Soft, Chewy Oatmeal Raisin Cookies

A Korean

"A good friend of mine gave me this recipe a few years ago, something that was adapted from the Quaker Oats recipe. I haven't seen the original Quaker Oats recipes because this is the only I've ever needed."
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40 servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. Put raisins in bowl of hot water to plump. Let sit about 30 minutes and drain.
  2. Heat oven to 350.
  3. Beat together margaine and sugars until creamy.
  4. add eggs and vanilla, mix well.
  5. Add flour, baking soda, cinnamon, salt and nutmeg and mix well.
  6. Stir in oats and raisins and mix well.
  7. Drop on ungreased cookie sheet with a medium cookie scoop (2 tablespoon size.)
  8. Bake 10 to 12 minutes.
  9. Let cool on cookie sheet 3 minutes. Remove to completely cool.
  10. Makes about 2 dozen.
  11. I have this timed perfectly to 11 1/2 minutes. The cookies look slightly underdone when you take then out of the oven and they do flatten out a bit.
  12. Once cooled, they will be soft and chewy. Cookies end up about 3 inches in diameter.


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