These classic and Amazing Oatmeal Raisin Cookies feature ultra-plump raisins, two types of oats, chopped pecans, and the perfect blend of sweetness and warm spices.

The Best Oatmeal Raisin Cookies

I'm all about cookie equality. I know oatmeal raisin sometimes get a stiff hand or labeled the "old man" cookies, and well, if that's the case, call me an old man. In my opinion, if you don't like oatmeal raisin cookies, you just haven't had the right kind, yet. This take on the classic sweet and warmly spiced cookie has an unusual step to plump up and rehydrate the raisins, which makes them absolutely scrumptious.

All you need to do is add a cup of boiling water and a cup of raisins to a bowl, and let them soak for 10 to 15 minutes. Amazingly enough, they'll fill with moisture and be much fuller in texture and flavor. It makes these cookies a hundred times better -- that's a true statistic -- and the blend quick oats, old-fashioned oats, and chopped pecans makes taking a bite of one of these downright irresistible. Get you a glass of ice-cold milk and a plate of these guys, and you'll be happy for at least the rest of the day, maybe longer.

Pecans not your thing? You can totally use toasted walnuts in this recipe. So good!

How long do oatmeal raisin cookies last?

These will last for up to 3 days covered at room temperature. You can also store them in the freezer after they've cooled completely for up to 8 weeks.

Why are my oatmeal cookies hard?

If your cookies come out greasy and brittle, you may need to up the flour in them. You may also be over-baking them, which can result in crunchy and hard cookies. Take them out a couple minutes before you think they might be done; as long as they're no longer shiny on top, they're done.

Why are my oatmeal cookies flat?

Butter and sugar allow cookies to spread, so be sure your measurements are accurate. Also, don't skip the dough refrigerating step -- this allows the dough to keep its shape better while baking.

What kind of oats do you use for cookies?

Old-fashioned oats reign supreme in the world of oats in cookies, but I also like to use some quick oats to add some variety to the texture and a bit more chew to the cookies.

Amazing Oatmeal Raisin Cookies

Author: Melissa Griffiths - Bless this Mess
Total Time: 2 hours 31 minutes
Yield: 4 dozen cookies 1x

Print Recipe

Description

These classic and Amazing Oatmeal Raisin Cookies feature ultra-plump raisins, two types of oats, chopped pecans, and the perfect blend of sweetness and warm spices.

Ingredients

Scale

1 cup raisins
1 cup boiling water
1 cup butter, softened
1 cup brown sugar
¾ cup granulated sugar
1 tablespoon molasses
2 large eggs
2 teaspoons vanilla
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup quick oats
1 cup old-fashioned oats
½ cup chopped pecans

Cook Mode Prevent your screen from going dark

Instructions

Start by preparing the raisins: Add the raisins and the boiling water to a small bowl, and let them rest for 10 to 15 minutes (while you prepare the rest of the dough). This allows the raisins to rehydrate and plump up before using them, and it makes them much better in the cookies (don't skip this step!).
While the raisins are resting, make the dough. In a medium mixing bowl (or in the bowl of your stand mixer), beat together butter, brown sugar, and granulated sugar, until the mixture is light and fluffy, about 3 minutes.
Add the molasses, eggs, and vanilla, and beat until well combined.
Add the flour, baking soda, salt, cinnamon, and nutmeg, and stir to combine well.
Drain the raisins.
Add both kinds of oatmeal, the drained raisins, and the pecans, and stir until combined. Don't over-mix, though, or you'll end up with tough cookies.
Cover the bowl with plastic wrap, and refrigerate for 2 hours (and up to 48 hours).
Preheat the oven to 350 degrees F., and line a baking sheet with parchment paper or a baking mat.
Working with 1 large tablespoon of dough at a time, roll the cookie dough into balls, and place them on the cookie sheet 2.5 inches apart. Repeat with remaining dough.
Bake for 11 to 12 minutes, or until the top of the cookie is no longer shiny.
Remove the pan from the oven, and allow the cookies to cool on the baking sheet for 5 minutes, before removing them to let them rest on a wire rack until cool.
Enjoy warm. Store leftovers covered at room temperature for up to 3 days or in the freezer, after they have cooled completely, for up to 8 weeks.

Notes

You can sub walnuts for the pecans in this recipe if you prefer.
If you love raisins, you can add an additional half-cup of raisins to the cookie dough if you like.
If you'd like to speed up the fridge chilling time, make the cookies into balls, and chill for 30 minutes (the dough balls will chill faster than the whole bowl of dough).

Prep Time: 2 hour 20 min
Cook Time: 11 min
Category: dessert, cookie
Method: bake
Cuisine: American

Keywords: oatmeal cookie, cookie recipe, oatmeal raisin cookies

You may want to try these other easy cookie recipes:

These classic and Soft Raisin Oatmeal Cookies feature ultra-plump raisins, two types of oats, chopped pecans, and the perfect blend of sweetness and warm spices.