Best Ever Cookie Collection
Best Ever Cookie Collection
 Best Ever Cookie Collection
  Cookie Home > Drop Cookie Recipes > Oatmeal Raisin Cookies Recipe

This Oatmeal Raisin Cookies Recipe Makes The Best Oatmeal Raisin Cookies We've Ever Baked!

Oatmeal Raisin CookiesI'm an oatmeal raisin cookie lover from way back. Mom didn't bake oatmeal raisin cookies very often when I was growing up but when she did, she used the recipe on the back of the Quaker Oats box. They were good -- but not great.

I first fell in love with oatmeal raisin cookies when I tasted one from Mrs. Field's oatmeal raisin cookies. They were chewy, sweet, rich, and delicious. It only took one to totally satisfy my oatmeal raisin cookies cravings!

I've been hankering for chewy oatmeal raisin cookies for a couple of weeks, so imagine my delight, when I recently ran across an article and recipe for what the writer was claiming to be the best oatmeal raisin cookie she had ever eaten! They are from a place called Auntie Em's Kitchen in Eagle Rock, CA.

I immediately copied down that oatmeal raisin cookies recipe, headed to the grocery store to gather the one ingredient not in my pantry or refrigerator - wheat germ - and vowed to give those oatmeal raisin cookies a try in my favorite home test kitchen.

Well, today was the day. I made the recipe for the "Best Oatmeal Raisin Cookies Ever Eaten" today and I agree. They are delicious, hearty, chewy, oatmeal raisin cookies and the best oatmeal raisin cookies I have ever made!

So, imagine my surprise, when I opened my most recent cookbook purchase - Martha Stewart's Cookies - to find her oatmeal raisin cookies recipe with ingredient ratios virtually indistinguishable from Auntie Em's! Martha uses a tad more sugar and oats and a bit less flour.

That's the thing about recipes - especially the really good ones - they have a way of showing up again and again!

There were a few more differences in these recipes that I'd like to share. The Auntie Em's oatmeal raisin cookies recipe instructs you to bake really big cookies, using a full 1/4-cup measuring cup of dough where Martha's version suggests a more reasonable 1 1/2-inch cookie scoop of dough.

Since I prefer reasonably sized cookies, I opted for the cookie scoop to make most of the cookies, but did bake one pan of 1/4-cup sized oatmeal raisin cookies in the name of science! Both are good, so it's totally up to you.

The baking time will be about the same either way. If you like really big oatmeal raisin cookies - use the 1/4-cup measuring cup and proceed with the directions as written.

Best Oatmeal Raisin Cookies Recipe

  • 3 cups old-fashioned rolled oats (not instant or quick cooking)
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup toasted wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 3/4 cup sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup raisins
  1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, whisk together oats, flour, wheat germ, baking soda, baking powder, and salt until well combined; set aside.
  3. In a large bowl beat butter and sugars at medium speed with an electric mixer until light and fluffy. This will take about 5 minutes.
  4. Add eggs and vanilla and beat until well blended. Scrape down the sides of the bowl to make sure everything is well combined.
  5. Gradually add the oat/flour mixture to the butter/egg mixture, with the mixer on low, just until combined.
  6. Stir in raisins just until incorporated.
  7. Using a 1 1/2-inch ice cream scoop, drop the dough onto the parchment paper lined baking sheets, about 2 inches apart. Flatten the cookies slightly, to about 1/2-inch thickness. An easy way to do this is with slightly damp hands.
  8. Bake until the edges are golden and the cookies are just set (They will still be soft in the center), about 12 to 15 minutes. You may want to turn the cookie sheet around halfway through the cooking time to insure that the cookies bake evenly.
  9. Remove from the oven and let cool on the cookie sheets for about 5 minutes and then transfer the cookies to wire racks to cool completely.

This oatmeal raisin cookies recipe yields about 2 dozen larger or 4 dozen smaller cookies.

Recipe adapted from Martha Stewart's Cookies

Want to ensure perfectly sized cookies every time? Maybe it's time to get a OXO 1.5-Tbsp. Good Grips Cookie Scoop. They come in 3 sizes and are built to last!

Tools for the Cookie Baker:

If counter space is tight, you'll love these Stackable Cooling Racks - perfect for cookies, bars, brownies and any other baking you might be doing.

Wilton 3-pc. Stackable Cooling Rack

Anchor Hocking 1-gal. Glass Cookie JarStore your cookies on the counter in this simple, attractive glass cookie jar, for all to enjoy.

Sign Up for Our Free Newsletter
And Get 11 Favorite Homemade Granola Bars Recipe Book FREE


Homemade Granola Bars Recipe Book

Testimonials

"I have been researching and trying a number of recipes to make a healthy cookie similar to one that our Gym coffee shop sells for $3.50! This particular recipe was adapted so instead of bars I made thick round cookies and cooked them just underdone so they were soft and chewy. They were a hit with all the girls. Thanks for the great recipe."

Thanks,
Laurel
Australia
(Healthy Homemade Granola Bars Recipe #3)

Subscribe To
This Site

XML RSS
Add to Google
Add to My Yahoo!
Add to My MSN
Add to Newsgator
Subscribe with Bloglines

Kiva - loans that change lives
Cookies on Kiva

Best Ever Cookie Collection on Facebook
Cookies on Facebook

best-ever-cookie-collection.com
Copyright © 2010 - All Rights Reserved