Raisin Oatmeal Cookies Recipe
- 2 cups butter, softened
- 2 cups packed brown sugar
- 1 cup sugar
- 2 eggs
- 1/2 cup water
- 2 teaspoons vanilla extract
- 6 cups quick-cooking oats
- 2-1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 2-1/2 cups raisins
- 2 cups (12 ounces) semisweet chocolate chips
- 1-1/2 cups chopped walnuts
- 1 cup flaked coconut
- 1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the oats, flour, salt, cinnamon and baking soda; gradually add to creamed mixture and mix well. (Transfer to a larger bowl if necessary.) Stir in the raisins, chocolate chips, walnuts and coconut.
- 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 12-1/2 dozen.
1 serving (2 each) equals 175 calories, 9 g fat (4 g saturated fat), 19 mg cholesterol, 138 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.
Reviews for Raisin Oatmeal Cookies
"I added chopped dried apricots for a tangy addition to an already perfect recipe."
"This is a delicious version of oatmeal raisin cookies! They are m husband's fave and the readers of Taste of Home never fail to share their very best. The recipe does make a LOT of cookies. If you don't have a powerful stand mixer I think you will be in trouble. Whenever I make this recipe I take half of the cookies over to my grandkids, no cookies ever go to waste. I did alter the recipe a little, instead of softened butter I melt it in the microwave, let it cool a bit and then add it to the sugars. I blend it well then move on to the rest of the ingredients. I have found that overbeating the butter and sugar until light and fluffy incorporates too much air into the mix, which makes the cookie dry. Trust me, the butter trick makes a difference; try it with your chocolate chip cookie recipe; tender, soft chewy cookies, yum!"
"This has become my favorite cookie, and I am a notorious cookie monster, have been for over 50 years! I usually half the recipe since it makes so many, and put some in the freezer for later. My co-workers love them too."
"The stars did not show up on my comment so here it is. LOVE , LOVE them"
"Made these cookies last year for christmas and they were a big hit. Gave them to neightbors as a gift and they commented on how delicious they were. I did use craisins instead of raisins and whitechocolate chips instead of chocolate . Getting ready to make them again ."
"These cookies are the best. Ibake them all the time now."
"I changed the recipe quite a bit to make it egg free and it turned out awesome. Thanks for the recipe. You can check my version here: http://www.egglesscooking.com/2011/12/20/big-batch-oatmeal-raisin-cookies/"
"These are the best!!!"
"These cookies were great, I made them without the coconut and walnuts though. Very soft and chewy!"
"I ran short of Oatmeal so I added a couple of packs of instant Apple Cinnamon Oatmeal to fill in. Also substituted one cup of dried Cranberries for one of the cups of Raisins. Omitted Chocolate and Coconut to save $. Wonderful cookies!"
"My daughter and I made these for her T-ball team snack, they virtually disappeared! I didn't add nuts or coconut, so I added a bit more oatmeal. YUM!"