Oatmeal Raisin Cookie Recipe

Oatmeal Raisin Cookie Recipe

If you’ve never found an oatmeal raisin cookie recipe that knocks your socks off, then it’s time you did! An oatmeal raisin cookie recipe is the best of both worlds because it combines a sweet treat with healthy ingredients. Try an oatmeal cookie recipe today!

Our Top Oatmeal Cookie Recipe
Oatmeal Raisin Cookie Recipe: These oatmeal raisin cookies are easy and so good that you won't be able to bake enough to go around.

Simple Oatmeal Raisin Cookie Recipes

An oatmeal raisin cookie recipe like this is guaranteed to impress!

Mary’s Oatmeal Raisin Cookies: These oatmeal raisin cookies came from my mother in law. They are soft, slightly sweet drop cookies.
Oatmeal Raisin Chews: These classic cookies comes from a no-fail recipe, tested and approved for years.

Unique Oatmeal Raisin Cookie Recipes
If you’re looking for an oatmeal raisin cookie recipe like you’ve never seen before, you’ve come to the right place!

Cinnamon-Spice Oatmeal Raisin Cookies: My recipe includes just about everything I like to add to a bowl of oatmeal in the morning: butter, sweet spices, brown sugar, raisins and walnuts. If you like, try replacing the raisins with dried cranberries or dried cherries.
Oatmeal Cookies with Dates, Raisins, and Nuts: My good friend Eleanor gave me this recipe.

Tips for Making an Oatmeal Raisin Cookie Recipe

How to Avoid Flat Cookies

- Don't omit nuts. If you must, add 1-2 tablespoons extra flour.

- Softening Butter: Soften butter at room temperature or in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. Check; if necessary, microwave 5 to 10 seconds more. Let stand until ready to use. Butter should be softened just until it yields to light pressure.

- Melted Butter: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable but not suggested.

-Don't overbeat.

- Use ungreased baking sheets.

- Allow baking sheets to cool between batches. Chill baking sheets briefly in the refrigerator or freezer to hasten cooling between batches.

-Add 1 to 2 tablespoons extra flour on humid or rainy days.

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