Best Ever Oatmeal Raisin Cookies
Big, soft, and chewy, these traditional oatmeal raisin cookies are the best ever with a glass of milk for a snack or as a light dessert.
Way back before I retired (yay for being retired!) from doing stuff other than being a blogger, I would occasionally have to be away from home for work. It was just an occasional thing and I didn’t mind much, except that I’d always miss BeeBop so much when I was gone for a few days.
We’ve been married almost 32 years now and like many couples, we’ve had to spend some time apart over those years. One or the other of our jobs would require us to travel for some reason while the other one waited patiently at home.
It was just something we’d have to do, but we never liked it. Either of us. It’s time apart that you can never get back, you know? And just so that he wouldn’t feel completely alone and abandoned while I was away, I’d always made a few special treats for him to enjoy on his own.
I think most people if asked, would say that their favorite cookies are chocolate chip. But not BeeBop. His favorite just happens to be Oatmeal Raisin Cookies, so I often made up a batch of these big, soft, chewy cookies for him to enjoy. Just our way of staying close while being apart.
How to Make the Best Ever Oatmeal Raisin Cookies
Preheat your oven to 350 degrees with the oven racks in the low and middle positions. Prepare two cookie sheets by lining with parchment paper or spraying with cooking spray.
To make the cookie dough, sift together the flour, salt, baking powder, and nutmeg. Set that aside.
In a large mixing bowl using either a stand mixer or a hand-held mixer, beat the butter and vanilla until creamy. Add the sugars and continue beating until fluffy, about 3 minutes.
Beat in the eggs, one at a time. Turn the mixer to slowest speed and slowly add the dry ingredients to the butter-sugar-egg mixture. Mix until thoroughly combined.
Fold or slowly beat in the oats and raisins.
Roll or scoop the dough into 2-inch balls. Place on cookie sheets leaving about 2 inches between each.
Bake until the edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Makes 24 large, soft, chewy cookies.
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HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Best Ever Oatmeal Raisin Cookies
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. nutmeg
- 2 sticks butter softened
- 1/2 tsp. vanilla extract
- 1 cup packed light brown sugar
- 3/4 cup sugar
- 2 eggs
- 3 cups oatmeal not instant
- 1 1/2 cups raisins
- Preheat oven to 350 degrees with oven racks in low and middle positions.
- Spray two cookie sheets with cooking spray.
- Sift together the flour, salt, baking powder, and nutmeg. Set aside.
- Beat the butter and vanilla until creamy.
- Add the sugars and beat until fluffy, about 3 minutes.
- Beat in the eggs, one at a time.
- Turn mixer to slowest speed and gradually add the dry ingredients to the butter mixture. Mix well.
- Fold or beat in the oats and raisins.
- Roll or scoop the dough into 2-inch balls. Place on cookie sheets leaving about 2 inches between each.
- Bake until edges turn golden brown – about 20 to 25 minutes. Halfway through baking, switch the cookie sheets from top to bottom and turn them from front to back.
- Place the cookie sheets on cooling racks and allow to cool completely before removing cookies.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 17, 2012.
Just made these cookies tonight and they were great. I didn’t add the nutmeg though as I didn’t have any on hand (can’t believe it). Next time I’ll add the nutmeg but they were great without it. My husband loved them too. I’ll definitely be making these again.
I’m so glad you enjoyed the recipe! They’re one of my favorite cookies.
There is a typo in the metric recipe. Oatmeal grams state 702.
Should probably be 270.
Hi. I don’t provide a metric version of the recipe, so I’m unsure where the error is.
mmmm.. now I want to go home and bake a batch – with dried cherries tho as I don’t keep raisins in the house. With the SousPug hovering by the stove all the time, I don’t want to take a chance at a stray raisin finding its way into his mouth. He sees the vet enough *LOL*
I have often said that BeeBop and I think so much alike that there must be some blood relation in our back ground. These are my favorite too. But I like them thin and crispy not chewy. Delicious either way.
My favorite cookies…well one of them:)
Oatmeal raisin are popular in our house too – although I tend to make them with raisinets!!! I love getting away from the family from time to time, but I agree, I do miss them when I’m gone!!
COmfort cookie…My husband goes away every so often too, part of is job description. I know it is depressing but there is no depression that a good cookie cannot cure. Yum!
Do not, I repeat, do not get between me, those and a tall glass of cold milk. It could be dangerous.
I’ve never had an oatmeal raisin cookie that I cared for unless it was homemade…but when they are homemade I might be right there with BeeBop; LOVE them. These make me want to go bake a batch now…they’re OK for breakfast right?
Well, absolutely! A couple of these and a glass of milk (or a nice strong coffee) and I’d call that breakfast done.
I LOOOVE a great oatmeal raisin cookie, yes – even more than a chocolate chip at times. There’s nothing like a warm oatmeal raisin cookie, fresh from the oven. Mmmm… I could totally go for one right now ;)