Thick, chewy oatmeal raisin cookies from Smitten Kitchen by Deb Perelman

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

  • Aggie92 on October 17, 2025

    This is my go-to oatmeal raisin cookie recipe. And I always double it to get enough cookies to share. This time I decided to change it up a bit. The base recipe stayed the same (doubled), but I substitute dried cranberries for the raisins, and the zest of one orange for the cinnamon. Made for a nice fall cookie and didn't offend any raisin haters, lol.

  • FJT on October 15, 2022

    These are rather good and came out much better than the David Lebovitz recipe I made last month. I used dark brown sugar because that's all I had in the cupboard and I also used up the end of a bag of ground almonds (about 25g) subbing it for some of the flour (I used a gluten-free mix). Chilled the dough for a couple of hours. Lovely thick, chewy cookies. Will make again.

  • eliza on May 19, 2020

    Didn't care for these at all. I read the comments, reduced sugar a little and chilled as described in the recipe. The resulting cookie was oddly underbaked in the centre and just a bit too salty. I might still give them to my Mum as planned, but basically sorry that I used my pandemic ingredients on these.

  • chawkins on January 02, 2019

    I should have read the notes here before I made these. I rolled them into balls and froze them, when baked from frozen there was no spreading, they remained in ball shape, tasted great though.

  • michalow on January 03, 2018

    I've made these both with and without the walnuts, and much prefer them with--otherwise, too sweet. Regardless, I keep the sugar measurement on the scant side. For spices, I use about 1/2 tsp cinnamon and 1/4 tsp each nutmeg and allspice. After chilling the dough and baking, they come out as promised -- crisp on the outside with a soft, tender center. Now that I've worked out the tweaks, I think these will become my go-to oatmeal cookie.

  • babyfork on March 04, 2016

    These were good. I followed the directions (even weighed ingredients v measuring), but subbed in Dark Chocolate-Covered Raisins for the regular ol' raisins. The first batch went into the oven frozen and spread a bit on the edges, although not much. I had some dough leftover that I had put in the fridge and I loosely rolled that into balls for a small second batch and baked. These seemed to spread less...so I would do a long chill in the fridge versus frozen in the future. I only got 16 cookies of about a 2 and a half inch diameter. I'm not sure why other people seemed to get so many more as I didn't think my cookies were particularly large.

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