I usually never use the term “best” when it comes to naming my recipes, but I had to make an exception for this one. It may not be everyone’s favorite oatmeal raisin cookie, but it’s the best recipe that I’ve found and made…and I’ve made a LOT of oatmeal raisin cookies. This recipe = a definite keeper and new staple! These oatmeal raisin cookies are bomb. Two of my sisters don’t like raisins, so for half the recipe I omitted them and just as oatmeal cookies they were delicious as well. They are soft and chewy with a bit of spice from the cinnamon and vanilla. SO GOOD. I think this recipe definitely rivals the ones from the bakery. And the coolest part?? We made some of them into ICE CREAM SANDWICHES. Seriously, it’s amazing. Go try it! βMy mom took this awesome picture eating it outside!β
The Best Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup butter softened
- 1 1/4 cup sugar
- 1 tbsp molasses
- 2 large eggs
- 2 tsp vanilla
- 3 cups oats not instant
- 1 cup raisins
- 2 tbsp rum optional
Instructions
- Preheat oven to 350 degrees F.
- Place raisins in bowl with some water and rum. Let soak until ready to add to dough, then drain well and dry using a paper towel before adding.
- Whisk together flour, soda, powder, cinnamon and salt in a medium bowl; set aside.
- Combine butter, sugar, molasses, eggs, and vanilla with a mixer on low speed. To cream, increase speed to high and beat until fluffy and the color pales.
- Stir the flour mixture into the creamed mixture until no flour is visible, but DO NOT over mix as this develops the gluten, making the cookie tough.
- Now add the oats and (drained) raisins; stir to incorporate.
- Using a cookie scoop, drop dough two inches apart onto prepared baking sheet.*
- Bake 10-13 minutes on center rack, or until golden but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. To store: place cookies in an airtight container with parchment paper between layers of cookies. If you want to keep them really moist, put a piece of white bread in with the cookies (on a separate layer of parchment not touching the cookies). Enjoy!
Rissi says
I have a general “oatmeal” cookie recipe that was my great-grandmothers. We like it though it’s nothing special and instead of adding raisins (which my dad doesn’t care for), we usually use either butterscotch or chocolate chips.
I may have to try this recipe! Thanks for sharing, Bekah.
Bekah says
That is so cool! I love using recipes given from my family–I always make the same flan recipe from my great-aunt and my grandma’s german chocolate cake is amazing.
My mom and sisters also don’t really like raisins so whenever I make these cookies I make half the batch just omitting them, but butterscotch chips is SUCH a great idea! I will def have to try that sometime. Thanks!
Thanks again for reading, Rissi! π Oh, and hope you like if you do get to try these.
Heather (Delicious Not Gorgeous) says
i love oatmeal raisin cookies and am always up for trying a new recipe! i’m particuarly curious how they’d taste with rum.
Bekah says
Same here, Heather! Oatmeal raisin is definitely a household favorite with my fam. π Well the rum just kinda “plumps” them up a bit and brings a stronger flavor. If you try it I hope you like!
Thanks for visiting my blog. π