I confess my favorite cookies are oatmeal raisin cookies, not chocolate chip! I know that’s sacrilegious to all you chocolate chip lovers out there. But there’s something so delectable when an oatmeal raisin cookie is done right. It has to have crispy edges with a soft chewy center. It can’t be too sweet and needs just the right ratio of cookie to raisins. These cookies have it all. Plus they have just a touch of cinnamon that makes them utterly irresistible! You won’t be able to stop at just one or two cookies, they are absolutely addictive and one of my all time favorite cookies EVER! If I share any with you, you know you rank up there as one of my besties!
Preheat oven to 350℉. Line cookie sheets with either parchment paper or silpat liners. Set aside.
In a mixing bowl combine the dry ingredients; flour, salt, baking soda, baking powder, and cinnamon. Set aside.
In the bowl of a stand mixer cream together, on high speed, butter, sugar and the brown sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
Reduce speed to low and add eggs, one at a time.
Add vanilla and water.
Mix until everything is well combined.
Slowly add flour mixture, oats and raisins and stir on low speed until combined and thoroughly blended.
Use a cookie scoop to portion out large tablespoon sized balls of dough about 2 inches apart on each cookie sheet. Cookies will flatten out and spread as they bake so don’t crowd them on the cookie sheet.
Bake for 12-15 minutes just until the edges are a light crisp brown. Remove from oven and allow cookies to cool on the cookie sheet for 5 minutes.
Use the top edge of a spatula to shape cookies into rounds if needed while they are still hot.
Transfer cookies to a rack to cool completely.
Store in an airtight container for up to 4 days.
Did I say that these are my all time favorite cookies? I did that already didn’t I? Once you try these I’m betting they will become your favorite too! Everyone should be eating more oatmeal and this is one super delicious easy way to get more of it into your diet 😂
I love that this recipe uses only wholesome ingredients, no weird chemical additives or preservatives in these babies. Plus they aren’t overly sweet either. They have just the perfect amount of sweetness that makes you want to eat at least a dozen at a time. Time to get out your stretchy pants…LOL! Make these cookies today, I guarantee you will love them. Even my unenthused chocolate chip loving husband and son devoured these cookies. Everyone that tries them, loves them. They are especially good warm from the oven. But then what cookie isn’t?
If you must make a chocolate chip cookie, make these, they are divine!! Coming in at a close second are these Salted White Chocolate Chip Cookies. My guys LOVE these cookies!! Their favorites by far.
Oatmeal Raisin Laceys
Equipment
- parchment paper or silpat liners
- stand mixer
- Cookie scoop
Ingredients
- 2 cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1⅓ cups butter, softened
- 1¼ cups sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp water
- 2½ cups old fashioned rolled oats, (not the instant kind)
- 1¼ cups raisins
Instructions
- Preheat oven to 350℉.
- Line cookie sheets with either parchment paper or silpat liners. Set aside.
- In a mixing bowl combine the dry ingredients; flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In the bowl of a stand mixer cream together, on high speed, butter, sugar and and brown sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
- Reduce speed to low and add eggs, one at a time.
- Add vanilla and water and mix until everything is well combined.
- Slowly add flour mixture and stir on low speed until combined.
- Add oats and raisins and mix until thoroughly blended and combined.
- Use a cookie scoop to portion out large tablespoon sized balls of dough about 2 inches apart on each cookie sheet.
- Bake for 12 – 15 minutes until edges are a light crisp brown.
- Remove from oven and allow cookies to cool on the cookie sheet for 5 minutes.
- Use the top edge of a spatula to shape cookies into rounds if needed while they are still hot.
- Transfer cookies to a rack to cool completely.
- Store in an airtight container for up to 4 days.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
Remember…Jesus ❤️’s you!