimes add coconut and chocolate chips along with the raisons and nuts. My husband loves them!
I make a cookie very similar to this one but instead I use half butter and half olive oil. I also add ground flax seed meal..about a 1/4 cup. Then I eat them for breakfast and feel "healthy"!
These cookies were delicious! Easy to make and I had all the ingredients in my kitchen. I reduced the number of raisins and added pecans. Delicious.
I love this recipe! I would like to see a variation for crisp oatmeal cookies. I can't find one anywhere. Any advice?