The Very Best Oatmeal Raisin Cookies Ever! Recipe

Name: The Very Best Oatmeal Raisin Cookies Ever!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs, lightly beaten; 1/4 cup water; 1 cup raisins; 1 teaspoon vanilla extract; 1 cup Crisco shortening; 1 teaspoon ground cinnamon; 2 1/2 cups flour; 1 teaspoon salt; 2 teaspoons baking soda; 2 cups quick-cooking oatmeal (not instant); 1/2 cup chopped walnuts; 1 cup firmly packed brown sugar; 1 cup granulated sugar

Servings: persons

3 large eggs, lightly beaten
1/4 cup water
1 cup raisins
1 teaspoon vanilla extract
1 cup Crisco shortening
1 teaspoon ground cinnamon
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 cups quick-cooking oatmeal (not instant)
1/2 cup chopped walnuts
1 cup firmly packed brown sugar
1 cup granulated sugar

1
Preheat oven to 350u00b0.
2
Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
3
In another bowl, combine crisco, and sugars, mix well.
4
Gradually add dry ingredients.
5
Blend in raisin mixture -- mix well.
6
I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
7
Bake at 350u00b0 for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
8
Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
9
I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
10
I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

885

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large eggs, lightly beaten, 1/4 cup water, 1 cup raisins, 1 teaspoon vanilla extract, and more.

Yes, The Very Best Oatmeal Raisin Cookies Ever! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Very Best Oatmeal Raisin Cookies Ever!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions