Oatmeal Cookies

Soaking the raisins in vanilla is the secret to these extra-flavorful classic oatmeal cookies.

Oatmeal rasin cookies recipe

Matt Taylor-Gross / Food Styling by Ali Domrongchai

Active Time:
15 mins
Total Time:
30 mins
36 large cookies

When it comes to cookies and brownies, everyone has his or her own idea of perfection — be it a baked good that's chewy or crispy; under-baked, over-baked or unbaked; jammed with add-ins; or simple and direct. This is the ultimate cookie jar oatmeal cookie, old-fashioned in its simplicity. It is crisp at the edges and chewy in the center, with lots of deep, caramelly brown sugar notes and the plumpest, juiciest raisins imaginable. The recipe comes (via my sister-in-law) from The Colorado Cache Cookbook, one of the all-time most popular community cookbooks, put out by the Junior League of Denver.

The secret to the amazing raisins is soaking them in beaten egg and vanilla before you add them to the dough, which plumps them up and packs them with flavor. These cookies are very accommodating. I've added everything from dried cherries and white, milk and dark chocolate chips to toffee bits, pistachios and chopped Blenheim apricots. I've also pressed them into service as sandwich cookies, filling them with ice cream, peanut butter and cream cheese frosting. — Tina Ujlaki


  • 3 large eggs

  • 1 cup raisins

  • 1 teaspoon pure vanilla extract

  • 1 cup unsalted butter (8 ounces), at room temperature

  • 1 cup packed dark brown sugar

  • 1 cup granulated sugar

  • 2 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon cinnamon

  • 1 teaspoon salt

  • 2 cups old-fashioned oats

  • 1 cup pecan pieces


  1. Beat eggs in a small bowl until frothy. Add raisins and vanilla and set aside to soak for at least 1 hour.

  2. Preheat oven to 350°F. Cream butter with sugars in a large bowl until fluffy. Add flour, baking soda, cinnamon, and salt and stir until blended. Stir in eggs, raisins, and oatmeal. Stir in nuts (and any other add-ins); dough will be stiff.

  3. Scoop golf ball-size rounds of dough onto rimmed baking sheets and flatten slightly. Bake until tops are nicely browned, 12 to 15 minutes. Transfer cookies to a rack and let cool.

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