I usually never use the term “best” when it comes to naming my recipes, but I had to make an exception for this one. It may not be everyone’s favorite oatmeal raisin cookie, but it’s the best recipe that I’ve found and made…and I’ve made a LOT of oatmeal raisin cookies. This recipe = a definite keeper and new staple! These oatmeal raisin cookies are bomb. Two of my sisters don’t like raisins, so for half the recipe I omitted them and just as oatmeal cookies they were delicious as well. They are soft and chewy with a bit of spice from the cinnamon and vanilla. SO GOOD. I think this recipe definitely rivals the ones from the bakery. And the coolest part?? We made some of them into ICE CREAM SANDWICHES. Seriously, it’s amazing. Go try it! 
⇑My mom took this awesome picture eating it outside!⇑
The Best Oatmeal Raisin Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup butter softened
- 1 1/4 cup sugar
- 1 tbsp molasses
- 2 large eggs
- 2 tsp vanilla
- 3 cups oats not instant
- 1 cup raisins
- 2 tbsp rum optional
Instructions
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Preheat oven to 350 degrees F.
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Place raisins in bowl with some water and rum. Let soak until ready to add to dough, then drain well and dry using a paper towel before adding.
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Whisk together flour, soda, powder, cinnamon and salt in a medium bowl; set aside.
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Combine butter, sugar, molasses, eggs, and vanilla with a mixer on low speed. To cream, increase speed to high and beat until fluffy and the color pales.
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Stir the flour mixture into the creamed mixture until no flour is visible, but DO NOT over mix as this develops the gluten, making the cookie tough.
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Now add the oats and (drained) raisins; stir to incorporate.
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Using a cookie scoop, drop dough two inches apart onto prepared baking sheet.*
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Bake 10-13 minutes on center rack, or until golden but still moist beneath cracks on top.
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Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool. To store: place cookies in an airtight container with parchment paper between layers of cookies. If you want to keep them really moist, put a piece of white bread in with the cookies (on a separate layer of parchment not touching the cookies). Enjoy!
I have a general “oatmeal” cookie recipe that was my great-grandmothers. We like it though it’s nothing special and instead of adding raisins (which my dad doesn’t care for), we usually use either butterscotch or chocolate chips.
I may have to try this recipe! Thanks for sharing, Bekah.
That is so cool! I love using recipes given from my family–I always make the same flan recipe from my great-aunt and my grandma’s german chocolate cake is amazing.
My mom and sisters also don’t really like raisins so whenever I make these cookies I make half the batch just omitting them, but butterscotch chips is SUCH a great idea! I will def have to try that sometime. Thanks!
Thanks again for reading, Rissi! 🙂 Oh, and hope you like if you do get to try these.
i love oatmeal raisin cookies and am always up for trying a new recipe! i’m particuarly curious how they’d taste with rum.
Same here, Heather! Oatmeal raisin is definitely a household favorite with my fam. 🙂 Well the rum just kinda “plumps” them up a bit and brings a stronger flavor. If you try it I hope you like!
Thanks for visiting my blog. 😀