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Oatmeal raisin cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • ground cinnamon
  • nutmeg
  • rolled oats
  • light brown sugar
  • raisins
  • all-purpose flour
  • butter

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Notes about this recipe

  • sgpinson on August 19, 2018

    Good but a little too sweet - would cut down on the sugar next time, and maybe try dried sour cherries rather than raisins.

  • anya_sf on April 15, 2018

    As recommended, I made the dough a day ahead and chilled it. My cookies were 60 g each and they were done in 16-17 minutes, as others have stated. To me, these are the classic thick and chewy oatmeal raisin cookie, with tons of raisins (could possibly reduce), good oat flavor, and a hint of spice. We loved them!

  • stockholm28 on October 08, 2017

    Excellent oatmeal cookie. I agree with the others about the baking time being too long. About 16 minutes worked for me,

  • mamacrumbcake on August 06, 2017

    This is a good recipe for oatmeal raisin cookies. It has a crisp edge and chewy middle. The nutmeg and cinnamon are just right. It's not my holy grail oatmeal cookie for three reasons: 1) chewiness is bordering on tough, 2) the cookies spread a bit too much, 3) just a touch too sweet. As others have mentioned, these were done in 15-16 minutes, not the 20-22 as stated in the recipe.

  • Frogcake on October 16, 2016

    I've tried many oatmeal cookie recipes and I keep coming back to this one. I always add a half cup of chopped walnuts and either one cup of raisins or dried cranberries. Excellent chewy cookies!

  • WhatMattersMostNow on November 19, 2015

    Absolutely loved this version of an oatmeal cookie! Crispy outside and chewy interior is my favorite way to make oatmeal cookies. I took the advice of a previous reviewer and only baked for 15 minutes as I think any longer would have made these too crisp and overbaked.

  • Melanie on July 24, 2014

    This recipe makes huge cookies. I will make again as I thought they were great however may reduce the size and store some dough in the freezer for a future bake.

  • avandekrol on May 19, 2014

    I found the baking time to be overstated for my oven. 16-17 minutes seemed to be just right. Otherwise, an excellent oatmeal cookie recipe.

  • smtucker on December 11, 2011

    This is the new BEST Oatmeal Raisin Cookie recipe of the smtucker household. Made a batch for a birthday dinner instead of cake. The amount of dough was far too much, so it stayed in a tupperware container and every other day someone made a tray of cookies. The cookies might be even better the second day after baking. I made them the full 1/4 cup size which is equal to 54 grams. Family members who wanted less just took 1/2 cookie. This cookie size gives you those nice crispy edges with a soft middle.

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