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!!

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

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

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!

Yield: 2 dozen

Prep Time: 45 minutes (includes chilling)

Total Time: 1 hour


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs*
  • 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) raisins*
  • 1/2 cup (64g) chopped toasted walnuts (optional)


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.

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.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

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.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

*Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

*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






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

  1. #
    Samanthaposted August 25, 2014 at 12:11 am

    I did make them the other day and they taste great. 240g was definitely not enough, so I added the three cups with ended up weighing 360g. Because I weighed everything, my final product didn’t come out right. Maybe too much moisture. They need to be refrigerated to really hold together. Delicious, though!


  2. #
    Alyssaposted August 26, 2014 at 11:41 pm

    Just made these today (funny that you put it back on Pintereset shortly after I made them!) and they were really great. Sooo soft and chewy, just enough sweetness. My first time using silicone baking mats too, and I tried the “taller” ball method. Resulted in perfectly thick cookies. Can’t wait to try chocolate chip next! You’re the best!


  3. #
    Tiaposted September 14, 2014 at 11:39 am

    I made these yesterday after my Grandma gave me three big boxes of raisins and two bags of dried cranberries, they were so soft and chewy. I flouralso did a batch adding in a quarter cup pumpkin puree , a quarter cup more flour, and a bag of butterscotch chips. Every batch was amazing!


  4. #
    Katrinaposted September 17, 2014 at 12:58 am

    Made these this evening! They certainly were moist, even though I did over-bake them a tad. Thanks for this recipe :)


  5. #
    Marissa | PSEposted September 18, 2014 at 2:48 pm

    Made these today and they came out fabulously! Would have helped if I remembered to add the oatmeal! :) Still, they were delicious and I look forward to making them again (oatmeal included).


  6. #
    Raymondposted September 18, 2014 at 10:29 pm

    OMG! I’m addicted! My grandmother would die of envy! Thank you for showing me the road to Nirvana :-)


  7. #
    Trueposted September 19, 2014 at 8:45 pm

    I made these cookies and they are sooo delicious. Is it possible to substitute butter for something else (Greek yogurt?) and have the same moist result? My husband loves sweet so he will devour these cookies in no time so I’m trying to bake these on the healthy side if I could? Any suggestions? Thanks.


  8. #
    cherie mccallposted September 26, 2014 at 4:15 pm

    Well it is about an hour later and just got finished (or should I say “finished for now”) batch of the oatmeal raisin cookies . they are really fine and the only thing I need to do next time is make them bigger! Yum,Yum


  9. #
    Sharonposted September 26, 2014 at 8:34 pm

    Just have to say this was an amazing recipe and the cookies and soft and chewy as promised. I loved your tip about soaking the raisins. It really made a great difference! Thank you so much for sharing such a wonderful recipe with us.


  10. #
    Sarahposted September 30, 2014 at 2:34 pm

    Great recipe, Sally! My boyfriend told me that his favorite cookies of all time are oatmeal raisin and that he likes them to have a lot of oats in them, so I knew that the first place to look for a recipe was here. For good measure, I compared your recipe to others on the internet and found that yours has more oats in it than all the other recipes and it had the best reviews. The addition of molasses also intrigued me. So I made them and he told me that was exactly what he wanted and that they were better than his grandma’s! Thanks, Sally, for another wonderful recipe!!


  11. #
    admattaiposted October 12, 2014 at 11:36 pm

    This recipe is excellent! This will be my go to recipe for oatmeal cookies moving forward :)


  12. #
    ziaposted October 13, 2014 at 1:40 am

    hello, can i substitute molasses with brown sugar?


    • Sallyreplied on October 13th, 2014 at 7:54 am

      I truly do not suggest leaving out the molasses – it brings stand-out flavor to the cookies. However, if you cannot find it, you may just add 1 more Tablespoon brown sugar.


  13. #
    Yuvondaposted October 16, 2014 at 10:26 pm

    That recipe is excellent! My oatmeal raisin cookies were delicious! I didn’t have any molasses, so I substituted it with honey and maple syrup. I was a little concerned about that but it turned out great! My sons love them! Thanks Sally for making my first baked cookies a success!


  14. #
    Fernanda Araizaposted October 18, 2014 at 3:30 pm

    This recipe its excelent!!! i love it!. I took this recipe today and i made the cookies at home and they came out perfect. Im learning to do cookies because my mom said that I’m not good at making cookies but I’m sure she will like this ones.The only ingredient i didn’t had its the molasses but i added maple syrup and they came out good. Im from Ensenada Mexico so it is hard for me to find molasses. Thank you for sharing the recipe! i will try the other recipes that you share here too :)


  15. #
    Pollyposted October 19, 2014 at 12:10 pm

    Hi Sally,
    I’ve made this recipe today and have some questions.
    The texture of my cookies is cakey, not like the same texture as chokcolate chip cookie that crisp on the edge and chewy inside. They and very soft (they break when I move rapidly. And they are very moist. Is this normal texture of this recipe?
    I prefer the texture of chocolate chip cookie. Could I change some ingredients in order to get the same texture. For example, add corn starch and chill overnight.
    Thank you in adavnce for your recommendations.


  16. #
    Kismetposted October 21, 2014 at 2:59 pm

    I soak my raisins in spiced apple cider. Sometimes I use rum or orange liquer. Yummy!


  17. #
    Londonposted October 22, 2014 at 11:49 pm

    Well, HELLO SIN! I just made these cookies for a 3rd and 4th time. The color is still way darker than Miss Sally’s perfect cookies, but OH WELL. These things will eat themselves, I swear it! Please note that you can replace the walnuts with the MUCH HEALTHIER alternative of butterscotch chips. DE-LOY-CIOUS!

    Also, the weather is getting colder so eat all of these that you want. The extra friction from your jiggly thighs rubbing together will keep you nice and warm. WIN-WIN.


    • Sallyreplied on October 23rd, 2014 at 9:03 am

      Hahahahahahahahahahaha I can’t stop laughing at “HELLO SIN!” and your addition of butterscotch chips is just plain fabulous.


  18. #
    Medaposted November 5, 2014 at 10:49 am

    Sally – is it okay to use melted butter in these cookies like you do in your Pumpkin Chocolate Chip cookies?? Thanks.



  19. #
    Nicoleposted November 9, 2014 at 1:48 am

    These turned out great! I added a 1/4-1/2 tsp of nutmeg and baked them for 16 min. I loved the molasses! I also wanted to say that your website takes a really long time to load. I think because you have ads, it slows down your site. Just wanted to let you know!


    • Sallyreplied on November 9th, 2014 at 6:47 pm

      thanks Nicole! and I’m able to make a career out of my blog because i’m paid via the ads. I will look into rearranging some thing so it’s a little more pleasant (and quicker) for the reader. thank you for your feedback!


  20. #
    Kari Castanoposted November 11, 2014 at 3:00 pm

    I’m going to make these today and I can’t wait for them to come out of the oven! I just went through your page a bit and I have to say thank-you for sharing everything you do!!! I’m currently on disability and thinking about starting a blog page of my own but now sure where to start. I’m new to all this and don’t understand everything but your posts certainly help! I wish you lived closer as I’d love to meet you and get to know you! I think you’r e AMAZING and hope God Blesses you and your family with greatness! Thank-you Sally!!!


  21. #
    Lauren Wallaertposted November 19, 2014 at 11:30 pm

    I used Bob’s gluten free 1-1 baking flour and Bob’s gluten free quick oats and these cookies turned out amazing! Your recipes are always so perfect. This is the only website I’ve used for desserts since I tried one of your recipes. Thank you so much for all of your hard work!


  22. #
    Louiseposted November 25, 2014 at 1:53 pm

    These are AMAZING! Served them at a fall party and they were gone first! I found key is to take them out when they are still really soft, almost raw. Delicious!!


  23. #
    Melody Rhoadsposted November 25, 2014 at 7:11 pm

    I just made these Oatmeal Raisin Cookie, they are very moist & Yummy. The only thing I did different was used the SunMaid Baking Raisin’s, it seem to make the cookie more moist, the Molasses seem to give it a little more spice flavor. I made 3 1/2 doz. I usesd the small cookie scoop & they went on a non greased cookie sheet. My husband really loved them.


  24. #
    Kellie Mooneyposted December 10, 2014 at 10:49 am

    These are so good! I followed the recipe exactly and me and my husband loved them!


  25. #
    Pattyposted December 10, 2014 at 5:23 pm

    I’ve made them and LOVE THEM! THANKS Sally! Could you please suggest a way to make these cookies with a totally crisp result? The. Flavor is fantastic, the texture is too but my hubby loves crispy cookies. Can you please suggest a way to make these cookies crispy throughout? Thanks


    • Sallyreplied on December 10th, 2014 at 7:38 pm

      Glad you love them! For a crispier cookie, I simply suggest to bake the cookies for a little longer.


  26. #
    Kathleen Lawrenceposted December 14, 2014 at 6:08 pm

    It would be great to have the nutritional breakdown :]
    or did I miss that page?
    Happy Holidays!


  27. #
    Joshuaposted December 15, 2014 at 5:06 pm

    Just made these and I must say 5 stars! I’m a sucker for any chewy cookie but these are one of the best. Had to go without walnuts, thought I had some. Have to try that next time. Soaking the raisins was a nice touch, definitely going to remember that little trick. Keep up the great work, yet to make any of your recipes I didn’t love.


  28. #
    Carrieposted December 15, 2014 at 8:10 pm

    Can this be made with steel cut oats? Not sure if the texture would be all wrong..


  29. #
    Chelsea Jonesposted December 17, 2014 at 2:40 pm

    Do you have something to alter this recipe for someone who lives at higher altitude (like myself)? Usually a few changes are necessary.


  30. #
    Jennifer Luedtkeposted December 20, 2014 at 1:59 pm

    have you ever used craisins in this recipe?


    • Sallyreplied on December 20th, 2014 at 2:59 pm

      Yep– delicious.


  31. #
    Jessicaposted December 21, 2014 at 2:42 pm

    Love these cookies! I didn’t have molasses on hand so I used a tablespoon of light agave nectar and I did not have the old fashioned oats but I did have the quick cook ones so I just substituted those and they turned out delicious! I chilled them for the 60 minutes and it allowed me to make rounded dough balls that spread out perfectly on the cookie sheet (used wax paper). I am getting ready to make this again and I am going to add some chocolate chips! Thanks :)


  32. #
    Susan Heathposted December 21, 2014 at 3:51 pm

    i made these for a Christmas cookie exchange and they were the best ones there! This is quite remarkable because I’m not the best baker in the world. I followed the recipe exactly – except I left them in the oven a few minutes longer because I like oatmeal cookies a little crispy. This is a great recipe – and than you for the note about the room temperature butter and eggs.


  33. #
    Tinaposted December 22, 2014 at 6:32 pm

    Can I use margarine instead of unsalted butter?


    • Sallyreplied on December 22nd, 2014 at 7:52 pm

      I don’t suggest it.


      • Tinareplied on December 23rd, 2014 at 11:20 am

        I used margarine but omitted the salt and the cookies are delicious…not sure what the difference would be if I had used the unsalted butter. I bake cookies all the time and use margarine, it seems to mix better and makes a smoother batter.

  34. #
    Maggieposted December 23, 2014 at 11:54 am

    Would quick oats be okay instead of old fashioned oats?


  35. #
    dianaposted December 24, 2014 at 9:25 am

    Just a perfect recipe, no altering neccesary! I doubled it and split it up in batches, adding ch. chips to one, dried cherries to the other. Thanks for your excellent suggestion of soaking dried fruit♡


  36. #
    aden jonesposted December 26, 2014 at 2:18 am

    I went through almost a dozen oatmeal cookies, I have to admit these cookies will make you crazy if you lay your fingers off them. And thank you sally for sharing this divine cookie.


  37. #
    Esteeposted December 27, 2014 at 3:52 pm

    Hi Sally! How important are the molasses?


    • Sallyreplied on December 27th, 2014 at 5:26 pm

      To be honest, I think it’s crucial to the cookies’ taste. That what makes these stand out from any other oatmeal raisin cookie I’ve had before.


  38. #
    Kristinaposted December 27, 2014 at 10:43 pm

    I made these tonight and they are delicious!! Thanks for another great recipe. :)


  39. #
    renposted December 31, 2014 at 12:25 am

    Made these yesterday and wow! They were soft and chewy and so so good. Will definitely make more very soon. :)


  40. #
    Christineposted January 2, 2015 at 1:41 am

    I forgot to chill the dough before baking (big mistake) and the cookies spread quite bit, but they tasted awesome regardless! Thanks for the recipe!


  41. #
    Meganposted January 2, 2015 at 10:44 pm

    I’m excited to try these but first I need to know if I need to change anything for high altitude?



    • Sallyreplied on January 3rd, 2015 at 8:18 am

      Most likely, but I am unsure exactly since I’ve never baked anywhere but sea level. How about using this handy chart? I know readers find it helpful.

      Maybe other bakers at high altitude who are reading have more advice?


  42. #
    Sherilynposted January 2, 2015 at 11:36 pm

    I just made these! Yummers! I did, however, replace the molasses (eek, I know!) ’cause I didn’t have any…and used pancake syrup instead lol and they were divine! Not too sweet, just perfect! Thanks for a great recipe!


  43. #
    anuposted January 3, 2015 at 2:53 am

    Hi, what can I substitute for eggs as I am vegetarian. Would really like to try the recipe. Please let me know. Thanks.


  44. #
    Sarahposted January 4, 2015 at 8:24 pm

    My daughter in law doesn’t like raisins – if I omit them do I need to change anything else?


    • Sallyreplied on January 5th, 2015 at 8:50 am

      no need to change anything else, you can add chocolate chips or dried cranberries instead if you’d (she’d!) like.


  45. #
    Katposted January 7, 2015 at 6:49 am

    I LOVE that you amalgamated like three recipes into a perfect cookie recipe. Thank you for taking the time to do that! I compared your ingredient list to other recipes before deciding to make this one, and yours – by far – looked the best :D

    These just came out of the oven and are cooling. I’m pretty excited.

    Anyway, I REALLY appreciate that you listed the ingredients by grams as well! I love using a scale instead of dirtying up a bunch of extra dishes!
    Sooo… I was wondering if it’d be possible to also list the weight of the raw dough ball at some point when you make them again? I’ve tried to measure these things before with other recipes, and it’s always this awkward guessing game for me!


    • Sallyreplied on January 7th, 2015 at 2:32 pm

      Thanks Kat! The cookie dough balls are around 1.5 ounces each.


  46. #
    Bevposted January 7, 2015 at 11:15 am

    Sally, these cookies are delicious. I substituted Earth Balance Soy Garden because that was what I had in the fridge. I’m not a big butter lover so I didn’t miss that taste. Anyway, followed everything else to the letter and they are just heavenly. I was going for a soft, moist chewy cookie. Soaking the raisins is a terrific idea. I had never thought to do that with other recipes. And the molasses? Stroke of genius! Great cookie, I love it, the family loves it, so thank you very much for the recipe. Looking forward to trying other desserts you have on your site. :)


    • Sallyreplied on January 7th, 2015 at 2:24 pm

      Thank you for reporting back in detail Bev. I’m so happy you loved these.


  47. #
    Karrie Elizabethposted January 12, 2015 at 5:45 pm

    “Oh my Lord in Heaven, YES, YES, YES!!!” This was exactly the taste I was looking for and did not even know it, thanks for reading my mind…lol. The (whole Tablespoon…yes Tablespoon) and the molasses a pure stoke of genius! Thank you so much for this wonderful recipe.


  48. #
    Drew458posted January 12, 2015 at 6:17 pm

    Made my 3rd batch of these this evening and they came out great.

    Tried a couple minor variations this time. I used quick oats, because that’s what I had. With light brown sugar I increased the molasses to 3 tbs. No nuts, but I added 1/4 cup chopped dates (12 dates) and upped the raisins to 1 1/3 cups. Plus, I followed your instructions on moistening the raisins, so I mixed the chopped dates with the raisins and let them soak in 1/2c water and 1/2c golden rum while I made the rest of the recipe. Drained them off and shook them out in a sieve before adding to mix, and that gave me a fun little rum-raisin cocktail to sip while the dough cooled for an hour.

    Not sure how much my dough balls weighed, but they were about ping-pong ball size or a touch smaller. Recipe made 40 cookies. They looked wet and raw at 10 minutes, so mine went 13 in the oven. Came out wonderful.

    I did the rum soak with the last batch too, and they were a huge hit at my wife’s office. Without patting the raisins dry they take a little longer to cook, but are still soft and chewy after 3 days.

    Next batch I’m going to try flattening the dough balls a little with the bottom of a glass for more even cooking. I might lose some softness that way, but judging doneness should be a little easier.

    Your recipe is outstanding.


    • Sallyreplied on January 13th, 2015 at 8:02 am

      Fantastic review– thank you for taking the time to write in such detail.


      • drew458replied on January 16th, 2015 at 3:28 pm

        Actually, the crowd opinion was that the batch made without the dates was better. The dates change the flavor quite a bit. And you don’t want to overdo it with too many extra raisins, or at least make sure to shake them good in the sieve and then lay them out on paper towels. If they go in too wet it makes the dough too sticky even after an hour in the fridge. That can be rescued by lightly sprinkling the dough blob with more oats and sugar, and then a quick kneading. About 1/8 cup is the most you can add and get away with. Sprinkle, knead, knead, sprinkle, knead. Done. Don’t want to overwork the dough to build up glutens. Flattening them with a glass is not necessary really, and it does work against the long term softness.

        My advice – stick with Sally’s recipe as is. It’s more than good enough, although the rum is a nice touch.

  49. #
    Christinaposted January 13, 2015 at 4:15 pm

    Yes where is the recipe? Why publish comments without recipe


    • Sallyreplied on January 13th, 2015 at 4:41 pm

      The recipe title is highlighted in bright orange and the written out ingredients and instructions are directly below.


  50. #
    Paulineposted January 15, 2015 at 6:46 pm

    I just made these cookies and they turned out great! Thanks for sharing and your tip about soaking the raisins were great! I’m definitely not a baker so this was a bit intimidating since I’ve butchered other cookies before! Love how easy this recipe was. Thanks! :)


  51. #
    Jackiposted January 17, 2015 at 8:07 am

    Thanks for the awesome recipe!!
    I’ve made your confetti cupcakes &
    Now these delights. I used honey instead of molasses
    Before reading the reviews, next time I will use it.
    Also added chopped candied pecans in lue of walnuts.
    Oh & half butter, half coconut oil.
    The results were 32 delicious cookies !!
    Will definetely make these again !!


  52. #
    Roseposted January 20, 2015 at 4:47 pm

    They are so, so good. I made them with Cranberries because my son does not like “raisins” and they were wonderful!


  53. #
    Kristy Powellposted January 21, 2015 at 10:11 am

    Hey Sally, I see a discrepancy in the ingredients list and in the directions. The ingredients call for 2 eggs, then in the directions you say, “Add the egg and mix on high until combined, about 1 minute.” Would be correct in assuming you mean TWO eggs? Thanks!

    And I tried these (with 2 eggs) over the weekend and loved them! Just wanted to make sure I’d done it correctly! Also, I’d love to fish for a tip if you have a moment. I love to make just a dozen cookies at a time, rather than 2, 3, or 4 and feel pressured to eat them before they stale. I have been portioning out raw dough with a cookie scoop, flash freezing dough balls on a cookie sheet, then once hardened, removing dough balls and storing in freezer zip top bag. That way, I can pull out a dozen of whatever variety I want. (Right now, I have 3 different types of cookie dough balls ready to bake in my freezer!) My question is whether to let them defrost, and if so how much? Or should I alter baking time a little? I’ve tinkered and found that with the oatmeal cookies, when baked from a frozen state, some of them spread more than I’d like, while about 2/3rds stayed high and compact (my preference). I did watch them carefully while baking, and I think I had to add about 3-4 minutes to the cooking time. Just wondered if you freeze dough and how you recommend altering cook time/etc. Thanks! And you ROCK!


    • Sallyreplied on January 21st, 2015 at 6:53 pm

      It’s two eggs- thanks Kristy. When I freeze cookie dough, which I do all the time!, I just bake the frozen cookie dough balls for an extra minute or two. Sometimes they spread a little more when baked this way as opposed to baking fresh, but I find they taste exactly the same. I never let them defrost.


  54. #
    porcheposted January 21, 2015 at 5:50 pm

    Yum! Just got done baking these and they are sooo delicious. I’m very picky about the recipes I use, don’t want to waste my time and product on something that isn’t a stand out recipe. So I’m soo glad I tried this one thank you! Though I didn’t have molasses, i ended up using syrup that my bf mistakenly picked up earlier. Its called old fashioned syrup made with brown sugar & molasses. To my suprise it worked out beautifully. great soft chewy oatmeal rasin cookie with nice cinnamon flavor. What more could you ask for! A great tip I learned recently that isnt mentioned in most recipes is to spoon your flour into the measuring cup. Ive found that doing that one thing has made my baking attempts 100% more successful. Thanks again!


  55. #
    Evelyn M. Johnsonposted January 24, 2015 at 6:33 pm

    Distance between dough balls for quandary x 30 years

    THANK YOU! THANK YOU! for providing the distance between balls of dough on the cookie sheet! I’d send you a big smile if I could!

    Secondly much appreciation for the amount of dough in each ball.

    Thirdly for explaining cup vs actual weight~ I found out my measuring cups are not accurate!


  56. #
    Anitaposted January 25, 2015 at 7:16 pm

    Good recipe Sally! Thank you for it! I’m not a baker at heart (give me a meat, some herbs, oils and vegetables and I’ll cook you a fab dinner though!) and I was still able to bake your cookie recipe well and even while missing a few ingredients! I eat as I type this and am in oatmeal cookie heaven :-) Thanks again and God bless you in the New Year! :-)


  57. #
    Suzzqposted January 26, 2015 at 3:13 pm

    I just got done making these and they are absolutely the best oatmeal raisin cookie I have ever tasted! My husband is going to LOVE these for sure. I followed the recipe exactly as given and they came out perfect. Don’t change a thing in these cookies.


  58. #
    Nicoleposted January 28, 2015 at 4:02 pm

    Thanks for a great recipe, Sally! The only issue I had was that some of the cookies spread out a lot, to the point where they resembled lace cookies. The weird thing is that some of the cookies came out perfect- the same tray would have a few perfect cookies and a few spread cookies. Do you have any idea why this would happen? I even refrigerated the dough for close to an hour.


    • Sallyreplied on January 28th, 2015 at 7:51 pm

      Hmm. Does your oven have hot spots? Try rotating the baking sheet a couple times during bake time.


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