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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 3 dozen medium-size cookies
4151_051309_cookies.jpg
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
2 cups quick-cooking oatmeal (not instant)
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
1/2 cup raisins
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 3 dozen medium-size cookies
4151_051309_cookies.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 3 dozen medium-size cookies
Recipe Summary
Yield: Makes 3 dozen medium-size cookies
Yield: Makes 3 dozen medium-size cookies
Makes 3 dozen medium-size cookies
4151_051309_cookies.jpg
4151_051309_cookies.jpg
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed dark-brown sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 2 cups quick-cooking oatmeal (not instant)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly ground nutmeg
- 1/2 cup raisins
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.
Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Reviews (15)
Add Rating & Review
92 Ratings
5 star values:
18
4 star values:
26
3 star values:
36
2 star values:
9
1 star values:
3
Load More Reviews
Reviews (15)
Add Rating & Review
92 Ratings
5 star values:
18
4 star values:
26
3 star values:
36
2 star values:
9
1 star values:
3
Add Rating & Review
92 Ratings
5 star values:
18
4 star values:
26
3 star values:
36
2 star values:
9
1 star values:
3
92 Ratings
5 star values:
18
4 star values:
26
3 star values:
36
2 star values:
9
1 star values:
3
92 Ratings
5 star values:
18
4 star values:
26
3 star values:
36
2 star values:
9
1 star values:
3
- 5 star values:
- 18
- 4 star values:
- 26
- 3 star values:
- 36
- 2 star values:
- 9
- 1 star values:
- 3
Martha Stewart Member
Rating: 5.0 stars
10/31/2020
If I am going to any gathering with children (or diabetics), this is the cookie/dessert I bring. You should have seen the look on the face of an Ethiopian friend when she tried these. Yeah, she wanted the recipe! I'm pretty sure it was her first oatmeal cookie.
Moms love these because they are not loaded with sugar. In fact, I usually cut back on the sugar and they are always plenty sweet. My late diabetic friend was told by her doctor that if she insisted on eating cookies then he wanted her to stick with oatmeal-raisin instead of anything else out there.
Easy to make, super delicious, easy cleanup, everyone loves them. Just one problem - you need to double the recipe as I tend to eat the first dozen while a second is baking (I just have the one baking sheet). They go really fast.
For Halloween, I make these along with other baked goodies for the few visitors I will get in my building. They get enough candy so this is a good one 'cause its lower in sugar.
If you really want a heavenly treat, replace the raisins with dried cranberries. Now, we're in Marthaland!
Martha Stewart Member
Rating: 5 stars
12/21/2016
OMG!!! The best oatmeal cookie I've ever made. Soft with crispy edges. I made half the recipe to see if I would like them. Big mistake. Should have made the whole batch. Love this cookie!!
Martha Stewart Member
Rating: Unrated
02/27/2012
I love these cookies! I changed the recipe a little by soaking the raisins in the vanilla, a bit of brandy and hot water for an hour or so. I use this liquid instead of plain water to add some real depth of flavour to the cookies.
Martha Stewart Member
Rating: 5 stars
06/27/2011
Very easy and tasty! Family dug right in and these were about 1/2 gone before they were completely cooled! Recipe states baking time as 20 minutes but I baked 10 then added only 3 more minutes for total of 13 minutes to have the browned edges and nice soft cookies. 20 minutes seemed like a long baking time, perhaps the mayor likes his oatmeal cookies crispy. Will definitely make again and double the recipe next time!
Martha Stewart Member
Rating: Unrated
03/20/2011
Amazing! I was just going to say, my secret for these (or basically anything that has cinnamon in it...) is to add a dash or a dibble or rum! Extract or from your flask! Just do it!
Martha Stewart Member
Rating: Unrated
03/19/2011
Add the raisins soaked in rum after being aged in barrels umburana, is wonderful !!!!!
Martha Stewart Member
Rating: Unrated
03/05/2011
I baked these cookies for 17 minutes as 'Flits21' suggested and she was right. Also, I soaked the raisins in warm water prior to adding them to the recipe.
Martha Stewart Member
Rating: Unrated
07/27/2010
PERFECT!!
Thank you so much.
Martha Stewart Member
Rating: Unrated
03/03/2010
The recipe is perfect as it is and with variations, i added some diced dried apricot, almonds and grated coconut the next time i made them and the texture was still perfect... I took them to work and the captain proposed on the spot, lol! They are fantastic cookies to have on hand, delicious, wholesome and healthy
Martha Stewart Member
Rating: Unrated
02/16/2010
DO add the water! I doubled this recipe, and hands down these are the oatmeal cookie I have been looking for- delicious!
Martha Stewart Member
Rating: Unrated
10/06/2009
DO NOT ADD THE 1/4 water. The batter gets to wet and mushy. I think it's a misprint.
Martha Stewart Member
Rating: Unrated
09/30/2009
Very good and not too sweet. I just made them and they're almost gone. I will be making them again.
Martha Stewart Member
Rating: Unrated
06/19/2009
Amazing! Probably the best oatmeal raisin recipe I've ever had... perfect flavor and texture.. Be sure to use freshly grated nutmeg. I cooked mine one tray at a time for about 17 minutes.. you don't want to burn these.
Martha Stewart Member
Rating: Unrated
05/16/2009
Terrific recipe! Nice combo of crispy and chewy. Thanks Martha for getting it from Chef Jerry Montan n n n ez. They have a nice depth of flavor from the dark brown sugar. I added 1/2 cup of dried cherries and 1/2 of toasted chopped pecans as a variation. As the other person noted, don't forget the 1/4 cup water.
Martha Stewart Member
Rating: Unrated
05/13/2009
Be sure to add 1/4 cup water. It is mentioned in the recipe but doesn't appear in the ingredient list.
Martha Stewart Member
Rating: 5.0 stars
10/31/2020
If I am going to any gathering with children (or diabetics), this is the cookie/dessert I bring. You should have seen the look on the face of an Ethiopian friend when she tried these. Yeah, she wanted the recipe! I'm pretty sure it was her first oatmeal cookie.
Moms love these because they are not loaded with sugar. In fact, I usually cut back on the sugar and they are always plenty sweet. My late diabetic friend was told by her doctor that if she insisted on eating cookies then he wanted her to stick with oatmeal-raisin instead of anything else out there.
Easy to make, super delicious, easy cleanup, everyone loves them. Just one problem - you need to double the recipe as I tend to eat the first dozen while a second is baking (I just have the one baking sheet). They go really fast.
For Halloween, I make these along with other baked goodies for the few visitors I will get in my building. They get enough candy so this is a good one 'cause its lower in sugar.
If you really want a heavenly treat, replace the raisins with dried cranberries. Now, we're in Marthaland!
Rating: 5.0 stars
Rating: 5 stars
12/21/2016
OMG!!! The best oatmeal cookie I've ever made. Soft with crispy edges. I made half the recipe to see if I would like them. Big mistake. Should have made the whole batch. Love this cookie!!
Rating: 5 stars
Rating: Unrated
02/27/2012
I love these cookies! I changed the recipe a little by soaking the raisins in the vanilla, a bit of brandy and hot water for an hour or so. I use this liquid instead of plain water to add some real depth of flavour to the cookies.
Rating: Unrated
Rating: 5 stars
06/27/2011
Very easy and tasty! Family dug right in and these were about 1/2 gone before they were completely cooled! Recipe states baking time as 20 minutes but I baked 10 then added only 3 more minutes for total of 13 minutes to have the browned edges and nice soft cookies. 20 minutes seemed like a long baking time, perhaps the mayor likes his oatmeal cookies crispy. Will definitely make again and double the recipe next time!
Rating: Unrated
03/20/2011
Amazing! I was just going to say, my secret for these (or basically anything that has cinnamon in it...) is to add a dash or a dibble or rum! Extract or from your flask! Just do it!
Rating: Unrated
03/19/2011
Add the raisins soaked in rum after being aged in barrels umburana, is wonderful !!!!!
Rating: Unrated
03/05/2011
I baked these cookies for 17 minutes as 'Flits21' suggested and she was right. Also, I soaked the raisins in warm water prior to adding them to the recipe.
Rating: Unrated
07/27/2010
PERFECT!!
Thank you so much.
Rating: Unrated
03/03/2010
The recipe is perfect as it is and with variations, i added some diced dried apricot, almonds and grated coconut the next time i made them and the texture was still perfect... I took them to work and the captain proposed on the spot, lol! They are fantastic cookies to have on hand, delicious, wholesome and healthy
Rating: Unrated
02/16/2010
DO add the water! I doubled this recipe, and hands down these are the oatmeal cookie I have been looking for- delicious!
Rating: Unrated
10/06/2009
DO NOT ADD THE 1/4 water. The batter gets to wet and mushy. I think it's a misprint.
Rating: Unrated
09/30/2009
Very good and not too sweet. I just made them and they're almost gone. I will be making them again.
Rating: Unrated
06/19/2009
Amazing! Probably the best oatmeal raisin recipe I've ever had... perfect flavor and texture.. Be sure to use freshly grated nutmeg. I cooked mine one tray at a time for about 17 minutes.. you don't want to burn these.
Rating: Unrated
05/16/2009
Terrific recipe! Nice combo of crispy and chewy. Thanks Martha for getting it from Chef Jerry Montan n n n ez. They have a nice depth of flavor from the dark brown sugar. I added 1/2 cup of dried cherries and 1/2 of toasted chopped pecans as a variation. As the other person noted, don't forget the 1/4 cup water.
Rating: Unrated
05/13/2009
Be sure to add 1/4 cup water. It is mentioned in the recipe but doesn't appear in the ingredient list.
All Reviews for Oatmeal Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oatmeal Raisin Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
