What is the best oatmeal raisin cookie recipe?

Question

What is the best oatmeal raisin cookie recipe?

Answer 1

I think the best recipe for oatmeal cookies comes on the back of the Quaker Oatmeal box.

Answer 2

Oatmeal Raisin Oatmeal

1 1/4 cups sugar

1/2 cup butter or margarine, softened

1/3 cup molasses

2 eggs

2 cups quick-cooking oats

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup raisins

1. Heat oven to 375°F. In large bowl, stir together sugar, butter, molasses and eggs. Stir in remaining ingredients except raisins until well blended. Stir in raisins.

2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets.

3. Bake 9 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheets.

Enjoy!!!!

Answer 3

Oatmeal Raisin Cookies

You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy, and loaded with raisins...and they're better than any you've tried before! Use craisins if you like....they are just as good!

36 cookies

Whisk together and set aside

    * 2 cups all-purpose flour

    * 1 teaspoon baking soda

    * 1 teaspoon baking powder

    * 1 teaspoon kosher salt

Cream wet ingredients

    * 1 cup unsalted butter, softened

    * 1 cup sugar

    * 1 cup dark brown sugar, firmly packed

    * 2 large eggs

    * 2 teaspoons vanilla

Then stir in

    * 3 cups oats (not instant)

    * 1 1/2 cups raisins

Directions

  

      Preheat oven to 350°.

      Whisk dry ingredients; 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 until no flour is visible.



      (Over mixing develops the gluten, making a tough cookie.) Now 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.

OR these..these are good too...

Oatmeal Raisin Cookies Recipe

Makes about 18 large chewy oatmeal raisin cookies.

Ingredients

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon freshly grated nutmeg

1/2 pound (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)

1 1/2 cups raisins

1/2 cup chopped walnuts (optional)

Method

1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

4 Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.