Let’s face it, Oatmeal Raisin Cookies are not the beauty queen when it comes to the cookies of the world. They are however one of the BEST tasting cookies in my opinion! I am not sure why it has taken me so long to post The BEST Oatmeal Raisin Cookies recipe…however I do have a feeling you will be smitten!
I am truly a self-proclaimed cookie monster! I really have no interest in store-bought cookies (well, except for Double Dark Chocolate Milanos (yummo!) and Lord help me…those Vanilla Sugar Wafers (just one insanely delicious, melt-in-my-mouth wafers turn into 12…I only will buy them once a year! AND only the vanilla flavor).
Other than those two, that I really wouldn’t want to try and replicate, I am all about homemade cookies. My husbands favorite cookie when I met him was (and still is) Oatmeal Raisin…So I had to get good at making them, lol!
I’d say this recipe for The BEST Oatmeal Raisin Cookies rank #3 on my list…My heart will always belong to Pizzelle’s ( I have the recipe from an old famous bakery from South Philly) and I have a top-secret sugar cookie recipe (I was sworn to secrecy a loooong time ago when it was gifted to me).
Funny thing I have no problem eating a cookie or two for breakfast especially Oatmeal Raisin Cookies…I mean its oatmeal and raisins…Right? It’s breakfast food! Shh, don’t tell the kids.
What Makes This The The BEST Oatmeal Raisin Cookies Recipe?
In my opinion, these are the best oatmeal raisin cookies I have had. What makes them the best is that 90+% of the cookie is super moist and chewy and the perimeter is crisp. It’s a perfect combination of flavor and textures!
Are There Any Variations To This Recipe For The BEST Oatmeal Raisin Cookie?
Yes, if you enjoy chocolate, feel free to add in some chocolate chips or chocolate chunks. Same goes for nuts. You can also add in additional dried fruits if you like. I like to make my oatmeal raisin cookies without added spices like cinnamon & nutmeg if you want a spiced cookie…go right ahead and add those. Oh, and using 2 of these for an ice cream sandwich is the bomb!
How Do You Make The BEST Oatmeal Raisin Cookies?
This is a simple one-bowl recipe. Follow the instructions below and you will have perfect cookies! Tip, I always use parchment paper when making cookies. Also, don’t skip the corn syrup, that’s what gives the edges a perfect bit of crisp…mmmm!
Can You Freeze The Best Oatmeal Raisin Cookies?
YES!! That’s the best part! Use a cookie scoop and scoop out the dough onto a parchment paper lined baking sheet. Pop that into your freezer for about an hour. Once the dough balls harden, place them in airtight freezer-safe containers or bags and pull out a dozen or so whenever you want fresh baked cookies for company or just because. Allow them to that for 20-30 minutes before baking. They will say good in your freezer, properly stored for up to 6 months…But seriously…WHY would you wait so long to eat them (wink!!)?
- 2 cups flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 sticks (1 cup) butter, room temp/soft
- ½ cup sugar
- 1 cup brown sugar
- 1 egg, plus 1egg yolk
- 2 TBS corn syrup
- 3 TBS vanilla
- 1½ cups old fashioned rolled oats
- 1½ cups raisins
- Preheat oven to 325 degrees.
- Line your baking sheet(s) with parchment paper.
- Whisk together flour, baking soda and salt in a bowl and set aside.
- In your mixing bowl, cream together the butter and the sugars.
- Add in the egg, yolk, corn syrup and vanilla and mix for 2-3 minutes or until nice and fluffy.
- Add in the flour mixture and mix until blended.
- Add in the oats and the raisins and mix just until incorporated.
- Use a small cookie scoop or a tablespoon and drop dough onto the parchment paper lined baking sheets spacing 2 inches apart.
- Bake on the center rack (or upper and center...switching halfway) for 13-16 minutes or until the edges have just started to crisp up (longer or shorter depending on how you enjoy them).
- Remover cookies from oven and allow them to firm up on the baking sheets for 2 minutes before moving them to a cooling rack.
- Once cookies are completely cool store in a cookie jar or air-tight container.