Oatmeal Raisin Cookies

Total Time:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min

Yield:
3 to 4 dozen cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F. Like a baking sheet with parchment paper.

Add 1/2 cup water to the pecans and raisins, then microwave for 90 seconds. Allow the raisins and pecans to sit on the counter for about 10 minutes. Drain the raisins and pecans and set aside.

In a large bowl, combine the butter and the sugars and beat with an electric mixer until very creamy. Add the vanilla extract and eggs, and beat again until mixed.

In a small bowl, sift together the flour, baking soda, cinnamon and salt. Add it to the butter mixture. Add the oats, raisins and pecans. Mix together.

Drop heaping tablespoons of batter onto the prepared baking sheet. Leave plenty of room for the cookies to spread. Bake until the cookies are cooked in the middle, 10 to 12 minutes. Remove the cookies from the oven. Cool on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.


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4.4 45
Delicious! I just made these cookies for the first time and they were wonderful! Thank you Paula! item not reviewed by moderator and published
This is the best oatmeal cookie recipe I have ever used. As a long time baker I have learned to use butter flavored crisco and increase the flour a bit. The flavor rates 5 stars as does the nice crisp outside but nice chewy inside item not reviewed by moderator and published
I can't believe these have 5 star rating. These were a disaster. They DO NOT hold together. They spread everywhere and then when you take them off the pan they crumble into pieces. I am not a novice baker. I make cookies at least 1 X week. There has to be something wrong with this recipe. At first glance I am thinking possibly too much butter or not enough oats or flour. But I am not going to tinker with it to try to correct it. Most of these (although they tasted fine) ended up in the trash since they had fallen apart and I don't like delivering a plate full of "cookie pieces" when bringing a snack to an event. DISAPPOINTED! What a waste of time! item not reviewed by moderator and published
Spread too much and kinda fell apart - next time I'd try half lard or shortening and chill the batter. item not reviewed by moderator and published
These cookies are chewy and buttery! They definitely spread quite a bit, so six to a baking sheet seems best to avoid the cookies baking into one another. I did not use any pecans due to personal preference. item not reviewed by moderator and published
Crispy around the edges while being soft and chewy in the center. Absolutely delicious! Thanks, Paula! item not reviewed by moderator and published
I just made these and they are fantastic! item not reviewed by moderator and published
Love it, love it, LOVE IT! My favorite cookie! item not reviewed by moderator and published
Great! item not reviewed by moderator and published
Easiest and most delicious recipe ever! I needed something to bake for the janitor at school after he hauled many boxes for me. These were a hit! I made one substitution, I used self rising flour and cut out the salt and baking powder. item not reviewed by moderator and published

This recipe is featured in:

Back-to-School Made Easy