Killer Oatmeal Raisin Cookie Recipe
Can anyone help me find a GREAT Oatmeal Raisin cookie recipe? I have tried many on the internet but still haven't found one that is Great. Most recently I tried one from the Silver Palate which haaad a very nice taste and flavor but the texture (very flat and thin) was not good. Thanks.
Use old-fashioned oats not the broken piece of "instant" oats. Toasting the oatmeal and/or replacing part of it with granola is also interesting. Beyond that you can plump the raisins by soaking them in fruit juice or a combo of rum and fruit juice. Or substitute dried cranberries for raisins. But that QA recipe is the bomb!
Yes indeed, these are fantastic. IMO, any oatmeal cookie recipe that calls for instant oats, or for pulverizing rolled oats is going to be inferior.
AND, if you don't mind a little less buttery flavor and a little more of a chunky cookie, you can leave out HALF the butter . Which , of course, leaves caloric room for a double handful or chocolate chips.
I'm going to try the raisin soaking idea below, that sounds great.
Soaking raisins is so the key.... I often (assuming I have it around) soak my raisins in red wine. It adds a depth of flavor that is a little less alcohol-y tasting than the rum (which is also good but different).
Another secret is to add some shredded coconut--not enough to make them oatmeal coconut cookies, but enough to add texture and hold shape a little bit more.
When that recipe was originally published ('97?) there was a variation with dates included. This has been my standard oatmeal cookie recipes for years. I just adore the combo of chewy rolled oats and meltingly sweet dates. I prefer to use barhi dates because their flavor and texture is fantastic, much like caramel without the butter. Medjools or deglet will do, too, though thier texture is firmer and chewier. The edges of the cookies caramelize because there is so much sugar in this recipe. You can cut the sugar down, especially with the date version, but they won't spread or caramelize quite as well.
Here's the recipe:
***** Paraphrased recipe *****
Cook's Illustrated Date Oatmeal Cookies
Makes 16 to 20 large cookies. Published in Cook's Illustrated January 1, 1997.
For less sweet cookies, reduce granulated sugar to 3/4 cup. Don't over bake the cookies. The edges of the cookies should be brown but the majority of the center should be very light brown. If parchment paper is not used, allow cookies to cool for 2 minutes on the cookie sheets before they are transferred to a cooling rack.
2 sticks unsalted butter (1/2 pound), softened but still firm
1 cup light brown sugar
1 cup granulated sugar
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon fresh grated nutmeg
3 cups rolled oats
1 1/2 cups chopped dates
1. Place oven racks in low and middle oven positions and preheat oven to 350-F. Beat butter until creamy. Add light brown and granulated sugars and continue to beat for about 3 more minutes, until fluffy. Beat the eggs into the mix one at a time.
2. In another bowl, mix together the flour, table salt, baking powder, and grated nutmeg.
Mix the dry ingredients into the sugar/butter mixture using a rubber spatula or mixing spoon. Mix in the oats and dates.
3. Roll the dough into 16 to 20 two-inch balls. Line two large cookie sheets with parchment paper and evenly distribute 8 to 10 dough balls on each cookie sheet. Bake until the edges of the cookies turn golden brown, about 22 to 25 minutes. Halfway through bakking, rotate the cookie sheets from front to back and top to bottom. Allow the cookies to cool about 30 minutes before serving.
I spent my early adult years obsessed with finding the best oatmeal raisin cookie recipe, and once I found it I vowed never to make another one, until I got the New Best Recipe cookbook by cooks illustrated but their recipe couldn't even come close to this one (although everything else I have made from that cookbook is heavenly!) and now I really will not ever make another one. My husband's favorite cookie is oatmeal raisin so all my research worked out great for me, he loves my recipe! Here it is, I hope you make it, cause I know you will love it! =)
-3 eggs beaten
-1 cup raisins
-1 teaspoon vanilla
-1 cup butter
-1 cup packed brown sugar
-1/2 cup white sugar
-2 1/2 cups all purpose flour
-1 t. cinnamon
-2 teaspoons baking soda
-2 1/2 cups rolled oats (It actually originally called for 2 cups but I took out the pecans that the recipe called for because I don't love nuts in my cookies)
1- Combine eggs, vanilla, and raisins in a small bowl, cover and let stand for 1 hour (I think that this step of soaking the raisins is the secret, in all the other recipes the raisins caused the cookies to dry up and this prevents the drying, they are so moist after soaking!)
2-Preheat oven to 350 F
3-In a large bowl cream the butter, brown sugar, and white sugar together. In another bowl sift together the flour, cinnamon, and baking soda, stir into creamed mixture. Then stir in raisin mixture, and rolled oats. Drop by teaspoon full onto an unprepared cookie sheet. Bake for 10 minutes or until lightly browned. Cool at least 10 minutes.
Hi Melissa, hope you are well, i just made these, though they are great, but not absolutely the best, chewiest oatmeal raisin cookies. I don't even know what taste i am looking for but i guess like you i will know when i find them. I love these store bought oatmeal cookies, you know the ones that are big, chewy and so delicious, you can't stop eating them, the ones that are sold in pastry shops, coffee shops and so on. I have tried perhaps close to 30 oatmeal raisin recipe by now, although some have been good like yours, but nothing like the ones i am talking about.
BY THE WAY I AM A GENTLEMAN, who also loves cocking and baking in my spare time. It helps my day end smoothly and relaxes me as well. I think baking is like making love, you have to be patient, work at it and the environment has to be perfect for you to enjoy it.
re: sexy baking
In light of your screen name, it"s not surprising that you are a gentleman who loves "cocking", but this is a little TMI. '-D
My favorite oatmeal cookie is flat and crisp so I melt the butter. Browning butter adds deeper, nutty undertones. I also use all or half steel-cut oats, which create a texture like ground nuts. And for me, the raisins must be sultanas.
I was considering browning the butter in my fave oatmeal cookie recipe because I love that nutty flavor you mention, however am wondering how that will affect the texture. I'm thinking I should cool the browned butter until solid and chill the cookie dough...
What is the difference between cookies made with browned butter and those made with room temp softened butter?
I added salt to this because I don't know how to eat a cookie without salt.
- 1/2c coconut oil for 1/2c of the butter
-1c organic whole wheat for 1c of the ap flour
- 1/4c honey for 1/4 c of the sugar
Also, I added the 1/2c nuts cause I am a nuts-in-cookie-lover & left out 1/2c rolled oats.
Even with my experimentations, the cookies came out darling! Thanks!
Thanks for the link, Mrs. Cheese! I love love love this version (make them all the time!), but they aren't really the kind of oatmeal raisin cookies that everyone is raving about here. Those are an entirely different animal. For those, you need cinnamon and molasses and plump raisins and the like. I'm still looking for the perfect solution, but am pretty fond of the latest try:
1 c. butter
1 c. brown sugar
1/2 c. sugar
2 tsp. vanilla
1 Tbs. molasses
2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 c. oats
1 1/2 c. raisins, soaked if very dry
Bake 12 min at 325.
pics and more at this post: http://cheesypennies.blogspot.com/201...
I haven't made the Silver Palate oatmeal cookies, but I am a big fan of their receipes and use their receipes, including their chocolate chip cookies, a lot.
I think your results may have had more to do with the temperature of your butter than the receipe. Try not to let it soft too much and then after you make the dough refrigerate it till it firms up. They won't spread as much.
re: Stuffed Monkey
I hear you Stuffed Monkey about so much from the SP book, but I am sorry to say, their oatmeal cookies are not the highpoint for me either. They are thin and spread a lot, and have a kind fo lacey thing happening...I like mine with some chewiness to them...I am going to try the recipe given here below for the Killer Oatmeal Cookie Recipe. And the timing is perfect...I have all kinds of oatmeal, large flake, the real deal, left over from winter porridge.
I have a really nice oatmeal raisin cookie recipe, not too sweet, and it has a shredded apple in it for moisture. It is a fat cookie, not a thin one, and its moist not crunchy.
What kind are you looking for? I don't care for the crunchy thin cookie, so this isn't that kind. It's made wtih crisco, I've never made it with butter, I just don't think it would be the same.
i have a dear love for these fat sugar cookies at a bakery nearby. I once begged for the recipe, when she wouldn't budge she gave me one hint. She said they don't use butter and that that was why it was so moist, shortening produced a moister cookie. I don't know if that's true, but I sure know these oatmeal cookies are moist and yummy.
This is seriously a Killer Oatmeal Raisin Cookie. You will not be disappointed!
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins (plumped in warm water, then squeeze out excess water)
Preheat oven to 350°. Whisk dry ingredients together; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture just until no flour is visible. Add the oats and raisins; stir to incorporate. Fill cookie scoop with dough. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
I add ground ginger to them. It makes a big difference for a small change. You can't taste it but can tell it's different.
You can use white whole wheat flour and oatmeal cookies are one where you can replace all of it (I usually go half) and it's still good. Brown sugar is no healthier than white--it's just white w/ molasses added in. I have cut the sugar by 1/3 and still like it because it's not as sweet and you have the raisins for sweetness already. You can use applesauce for half of the butter. I know some people who use all applesauce but I don't like the texture--a little poofy.
For several years now, I've been making the oatmeal cookie recipe from the Kripalu Cookbook. I posted it here a few years ago and could search for it if you like. It's got whole wheat pastry flour and I also use white whole wheat. it's sweetened with maple syrup and rice syrup, though i've used agave in lieu of the rice. it's vegan, so a little canola oil and a tbs or two of almond butter instead of butter and, of course, no eggs. In any case, these cookies, healthy as they sound, are outstanding. They call for raisins, but I also add some 60% Ghiradelli chips. Anyway, if you want the recipe, either search for it, or let me know.
Here's that Kripalu Recipe, paraphrased:
I've posted my version of the Kripalu Cookbook's Maple-Oatmeal cookies before. They're really yummy. You can use either almond or peanut butter and I add chocolate chips, but if you're trying not to add that sort of thing, they're also delicious with raisins. Since the link to the page my last posting was on had so many other replies, I just pasted it in below:
Try these. They're my adaptation from the Kripalu Cookbook. I love them. The beauty is that you can basically just use whatever you have on hand as long as you sorta stick to the recipe and they STILL taste good! So easy! I'm not sure how many this makes, but generally I scoop out about a TBS worth of dough. Sometimes I flatten them out, they cook faster and are crisper. These harden a bit overnight into crunchy.
2tbs almond butter (or PB if you only have that)
1/4c canola oil (but you can use even less and still come out terrific)
1/3c. rice syrup
1/3c maple syrup
3tbs roasted, chopped almonds
1/3c whole wheat pastry flour
1/3c flour (i use white whole wheat, but doesn't really matter)
~1c oats. add more if the batter seems too loose.
stir in chocolate chips and raisins to taste.
350F for the oven. They bake for about 10min, but sometimes more. just keep an eye on them...
I have used wheat flour but find it needs a little white flour to lighten it up. This is a matter of taste, of course. I also use brown sugar and occasionally maple syrup or honey. To lighten the cholesterol I cut the butter in half and replace it with grape seed oil or canola oil. This makes a crispy, spreading kind of cookie, though, and for the poof cookie lovers that would defeat the purpose. I also add a handful of flaxseeds and some really great chocolate broken up. Tasty and healthy!
i hope you're still following this thread, i'm a little late.
nick malgieri's oatmeal cookies from his light desserts made with real ingredients (not the real title of the book) cookbook are great (i also highly rec the cookbook for other healthier dessert recipes). i really like them better than most regular oatmeal raisin cookies. there are 2 tbsp butter in a batch, and applesauce which makes the cookies chewy and delicious. there is 1 cup flour to 1 1/3 cup oatmeal. if you try them let us know what you think! this blog link paraphrases the recipe:
Google the Nikki's Healthy Cookies recipe, I added an egg to keep them from falling apart, so it's no longer vegan. The banana taste is strong, but so is the oatmeal. You can add raisins if you want to. For a flourless, butterless cookie, they are rather good for what they are.
I always use white whole wheat flour for my regular oatmeal cookies, a third each brown sugar, white sugar, and Splenda. Won't give up the butter flavor, so sub coconut oil for half of it if trying to be hypocritivirtuous.
This is a recipe from an Oatmeal box that my mother has been using since I was in 2nd grade, many, many years ago. It is a freezer cookie which can also be made into a drop cookie.
1 C. Butter
1/2 C white sugar
1 C dark brown sugar
2 eggs large or extra large
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla-she uses 2 caps of vanilla
1 tsp cinnamon optional and not traditional
1 C white flour
1 C Whole wheat flour
3 cups oatmeal whole oats
chocolate chips, raisins, nuts for decoration
Cream Butter, cream in sugar. First white then brown. Cream well
Beat in eggs.
Then stir in baking powder, baking soda and vanilla. Add cinnamon if you are using it. The mixture may look curdled but don't worry. It will be OK
Stir in flour. Stir in oatmeal.
Divide into thirds and form into rolls on waxed paper or plastic wrap. Store in freezer until you are ready to bake. Do not store in the refrigerator or you will have hockey pucks.
When ready to bake: Preheat oven to 375.
Slice and place on ungreased cookie sheet, decorate with chocolate chips, raisins, nuts, Bake 8-12 minutes, reversing the cookie sheets during baking. Cool on rack and enjoy.
Variations: You can make these as drop cookies if you don't have time to freeze them. Mix the chocolate chips, raisins, nuts or even dried cranberries or cherries into the dough and drop by spoonfuls on the cookie sheets. Pat them a little to even the out and bake at 375 for 8-12 minutes. Bikingbaker
When I saw the title of your post I immediately thought 'Silver Palate.' Sorry they don't do it for you; they're my absolute favorite and I know a few folks who would protest if I changed recipes!
But I'd also second (or third) the Quaker recipe too. I used to use that one and it is really good.
Here's my go-to recipe. They always come out chewy and delicious. It's important to let the dough chill for a couple hours, otherwise they spread out quite a bit while baking.
Oatmeal Raisin Cookies
• 1 stick butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1-1/2 cups rolled oats
• 1/2 cup raisins
1. Cream the butter and sugar. Stir in the egg and vanilla until evenly combined.
2. Add the flour, baking soda, cinnamon, and salt. Stir until well mixed.
3. Fold in the oats and raisins.
4. On a piece of parchment paper, form the dough into a log, about 2 1/2" in diameter. Roll up in parchment and twist the ends. Refrigerate for at least 2 hours.
5. Preheat oven to 350F and line two cookie sheets with parchment paper. Slice the cookies as big as you please, place on baking sheets and pat down slightly, then bake for 15 minutes.
6. After letting the cookies sit for two minutes on the cookie sheets, remove to cooling rack and let cool.
I've tried most of the popular recipes and find that after the first day, most of the cookies seem very dry to me. My current favorite recipe is Alice Medrich's. They are nice and chewy. I found with the original recipe, the cookies were a little flatter than I wanted, so I upped the flour two tablespoons for a total of 1 1/4 cups flour. I also soak the raisins in hot water, or rum, if I have it on hand. And make sure the the dough is still on the cool side when you shape the cookies to keep them from spreading too much.
this is my friends Mom's recipe, they are technically chocolate chip oatmeal, but sub the raisins. They work beautifully, stay soft for days. I have had trouble finding barley flour (it is now stocked in my cupboard), but have used spelt, kamut and buckwheat with decent results. The flavour that the 'other' flour adds is nutty and quite desirable. People always want the recipe.
Chocolate Chip Oatmeal Cookies
1 cup softened butter or margarine
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla
2 tbls milk
1 cup all purpose flour
1 cup barley flour (or all purpose flour)
2 cups regular oatmeal
½ tsp salt
1 tsp. baking soda
1 tsp baking powder
2 generous cups chocolate chips
1. Mix the softened butter or marg and the sugars together well
2. Add the eggs, vanilla and mils and continue to mix
3. Add all dry ingredients
4. When all well mixed stir in the chocolate chips
5. Spoon on to cookie sheets the size based on personal preference
6. Bake at 375degrees 7-10 mins or edges are brown. For chewier cookies cook a shorter time. Cool on a wire rack.
7. Makes approx 48 cookies depending on who is around when the come out of the oven.
i made one of the highly praised recipes on here today. the one that called for the glaze on top and had a multitude of spices in it. anyway it calls for buttermilk which I measured out, half way through the baking of the batch I saw the buttermilk still in it's measuring cup. so I added it (good grief) + more flour and prayed it'd work. wondered why the first cookie sheets had very odd looking cookies ;:-/ I finished the other couple of batches which were much better and only then did I notice the bag of oats still on the bar waiting to be mixed into the dough. oh my gosh I made 2 batches of oatmeal cookies without 2 of the very important ingredients. had the flu yesterday that's my only excuse :(