Oatmeal raisin cookies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 52) by Sarah Kieffer

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

heyksquared on May 23, 2026

Stunning! These were delicious. I baked for about 12 minutes, and they were as described — soft, but firmed up on the cookie sheet. This recipe made 24 cookies, for me.
john_8swdq6 on March 04, 2026

Double batch. Weighed flour, sugar, brown sugar, oats, raisins. Doubled everything except baking soda...1.5x. Actually reduced the amount of nutmeg… Less than what was called for in 1X batch.... nutmeg is not my jam, I like it just under the surface. Formed w a 1oz scoop. Maybe my oven needs calibration, but the author made 1.5 ounce cookies and baked them for 12 to 14 minutes. After 14 minutes the edges of mine are just barely golden...same w the bottoms...could use another minute I think. Good flavor. Soft. Nothing is "wowing" me....maybe the extra nutmeg would've wowed me! lol ??. The cookies in my second batch came out Poofier and didn't spread as much. As the first batch baked, the dough that was left was not chilled but simply shaped into balls ready for the oven. As the dough sat, the butter becomes cooler, the flour becomes more hydrated and the gluten may relax some, the oats soak up moisture and the sugars in the cookie dissolve into liquid more. But because, I would say, the oats absorbed some moisture and the butter cooled, then the cookies spread out less and are a bit thicker. Definitely rotate in the oven...And definitely let them cool on the pan on a rack. 75-1oz cookies; 15 per half-sheet pan. Update: let the dough rest for 15 minutes before starting to bake… That first flat batch that was barely golden around the edges or on the bottom… Definitely took more time but if the dough rests for a bit then the 12 minute mark for my 1oz cookie is right on.
averythingcooks on March 19, 2025

Yet another winner for us from this book. And once again, they took longer to bake than suggested. I considered various add-ins to replace the "not popular" raisins, including dates & craisins but finally went with butterscotch chips (basically because of an open bag in the pantry). Regardless, the oatmeal base cookie is really good and I will try the dates next time.
lorigenes on July 18, 2024

Excellent cookie. I used 180g King Arthur flour, 1/2 t. each of baking spice (Penzeys) and cinnamon, and eliminated the nutmeg (not a fan). Chill dough at least 1 hour. Cookie scoop (overfull, about 2" balls) was a nice thick cookie. Bake until slightly brown on top, 11-12 minutes.
Rachaelsb on July 07, 2023

Another amazing recipe for classic cookie. Don’t know how Ms.Kieffer is so consistently able to take tried and true recipes and make them even better!!!!!
anya_sf on January 25, 2023

Good oatmeal raisin cookies with soft, chewy centers and crisp edges. I fit 10 cookies per sheet, so only had to bake 2 batches. Baking time was 15-16 minutes.
senzler on May 18, 2022

Not a raisin fan so I used dates. The cookies were huge so I cut down the dive but they were excellent
Astrid5555 on February 28, 2021

Quick to put together and very delicious, perfect raisin ratio.