Soft & Chewy Oatmeal Raisin Cookies.

These soft & chewy oatmeal raisin cookies are just like how grandma used to make them. Nothing fancy or complicated, just pure homemade goodness.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

There are two types of people in this world. Raisin haters and raisin likers. I don’t know if anyone actually *loves* raisins except for me? I’m 80 years old.

I’m going to be real honest here. Besides apple pie, oatmeal raisin cookies may just be my favorite dessert. Their chewy texture, plump raisins, soft centers, buttery and cinnamon flavors all make my heart sing. They’re my ultimate weakness any day of the year.

Sorry, raisin haters. I’m not hiding my love anymore!!

Seriously the BEST Oatmeal Raisin Cookies. A family favorite!

I have oodles of oatmeal cookie recipes on my website. Have you tried these loaded oatmeal cookies yet? Or my oatmeal creme pies? Or these lip-smackin’ milky way beauties? Chances are you have and you love all three. I combined the recipes to make the best version of an old-fashioned favorite.

Moist and tender centers, slight crisp on the edges, sweetened with brown sugar (of course), studded with raisins for sweetness, and spiced with cinnamon for depth of flavor. Today’s oatmeal raisin cookies undoubtedly the best I’ve ever had.

And yes, I absolutely overindulged in them this week. And then had boring salad for dinner. It all balances out, I swear.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

Let me talk about the cookie dough real quick. Which is all sorts of ridiculously good, by the way. The dough starts with creamed butter, brown sugar, and granulated (white) sugar. A good thing to note is that the sugar we use here is not only for sweetening the oatmeal raisin cookies. Rather, it provides structure and tenderness. I like to use more brown sugar than white sugar because (1) I love brown sugar’s taste and (2) brown sugar contains more moisture than white – and thus produces a moister cookie.

Don’t leave out my little addition of molasses. The 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.

There are a ton of oats in this recipe. 3 whole cups. I’m not crazy, I swear. Actually I am but not about how many oats I add in my oatmeal cookies. I prefer my oatmeal cookies to taste oat-y. (Technical terms here.) Oats provide that fabulously chewy texture you know and love. And they hold onto so much moisture as the cookies bake.

One of the most confusing ingredients in the world are oats. Simple oats, huge question mark. There is always the question of which type of oats to use in recipes. Quick? Instant? Whole? For these oatmeal raisin cookies, I use old-fashioned whole oats in this recipe. They give more texture: hearty, chewy, thick, goooood.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

This oatmeal raisin cookie dough is sticky. Don’t be alarmed! It’s supposed to be that way. The dough will need to chill for about 30 minutes before you roll and bake. Not much longer or else your cookies won’t spread. The cookies will be incredibly soft when you take them out of the oven – perhaps even look underbaked. That’s what you want.

I like chopped nuts in my oatmeal raisin cookies. 10 year old Sally would hate this cookie recipe. But I’ve warmed up to these little chunks in my baked cookies. They give so much toasty flavor and enhance the texture. I even (gasp!) like walnuts in my brownies.

I know. Who am I?!

I added a few toasted & chopped walnuts to some of the cookie dough. I did this because not all my friends like nuts in their cookies. So don’t worry, the nuts are totally optional.

Soft-Baked Oatmeal Raisin Cookies by Nothing fancy or complicated, just pure homemade goodness!

By the way, the verdict from my friends? “Your best cookies yet.” That says a lot about an innocent little oatmeal raisin cookie.


Soft & Chewy Oatmeal Raisin Cookies

Yield: 2 dozen

Prep Time: 45 minutes (includes chilling)

Total Time: 1 hour

Print Recipe

These oatmeal raisin cookies are the perfect blend of chewy and soft, buttery and cinnamon-spiced, brown sugar sweetened with a hint of molasses flavor. They're amazing warm from the oven with a cup of coffee or glass of milk. I love them crumbled over vanilla ice cream, too!


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs1
  • 1 Tablespoon vanilla extract (yes, Tablespoon!)
  • 1 Tablespoon molasses
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (240g) old-fashioned rolled oats
  • 1 cup (140g) raisins2
  • 1/2 cup (64g) chopped toasted walnuts (optional)


  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  4. Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.
  5. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  2. Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!

Adapted from loaded oatmeal cookies,  oatmeal creme pies, and brown butter milky way cookies.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A couple more oatmeal cookies for you to try…

Loaded Oatmeal Cookies

Soft & chewy Loaded Oatmeal Cookies. Sweetened with brown sugar and loaded with butterscotch, M&Ms, and chocolate chunks


Homemade Oatmeal Creme Pies

Little Debbie Oatmeal Cream Pies by


Thick Oatmeal Raisinet Cookies (yep, raisinets!)

Oatmeal Raisinet Cookies



264 Responses to “Soft & Chewy Oatmeal Raisin Cookies.”

  1. #
    Jaymeposted February 3, 2015 at 12:51 pm

    I’ve made these twice now! YUM. I actually prefer them once they are cooled, which is different for me!

    I have to throw most of them in the freezer then give away the rest, I’ll eat the whole pan if I don’t!


  2. #
    jan mullaneposted February 8, 2015 at 9:42 am

    Eating these right now as I make them- probably Shouldve done a double batch cuz I don’t think they’ll last long! They truly are the best! Thanx for sharing the recipe♡


  3. #
    Judyposted February 9, 2015 at 3:03 pm

    question – if I make these with walnuts, how many calories? I’m tracking calories and want to be accurate…


  4. #
    Dianeposted February 15, 2015 at 7:27 pm

    These are THE best cookies! Looking forward to trying with raisinets next time. I actually added sugar drizzle on some. Thank you!


  5. #
    Vanessaposted February 16, 2015 at 11:00 am

    I really want to make these, but I don’t have a hand or stand mixer with a paddle attachment, only regular metal mixers… Do they come out the same if I were to just mix everything by hand with a wooden spoon?


    • Tiffy Cookiereplied on March 6th, 2015 at 6:26 am

      I don’t have a mixer, everything is made with a spoon and a lot of shoulder work! I’ve made a lot of recipes from this website this way and they all come out beautifully


    • Juliereplied on July 23rd, 2015 at 12:43 am

      I stirred the butter, sugurs, eggs, vanilla, and molasses with a regular wire whisp. Then when i mixed the dry ingredients with the wet ingredients i used my hands because ot seemed more eficient so you`ll be fine.


  6. #
    Michelle M.posted February 17, 2015 at 4:17 pm

    Hi there!
    Just curious if I can half this recipe and still end up with the same results? Hoping to test these out tonight, just picked up raisins!
    Thanks :)


    • Denisereplied on February 25th, 2015 at 4:56 pm

      what kind of molasses do you use, mild or full flavor?


  7. #
    Ashtonposted February 19, 2015 at 7:51 pm

    Question, I’ve rolled and froze the dough, do I need to thaw the dough at all before baking or increase the time?


    • Sallyreplied on February 20th, 2015 at 2:34 pm

      Bake frozen cookie dough balls for an extra minute– do not thaw.


  8. #
    Brenda W.posted February 19, 2015 at 9:47 pm

    Delicious:) What a wonderful way to end the day after being home for three days due to wintry weather! These cookies are chewy and the taste is great. I believe the molasses and vanilla favoring added to the flavor. Will definitely make again!


  9. #
    Kateyposted February 20, 2015 at 8:50 pm

    The best oatmeal raisin cookies ever. Great advice to bake for 10 minutes and then leave on the cookie sheet for 5 min. So moist and chewy!


  10. #
    robynposted February 22, 2015 at 5:04 pm

    Wow! Making these right now – waiting for them to chill. Wanted to share that I had to use some of my maple & brown sugar instant oatmeal (1 cup) bc I didnt have enough plain oats and boy does the batter taste yummy!! :-) Hopefully will turn out just fine. Excited for a hint of maple in these cookies. thanks for recipe!


  11. #
    Deniseposted February 26, 2015 at 3:39 pm

    What kind of molasses do you use mild or full flavor?


    • Sallyreplied on February 26th, 2015 at 6:47 pm

      full flavor


  12. #
    Cynthiaposted February 26, 2015 at 9:37 pm

    These were the BEST oatmeal raisin cookies I have ever made. Hands down. Thank you so much for sharing! Can’t wait to show them off at work and with the boyfriend’s family tomorrow :)


  13. #
    Debbieposted March 1, 2015 at 10:51 am

    I made these this morning. The smell is awesome. However my cookies did spread. I chilled the dough for 30 minutes and rolled each spoonful into a ball. Did I do something wrong?


    • AbbyKayreplied on March 10th, 2015 at 1:29 am

      I chilled in my refrigerator for one full hour….and I used a small ice cream-type scoop that is 1.5 inches in diameter and holds 2 tablespoons liquid. The cookies did not spread, and retained just the right amount of height, not too thin or too thick. And not too large…I prefer a cookie that is a couple of bites in size. That way I can eat two or three!


  14. #
    Adiposted March 1, 2015 at 8:35 pm

    Sally, I just found your blog and immediately made these cookies! Delish! They’re so moist without being too buttery. Perfection! Can’t wait to make more recipes from your blog.


  15. #
    Mariamposted March 6, 2015 at 5:32 pm

    Can I make the cookies without the molasses?


    • Victoriareplied on March 7th, 2015 at 6:07 pm

      I would also like the answer to this question!


      • Melaniereplied on July 10th, 2015 at 1:25 pm

        I replaced the molasses with honey and they turned out great!

    • Sallyreplied on March 7th, 2015 at 6:23 pm

      Absolutely. But the cookies won’t have that extra rich, robust flavor.


  16. #
    AbbyKayposted March 9, 2015 at 2:30 am

    Wonderful recipe….at last I am able to achieve the soft and chewy texture I was seeking. I agree about the oats! Always old-fashioned oats – and when I want to splurge I use about 1/3 cup steel cut oats and the remainder old-fashioned whole oats, three full cups in all – it is essential to have this amount of oats. The molasses is a stroke of genius! I should have thought of it given that my grandmother probably never baked anything without a little molasses in it – she was a Southern girl and a terrific cook! I was intrigued by your use of unsalted butter rather than salted butter – the difference is subtle but identifiable I think. Over the years I’ve purchased very expensive vanilla and ground cinnamon, and even ground my own cinnamon (quite a chore, and totally unnecessary frankly), and I have finally decided that for most baking the moderately-priced options widely available are quite acceptable.

    I do make the following changes to your wonderful recipe – based on my family’s taste preferences. I toast pecans, careful they burn easily!, allow to cool and give them a rough hand chop – love the texture and flavor they add to the cookie. Finally, I use 1/2 golden raisins and 1/2 Crasins, and yes I re-hydrate them as you suggest. I find the easiest way to do this is to put these in a one quart glass measuring cup or a glass bowl with about 1/4 cup water (or even watered down apple juice or reserved syrup from canned fruit – “waste not” said grandma!), seal the cup/bowl tightly with plastic wrap, and microwave for about 20 seconds. Give it a good shake, and another 30 seconds or so depending on your microwave power. Shake well again and let them sit sealed tightly until you are ready to add them to the dough. I usually don’t need to drain or dry them. You may need to vary the amount of liquid or “cooking” times, I’ve just experimented and arrived at this method.

    Well, thank you for listening. These are the best oatmeal cookies I’ve ever baked and I’ve tried more than a dozen recipes I’m sure. We do prefer pecans and golden raisins/craisins, otherwise I follow your recipe and instructions (including refrigeration) precisely, and the end-product is divine! We recently took a day-trip to visit our grandson at university, and his first words after “I love you grandma” were “Did you bring oatmeal cookies?” Of course, my precious one, of course…


  17. #
    Sarah pposted March 10, 2015 at 10:09 am

    I want to use chocolate chips instead of raisins. how many cups chocolate chips shud I use


    • Sallyreplied on March 10th, 2015 at 10:47 am

      1 cup would be great.


  18. #
    Joanposted March 16, 2015 at 11:10 pm

    Can I use blackstrap molasses?
    There were 3 different types and I got this one.

    Hope this one is the ‘full ‘ you are referring to.

    Thank you!


    • Sallyreplied on March 17th, 2015 at 9:28 am

      I use Brer Rabbit full flavor molasses which is in between their mild and blackstrap varieties. You can use blackstrap.


  19. #
    Keyontayposted March 17, 2015 at 10:13 pm

    I made these cookies for my family tonight….I could hardly keep my boys out of the kitchen …Nothing like the smell of freshly baked cookies…. Tasty!!!! Next time I will soak the raisins as you suggested.. Thanks for sharing!!


  20. #
    Elizabethposted March 22, 2015 at 10:31 pm

    Made these with my kids tonight and they are incredible. I wanted them a little (just a little) healthier so I used whole wheat pastry flour, left out white sugar (not the brown sugar) and added some honey, and added chia seeds. Still indulgent and truly delicious. I had 3 right out of the gates. Oops!


  21. #
    Laurenposted March 29, 2015 at 2:35 pm

    I’ve made these twice! I use honey instead of molasses and use a quarter cup butter and 3/4 cup coconut oil instead of a full cup of butter. I also added flax seed and butterscotch chips. So good!!!!


  22. #
    Briaposted March 30, 2015 at 6:05 pm

    Hi Sally,

    Would I get a similar effect in the end cookie if I substituted pure maple syrup for the molasses?



    • Sallyreplied on March 30th, 2015 at 7:23 pm

      That should be fine.


  23. #
    kateposted April 2, 2015 at 4:16 pm

    I made these gluten-free this morning and they’re so good 😐
    Just replaced the flour with Bob’s Red Mill gf flour mix and a little bit of xantham gum. And wheat-free oats, of course. And chocolate chips instead of raisins because I love chocolate :)


  24. #
    Janposted April 5, 2015 at 4:22 pm

    OMG ! Made these this morning they are soo good.
    Thanks for sharing ☺️


  25. #
    Patrickposted April 12, 2015 at 3:19 pm

    Whoops – forgot to chill before baking… :( Yep I’m an idiot. A great deal of spread and a bit too soft afterwards but never mind, they taste pretty good so thank you Sally, next time I’ll remember (and probably forget some other bit of the process instead).


  26. #
    Alisonposted April 13, 2015 at 12:56 pm

    Getting ready to make these a second time. Totally wonderfully soft and chewy! The molasses gives these a deep, rich flavor layer. I added pecans…yum! Knowing I”d eat them all if I baked the entire batch, I wisely decided to IQF the balls of batter. Then I was able to pull them out and bake 3-4 cookies at a time when I had a “hankering”. Did I say Wonderful!!!?


  27. #
    Lorie Leeposted April 13, 2015 at 11:19 pm

    Sally, these cookies are divine! Thank you for sharing your baking skills with us all :) My hubby & kids just love them! I also saw your post with the gluten free no bakes & was hoping you could post more recipies soon. I have lots of Family who need them. Thanks again, you rock!


  28. #
    Rayposted April 14, 2015 at 11:14 pm

    Just finished making these cookies and they are terrific! How do I get the edges to be crispy?


    • Sallyreplied on April 15th, 2015 at 8:47 am

      Keep them in the oven an extra minute or two.


  29. #
    Lisaposted April 17, 2015 at 4:09 pm

    Sally ! This cookies are so goooood ! But when I make them larger they comes out too thin . What can i add to make a thicker?


    • Sallyreplied on April 18th, 2015 at 9:33 am

      How about another 2-3 Tablespoons of flour? That should help.


  30. #
    Michael M.posted April 28, 2015 at 12:31 pm

    Sally, I never say OMG, but…OMG! This recipe is so easy to follow and it produces some of the best oatmeal raisin cookies (with walnuts) I and my husband ever had. I get 4 dozen out of this batch. And my friends beg me to make more. Thank you very much!


  31. #
    Wendiposted April 28, 2015 at 6:34 pm

    Yep, yummiest ever! I’ve never rehydrated my raisins before…that sealed the deal for me. Totally different texture. I made one and a half times this recipe, omitted the nuts (as always the case for me) and threw in a handful of chocolate chips. Their chewy texture is exactly what an oatmeal cookie should be like. The molasses and brown sugar make them almost caramel lie in taste. They were gone in like 24 hours. No wonder that they a favorite. An absolute keeper! Thank you!


  32. #
    Aliciaposted May 6, 2015 at 12:16 pm

    I am deeply in love with oatmeal raisins cookies and you recipe just looks perfect from the picture, but when I gave it a try, I ended up with really cake-ey cookies, which was the complete opposite of what I am looking for in a cookies ( go team chewy cookies !) The mistake is probably mine and I probably didn’t respect the proportions but does anyone knows what I can do to achieve the wonderful result of a perfect soft and chewy cookie ?


  33. #
    Amanda Taylorposted May 7, 2015 at 3:32 pm

    Made these today and my dad and brother LOVED them! I couldn’t really taste the molasses so will add more next time because I love molasses. They were easy to do too and will definitely make these again :)


  34. #
    Kristyposted May 19, 2015 at 6:53 pm

    Hi…Im newly Celiac and trying to figure out thiz gluten free thing. This will be my 1st take on baking without flour.  Your recipe shows flour being used, but read you make them gluten free.  Am I supposed to substitute a gluten free product for the flour?  Ideas? I havent even been to the store yet to see my options, just asking what you use, or what anyone uses.  I dont want to use a large variety of items to make up for 1 ingredient-flour.  So the less substitutes, the better, please 😉  Thanks, Kristy 


    • Chrissiereplied on July 6th, 2015 at 11:05 am

      There are gluten-free flours available on the market made of powdered rice/corn/almonds. Take your pick. :-) Good luck on your gluten-free journey!


  35. #
    Biancaposted May 21, 2015 at 3:17 am

    What would happen to the cookies if the dough is not chilled before baking?


    • NCreplied on May 27th, 2015 at 9:14 am

      It will be fine if the dough is not too sticky. I did not chill the dough the last two times I made these cookies.  They came out great as usual! :)


  36. #
    NCposted May 27, 2015 at 9:09 am

    Thank so much for this recipe!!!! Best cookies I’ve made.  Everyone loves them even some people who normally do not like raisins and walnuts! :)


  37. #
    LazyBakerInBelgiumposted May 29, 2015 at 10:43 am

    I love these cookies!  We don’t have molasses in Belgium so I left it out and they are still delicious! So right to take the cookies out after ten minutes – I’ve been over baking cookies like these all my life. Thanks for your advice and information on the site.  When I use your recipes I feel like I’m in the company of a pro and I am so much more confident when trying new things. We’ll done!


  38. #
    Christine Thompsonposted May 29, 2015 at 9:05 pm

    I made a dairy free version of these and they are amazing. I was never an oatmeal raisin fan, until now. I even tried half a batch with chocolate chips instead of raisins, since that is what I like normally, but the raisin version was better. This is a keeper.


  39. #
    rose stellerposted June 1, 2015 at 4:53 pm

    Sally, Can I substitute Quaker Oats Quick-Oats for Quaker Oats Old-Fashioned Oats?


    • Sallyreplied on June 2nd, 2015 at 6:49 am

      I don’t suggest it. The quick oats are finer and more powdery, which could dry out the cookie.


  40. #
    Nicoleposted June 2, 2015 at 4:28 pm

    Sounds awesome but do you think the recipe could be halved?


    • Sallyreplied on June 3rd, 2015 at 8:04 am



  41. #
    Beccaposted June 8, 2015 at 12:12 pm

    These were the best oatmeal raisin cookies!  Thanks so much for this recipe!


  42. #
    Gwenposted June 8, 2015 at 4:40 pm

    What do you think about grinding up the three cups of old fashioned oats before adding?


    • Sallyreplied on June 9th, 2015 at 11:33 am

      Gwen, I don’t suggest it. Grinding up whole oats to a finer and more powdery consistency could dry out the cookie.


  43. #
    Krystalposted June 14, 2015 at 3:16 pm


    I have been struggling with eggless baking for our son who has a deadly allergy.  All the positive review spurred me to try this recipe.  I didnt have many of the ingredient but substituted with what I use for those ingredient.  THEY WERE AWESOME!! Stayed soft and that is the one thing I could never do.  All my cookie were crispy :(  THANKS!  


  44. #
    Tracyposted June 17, 2015 at 2:43 am

    Awesome! I used medium(1.5tbls) scoop and added about 2minutes to get good finish.
    Going to try steel cut oats next time and full flavor molasses vs mild. I added 1/4 tap nutmeg for a touch of flavor. Used Kitchen Aid stand mixer and folded raisins into dough. Definitely need to let “set” for 5 minutes after taking out of oven s they need to cook slightly. Will try sugar blend sub next time.


  45. #
    Deborah Murphyposted June 18, 2015 at 6:40 pm

    I have been playing around with oatmeal cookie recipes for years and these are the absolute best!  I made them with dried cranberries (soaked in warm water to plump as suggested for the raisins), just because that is what I had on hand,  absolutely delicious!  Right to the top of the list of favorites!  Thanks so much for sharing the recipe and helpful tips!  


  46. #
    SokieMomposted June 20, 2015 at 9:26 pm

    Perfect!!  Just made these with my daughters to give to Dad and Grandpa for Father’s Day.  I loved that they are so basic and simple.  Definitely going into my “go-to” recipe binder.  Thanks!  I did not add nuts so we added a bit more raisins.


  47. #
    Saraposted June 22, 2015 at 8:42 am

    Best oatmeal cookie recipe I’ve ever tried!  Everyone said they’re awesome, and I agree.  Addicting, intense flavor, chewy-soft texture, and perfect sweetness.  I used semi sweet chocolate chips instead of raisins since I did not have any raisins on hand.  Sally, you never fail in providing us with 5 star recipes, and I always come to your page when I want a no fail, kick butt recipe! :) Thank you!


  48. #
    P Maddenposted June 23, 2015 at 9:03 pm

    Just made them I subbed blueberries and toasted the oats, fantastic cookies.


  49. #
    Emma Chiuposted June 24, 2015 at 11:12 pm

    Do you think that if I omitted the molasses and just used all brown sugar instead of brown and white will the cookies turn out okay?


    • Sallyreplied on June 25th, 2015 at 6:53 am

      I can’t say for sure– but I don’t expect that being a problem. Enjoy!


  50. #
    Jennyposted June 26, 2015 at 1:18 am

    Thank you for taking the time to upload this recipe.  For me, it really needed salt and the flavor just wasn’t there.  I know other people really enjoyed it so maybe was just me.


    • Sallyreplied on June 26th, 2015 at 6:50 am

      Hey Jenny! There is 1/2 teaspoon of salt in this cookie dough. Did you leave it out?


      • Jennyreplied on June 27th, 2015 at 12:32 am

        Hi Sally,

        I did, thanks.  I think I would try it with salted butter next time.  Thanks. :)

  51. #
    Maggieposted June 30, 2015 at 1:50 pm

    Just tried making these with maple syrup as a substitute for molasses (I didn’t happen to have any molasses), and the flavor turned out great! I did have to bake for an extra 2 minutes before the centers were done. I also replaced half the raisins with dried cranberries because I love a mixture of the two.


  52. #
    mrsnwagnerposted July 2, 2015 at 5:24 pm

    This recipe sounds so good. i want to add flax and brewers yeast to make them into a lactation cookie. would i need to alter any ingredients for this? 


  53. #
    Amyposted July 15, 2015 at 8:52 am

    The taste of this dough is ah-mazing. I have made these several times because your cookie recipes are always the best. However, I am unsure of what I am doing wrong – but, these cookies always end up flat for me. I chill them usually for 60 minutes as you suggest for fear of spreading out too much… My baking soda is always changed out no longer than every 3 months. And, I do measure ingredients in grams, as you suggest, to ensure that my “cup is really a cup”. If you have any suggestions for what technical issue I might be having, I would greatly appreciate it! I’m determined to get it right as this Oatmeal Raisin dough is better than any other dough I have tried. 


  54. #
    Joyceposted July 21, 2015 at 6:24 pm

    Can I add chocolate chips to this without ruining the recipe? Can’t wait to bake these!!


    • Joycereplied on July 21st, 2015 at 6:29 pm

      Never mind, I took the time to re-read the comments above and others had added them with no problems :)


  55. #
    Venetiaposted July 21, 2015 at 10:53 pm

    I don’t have parchment paper. can I just spray my baking pan with coconut oil spray? will they stick to the pan? thanks! 


  56. #
    Beth Windsorposted July 22, 2015 at 8:14 am

    hey I tried making these but they came out really cakey, not the chewy texture I was after.

    I used margarine instead of butter, could this be why?

    What else could have caused the cakey texture?


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