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Nutrition Facts
Serving Size 1 cookies 21g Recipe makes 72 cookies)
Calories 86
Calories from Fat 34		(39%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 89mg		3%
Potassium 46mg		1%
Total Carbohydrate 12.4g		4%
	Dietary Fiber 0.5g	2%
	Sugars 7.0g
Protein 1.3g		2%
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Best Oatmeal Cookies

Recipe #54351 | 1¼ hours | 1 hour prep | add private note

⁽¹⁴⁹⁾ RATE IT NOW Print Recipe

By: Merrie Wold
Feb 18, 2003

This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.

72 cookies (change servings and units)

Ingredients

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Directions

1
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
2
Cream together butter and sugars.
3
Add flour, salt, cinnamon and soda and mix well.
4
Blend in egg-raisin mixture, oatmeal, and chopped nuts.
5
Dough will be stiff.
6
Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
7
Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

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Featured Reviews for This Recipe

From: ThreeGoodCooks

On Jan 10, 2010

I made these last night, mostly for myself because the kids don't like oatmeal. Well, after baking the first batch I offered one to my teenaged son. After one bite he said, "Maybe I DO like oatmeal!" You are right about soaking the raisin, too. I followed the recipe and added an extra kick by putting a little dark rum into the eggs and vanilla. The raisins were so sweet and moist! Great recipe, Merrie!

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From: DanaJoy!

On Jan 9, 2010

Very good cookies. My husband was wanting them. I used half whole wheat and half all purpose flour. I subbed an equal amount of expeller pressed organic virgin coconut oil for the butter. I cut back a little bit on the sugar. Don't worry about the cookies having a coconut flavor, although it may depend upon the brand and type of coconut oil you use. I hope it's healthier. I just know it's more expensive. I used dried cranberries instead of raisins. Family's preference. I think this recipe would also make great bars and save myself some work. I don't enjoy making cookies so much because after I make the dough I just want to be done. These turned out well, which is good since Oatmeal is not my favorite. Thanks.

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From: jicamama

On Mar 28, 2003

I don't usually like cookies, I'm more interested in the dough...but these are more than great, they are awesome!!! I have had to make these 4 times since I got the recipe a week ago, and 3 of the 4 times I had to double the batch. I did add some nutmeg (1 tsp.) to the spices and a little less than 1/4 cup milk to the egg mix. Now I have neighborhood kids coming over just to see if I have baked any more of these wonderful little things. What an awesome recipe!!!

18 people found this review helpful

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From: HeatherFeather

On Feb 19, 2003

Delicious cookies! My daughter and I made these together this afternoon. I found the directions to be very accurate - even down to the number of cookies. I used a small meatball scooper to measure and came up with exactly 72 cookies. They hold their shape well while baking - not much spreading at all. The raisins stayed moist and plump - I liked the unique method of pre-soaking them. On a personal note, I am so happy that Merrie shared this recipe online- I am part of the family mentioned in the description, but since I live very far away, I don't often get a chance to taste her yummy dishes. Thanks for sharing the recipe!

16 people found this review helpful

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