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

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.

Crisp Oatmeal Raisin Cookies Recipe

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups old-fashioned rolled oats (not instant or quick-cooking)
• 2 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 medium bowl, soft together the flour, baking soda, baking powder, cinnamon and salt; set aside.
4. In a large bowl, with an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until well blended, about 1 minute.
5. Add eggs and vanilla and beat on low speed until well blended, scrape down the sides of the bowl as necessary to make sure everything is well mixed.
6. Slowly add the flour mixture and beat on low speed just until incorporated.
7. Add the oats and raisins and beat until incorporated.
8. Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 2 1/2 inches apart.
9. Bake, one sheet at a time, until the cookie tops are evenly golden, about 11 to 14 minutes.
10. Remove from the oven and let cookies cool on the sheets for about 5 minutes and then transfer to wire racks to cool completely.
11. Store in airtight container at room temperature for up to 3 days.

This recipe makes about 40 Crisp Oatmeal Raisin Cookies.

Big Oatmeal Raisin Cake Mix Cookies Recipe

• 1 (18.25-ounce) package spice cake mix
• 1/2 cup packed dark brown sugar
• 1 cup (2 sticks) butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/4 cup raisins
• 2 cups quick cooking oats

1. Preheat oven to 350F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
2. In a large mixing bowl, place half the spice cake mix along with brown sugar, softened butter, eggs, vanilla extract and raisins. Blend with electric mixer on medium-high speed for 1 to 2 minutes, until blended and smooth.
3. Stir in remaining cake mix and oats with wooden spoon until all dry ingredients are well blended (your dough will be very stiff).
4. Drop dough by level 1/4-cupfuls about 2 inches apart, onto prepared baking sheets.
5. Slighlty flatten with bottom of glass before baking.
6. Bake until edges are set and cookie centers are just barely set when lightly touched, about 13 to 17 minutes.
7. Remove from the oven and let cookies cool on the sheets for about 1 minute before transferring to wire racks with metal spatula to cool completely.

This recipe makes about 2 dozen Big Oatmeal Raisin Cake Mix Cookies.

Glazed Oatmeal Raisin Cookies Recipe

• 3/4 cup all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 egg
• 1 tablespoon water
• 1 tablespoon vanilla, divided
• 3 cups uncooked quick or old-fashioned oats
• 1 cup raisins
• 1/2 cup powdered sugar
• 1 tablespoon milk

1. Preheat oven to 375F. Line baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
2. In a small bowl, stir together flour, salt, baking soda and cinnamon.
3. In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until light and fluffy.
4. Add egg, water and 2 teaspoons vanilla and mix well.
5. With mixer on low speed, gradually add dry flour mixture and beat just until blended.
6. With large wooden spoon, stir in oats and then raisins.
7. Drop dough by tablespoonfuls about 2 inches apart, onto prepared baking sheets.
8. Bake until edges are golden brown, about 10 to 11 minutes.
9. Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
10. Prepare Glaze:
    Stir powdered sugar, milk and remaining 1 teaspoon vanilla in small bowl until smooth. Drizzle with fork or spoon over cooled cookies.
11. Store cookies in tightly covered container at room temperature or freeze for up to 3 months.

This recipe makes about 48 Glazed Oatmeal Raisin Cookies.

Grandma's Oatmeal Raisin Cookies Recipe

This recipe calls for large flake rolled oats to help your cookies spread during baking. Be sure to not use quick-cook oats or else your cookies will not spread out as they should.

• 3/4 cup, plus 2 tablespoons, all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup raisins
• 1 1/2 cups large flake rolled oats (no quick-cook oats)

1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
2. In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. In a large mixing bowl with an electric mixer on medium speed, beat butter, granulated sugar and brown sugar until smooth.
4. Add egg and vanilla and mix on low speed until combined.
5. With mixer on low speed, slowly add dry flour mixture and beat just until blended.
6. With large wooden spoon, stir in raisins and oats until even distributed throughout.
7. Drop dough by heaping tablespoonfuls onto prepared baking sheets, spaced about 2 inches apart.
8. Slightly flatten each cookie with back of spoon or bottom of a glass.
9. Bake until edges are golden, about 8 to 10 minutes.
10. Remove from the oven and let cookies cool on the sheets for 2 minutes then transfer to wire racks to cool completely.
11. Store cookies in tightly covered container at room temperature.

This recipe makes about 24 Grandma's Oatmeal Raisin Cookies.