The Best Oatmeal Cookies Recipe - Allrecipes.com
The Best Oatmeal Cookies Recipe
  • READY IN hrs

The Best Oatmeal Cookies

Recipe by  

"Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    1 hr 30 mins

Directions

  1. In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  4. Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2007

Finally! After 30 years of many different oatmeal cookie recipes, I have hit upon one my husband really loves! Oatmeal cookies have never been his favorite because he likes chewy--not cakelike, not crispy--CHEWY cookies! He tentatively took one bite, then another and then started exclaiming, "These are really good! Wow! These are sooo good!" They are easy to make (ended up with about 6 doz.), freeze very well, and above all, THEY ARE CHEWY!!

 
Most Helpful Critical Review
Aug 29, 2002

It was trible, very runny. It NEVER set.

 
Oct 28, 2007

I added an extra cup of oatmeal (I used the slow cook kind) and switched out half of the raisins for dried cranberries. I found the extra oatmeal made them chewier and not as crispy and flat.

 
Mar 08, 2008

Excellent cookies - great texture. A couple people mentioned the cookie was "cakey". They didn't follow the recipe then. Follow the recipe precisely and you will get a chewy cookie on the inside, a little crisp on the out. This includes the size in which you bake them in (teaspoon-size, no larger - they'll fan out as they cook). The flavor is outstanding. This is a definitely a keeper.

 
Nov 11, 2009

I needed just a basic oatmeal cookie so I didn't include the raisins or nuts, and just added the egg to the creamed butter and sugar. To tell you the truth, I was initially unimpressed with and concerned about the dough as it seemed dry and it was kind of difficult to incorporate the oatmeal thoroughly. However... these are probably one of the best oatmeal cookies I've ever tried. First of all, they bake up beautifully, and you'd be proud to put them on your serving plate. I mean, they have a bakery look about them. Secondly, and most important, they're just darn good! Crispy on the edges, soft and chewy on the inside, pleasantly sweet with just a hint of cinnamon. Excellent.

 
Dec 16, 2007

Just made these cookies yesterday nad I have to tell you that my son and daughter told me that these were the best Oatmeal Raisen cookies that they have ever had. I have to agree these are exceptional, Great flavor and nice chewey texture. I left out the nuts because they bother my wife.

 
Jan 03, 2012

Change Nothing. These are perfect. After 2 days baking, of all the cookies I made, (all 5 star recipes from here) I think this one was my personal favorite, and oatmeal is not my favorite cookies. It really did have a nice blend of sweet and savory, with a great texture. Now that I think about it, they all were delicious. Check your cook times, If you like a toasted crunchy flavor, bake a bit longer if you like a chewy cookie, bake a bit less and let cool on the pan. These ARE NOT "CAKEY Cookies" Listen Reviewers.. if 100 people review something and say its a chewy cookie, and 5 say its a Cakey Cookie, I'm gonna go out on a limb and say, the 5 did something wrong or different. So before I judge a cookie against the grain, I'm going to make doggone sure I'm not the one looking like an idiot. Which means DOUBLE checking my recipe. Did I put too much of one thing and not enough of another? Is my oven too hot or not hot enough? Do I need to adjust my cook times? Am I cooling this on the cookie sheets? Are my cookies more like plum sized rather than walnut sized? I'm amazed by how many people can rate a cookie as awesome and then One reviewer comes in and bashes it and says something totally contrary to what everything else is saying, I know tastes are subjective, but texture? Not quite as much. Bottom line, before you bash a DELICIOUS recipe. Take a second, perhaps the problem is not the recipe, but the cook.

 
Mar 30, 2006

THANK YOU ////I BAKE EVERYDAY FOR MY HUSBAND ... HE ALWAYS ASKS FOR "OATMEAL COOKIES ..BUT NOT SO HARD (AS HE PUTS IT ) " I OWN OVER 200 COOKBOOKS .. TRIED MANY OATMEAL COOKIE RECIPES .. MIXED, CHANGED , OMITTED , ETC ..ONCE IN A GREAT WHILE HE "OK'S" THEM .. THIS ONE PASSED WITH FLYING COLORS .OF COURSE IF HE GOT HIS TEETH FIXED ....JUST ALITTLE TN HUMOR . THANKS AGAIN .

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 179 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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