When we opened a new container of oats a few weeks ago, Tyler saw the photo on the side for some Oatmeal Raisin Cookies and insisted that we had to make them. I checked the recipe and the ingredients, and we happened to have everything for it.
Both of the boys enjoy helping me in the kitchen. Well, Tyler likes to help cook, Ryan just wants to eat the food when it’s done. We decided to make these cookies one afternoon, but I didn’t realize just how many it would make. And I don’t really like raisins. And I didn’t know if the boys would like the cookies. So we made them and brought them outside to share with a bunch of the neighbors.
This recipe comes straight from the oatmeal container, and I don’t know if I would change much, except maybe try with a little less sugar next time. I don’t know why they call these vanishing cookies, maybe because they end up disappearing not long after you make them?
Step by Step
Start by softening the butter. The original recipe has it listed in a strange way, but you need 14 tbsp of butter. Yes, it seems like a lot of butter, and we weren’t sure about this, but the cookies still taste good (according to everyone else) so I’ll leave that as is. Use a mixer to combine the butter with the sugars until they are creamy.
Then add in the eggs and vanilla until it’s well combined.
In a large bowl, whisk together the flour, baking soda, cinnamon, and salt, and mix well.
Slowly add the flour mixture into the rest of the dough, mixing until well combined.
Finally, add the oats and raisins into the dough and stir until they are fully combined.
Scoop the dough out in tablespoon amounts onto an ungreased cookie sheet. I like to use my cookie scoop to try to get the cookies all about the same size. This dough ended up making about 3 dozen cookies.
Bake in an oven preheated to 350 for about 10-12 minutes. The original recipe says 8-10, but they weren’t done that quickly for me. Once they are baked, remove the pan and let them cool on the pan for another minute before moving to a wire cooling rack.
Serve warm and keep leftovers in an airtight container for 3-4 days.
Oatmeal Raisin Cookies
- 14 tbsp butter (softened)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups oats (quick or old-fashioned)
- 1 cup raisins
- Preheat oven to 350F
- In a large bowl or stand mixer, beat the butter and sugars until creamy
- Add the eggs and vanilla and beat well
- In a separate large bowl, combine flour, baking soda, cinnamon, and salt and whisk together
- Slowly add the flour mixture to the sugar mixture, stirring until well combined
- Add the oats and raisins and mix well
- Scoop dough by the tablespoon onto an ungreased cookie sheet
- Bake for about 10-12 minutes, or until golden brown
- Remove from oven and let sit on cookie sheet for another minute before transferring to a wire cooling rack
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