Today is a proud mama day. My 4th grade daughter Mimi who is quite gifted in sports played in her 2nd softball game. This is a new sport for her. While practicing pitching with my husband and her older 6th grade sister for the last few weeks, she went into the game as the backup pitcher to the 2 starters. Well, she was called up and struck out the first batter, then walked the next one, and struck out the 3rd and 4th batters. Everyone went nuts and I made victory cookies.
Not just any cookies. These cookies were inspired by a Savory Sweet Life reader (Hi Evie!) who emailed me this morning asking whether or not I had any oatmeal raisin cookie recipes on my site that are as good as my famously viral Best EVER Chocolate Chip Cookies. As I read her email, I knew what she was getting at and looking for. I told her how I personally liked the Quaker Oats recipe on the box but that I would give it some thought and get back to her. As I thought about all the oatmeal cookies I have ever tasted and personally enjoyed, I started to think about what would be the quintessential oatmeal raisin cookie I would consider the best and most memorable. A cookie so good, that when shared, people would devour them.
As I was telling someone yesterday, when I develop recipes I always think about the end product in mind. Trusting my own finicky palate, then working backwards. This means thinking about certain characteristics I want the final baked good to have, then approaching the recipe like a food scientist understanding how technique is as important as ingredients. I know this all sounds silly but it is completely true. Just last week I spent long late night hours over 5 days with 3 failed attempts at perfecting a vegan vanilla cupcake that was so good and that I could be happy with. Because at the end of the day, I am the one who wants to be satisfied and happy with my work. And in case you’re wondering, I made a pretty amazing vegan vanilla cupcake yesterday, waking up at 3 am to give it one more shot before bringing them to a birthday party alongside my favorite chocolate ones.
Back to the oatmeal cookies. To call your cookies the best takes courage and guts, especially on the internet. Well, these are the best! I realize I just threw a gauntlet down. But when I eat these cookies, I can’t recall a more satisfying, delicious, crispy and toffee tasting on the outside and every so chewy on the inside oatmeal raisin cookie. I think the blend of spices is perfect, the texture, height, and flavor is perfect, and the overall look of the cookie is perfect. They aren’t runny and flat nor do they look dense and heavy.
My husband’s favorite cookie is oatmeal raisin and I consider him a pretty good judge when it comes to this type of cookie. He has fond memories of his grandma baking them for him as a child. They remind him of his childhood in the same way a Hershey bar reminds me of mine. But my kids aren’t crazy about cookies with raisins in them. They are my hardest critics, sometimes brutally too honest. When my kids told me these cookies were awesome, I knew they were special. If I can get my kids to love and rave about these cookies then I stand by my claim. Yep, these are the best. If you are looking for a classic oatmeal raisin cookie that will make have you smiling bite after bite, look no further.. you’re home. Enjoy!
- ½ cup butter, room temperature
- 1 cup turbinado (raw) sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 - ¼ cup old-fashion oats (not quick or instant)
- ⅔ cup all-purpose flour
- 1 cup raisins
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- Preheat the oven to 350 degrees F.
- Using a stand mixer, cream the butter and sugar on medium-high for 30 seconds, then increase the speed to high for up to 2 minutes until the sugar-butter mixer looks whipped like frosting and not like wet sand.
- Reduce the speed to medium and add the egg and vanilla until well combined.
- Add the oats, flour, raisins, baking powder, baking soda, salt, cinnamon, and allspice.
- Continue to mix on medium speed for about 30 seconds until the dough is completely mixed.
- Using a medium cookie scoop, scoop the cookie dough approximately 2 inches apart on a baking sheet that is lined with either parchment paper or a silicon mat.. A medium cookie scoop is slightly bigger than a tablespoon.
- Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown, slightly lighter in the center.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a plate or wire rack. Best when eaten slightly warm, the edges of the cookies will become crispy when cooled down.