Soft Chewy Oatmeal Raisin Cookies

“This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!”
READY IN:
42mins
SERVES:
12
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
  2. I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
  3. I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.

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