Ready for my husband’s favorite cookie ever? Also, I know this is the third cookie recipe in a row…but I’m not sorry.
Because these cookies are darn good and so worthy of talking about. Plus it’s a classic – Oatmeal Raisin? Heck yeah!
I prefer a good cookie recipe over a good cake recipe (well maybe the same) but more often than not, I will bring cookies as a dessert to a party because EVERYONE loves cookies. You have those that don’t like frosting or cake or chocolate which is fine, weird, but fine. 😉 But have you ever heard someone say “eeehhh I’m not really a cookie person.” No, right? And if you have, well….you may want to rethink your friendship. Oh just kidding…..
Ok! So I didn’t have enough time to make the dough, bake all the cookies and take pictures so I decided to make the dough, put it in the fridge and bake the next morning when the sun would be shining bright. I have heard about letting the dough “marinate” but have never tried it. O.M.G the best idea ever. The cookies have so much flavor and they baked perfectly. I really believe it’s because I let the dough haaaaang out.
Quick note – measure about 3-4 tablespoons of cookie dough out for each cookie, roll in a ball, then flatten on a non-stick sheet (see picture above). This dough is a little firmer and is not as sticky as it would be if you were to bake them right away. Flattening allows them to bake more evenly and in the shape of a disc rather than a glob. Probably would still taste great, but they would not be nearly as pretty. 😉
Dump a ton of raisins in the recipe to add sweetness – every bite needs to have raisins!
These are chewy cookies…all the way. You could bake them a little longer and the edges will crisp up a bit but I love me a chewy oatmeal raisin cookie. I baked for 11 minutes so try 12 minutes for a crispier cookie.
There you have it friends! Now go bake!
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- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter; softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups oats
- 1 1/4 cups raisins
- Pre-heat oven to 350 degrees.
- In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt; set aside.
- In a larger bowl, cream together butter, white sugar, and brown sugar until fluffy. Add eggs one at a time then add vanilla. Scrape down sides of bowl and mix for a few seconds more.
- Next add the flour mixture a little at a time until incorporated. Finally, mix in oats and raisins.
- If you are baking right away, measure out 3-4 tablespoons of dough, roll in a ball and flatten a little. Bake for 10-12 minutes. If you are waiting, wrap dough in saran wrap and chill in refrigerator overnight. When you are ready to bake, let dough sit out for about 30 minutes then measure out and bake cookies for 10-12 minutes.
Source: Stuck on Sweet
Pam Kosola
I just made them but they made about 25. I only put 2 tbsp in each cookie. I found 3 was too big of a cookie. They are delicious.
Jessica Erin
glad you liked them!
Marlayna
Just made these and they were so yummy! I’m not the best cookie baker but your advice on letting them “marinate” over night and then baking was great advice! So chewy and delicious.
Jessica Erin
glad you liked them!
Lori
Thank you for this easy & delicious recipe. I love love love soft & chewy cookies! These were awesome. I make Tollhouse all the time, but don’t know how to keep them chewy. They always get hard after they cool.
Jessica Erin
you’re welcome! Glad you like them!
Ellen Lursen
I’m out of butter. Can I substitute shortening for the butter?
Jessica Erin
That should be fine. I haven’t done that before but I know shortening works in cookies. Makes for a softer fluffier cookie.
Gabrielle
Do you put them in the fridge after or can they stay in room temperature?
Thank you! 🙂
Jessica Erin
room temp is fine!
Scott
How many does this recipeyield. Good oatmeal raisin cookies are pure bliss…can you substitute Craisins for the raisins for a different taste too? I love a recipe in which you can change one Ingredient and have a whole different cookie.
Jessica Erin
around 18! Yep you can sub any kind of dried fruit. You can even add nuts!
Darlene Leonard
What kind of oats did you use?
Jessica Erin
you can use old fashion or quick oats. doesn’t matter!
mustardseedtable
My go to recipe for Oatmeal Raisin cookies! And I was NOT always a fan of them until I found this recipe! Love you blog..
Jessica Erin
That’s so great to hear! Glad you enjoy them! Oatmeal raisin is my husband’s favorite so I had to make sure the recipe was perfect! 🙂
Tonya
These cookies are fantastic! I have made them several times, and they always turn out well. I have scooped out all the dough into cookies and placed on parchment paper. I then froze the dough for about an hour and a half, placed the frozen dough in a ziploc bag, and baked them a few days later. They were great! Thanks for posting this recipe!
Jessica Erin
Thanks Tonya! So glad you like the recipe!
Suzanne
Pretty good. Little on the dark side. I used organic coconut oil instead of butter. Worked just fine. TY for sharing Jessica!
Jessica Erin
Hi Suzanne – glad you enjoyed them. When you say a little on the dark side, do you mean crispy? If not, I would shorten your baking time just a bit so they don’t get as brown. Glad the organic coconut oil worked!
Jessica
These were ok. I would add more sugar, cinnamon and nutmeg because unfortunately they were very bland but overall a good recipe.