The Best Oatmeal Raisin cookie should be crispy around the edges and soft and chewy in the center Each bite should loaded with chewy oats and sweet bursts of raisins. That was the cookie I tasted a few years ago at a potluck, when a friend of mine made the absolute best Oatmeal Raisin Cookie I have ever eaten. So of course I begged for the recipe. She said she started with Ina Garten’s Oatmeal Raisin Cookie recipe, but made changes over the years. Sooo it was a little of this and a little of that and that she never made the same recipe twice! OMG!!! Whaaat?
So I went to work. I started with Ina’s recipe and started making it my own. A little change here and a little change there. Voila! This is the finished product. Incredible flavor, chewy oats and bursts of sweet raisins in every bite. These Oatmeal Raisin Cookies got a huge makeover with additions like nutmeg, chocolate chips, nuts and toffee bits. You can add all the add ins or leave some out and make your own best version of this amazing cookie.
Whatever you choose to do it will be great, that is if you don’t eat all the batter first. Yes, I eat cookie batter. How else are you going to know if the cookie is going to be good?!? Let’s not judge!!
Oatmeal Raisin Cookies just taste like grandma’s house, like HOME!!
Ingredients & Preparation
The Usual Suspects:
- 1 cup stone-ground whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/3 cup butter, room temperature
- 1 1/3 cup brown sugar
- 1 1/3 cup sugar
- 2 large eggs, room temperature
- 1 1/2 tsp really good vanilla
- 4 cups old fashioned oatmeal
- 2/3 cup chopped, toasted pecans
- 2/3 cup really good dark or milk chocolate chips
- 2/3 cup toffee bits
- 2/3 cup raisins
The Plan:
- Preheat oven to 350 degrees F. Combine flour, soda, salt, cinnamon and nutmeg in a bowl and whisk together, then set aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 2 minutes. Add eggs, one at time, mixing well after each addition. Add vanilla.
- Add flour mixture to creamed mixture, blend well. Add in the oats and mix well. Then add pecans, chocolate chips, toffee and raisins. Blend until just well distributed.
- Line a cookie sheet with parchment paper and drop by round scoops onto lined cookie sheets. About 6 to a sheet.
- Bake until golden in color, about 10 to 12 minutes. Less for lightly chewy cookies and more for crispy cookies.
- Remove from baking sheet and let cool on wire rack. Keep in airtight container.
The Best Oatmeal Raisin Cookies Makeover, Ever
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Loading...Ingredients
- 1 cup stone-ground whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 1/3 cup butter, room temperature
- 1 1/3 cup brown sugar
- 1 1/3 cup sugar
- 2 large eggs, room temperature
- 1 1/2 tsp really good vanilla
- 4 cups old fashioned oatmeal
- 2/3 cup chopped, toasted pecans
- 2/3 cup really good dark or milk chocolate chips
- 2/3 cup toffee bits
- 2/3 cup raisins
Instructions
Preheat oven to 350 degrees F. Combine flour, soda, salt, cinnamon and nutmeg in a bowl and whisk together, then set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 2 minutes. Add eggs, one at time, mixing well after each addition. Add vanilla.
Add flour mixture to creamed mixture, blend well. Add in the oats and mix well. Then add pecans, chocolate chips, toffee and raisins. Blend until just well distributed.
Line a cookie sheet with parchment paper and drop by round scoops onto lined cookie sheets. About 6 to a sheet.
Bake until golden in color, about 10 to 12 minutes. Less for lightly chewy cookies and more for crispy cookies.
Remove from baking sheet and let cool on wire rack. Keep in airtight container.
Notes
Microwave for about 30 seconds to soften cookies if they get a little too dry after a few days, that is if they actually last that long!
