Oatmeal Raisin Cookies

My grandmother used shortening, not butter, when making these cookies. These days I almost always use butter. Either will do; the shortening cookies I think tend to be a bit chewier.

By the way, if you make the cookies extra large, they will be chewier, just cook them longer (20 min instead of 10).

Do not over-bake these cookies! The edges should be brown, but the rest of the cookie should be very light in color.

If you use salted butter, omit the salt called for in this recipe.

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Yield: Makes about 2 dozen cookies


  • 1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening
  • 1 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 Tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 cups raisins
  • 1/2 cup chopped walnuts (optional)
  • 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)


1 Pre-heat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper.

2 In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract.

3 Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats.

4 Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

5 Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That's okay, they will firm up as they cool.

6 Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered.

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  • Afi Amin

    May i know how many gram of 1 cup Thanks

  • Jill

    Can I substitute peanut butter for the butter?

    • Elise Bauer

      Hi Jill, you might be able to substitute part of the butter with peanut butter, but if you try substituting all of the butter with peanut butter my guess is that the cookie will end up rather dry. You need the fat of the butter. To get the same amount of fat from peanut butter, you would have to use a lot more peanut butter than you would butter. That said, if you try substituting some or all of the butter with peanut butter, please let us know how it goes!

  • Jill Hrabosky

    One tablespoon of vanilla? Is that an error? It was overpowering. All I could taste is vanilla, it drowns out the cinnamon, nutmeg and other flavors. Next time I will use 1 tsp.

  • Carlita Tate

    Great Formula I am a pastry chef I wanted to bake some cookies for my mom using a Nother formula The cookies came out great taste delicious I didn’t have regular oats so I used instant with instant all I did was strain the sugar from the oats and used a little bit of the sugar because it was cinnamon flavor and I wanted a little of the cinnamon flavor I used shortening instead of butter they came out perfect nice and chewy

  • Alison

    Wondering if I can substitute coconut oil for the butter, as my butter is frozen.

    • Elise Bauer

      Hi Alison, I haven’t tried substituting coconut oil for the butter but my guess is will work fine. It will give the cookies a slight coconut flavor.

      • Alison

        They were delicious with the coconut oil and I am about to make them again! Thanks.



  • Kentucky Red

    How many cookies does this recipe make? I saw a comment about saving half of the dough for later.

  • Laura

    Oh wow!! This was my first time making oatmeal cookies, my Grandmother made another type of cookie and had leftover raisins. That had been soaking in Burbon
    These turned out amazing!!!! Thank you so much!!

  • Bobbie

    I used instant oatmeal and they turned out perfect!

  • Lisa Burford

    SUPER yummy, I used butter flavor Crisco beacause I was out of butter sticks. And only cooked up 1/3 of the dough using a large cookie scoop. I only had a little more than 1/2 cup of raisins so I used those and then I didn’t have nutmeg but I had pumpkin pie spice wich is a mixture of ginger, nutmeg, cinnamon and allspice so I used that and ground cinnamon. I used 2 cups of Bob’s organic thick cut oats and 1 cup Quaker quick 1 minute oats. They were beautiful and perfect! I took them out when the edges were golden brown and allowed them to sit on the hot cookie sheet to keep cooking a bit on the counter. My husband hates cloves and cinnamon but he loves the cookies. I will DEFINATELY make these again, next time I will add more raisins and some of them I will pit choc chips in for hubby. I took the other 2/3rds of the dough and split it in half, rolled them in logs, wrapped them in wax paper and then foil for the next time. Thanks for sharing this excellent recipe!

  • Carol Larkin

    Do you know if I should use Bicarbonate of Soda in the UK for the Baking Soda in the US/in your recipe?

    • Elise

      Baking soda is bicarbonate of soda so you should be fine.

  • AM

    Check oven temperature with oven thermometer?

  • Brian Glasco

    These are the best oatmeal cookies I have ever made. I get request for these cookies after I made the first batch. They are delicious. I tend to substitued raisins for dried fruit that has raisins, cranberries, golden raisin and currants. They are the most simple and most delicious cookies I have ever had!


  • Alecia @ From Foodie with Love

    We substitute raisins for dried blueberries. Everyone RAVES over them! Thanks for the inspiring recipe :)

  • vikki

    Only oatmeal and raisin recipe I’m ever going to use. Also made a batch tonight but used Reese’s peanut butter candy instead of raisins and added dessert spoon of peanut butter wow they were amazing

  • Cait

    I found this recipe through Poppytalk and tried them yesterday. They were SO GOOD!!! Thanks!

  • Gaby

    I made these over the weekend with dried cranberries instead of raisins. one word: OMG. these cookies are wonderfully delicious, moist and chewy, perfection. I needed to be really careful about baking because a few did get burned on the bottom.

    you’ve done it again Elise, super easy and super tasty! I’ll be making these many many more times!
    thank you so much!

  • Kara

    Delicious! I used a combo of raisins and cranberries. I did have to cook them a little longer than you said though.

    Will be making these again!

  • Robby

    Hey Elise, your new biggest fan here – one question though. I made the other recipe from your grandmother (with shortening), it was absolutely hands down the best oatmeal cookie I have ever made or even eaten! At ten minutes cook time, they didn’t have that pretty brown color that the cookies in your pictures do, so I cooked them for 14 min. at 350. Is this because of the variation in ovens or the placement of the cooking rack? I had the in the middle. At 12-14 minutes, they look identical to yours, and are crispy and chewey…perfect! Thanks again for the recipe!

  • Zayra Reilly

    Oh my Goodness!, These are the best oatmeal cookies ever. I love them a little chewy. When I first mixed the ingredients together the dough seemed to be very soft so I put it in the freezer for 10 minutes for it to harden. I was afraid the heat of my hands would make them too warm as well. I made 2 batches. The first I made not so big so they flattened a little bit, also the dough was very runny. For the second batch I used the dough that I put in the freezer to “harden” for 10 min. Those cookies I made big and ended up cooking them for 16 minutes. THEY ARE THE BEST COOKIES EVER. I HAD TO TAKE THEM TO WORK OR I WOULD EAT ALL OF THEM IN A MATTER OF DAYS. SERIOUSLY DANGEROUSLY DELICIOUS!!! BEST OATMEAL COOKIES EVER

  • lacey

    if using shortening, does that get beaten the same as if i were using butter?

    Yes. ~Elise

  • Becky

    I made these today. I personally like to boil the raisins prior to them going in the batter, so they stay soft while baking. Everyone loves them :)

  • Mary

    I used crisco buter flavored lard.( read the label- better than buter) and partchment paper.
    rave reviews from all.followed the recipe as is. thanks for a very great cookie.

  • Shazia

    Fantastic recipe! I followed it to the tee and the cookies turned out great! My kids adored them! Will try out with choc chips and maybe cranberries as well. I did not gave enough raisins at home when I made these but they still tasted delicious!

  • karen

    Love this recipe! Thanks again for another great one. Must admit, my kids still have occasional licks of the spoon. A memory I have to share even if it’s not the entire beater.

  • Mymy

    I also had the same problem as nes. My cookies spread too much and came out oatmeal crisps instead of cookies. Tasted great though. I live in the Philippines and the weather was warmer than usual when I baked these. Do you think freezing or chilling the cookie dough before baking would keep it from spreading too much?

    I’m guessing that chilling the dough might help. ~Elise

  • Kelly Brett

    I have tried these as a new snack to send to school. I had to leave out the nuts as our school’s are nut free but used raisins and cranberries soaked for 10 minutes in rooibos tea and white chocolate chips. I could only use cinnamon as I had no nutmeg. My two children have really like them so this is a keeper.

  • nes

    My great looking dough MELTED in the oven and the cookies came out completely FLAT! What did I do wrong? What is the leavening agent in these? (P.S. The aroma is delightful and the scrapings I peeled off the pan are delicious!)

    The leavening is baking soda and eggs. So, if you used out-of-date baking powder instead of the baking soda, or eggs that are a couple weeks old, you might have trouble with leavening. Or, if you used instant oats instead of quick or old fashioned, that might make a difference too. ~Elise

  • Alan

    I made this today for the first time. I’ve had my share of oatmeal cookies, and these are the best I’ve ever tasted. Hats off to grandma for this recipe. Gotta go, there’s still some left…

  • Martina

    I have NEVER commented on a recipe before. This one however is totally worth it. I’m in the “nesting” stage of my pregnancy(2 weeks left) and baking at midnight. My hubby and I were craving oatmeal cookies. These are the best ever! Not too sweet, perfectly chewy and crunchy, amazing! Thank you for this recipe. A definite keeper.

  • Margarita

    Your grandma definitely knew how to make people drool. I’ve been looking for a oatmeal-raisin cookie recipe for quite a while and tried several of them but none were as good as these! Thanks to you and your grandma!

  • NovaScotiaGene

    Tried these today and must say they were very good..a bit too sweet for my liking but great nontheless..Next time I think I will do 1/2 C brown and 1/2C white sugar rather than the full amount..I only had about 1/2 C raisins on hand and was just right

  • isobel

    being English, I’m not sure what you mean excatly by shortening. Any clues?

  • Bahabob

    I love oatmeal raisin cookies and these are some of the best. Unlike Aimee’s post above, who added 1/2 tsp almond extract, I used half vanilla extract and half almond extract. Wonderful cookies.

  • kellypea

    I’ve made these several times and LOVE them. Just used them for ice cream sandwiches and got rave reviews at the dinner party where they were shared. Thanks :)

  • michael

    this recipe is perfect follow it by the teaspoon but what i found to be better is if you leave the cookies to cool for about 15-30 minutes after they are baked only so they can cool and stick together or else your cookie will crumble

  • Jaime

    Just tried your recipe and followed it to the letter. Best oatmeal cookies ever. Thanks.

  • C

    Can I not use the nutmeg? I don’t have any nutmeg but am craving oatmeal raisin cookies.

    Sure, just leave it out. ~Elise

  • Rose

    I made 3 batches of these cookies this weekend. Oatmeal raisin, oatmeal/dark chocolate/walnut, and cranberry white chocolate. They were delicious and a hit! Thanks for the recipe!


  • Zelma

    This is my 2nd batch. The best oatmeal raisin cookies I have ever tried. My kids dont even like raisin oatmeal cookies and they love them. Their friends in school love them too. Thanks for the recipe. I will forever treasure it!!!

  • April

    i love these cookies!!! im so glad i decided to try this recipe, i plan on making these regularily, thanks for posting this.

  • Tina Roggenkamp

    These cookies are so good! Your site is my first stop whenever I’m looking for a recipe and I’ve never had one of your recipes be a flop.

    I must have made my cookies smaller or something because I had a TON of them. We put 8-10 in each box and pull them out to thaw. They are just as good as the day I cooked them.

  • Electra

    I searched for “awesome oatmeal raisin cookies” and yours was the first recipe to pop up.

    They _are_ AWESOME! Thank you so much for sharing.

  • Saoirse

    Thanks so much, Elise. I took your advice and put them in at a slightly raised temperature. I then cooled them on a wire rack raised from the countertop (with two glasses at either end) and these are honestly perfect. I’m so delighted with them and my other half keeps eating the ones I am making for other people!

  • Saoirse

    Thank you for this recipe, these cookies are delicious!

    I have been baking these in batches and I seem to be having a recurring problem; the underside of my cookies occasionally seem slightly underdone and soft even after they have cooled. Are they meant to be like this or have I taken them out too soon?

    I cook them at 160°C (since it is a fan assisted oven) and have done some for 15 mins. Is there something I am doing incorrectly? Any advice would be greately appreciated and thanks again for a delicious cookie – soft or otherwise :).

    Every oven is different. I would guess that maybe you just need to keep them in a little longer, or increase the temp a bit. ~Elise

  • Gina

    Excellent recipe! I subbed 1/2 whole wheat flour with great results.
    I normally make the Quaker Oats recipe but thought I’d check Simply Recipes for a new variation. What a great find! Thank you for sharing!

  • Vickie

    My daughter wanted to make Oatmeal Raisin Cookies for a friend of hers….you know, the way to a man’s heart. :) So I searched the internet for a recipe and found this one. We just finished baking them for the first time, and they are awesome! I think next time I might reduce the nutmeg, but I love them. Thanks!

  • Fern

    Love them!
    The very best oatmeal cookies I’ve made.
    I couldn’t find brown sugar enywhere, so just used 1 1/2 regular sugar plus 2 TBSP of honey, and only 1 1/2 c regular oats and one cup whole wheat oats.
    The whole batter uncooked smelled fantastic!

  • Brian

    Oh wow these are so good. I’m eating one right now. Woke up at 3 am, struck with a craving for something sweet. Nothing around. Hmm, oatmeal cookies. Search Google. Ahh, Simply Recipes has been good to me before. An hour later (had to let the butter warm up) and a house full of oatmeal-cookie fragrance, and…delicious!

    I didn’t have any raisins or nuts. The walnut trees are still dropping nuts. I will gather some up tomorrow.

  • yoko

    hi elise,

    haven’t been to your blog in a while but i’m so glad i came back♪ the cookies were amazing. crispy/crunchy on the outside, soft and chewy on the inside. the dough alone smelled perfect!

    i tried to make them big, like you suggested, to get them to be chewier. i guess i went overboard because my cookies turned out to be humongous (5 inch radius). i’ll have to ask my peeps at work to share a cookie between 2 people tmrw :)

    also got tons of compliments for your co-blogger’s snickerdoodle recipe. thanks for sharing!

  • Ursula

    I just made a batch of these oatmeal cookies. They looked great when taking them out of the oven, but were dry inside. I added all ingredients listed, except nutmeg since I didn’t have any, and followed directions as stated. Is there something else that I could’ve added or done differenty to make them soft and chewy inside?

    Yes, take them out of the oven a minute or two earlier. They should just be beginning to brown on the edges. ~Elise

  • ellina

    I made these for breakfast for my sister. We all loved them! I used half of each sugar (only half a cup of each) and added chocolate chips (no raisins in the house). They were plenty sweet. Thank you!

  • Renee

    I just finished making a batch of these cookies, and have to agree with what most everyone else is saying. These really are the best oatmeal raisin cookies ever! Of course, I didn’t have any nutmeg, so I substituted Allspice, and I screwed up the method a little (I mixed the oats in with the rest of the dry ingredients instead of putting it in last.) Well, they still managed to come out awesome, so I can only imagine that they’d be even better if I had followed the directions completely.

    Thanks for sharing this recipe!!

  • Sandy

    These are the most delicious oatmeal raisin cookies I’ve ever eaten! I’ll not be buying packaged cookies again, not when making these delicious things is so simple.

    Only deviation I made was I added 1/2 tsp of cloves, I’ve found that cloves go well just about anywhere that cinnamon and nutmeg go.

    Thank you so much for sharing this recipe!

  • McCormack Family

    AWESOME! We were looking for an ORC recipe for graduation dessert. My daughter found a winner on the internet!

  • allison marchand

    I am about to make these most delicious cookies for the second time in 3 days!!! My family loved them. My husband thanks you… I hate raisins in food, but being that I’m 9 months pregnant and still having weird food cravings, looked specifically for a cookie recipe with them in it! I will never look back :-)

  • Precious (Novice Baker)

    I just finished making tester cookies with your recipe and WOW is all I can say. I am just learning how to bake (Im only 21 years old) and I substituted baking soda (because we used it as cleaner for the dishes and deodorizer for the refrigerator) for baking power and they came out wonderful. Thank you so much for this lovely recipe.

  • celina

    These are my failsafe cookies. Always delicious!

    I made them for a vegan friend using earth balance in place of butter, and 1 tbsp flax seed + 3 tbsp water in place of each egg.

    They were so good that way that I often use smart balance anyway with them – something about the way the bottoms are – like a reverse creme brulee!

    And yes, substituting cranberries is a good way to mix it up too!

  • Elsa

    I used quick cooking oats by mistake.. Do you think it’s the reason why they didn’t spread out at all?

    Possibly. ~Elise

  • Meaghan

    Hi Elise, I made these cookies GF last night, with a little modification. I also substituted 1/4 cup of the oats with steel cut. They received RAVE reviews today. Thank you for such a fantastic recipe!!

  • Lena

    Great recipe! I used 1 cup of raisins and 1/2 cup of craisins and added some dry sour cherries. Thank you.

  • Anjali

    ACTUALLY the best oatmeal raisin cookies I have ever had. Even my health-nut, sugar-free mother couldn’t resist eating them after having her first bite. My brother had to give me a big hug after eating one too. Thank you for another amazing recipe!

  • Diane

    Tried this recipe today and the cookies were delicious. The only problem was that I over-baked them. I know the recipe said not to, but my turned out thicker then the ones in the picture and I was afraid the middle would be too chewy. I ended up with 2 1/2 dozen cookies, so my portions were small if anything. How can I fix this problem? My mom suggested adding a little water to the dough, would this work?

    It might work. I kinda like them a little chewy in the center. ~Elise

  • Elvina

    This is the first time I baked oatmeal cookies after searching on the internet for a recipe to use up a carton of rolled oats we have in the pantry. It turned out soooo mmmmm fantastic.
    I made my 2nd batch with slightly less sugars – 3/4 cup brown sugar (packed) and 2/3 cup granulated sugar – it balanced great with the sweetness of the raisins!
    I’m going to try this recipe with chocolate chips (in place of raisins); and cranberries as recommended by others above soon!

  • Kay

    Delicious! Melt in your mouth addicting! My
    husband loved them and refused to let me share, so will be making another batch this week!

  • Theresa

    Wonderful cookies! I used 1 stick of butter and 1/2 cup applesauce and I think I will decrease the sugar next time, but this is a great recipe.

  • Teresa

    GREAT RECIPE! I love oatmeal raisin cookies an am always looking for a good recipe. I followed the recipe and they turned out Great. A friend of mine bought some at a bake sell and returned for more and brought friends with her. They were very excited about the flavor and wondered what special ingredient I could have put in. I was very pleased with the compliments to say the least. Thanks sooo much!

  • Tracy

    I love this recipe and have come up with my own …i add raisins,golden, ruby reds and regular. i take dried apricots and apple and pulse them in the food processor pineapple , mango and other larger dried fruits will work too).I then add dried blue berries, cherries, currants, raspberries and what ever else i find. i mix all these together to make a bunch of batches and seal them up. i also do the same with the nuts and sometimes add chocolate chips or m & m s ..i just make sure to keep my mixture to a little over 2 cups per batch and it works out great every time! i have also frozen them in balls so i can just pop them into the oven whenever i want a good chewy good for you cookie!

  • N

    Fantastic recipe. I would use less sugar, as the raisins are plenty sweet for a treat like this. But wow these are mmm mmm perfect!

  • Sandra McJimsey

    Before I try baking the Oatmeal Raisin Cookies, I was wondering if using unsalted butter or butter with salt makes a difference. Can the amount of salt in the recipe be decreased or omitted instead?

    If you use salted butter you can decrease the amount of salt called for in a recipe. How much I have no idea. This is why in baking we usually recommend that you use unsalted butter. That way you can know exactly how much salt you have in a recipe. ~Elise

  • Aimee Hickox

    These were great. My dad is a huge oatmeal cookie fan and he loved these. I tweaked the recipe slightly. I added a 1/2 tsp of almond extract and I was out of cinnamon so I put 2 TBS of Gingerbread syrup ( clearance special @ Starbucks) I also added dried cranberries along with the raisins and walnuts. I took them out “just before” they looked done and kept them on the baking stone for 10 minutes and they were probably the chewiest oatmeal cookies Ive ever made. Im trashing all my other oatmeal cookie recipes! Thanks!

  • Amanda Mooney

    I baked these cookies but also added grated carrots and zucchini. This is my fun way to get my son to eat veggies. They came out great! You wouldn’t even know it was in there. I added a little extra flour since the veggies do add moisture. Instead of a cup and half of flour i used almost 2 cups. Great recipe!

  • Meredith

    I just baked these cookies and they are delicious. I only used 2 cups of oatmeal, because the batter was so thick, it seemed a third cup would have dried it out. I also increased the granulated sugar to almost a full cup. The recipe does make way more than 2 dozen, I got almost a full 3 dozen and could have had more, but I made my first batch too big. Also, I used golden raisins instead of regular raisins. They are much sweeter and jucier and they don’t need to be soaked. Overall, a very good recipe and they taste wonderful.

  • Andrea

    Finally a great oatmeal cookie! For some reason, I could never find the right recipe, but these are perfect. Just the way I like them – chewy in the middle. Thanks! Unfortunately, my dog enjoyed them too (she snatched a few while they were cooling) grrrrr….

  • lois morris

    Hi Elise, been using this recipe for a short time, but, it is the easiest one to use. I never had much luck on some cookies, tho, simple recipes but this one comes out fine.

    This was my sister’s favorite recipe so I have memories of it, and her.
    Thank you. Lois Morris

  • Jamie

    Didnt work out for me at all. I got a big pan of nasty crunchy something. Cook time 10 minutes at 350 degrees.. The batter was very very gooey.

  • Bala

    Hi Elise,

    Could you please tell me if I can use Instant oats? I saw that you asked us not to use Instant oats, but could you tell me if there is a way to use them?

    You cannot use instant oats with this recipe. I don’t know of a way to use them. I would suggest looking it up online. ~Elise

  • Mike Naeve


    I’m enclosing a recipe for cocoa oatmeal cookies–since your favorite is oatmeal! It seems a bit dry, but is definitely a not-too-sweet cookie. Am still working on it, thinking that another T of shortening/butter and another 1/4 C brown sugar might be better.

    If you choose to post it–good on you. I love this site/blog, and check it daily; even used your roast turkey recipe last Thanksgiving and got high raves!

    Cocoa Oatmeal Cookies

    1. Sift together:

    1 3/4 C flour
    1/4 C cocoa
    1/4 tsp soda
    1/2 tsp baking soda
    1/2 tsp salt

    2. Combine in a large mixing bowl:

    1/2 C + 1 T shortening
    1 C brown sugar
    1 egg
    1 tsp vanilla
    1/2 C sour cream
    1/2 C chopped walnuts

    3. Add the items in step 1 + 3/4 C of uncooked quick oatmeal to the contents of the mixing bowl. Stir thoroughly. Balls of dough will be slightly stiff, so place on a greased cookie sheet & lightly tamp down.

    4. Bake on the middle rack in a preheated 350 oven for 16-18 minutes.

    Yield: ~30 2″ cookies; recipe may be doubled

  • Christina

    I made these cookies today w/ cranberries and white chocolate chips (reduced granulated sugar to 1/2 cup). I had to bake them for almost 20 minutes, but they turned out great!

  • Sarah

    This is the easiest and most delicious oatmeal cookie recipe, and the only one I’ll ever use! Thanks Elise!

  • Melissa

    Hey, I froze these cookies and they came out just as delicious after thawing a few weeks later. I’ve also frozen some of this dough to bake on a later day, and that also worked out great. Thank you for this recipe, it is the only one I’ll use.

  • Holly

    These cookies are the perfect balance of chewy and crunchy. Love them! Thank you, Elise!

  • J

    Can you freeze these cookies to share at a later date?

    Don’t know, never tried it. You can freeze the dough though; roll up the dough into a cylindrical shape first, then wrap in plastic wrap and/or aluminum foil and freeze. When you want to make the cookies, use a sharp knife to slice off cookie forms from the cylinder. ~Elise

  • cash

    Wow. These rocked. Everyone loved them, and I also made ice-cream sandwiches out of some of them. Bit hit! Added craisins instead of raisins, and a bar of TCHO “Citrus” chocolate chopped up. Yummmmmyyyyy!

  • ellina

    Hi Elise! Love the blog, and love-love-loooove these cookies. I substituted raisins for walnuts and it worked like a dream. Baked a whole batch for my sister -she says they’re now her favourite cookies!
    Thank you.

  • Wini

    I made oatmeal raisin cookies with your recipe and it was a big hit. These are the best cookies ever. I made gifts for a group of 20 men, women, girls and boys and they loved them. I doubled the recipe, followed your instructions and there is plenty more to spare for my family. Thank you very much. Please
    recommend a chocolate chip cookie recipe?
    Thank you so much. Delicious!

  • Cathy

    I used cranberries instead of raisins, didn’t add nutmeg, and added white chocolate chips. YUM!!! Best cookies ever. Thanks, Elise!

  • Jennifer

    Hi, quick question, I have heard to make chewier cookies you add an extra yolk or you melt the butter before adding to recipe. Are either of these true?

    Hi Jennifer – No idea. I do know that if you add more sugar to cookies, they will be chewier. ~Elise

  • Debbie

    I am looking for cookie recepies that I can use agave in place of sugar for family members who are diabetics. Do you know how much agave to use to replace the sugar? Can you replace both the brown and white sugar?

    I don’t bake with agave myself, so don’t know what to tell you. You might want to check out this book: Baking with Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener for some ideas. ~Elise

  • Jonny

    Mine came out extraordinarily bad and I don’t know why! What I did was I halved the recipe, used everything but the walnuts, granulated sugar(I only had confectioner’s), and vanilla. I rolled them up into 2 inch balls like you said, but for some reason the balls never flattened. Instead after 20 minutes, they were burnt on the outside(the raisins looked like black blueberries except hard) and raw on the inside. So in the end I had to toss the entire batch out. I’m so upset I don’t know what I could have possibly done wrong.

    I think maybe since I didn’t use parchment paper(though I did grease the pan) that might’ve caused the burning. But I really don’t know for sure…Please write me a response! Thanks!

    Hi Jonny, the problem likely was with the confectioners sugar. You cannot substitute one for the other in this, or in most baking recipes. Confectioners sugar is finely ground sugar mixed with corn starch, which is a thickener, which is likely why your cookies didn’t flatten. Because they didn’t flatten, they burned on the outside and were still raw on the inside. ~Elise

  • Adam

    I substituted the Raisins for Chocolate Chips for some extra decadence – these are delicious and perfectly chewy! Thanks!

  • Casey

    I made these cookies with dried cherries… (the ones from country ovens are AMAZING!) My family loves them! I didn’t have to soak them in water, as they are a little plumper than raisins. Gave the cookies a sweet and tart taste!!!! I will have to try the cranberries next!

  • lac

    Cookies harden up as they cool. It is easy to overcook them because they don’t “look” done. You should have let the cookies cool for five or ten minutes before you tried to remove them from the sheet.

  • Anonymous

    If the bottoms are burning then it might be your pan. Try using a silicone baking mat or the newer air-lined pans and see if that helps.

  • lindsey

    Hi, these look delicious but I’ve made two batches of them now and everyone of them came out with a black bottom. I’ve tried out different times and slightly varied temps to no avail. I’ve got a summer lease in a house with a really old oven and I’m hoping that that is to blame but can you think of any other reason they are burning so badly?

    • Carolanne Saenz

      It could be your cookie sheets or pans that you are using. Try using wax paper or that new cookie sheet paper that they have out now. See if that helps and try baking at 325 and make sure all of your ingredients are at room temp. I personally use a unsalted butter the store brand is fine and try again. if your bottoms are still coming out black the oven needs to be calibrated, and that calls for a pro. Good Luck to you.

  • jill

    I made these today, but gluten-free (I’m one of those). I tweaked it a bit, but they were so good.


  • Deb Schiff

    I noodled with this recipe a bit to use agave nectar instead of the sugars, and the cookies were amazing. Thanks so much for doing all this for us. Your recipes are always reliable and delicious.

  • jessica

    Hello fellow diabetic, I made two batches of these and with one I used Splenda, can’t tell the difference. Happy baking to all.


    I’m diabetic so I would like to substitute the sugar for Splenda. It equals the same. Has anyone ever done that and how did they taste? I’m making these for my grandson who is not diabetic but he really doesn’t need all that sugar either. Thanks, Louise

  • Mary

    I’m the resident “cookie-baker” in my Chicago office…adds a little “homeiness” to the corporate world. Yesterday I took a batch of these Oatmeal Raisin Cookies and they got rave reviews! I have never hit on an ORC recipe that turned out so well! I made them on a last-minute whim before work; I had them all mixed before I realized I didn’t have Old-fashioned oats — only the quick kind. Used them anyway, and they worked great! Some of the cookies baked until just brown around the edges, and one pan I let bake until quite brown all over. They were both well-received! Definitely a “keeper”

  • Skyla

    I used Bob’s Red Mill Organic Rolled Oats (Extra Thick) and I think they were basically too thick. My cookies didn’t spread very much and were a little hockey puck-ish. Having no experience cooking with oats, I didn’t see it coming. I reduced the heat to 325 and turned on the convection and it seemed to work better, but the lesson is that not all rolled oats are the same. :)

  • John McClaskey

    If you think this oatmeal raisin cookie recipe is awesome, just substitute the raisins with cranberries.

  • Erica

    Just a suggestion for softer raisins:
    Soak them for an hour in one of your eggs and the vanilla before you mix them in. Very Tasty!

  • emily

    Great cookies. I also always use allspice in my oatmeal cookies, as well as cinnamon and nutmeg.

    • Agnes Harper

      I used yours and Emily`s tips subbed allspice for nutmeg as I really don`t like the taste and soaked the raisins. My family loved them and thought they were the best ever.