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Under 30 Minutes

Chewy Oatmeal Raisin Cookies

  • Prep:
  • Total Time:
  • Yield: Makes 24
Chewy Oatmeal Raisin Cookies

Source: Everyday Food, September 2008

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

  1. 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.

  2. 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.

Reviews (60)

  • Andrea Charles 23 Jul, 2014

    Not good batter is to liquid makes thin cookies

  • W V 4 Apr, 2014

    Tasty! For all who experienced flat cookies, I'd like to recommend substituting about 1tsp baking powder for the baking soda. I also eliminated the salt, but I don't know if adding it in would've made my batches better or worse. There is TON of sugar in these, and when I tried leaving the white sugar out for my second batch it yielded quite good results. I have yet to try adding in chocolate chips or cinnamon, but I imagine both would pair well with this recipe.

  • Alicia Clarke 2 Mar, 2014

    I was terribly disappointed by this recipe. I agree it definitely needs more than 1/2 cup of flour. The cookies came out flat and very greasy. I will be researching other recipes.

  • Honeybeat 8 Feb, 2014

    I love this recipe but I would suggest not adding the white sugar as there's no need for if at all. Also, double the dose because you don't get a big yield with one dose!

  • Ravennarose 10 Nov, 2013

    I have to agree with earlier reviews that state that the recipe needs more flour. One half cup is too little-unless you want very lacy, buttery and flat cookies. I added a 1/4 cup of flour and cookies are still nice a chewy but less greasy.

  • Eliah_Golan 3 Jul, 2013

    This is my fifth time I'm making these cookies and they are a hit everytime, so easy, so fast and I recommend double the recipe because they will be gone in minutes!

  • JoAnn Tamburrelli 7 Mar, 2013

    This is a perfect recipe!!! I even substituted quick oats and it worked beautifully. I will try it next time with old fashioned oats.

  • marilynnes 24 Jan, 2013

    Yummy cookie. I added white and dark chocolate, craisins, and 1 tsp cinnamon (good call Ginaboooh). Baked 12 minutes. Perfect.

  • Ginaboooh 19 Oct, 2012

    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!

  • cookiesgalore 9 Sep, 2012

    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.

  • Stephanie Brown 13 Jun, 2012

    Awesome cookies.

  • marilynnes 28 May, 2012

    Just made these. Really yummy! Used my large cookie scoop and baked 10 mins at 350 on parchment paper.

  • mbm12 24 Dec, 2011

    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!

  • lizzysap 21 Oct, 2011

    Yum. These turned out nice and chewy for us.

  • houchlei4 23 Aug, 2011

    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.

  • Meima 16 Aug, 2011

    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.

  • denisetollefson 15 Aug, 2011

    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.

  • ginabe 15 Aug, 2011

    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.

  • facs213 26 Jun, 2011

    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?

  • Cberard 20 Jan, 2011

    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

  • MrsBlumenthal 26 Dec, 2010

    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.

  • Reeses 19 Nov, 2010

    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.

  • Reeses 19 Nov, 2010

    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.

  • yetta1 9 Sep, 2010

    Try this

  • Linfa 7 Sep, 2010

    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.

  • jnokleby 3 Sep, 2010

    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.

  • ceceliamarie 2 Sep, 2010

    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.

  • shcowgirl 27 Jul, 2010

    my turned out flat and there wasn't much of a cookie. I hope they taste good.

  • Aprilp999 30 Jun, 2010

    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.

  • MemphisJ 26 Jun, 2010

    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)

  • regijh 30 May, 2009

    I also followed the recipe as is - and they were so yummy. Not runny at all. They are flat but still moist

  • lilylady 13 May, 2009

    Dry; tasteless. Threw them away--a painful decision. Stick to the Oatmeal Raisin Cookies in MS Living. They are great!

  • homebaker 7 Nov, 2008

    Made these following the recipe exactly. They were perfect and husband has asked that I definitely make them again.

  • dishlizzie 15 Oct, 2008

    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.

  • homebaker 8 Oct, 2008

    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!

  • flits21 7 Oct, 2008

    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

  • lovestennis 26 Sep, 2008

    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!

  • shutterbean 23 Sep, 2008

    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! :)

  • shutterbean 23 Sep, 2008

    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! :)

  • Lbriska 23 Sep, 2008

    I made these today and they are sooo good! Never made an oatmeal cookie before. This was very simple!!

  • Lbriska 23 Sep, 2008

    I made these today and they are sooo good! Never made an oatmeal cookie before. This was very simple!!

  • sher_bear 23 Sep, 2008

    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)

  • sher_bear 23 Sep, 2008

    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)

  • sher_bear 23 Sep, 2008

    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)

  • sher_bear 23 Sep, 2008

    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)

  • sher_bear 23 Sep, 2008

    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)

  • leepers 23 Sep, 2008

    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?

  • ggs 23 Sep, 2008

    In response to Poldi99: if you go online, there is an online conversion site that will help you. GGS

  • tinabeth 23 Sep, 2008

    poldi99, use this website for your conversions - http://www.gourmetsleuth.com/gram_calc.htm

  • poldi99 23 Sep, 2008

    Sounds great, however, who can help me with the cup measuring? How many grams do I need (sorry, I'm from Germany)? THANKS

  • klemmbelle 23 Sep, 2008

    just got done making these cookies...very good, i'll make them again for sure

  • mm11 23 Sep, 2008

    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.

  • shelial 23 Sep, 2008

    I think that the quick oats tend to get soft and don't hold up as well as the old-fashioned kind.

  • lantsha 23 Sep, 2008

    can anyone tell me the calories or fat in these cookies.

  • Sherry8 23 Sep, 2008

    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.

  • michellemary8lbs 23 Sep, 2008

    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!

  • yelnet810 23 Sep, 2008

    I sometimes add coconut and chocolate chips along with the raisons and nuts. My husband loves them!

  • elizabethreeves1 23 Sep, 2008

    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"!

  • prtexan43 23 Sep, 2008

    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.

  • ChristineMcGrath 23 Sep, 2008

    I love this recipe! I would like to see a variation for crisp oatmeal cookies. I can't find one anywhere. Any advice?

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