Chewy Oatmeal Raisin Cookies Recipe (2024)

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1. cambric cotton, pins and needles says:

   Yummy, and the best thing about this recipe, I have all the ingredients and I understand what they are. Being from the land down under I sometimes have a problem with some ingredients. this on will be in the oven in the morning, thankyou

2. Eric Pepple says:

   You gals make the best cookies! Great job :)

   Happy Blogging!
   Happy Valley Chow

3. Aimee says:

   Yum! Everyone always complains about having raisins in cookies, but a good oatmeal raisin? I love them!

4. A web surfer says:

   No words describe this recipe...

5. Kim says:

   Yum! I'm making these cookies now! Can't wait until they cool down they smell AMAZING!

6. Leslie Moran says:

   made these for a friend and turned out great, wonderful receipe <3

7. jodi says:

   Could I use quick oats?

8. Cyd says:

   Quick oats will work just fine!

9. Monica Spencer says:

   Made your chewy oatmeal raisin cookies. They don't begin to be as good as the oatmeal raisin cookie on the Quaker Oatmeal box. Very disappointed. Threw out the recipe.

10. Cyd says:

    Yes, quick oats will work great!

11. Cor says:

    I made these today and they came out horrible. I threw them out. I am not sure why it turned out bad because I did follow the recipe to a T.

12. Mindi says:

    I made these today and I doubled the batch. I'm glad I didn't read the comments first (I usually do) because mine tired out excellent! They were perfectly sweet and chewy. Thank you for the recipe! I will be making these again.

    See Also

    Skinny Baked Broccoli Macaroni and Cheese Recipe

13. Michelle says:

    Perfect oatmeal raisin cookie. Soft, great flavor, and the perfect balance of oatmeal cookie sweetness without over kill. Making this my go to oatmeal cookie recipe. Thanks for sharing!

14. Judy says:

    These came out delicious. So chewy and soft. Definitely going to be baking them again.

15. Marla Maxwell says:

    Great recipe! Made four dozen this afternoon, they didn't disappoint! Exactly the type of cookie I was looking for. They were crispy around the edges and soft and chewy in the middle. Thanks Six Sisters Stuff!

16. Melissa says:

    I'm making these right now and they are not fluffy and chewy. They are flat and a bit crunchy. They are still edibr, but not the warm chewy treat I was looking for. Disappointed!

17. Veman says:

    I made them tonight and they came out great. First time I've ever made cookies from scratch!

18. Erin says:

    I made these for the first time tonight, and the first round out of the oven were flat, oily, and very spread out, not at all fluffy! I used new baking soda so I don't think that was the problem. After that first round, I added in an extra 1/3 c flour and made sure the next round were definitely small rounded spoonfuls without getting carried away and making big spoons. The second round turned out much better, still not as fluffy but they weren't so terribly flat. The taste is great, though, and with the adjustments adding more flour I was overall pleased.

19. sabee says:

    These cookies turned out fantastic even without the baking soda (I'm at a hotel and had everything except that on hand)! I made a couple alterations, mainly because A) I LOVE cinnamon, so I added a bit more , and B) Being that I had diced, dried plums, dried blueberries, and a mix of different raisins, I used all 3 in my cookies...after letting them hangout in a little bourbon first ;)Needless to say, this recipe is easy and delicious. They were a hit at the office n_n

20. sabee says:

    Ps. for people experiencing problems with the cookies (any co*kies ever) spreading too much in the oven, after prepping your cookie sheet with cookie dough goodness, stick the sheet in the freezer for 5min then straight into the oven. This will keep the cookie tighter and more concise :)Mine came out perfectly round and puffy without the baking soda (eggs are a mild leavener themselves.) In this recipe, baking soda is more for oxidation (ie. making the cookies get a lovely, golden color) not to leaven. Baking soda needs an acid (ie. vinegar) to create that reaction.

21. Michelle Buck says:

    WORST recipe ever! I followed the recipe exactly and these cookies came out flat and not soft at all! So angry! Wasted a lot of ingredients and time on these cookies. What a waste!

22. Emilie Lobach says:

    These cookies are easy to make and absolutely delicious!!

23. angela says:

    Made these last week! THEY WERE AMAZING!!!!! Thanks for the recipe!!!

24. Skye says:

    I had the exact same experience. I do not know how the cookies in the picture could have come from this recipe.

25. T says:

    I agree! Don't waste your time making these! Turned out salty and bad texture...

26. barbie says:

    What size eggs...and salted or unsalted butter...also..did you use a spoon to measure your flour or scoop it up with the measuring cup. Lastly...do you think I could add extra raisins?

27. Cyd says:

    We use large eggs, you can use salted or unsalted butter-either one works great. We just scooped the flour with the measuring cup. You can add extra raisins if you wish.

28. Vicki says:

    An excellent cookie - great taste and texture. I absolutely do not understand the negative comments. I baked my cookies for 13 minutes on Silpat and they were perfect. Thank you for the delicious recipe. It is a keeper.

29. Cyd says:

    Thanks Vicki for you sweet comment. They are delicious cookies.