Super-Chewy Oatmeal-Raisin Cookies

star rating (7) rate this recipe »
whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: abut 3 dozen 3" cookies

Recipe photo

If your favorite oatmeal cookies are moist and chewy; have not a hint of crunch, and bend rather than break — you'll love this recipe. A touch of nutmeg adds an interesting flavor note.

Super-Chewy Oatmeal-Raisin Cookies

star rating (7) rate this recipe »
whole grain
Hands-on time:
Baking time:
Total time:
Yield: abut 3 dozen 3" cookies
Published: 02/26/2013

Ingredients

  • 1/4 cup vegetable shortening
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup brown sugar
  • 1 large egg
  • 1/4 cup plain or vanilla yogurt, or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups old-fashioned (not quick) rolled oats
  • 1 cup raisins

Directions

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the shortening, butter, oil, and brown sugar until smooth.

3) Beat in the egg, then the yogurt or sour cream, and the vanilla.

4) Add the flour, baking soda, salt, cinnamon, and nutmeg, stirring to combine.

5) Stir in the oats and raisins.

6) Drop the dough in 1 1/2" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave about 2" between the cookies; they'll spread as they bake.

7) Bake the cookies for 11 to 14 minutes, until they're a medium golden brown in color. Remove them from the oven, and cool right on the pan until they're sturdy enough to loosen with a spatula without breaking. Gently lift each cookie off the sheet with a spatula, and transfer to a rack to cool.

8) Store cookies well wrapped at room temperature for up to a week or so; they'll stay nice and moist. Freeze for longer storage.

Yield: about 3 dozen 3" cookies.

Reviews

1
  • star rating 02/24/2015
  • Marilyn from Ridgefield, CT
  • I just made these cookies for a Church Community Dinner tomorrow and they came out in mounds - didn't spread at all. I followed the recipe very carefully but they look nothing like your photo! That said, I just ate one and it was very tasty, but I would have preferred that they were flat. The recipe made 30 cookies in the mound form. Can you figure out why the wouldn't have spread - my guess is that there was not enough liquid, but I measured everything carefully. I would recommend the recipe because they tasted good and that is why we make stuff! Thanks
  • star rating 01/28/2015
  • Dianemw from KAF Community
  • Made these 5 days ago and they are still soft, chewy and delicious! I was trying to duplicate Little Debbie Oatmeal Cream Pies, so I left out the raisins, and sandwiched them with KA Sandwich Cookie Filling. They turned out amazing and so much better!! Another perfect recipe from the amazing folks at King Arthur!
  • star rating 12/29/2014
  • FrankB from KAF Community
  • The cookies really flattened out and "don't look right," although they are tasty. There are even holes through some cookies to the cooking sheet - they look like burst gas bubbles. I have used 3 other oatmeal raisin cookie recipes from your site and none spread out so much. Not sure what ingredients would have caused this excessive spread? Yogurt?
    Hmm, hard to say what happened without knowing more of what happened. Please give our Baker's Hotline a call and we will be happy to troubleshoot. Jon@KAF
  • star rating 09/08/2013
  • Litlgrama from KAF Community
  • This is the only oatmeal cookie recipe that I will use it the future! This recipe resulted in a very nice, soft, chewy cookie...my husband couldn't keep his hands off them. If you are looking for an oatmeal cookie recipe, look no further, they are just as described. Highly recommended...thank you KA for this recipe!!!
  • star rating 05/03/2013
  • Rachel from
  • These are excellent! I love soft, chewy oatmeal cookies and these rate right up there. Measuring is easy too. Just set your bowl on the scale with your hand mixer handy, spoon in the ingredients and mix as you go! Not a lot of measuring cups to wash afterward. I also used 1/2 a cup dried cranberries and 1/2 cup of cinnamon chips (so I do have to wash a 1/2 cup measure :) ) in place of the 1 cup of raisins. I will make these again.
  • star rating 03/19/2013
  • Deb from Dracut, MA
  • Chewy as promised but a little greasy. Chewy oatmeal-raisin cookies are my drug of choice and these are very good. Just a little bit cakier and they'd be perfect.
  • star rating 03/19/2013
  • Beverly from Queen Creek, AZ
  • These are very yummy. I almost didn't make these because of the three different kinds of fat. I followed the recipe exactly and made 27 cookies with the #40 scoop that I have. Next time, I will probably try half soft whole wheat/half AP flour.
1
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