A Spicy Perspective

The Best Oatmeal Raisin Cookies

The Best Oatmeal Raisin Cookies Recipe we’ve ever made! Soft and chewy on the outside, crispy around the edges, packed with raisins and spice… You’ve got to try them.

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Oatmeal Cookies

Oatmeal cookies are one of the simplest cookies to make well. Even grocery stores can do it.

If I ever grab a cookie off a pre-made cookie platter, I always go for the oatmeal raisin cookies because they are the most likely to taste somewhat homemade.

Even so, there are definite standouts in the oatmeal cookie category. Today I’m sharing The Best Oatmeal Raisin Cookies I’ve ever made or tasted.

Although the ingredients are humble pantry staples, the cookies are ridiculously divine. I’ve been tweaking this recipe for a long time, so I’m very excited to share it with you!

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Oatmeal Raisin Cookie Recipe

The Best Oatmeal Raisin Cookies are crispy on the outside, and moist on the inside. The oat-to-raisin ratio is perfectly balanced.

A little hint of baking spices accentuates the comforting oat flavor, making them taste the way your very best childhood memory feels.

So here’s what you’ll need to make these fabulous cookies:

  • Flour – Use all-purpose flour, or you can actually use Gluten Free Baking Mix in this recipe!
  • Baking Powder – To help the cookies rise.
  • Salt – This enhances and balances all the flavors mingling together.
  • Apple Pie Spice – You can also use a mixture of cinnamon and nutmeg to achieve the same taste.
  • Unsalted Butter – Softened. Use three sticks  (1 1/2 cups) which sounds like a lot, but trust me on this one.
  • Granulated Sugar – To sweeten.
  • Brown Sugar – To sweeten with a molasses taste. The darker the brown sugar the more molasses flavor.
  • Eggs – For structure.
  • Vanilla Extract – A simple yet important ingredient to add depth.
  • Old Fashioned Oats – These are the flat and flaky oats. Also called Rolled Oats.
  • Raisins – You can also use other dried fruits here!

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How To Make Oatmeal Raisin Cookies

  1. Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
  3. In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
  4. Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
  5. Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.

See The Recipe Card Below For How To Make The Best Oatmeal Raisin Cookies!

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A Perfect Make Ahead

And best of all, unlike most cookies that dry out over time, The Best Oatmeal Raisin Cookies seem to improve over time!

Honestly, my whole family agrees they are even better day-old.

Oats have a distinct ability to hold in moisture. When combined with just the right amount of sugar and butter, oats keep cookies from drying out.

That means The Best Oatmeal Raisin Cookies are crisp when they first come out of the oven, but soften after several hours.

Which also makes this Oatmeal Raisin Cookie Recipe a marvelous treat to make-ahead for school or work events and weekend gatherings!

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Oatmeal Cookie Recipe FAQ

What are the Best Oats For Oatmeal Cookies?

Old-Fashioned Oats are the best choice to create the right flavor and texture in oatmeal cookies. However, in a pinch, you can use quick oats.

Can I Make Gluten Free Oatmeal Cookies?

Yes! Make sure your oats are fully gluten free, processed in a gluten free facility. Then swap the wheat flour for Gluten Free Baking Flour Mix.

Why Are My Oatmeal Cookies Dry?

There are two possibilities… Either you did not add enough butter, or you baked the cookies too long.

Why Do My Cookies Always Flatten Out In The Oven?

The two most common causes of flat cookies are:  A) Skipping the parchment paper and putting the cookies straight on the baking sheet. B) Using an oven with a faulty thermostat. It common for thermostats to wear out over time. You can check your oven temperature accuracy by hanging a small oven thermometer off the rack.

Do Oatmeal Cookies Freeze Well?

Yes! Freeze them flat on a parchment paper lined baking sheet. Then once frozen move the cookies to an airtight freezer bag or container. You can freeze these cookies for up to 6 months.

More Favorite Cookie Recipes

The Best Oatmeal Raisin Cookies Ever!
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The Best Oatmeal Raisin Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
The Best Oatmeal Raisin Cookies Recipe: Soft and chewy on the outside, crispy around the edges, packed with raisins and spice!
Servings: 45 cookies

Ingredients

Instructions

  • Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
  • In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
  • Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets. 
  • Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.

Video

Notes

Really, that much butter? Yes guys, really. There's a lot of grain in this recipe when you combine the wheat flour and oats. Therefore it takes an ample amount of butter to ensure the cookies aren't dry. Plus, this recipe makes 45 good-sized cookies. Don't stress, just add the butter.
For thicker puffier cookies, chill the dough for 30-60 minutes, then bake for 15+ minutes.
If your oven tends to run too hot (and your cookies usually flatten out) chilling the dough is also a good idea!

Nutrition

Serving: 1cookie, Calories: 148kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 58mg, Potassium: 85mg, Fiber: 1g, Sugar: 9g, Vitamin A: 200IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 0.7mg
Course: Cookies
Cuisine: American
Author: Sommer Collier

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137 comments on “The Best Oatmeal Raisin Cookies”

  1. This recipe is amazing!! I over pour on the cinnamon and nutmeg and also add in dried cranberries. They come out great! 

  2. This recipe is FABULOUS. After mixing the dough I put it in the fridge overnight(covered). I didn’t add the raisins because I made 3 different kinds of cookies because my family likes their cookies different. I made the recipe with regular butter and omitted the salt. Still turned out delicious 😋

    1) Oatmeal raisin
    2) Oatmeal chocolate chip
    3)Oatmeal plain

    Everyone is happy in Caledonia, Michigan

  3. This is such a good recipe i normally don’t like oatmeal raisin cookies but these are amazing!!

  4. These were the best oatmeal raisin cookies I have ever made!! 

  5. These were the best oatmeal raisin cookies I have ever made!! 

  6. I’d like to think that I’m a cookie connoisseur and I must say…

    THESE OATMEAL COOKIES ARE THE BEST.

    Can almond meal be substituted for flour?? (I wouldnt change a thing on this recipe TBH but I’ve run out of regular flour and I’m having a mean hankering for these  today.)

  7. GREAT COOKIE!!
    These have been a constant request during quarantine from my crew!
    My 13 year old has asked to deliver these in care packages to his friends… If that does not tell you something about these cookies, I don’t know what will.

    The ONLY change I made this this recipe is that I soak my raisins in simple syrup while I am prepping everything else. After about 15 minutes they are just a little plumper and sweeter. It does not seem to change the baking time at all.

    MAKE THIS COOKIE!!

  8. Tried this recipe today for the first time. I followed the directions and ingredients exactly. They turned out amazing. They are just as described, a touch of crispy on the outside and soft and delicious on the inside! My husband loves a good oatmeal raisin cookie and these received high praise. Yummy! I will definitely be making these again! Thank you.

  9. I’ve made this recipe twice and it makes the absolute best oatmeal raisin cookies! The cookies almost taste like an oatmeal raisin butter cookie. Everyone who has tried them has asked for more! Perfection!

  10. This recipe is partially incomprehensible. What is a “stick” of butter? Is this standardised?
    In any case why are volumetric measurements for solid ingredients given. Would weights not be more logical. Assuming the “cups” give the proportions of dry ingredients then how does this match up to the eggs -. Should not precise absolute amounts rather than relative volumetric amounts be given.
    Very very confusing.

  11. Made them recently, but made a mistake…used baking soda instead of baking powder. The best oatmeal cookies I’ve ever made! Kudos from everyone!

  12. I loved the texture of these. It’s was exactly what I wanted- crispy edges and a chewy center. They rise nicely in the center. A couple of things though. I thought it was missing some kind of flavor I usually taste in oatmeal raisin cookies, but I couldn’t put my finger on what. I might just add a bit more cinnamon  next time, and maybe I’ll use dark brown sugar instead of light to add more richness. Second thing. The first batch I baked the color was perfect, which I did not refrigerate. The 2nd batch I stuck in the fridge while the  1st baked and they came out darker. The 3rd was way too dark after being in the fridge for abt 20 mins. Next time I’ll just leave them out and see how that goes. Overall great cookie and I’ll bake again. Thank you!

  13. These cookies are the absolute best oatmeal raisin cookies I’ve ever made. They are easy to make and turn out soft with a crispy edge. When I added the oats and raisins I chose a wooden spoon to mix them in because it is really stiff and I didn’t want to burn up my mixer. They were a big hit at our home!

  14. My husband, normally the cookie baker, declared these the best cookies I EVER made!

  15. Delicious! My baked up with a crispy deep caramel colored ring. Crispy crunchie outer ring with chewy inside.

  16. I have never baked a cookie. I’ve eaten plenty. My favorite just happens to be oatmeal raisin. With the Coronavirus lock down I’ve got little to do so I figured I’d give it a try. WOW! I can’t believe I’ve actually baked and it’s edible. Not only is it edible, it’s delicious. The people who’ve tried them so far are shocked at how good they are. I’m a 59 year old male and yes, I can learn new tricks.

  17. Can I use buttermilk instead of butter? I’m all out of butter in this lockdown situation! :(

  18. Perfect balance of flavors

  19. So awesome! Definitely thee best oatmeal raisin cookies ever💕

  20. I halved the recipe (coronavirus confinement for 1, please), and it worked perfectly. Delicious!!!

  21. One of the best Oatmeal raisin cookie recipes I have EVER tried!!!

  22. The best and most chewy oatmeal raisin cookies I have had!

  23. I really liked these oatmeal raisin cookies. The cinnamon and nutmeg really make them delicious. I chilled the dough and my cookies came out perfectly shaped. Crispy around the edges and chewy inside.  Definitely will be making these again!

  24. Oh my gosh! These are amazing! It makes a very large batch so I put the extras in the freezer and can’t have just one for a treat! 

  25. Absolutely positively the best oatmeal raisin cookies we have ever sunk our teeth into….Don’t change a thing in this recipe because it is perfect just the way it is

  26. Made them today wow locked inside because of the coronavirus. My husband cannot hardly wait to taste them. I made them just as the recipe specified. OMG……Perfect perfect perfect… Don’t change this recipe in anyway shape or form because it is perfect just the way it is! A little crunched to the outside and a wonderful wonderful soft center.

  27. Fantastic and delicious! These pair great with a hot cup of tea in the morning.

  28. They turned out okay, a little bland though if I’m honest… Overall not my favourite recipe, but I gotta hand it to ya, having them taste even better the day after was a pleasant surprise! Mine seemed a little overdone despite only being in the oven for 8-ish mins rather than the 12-14 it calls for, so make sure to watch them carefully. 

    • These cookies are very tasty. Maybe your spices are out of date? Also, try lowering the temperature 25 degrees, let them bake at least 12 minutes. They are yummy! They look overdone because of the amount of butter and sugar. I baked them at 375 for 12 min. Perfectly crispy, brown edges…softt, chewy middle. Smells like apple pie while baking…it’s a lovely recipe and cookie!

  29. Perfectly rounded cookie Dough recipe, 35g portions and 9 minutes @ 190 Celsius in my commercial grade fan bake oven and they came out golden and chewy. Doubled the vanilla & cinnamon 

  30. This recipe makes some delicious cookies!!! 🤤😍 the only thing I had to do different was bake them at 350 degrees because when I tried to bake my first batch at 375 they got burnt from the bottom right away and were very uncooked from the top. Also I baked them for 13 minutes and they turned out wonderful!!

  31. I usually don’t leave reviews but, I love this cookie, which is just perfect.
    The cookies are delicious crunch on the outside and moist on the inside.

    Thank you for sharing.

  32. YES !!!!! 
    I don’t normally leave a review but out of courtesy to you and
    for your time  I m telling thee world that  it truly is a great cookie.
     Thank you so much.
    It’s easy to make, great tasting, and shows that it is homemade.
    With blessings,
    Anne

  33. These cookies are soft and delicious. I added cran raisin and shredded coconut flakes.

  34. This is my go to recipe! My family loves them! Thanks for the great cookies!

  35. These were delicious! I baked mine 11 minutes & cooled on the baking sheet 3 minutes before placing on a cooling rack. They are buttery, moist and tender with a little crisp on the edges! I did add some spices..cinnamon, ginger, nutmeg and allspice. Next time I have to add more spices as I didn’t add enough the first time. Thank you for the recipe!

  36. These are the best!! All other recipes I’ve tried call for refrigeration of the dough… and my cookies still spread… NOT these!!! You mix the ingredients and drop it on a baking sheet… I used PLUGRA unsalted butter which is the best in baking..I FOUND MY GO TO!!

  37. I had run across a method of “toasting” the oats in butter before making regular oatmeal. I loved the depth of flavor it added and wondered how it would taste in an oatmeal-raisin cookie recipe. I chose your recipe and I must say that it comes out fantasic! To toast the oats, you simply melt 1T butter for every cup of oats in a saucepan, stir in oats over med-low heat and stir occasionally for about 5 minutes. It should start browning and smelling toasty, but be sure not to burn it. Works with Old Fashioned and Instant oats, but not Steel-cut, don’t know why.

  38. You don’t soak the raisins first?

  39. Very tasty cookies. Added more raisins for my own personal taste. Chilled the dough for about an hour and they came out beautiful.

  40. WHEN RECIPE PRINTED IT PRINTED AMOUNTS BUT NOT MOST OF INGREDIENTS : EXAMPLE 2 CUPS ????? DOESNT SAY WHAT.

  41. These are by far the Best homemade oatmeal raisin cookies ever!!!!

  42. The ingredient list states “All purpose Flour”. In the body of your post you mention using Wheat Flour. Please clarify if the measurement for All purpose flour is the same for Wheat flour or is it a combination of flours?

    • Hi Cathy,

      Sorry for the confusion! All-purpose flour IS standard wheat flour. We might have specified “wheat flour” in the post because we also mention you can use gluten-free baking flour as well.

  43. These really are the best! So buttery! The only changes I made the second time was to add more spices, 1 tsp. of cinnamon, 1/2 tsp. nutmeg and 1/4 tsp. cloves; use a full 2 cups of raisins; and bake a titch longer because I like them a bit crispier on the edges. I also love how the recipe is sooo good on it’s own, but could be easily tweaked to make it your own. I want to try adding coconut, chopped pecans or dried cranberries at some point.

  44. I just made these cookies sooo good and most of all moist, definitely the butter makes the difference.
    Mine cooked in about 7 minutes, maybe just my oven.
    Will make again.
    Thank you

  45. Cindy from Colorado… I made these oatmeal raisin cookies with my grandkids just this past week ( 10/18/2019) and they are so good! my granddaughter took some to school and they absolutely love them. I am now on my first batch of cookies because they go so fast. Their winner on our side. We love these oatmeal raisin cookies!!

  46. Can I use almond flour & coconut sugar instead?

  47. I noticed in your notes you used wheat flour. If I use plain white flour do I still need 3 sticks of butter?
    Thanks !!

  48. We made these over the weekend and the family really loved them! Making them again soon!

  49. These oatmeal raisin cookies look terrific and I bet they smelled great too! I wish I could reach through the screen and grab several of them right now.

  50. Such a classic! These are so chewy and delicious.

  51. Perfect flavor, perfect texture, that is one perfect oatmeal raisin cookie!

  52. I don’t normally love these cookies but this recipe is fantastic! So soft, just how I like them!

  53. Have tried numerous “best oatmeal raisin cookies” in my life, never been happy with any of them. Although oatmeal raisin cookies are not my favorite, these are the best of the best. Only one’s i liked better, and can’t get the recipe for (store closed now) along with their chocolate chip cookies was at Isalys. Thanks for the “second best oatmeal raisin cookie recipe.

  54. Made this recipe tonight it is excellent flavor I also added walnuts and chocolate chips. I do like putting the dough in the refrigerator makes a huge difference cookies are plumper just like they said. Husband  agreed delicious

  55. THIS IS A REAL HIT WITH MY FAMILY !!!! Thank you so much! I love to bake wholesome  snacks & after using the Betty Crocker’s Oatmeal mix for many years as my usual go to recepie,  I told myself someone has to have the perfect recepie for oatmeal cookies and I have found yours!! Thanks for sharing it!!! My only question is, can you use whole wheat flour instead of white flour?

  56. best cookies I have ever tasted!

  57. Really good flavours but 375 was too hot, kept coming out overdone. I turned oven down to 350 and reduced cook time to 9 minutes. Very good.

  58. Chiming in for those who don’t prefer super sweet cookies. These were WAY sweet for me. The recipe worked well, baked lovely but whoa, way too much sugar. I will try to adjust for my taste next time. Hoping I don’t have to throw them all out:(

  59. Pretty great. Easy to follow directions. Thank you

  60. Howdy from Fort Worth, TX.. Just baked your cookie recipe,
    You said they were The Best Oatmeal Raisin Cookies, Well
    you were wrong!! No they are “The Bestest Oatmeal Raisin Cookie in Whole World I have ever Had”!!!!! Wow!!
    Now I did change one thing, I used unsalted Brown Butter instead of unsalted butter ( I really like brown butter it adds
    so much more Butter-lish-es-ness,, I know that’s not a real word,,
    to any cookie!!! So much more depth and taste appeal!!!
    But that’s just me!! Again thank you so much for such a wonderful recipe!!!!

  61. If you like a soft cookie, this is it. It is very tasty and full of favor.
    I plan to make it again. I would use a larger mixer next time.
    The parchment helps to make it easy to take off the sheets.
    I cooked them at 350 for a little longer.

  62. I followed the recipe exactly and mine came out SO buttery tasting! I see I am alone in my experience as all the other reviews say how wonderful they are but both me and my husband looked at each other and decided although they are good, the butter and salt flavor just took over way too much. I am thinking these are better the next day and days after, not so much right out of the oven. I made them last night and will try them today! 

  63. Hello! Can you help me to convert the cups of the ingredients from the recipe to European grams?

    Kind regards,
    Sylvia

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  65. Hi I too have been searching the net for the best recipe for these cookies Have too make for work so my question is will they freeze ok Thanks Lori

  66. My 84 yr old father-in -law comes over for dinner every Tuesday. I am always looking for quick, healthier desserts to fix while prepping dinner after work. Thought I’d give these a try. He absolutely loved them. Thank you!
    (I did throw in some mini dark chocolate chips…yum!)

  67. After a ridiculous amount of perusing oatmeal cookie recipes on the internet, I decided to try this one. It is OUTSTANDING! I have finally found my forever recipe for oatmeal cookies!!! Thank you!!!

  68. Great recipe, best I have ever made! 👍

  69. I made these last night and let me bow down to you! These are BY FAR the best oatmeal raisin cookies I’ve ever made. Perfect when they came out of the oven and equally delicious the next day. Thank you for sharing this! You’ve totally nailed it with this recipe. 

  70. 3 cubes of butter seems like too much . Every others recipe with same proportions only uses 1 cup( 2 cubes) 
    Could this be a typo.? 
    I luv the reviews but feel hesitant 

    • Hi Colleen,

      Yes, it is 1.5 cups softened butter. Promise! These cookies turn out so soft and chewy, compared to many oatmeal cookie recipes. :)

    • All I can say is do not skimp on the butter. That’s what gives them the perfect texture, flavor and tiny bit of crispy, buttery edge. 

    • It is too much butter. They flattened too much and were VERY rich. There are other ways to make a soft chewy cookie w/o so much butter. LOVED the spices however!

      • Hi Kel,

        You cookies flattened out either because you did not use parchment paper, or your oven temperature is running too hot. (This is a REALLY common problem.) It’s honestly, not the amount of butter used in the recipe. To check the accuracy of your thermostat, buy a cheap hanging oven thermometer to place on the oven rack. Hope this helps!

  71. If i don’t hve parchment paper, would it be ok to cook on an ungreased  baking sheet?

  72. I have not made the recipe yet but wanted to ask a question first.   I have tried making oatmeal raisin cookies over the last 15 years because they are my sons favorite cookie.  I’ve finally stopped trying.  When I’ve made oatmeal raisin cookies before by any recipe the oatmeal taste and feels little pieces of paper in your mouth.  I have tried all different types of oatmeal, Old fashion, quick oatmeal types, well every variety out there and it all turns out the same….pieces of paper feeling :o(    I’ve always followed recipes exactly with no luck.  The oatmeal flakes just don’t soften.
    What do you think could be wrong?  I used to make the boxed Sunmaid Raisin cookies for my son and he loved them but sadly they don’t make them anymore.  
    Any suggestions what might be causing this?  I would like to try again but don’t want to end up with a trash can full paper filled cookies LOL

    • Hi Penny,

      It sounds to me that you just don’t like oatmeal cookies. LOL! ;)

      Try grinding some of the oats in a food processor so the pieces are much smaller (even powdery.) Some people add a little apple sauce to the cookie dough as well for extra moisture. Maybe 1/4 cup per recipe. That might help change your mind about oatmeal cookies!

      • Thank you for the suggestion of applesauce, maybe that will help soften the oatmeal flakes.  
        I’m also going to try grinding the oats some.  
        I like oatmeal raisin cookies but with soften oats.  I just can’t figure out how bakeries that make and sell them get their oats to not feel like you have a mouth full of raw oats :o(
        Well hopefully your suggestions will help LOL
        Thank you so much for the ideas!
        Penny

  73. How long would the cookie dough last in the fridge? I have some left over and just wondered…they were delicious 

  74. Crispy around the edges, lightly spiced flavour, chewy goodness inside…what’s not to love?? :P Thanks for sharing!

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  77. Your recipe sounds great! I want to make some as a thank you for a friend who did us a favor. In the past I have been using pumpkin pie spice instead of apple pie spice (in various recipes, sprinkled on apple slices, etc), because I really like the addition of ginger in the pps (and am not a fan of the whole “psl” craze)… How do you think that would do here?

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  79. The easiest and best oatmeal cookies ever. My family loved them. Took them on vacation. They held up (while they lasted) in a freezer bag inside of a tin can. 

  80. Perfect cookies!!! They’re soft and chewy with a little bit of crispy edges. Amazing!

  81. Yesterday, had everything set to go, ingredients measured and set, and website went south.  Sent note to Sommer and, as ingredients were set to go,  winged it guessing temp, order of ingredients, and time. Cookies are delicious! Best oatmeal cookies I’ve ever tasted. Sommer sent message to my e-mail, apologizing for glitchy site. It was undergoing work. Very pleased with  experience with aspicyperpective.com

  82. Amazing!

  83. I’m a recipe follower, and if the recipe does not say when to put something in, it’s can be left on the countertop. Such was the case with this recipe (no apple pie spice or baking powder in the mix). I caught it as I was putting stuff away while the first batch baked. The first batch was fine, the other were cakier and smelled better, but all were good.  I only ask that you say when to add these two ingredients in the recipe.

  84. I can’t wait to make these tomorrow, they sound delicious! I will be adding walnuts & coconut too. Thanks ahead of time!

  85. I have used several recipes but this one is certainly the best of ever, as the recipe title says!!! I plan to only use this recipe when making my cookies to eat or share with others!!! I added some ingredients of my own, almonds, walnut and coconut!!! Delicious!!!!

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  89. These really are the best oatmeal cookies that I have ever made! And they keep so well! This is it the recipe I will always use from now on!

  90. I take it they would be equally delicious without the cinnamon and nutmeg?

  91. Great recipe. My husband is a critic of oatmeal raisin cookies. Haha. My only disappointment was that they were very salty but maybe I accidentally added too much. Just watch the salt! And I was down to only one stick of butter and substituted with a pack of apple sauce with one stick of butter.  

  92. Hi Sommer, Im a Mum also living in Queretaro, Mexico and I work in communities were we are fighting malnutrition with vegetable production and  oat milk, oat meat, oat everything…. oat has so much qualities. I will try your recipe there!! Thanks for sharing! 

  93. Perfect recipe for perfect cookies! Loved them!

  94. I really like the nutritional information where it says, “Nutrition Information

    Yield: 45 cookies, Serving Size: 45”

    serving size 45! granted I could try to eat all 45 but I think less would be a more appropriate serving size… LOL! Dang! these HAVE to be good to eat 45 in one sitting! LOLOLOL! gonna try these… but will eat one or two at a time… =D Thanks Sommer!

    • Hi Sandy,

      Thanks for catching that. LOL! The recipe calculator we use spits out numbers, then sometimes I have to tweak them to make more sense. Obviously I didn’t notice this one. :)

  95. Your recipe doesn’t include instructions for adding the oats and raisins!

  96. Awesome

  97. This is, without a doubt, the best oatmeal raisin cookie i have ever made! My sons loved them as well as myself. I would recommend this cookie above all others i have tried!

  98. A great recipe! I wouldn’t change a thing about it. The cookies turned out chewy and moist. Just for fun, I threw in a few craisens and they tasted great. A keeper for sure!

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  100. Can I substitute chocolate chips for the raisins? And could I easily add coconut as well?

  101. I just made these and they came out just like the pictures I did chill the dough and they are delicious and puffy.

  102. I LOVE these oatmeal raisin cookies!!!

  103. These really do look like the best oatmeal raisin cookies!

  104. Oatmeal and raisin cookies are a classic with good reason and these ones are AMAZING!

  105. These look so soft and delicious!

  106. Nothing like a good oatmeal raisin cookie! Delish!

  107. crispy/Chewy oatmeal cookies = Food of the Gods.

    Thank you, Sommer.