Oatmeal Raisin Cookies IV

Oatmeal Raisin Cookies IV


"These are the best oatmeal cookies. The secret is in the soaking of the raisins!"


servings 178 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
  4. Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.
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  1. 789 Ratings


Okay, after reading the previous reviews, I think I have a few pointers. Anyone who is having flat cookies is probably not letting the butter soften naturally. This is definitely important - i...

I made these after reading many of the reviews. I did modify the recipe a little, and the cookies were perfect...they look just like the picture and taste wonderful, and are not flat at all. F...

Excellent, entire batch gone in one day! I've already given out this recipe 4 times! I made a few adjustments...half golden raisins, 1 cup walnuts, 1 tsp baking powder and 1 tsp baking soda, 2 ...

I'm feeling a little impatient with people who give a recipe 5 stars, saying it turned out great, and then go on to say that they changed just about EVERY single detail in the recipe. This reci...

I printed two oatmeal raisin cookie recipes and this one was so good that I didnt even bother with the other recipe! The cookies weren't fluffy, but they weren't flat either. They were just righ...

The best I have ever eaten! Don't make the balls too large as you drop them on the cookie sheet, or the middles will stay gooey. Keep them around a teaspoon to a teaspoon and a half.

I loved these cookies,used 1/2 cup sugar,1/2 cup brown sugar instead of a full cup. I also used 4 eggs instead of 3. My family doesn't like raisins so I added 1 cup of chocolate chips.I used 1 t...

The first 2 times I made these cookies they spread too much and were flat, altho the flavor was DELICIOUS! Today I rolled the dough into logs in plastic wrap and popped 'em in the freezer for aw...

I followed the additional tips of making sure my butter was softened naturally, as well as the OP's of soaking the raisins (srsly, why had I never thought of that,lol). I added chopped walnuts a...