cookies · Desserts

The Best Oatmeal Raisin Cookies on the Face of the Earth

The Best Oatmeal Raisin Cookies on the Face of the EarthSo, I’ve made thousands of oatmeal raisin cookies, using at least a dozen different recipes in my lifetime, and I finally found it.  Or, more accurately, my sister found it. The holy grail of oatmeal raisin cookie recipes.

The Best Oatmeal Raisin Cookies on the Face of the Earth

She brought these on our camping trip last week and they were the most amazing oatmeal raisin cookies I’ve ever had.  You guys, I’m not lying- in one weekend, I ate at least two dozen of them.  Best ever.

The Best Oatmeal Raisin Cookies on the Face of the Earth

So of course I immediately got the recipe from her, which she found on Genius Kitchen.

I don’t know what it is about this recipe.  The ingredients are super simple.  Just that they found the *exact* perfect ratio of ingredients to come up with a moist, chewy, raisin filled cookie, and it is the best one you will ever eat.

The Best Oatmeal Raisin Cookies on the Face of the Earth

I added walnuts to mine, because I was making them for my Dad, and I used golden raisins.  Regular raisins are what my sister used and they were just as perfect.


Recipe from Genius Kitchen


  • cups allpurpose flour
  • teaspoon baking soda
  • teaspoon baking powder
  • teaspoon kosher salt
  • cup unsalted butter, softened
  • cup sugar
  • cup dark brown sugar, firmly packed
  • large eggs
  • teaspoons vanilla
  • cups oats (not instant)
  • 1cups raisins
  • 1 cup walnut pieces (optional)


  1. Preheat oven to 350°.
  2. Whisk dry ingredients; set aside.
  3. Combine wet ingredients with a hand mixer on low.
  4. To cream, increase speed to high and beat until fluffy and the color lightens.
  5. Stir the flour mixture into the creamed mixture until no flour is visible.
  6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  7. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  8. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  9. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  10. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.



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