The Best Oatmeal Raisin Cookies on the Face of the Earth

So, 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.

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.

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.

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.

Enjoy!

Recipe from Genius Kitchen

Ingredients:

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 ¹⁄₂cups raisins
1 cup walnut pieces (optional)

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 a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of 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.