I always smile when I see a recipe with ‘The Best” in the title because how can you say something is the best? Well, I’m going to go on record stating these are the best. If you like oatmeal raisin cookies, you will LOVE these. They are the most delicious oatmeal cookies ever and they are so easy to make. I borrowed the steps for soaking the oatmeal from another recipe I was developing for oatmeal bread (will post soon). I love that I can make these cookies without whipping out the mixer. I like to give my mixer a rest since it is used ALL the time.
My daughter and I have been trying to develop an oatmeal raisin cookie that is addictive. At our annual summer family reunion, my daughter, Elena, made oatmeal cookies and my brother, Eric, commented that they were excellent. It was followed by him holding out the cookie in front of him – sort of analyzing – while nodding his head at the same time. He always critiques my cooking and I hold his opinion at a high level because he is brutally honest. When he says something is good, it’s good. When he holds it in front of him and says it’s good then he is trying to figure out why it’s good. If he holds it in front of him and nods and grins then…BAM!!!! It is AWESOME! I love an honest opinion even if it doesn’t go in my favor because that is how I get better. For those who tell me it’s good then turn around and roll their eyes…well…that only gets me mad! Ha!
This was our goal…
Crispy on the outside so when you took a bite you hear the crunch
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
These cookies are crisp on the edges and chewy towards the center. The edges crunch when you bite into the cookie but the center is chewy and toothsome. No mixer is required which is great. There’s lots of flavor making them magical because they disappear before your eyes.
Here’s the how to…
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. I usually set down a big piece of wax paper and just measure out my dry ingredients on top. Using a fork or a whisk, I gently whisk them together. When it comes time to add them in I pick up the edges of the wax paper to form a funnel of sorts and everything slides right in the bowl. Easy.
In a mixing bowl, add in your sugars and whisk them together. Add in the eggs and vanilla and whisk until thoroughly combined. Don’t worry, it all comes together.
Add in the oat mixture along with the flour mixture and mix everything until combined.
I scoop up the dough and place onto the 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.
Put in a 350 degree oven and bake for 12 – 15 minutes.
Let cool on rack. I bet that will only be a few minutes because you will be tempted. These are quite delicious. Done. Eat. Enjoy.
I sometimes like to save some in a freezer bag for later use. I scoop them up and freeze. 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.
- 2 cups raisins
- 2 sticks unsalted butter
- 2 cups old fashioned oats
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Preheat oven to 350 degrees.
- In a small saucepan, melt the butter then stir in the raisins and oats. Set aside to cool.
- Whisk the flour, baking soda, cinnamon, and salt in a bowl and set aside.
- In a 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 wooden spoon.
- Scoop up golf ball size rounds (2 tablespoons) spacing about 2 inches apart onto a baking sheet lined with parchment.
- Bake for 12 to 15 minutes until cookies are light golden.
- Cool on rack and Enjoy!