Best in the World Oatmeal Cookies are soft, chewy and melt in your mouth delicious. I dare you to find a better oatmeal raisin cookie recipe!
Really? Best in the World Oatmeal Cookies? That’s what they are called. The story behind these cookies: About 1987, we were living in an apartment in Beaverton, Oregon. Grant was in school, and I was working. Corrine was about 3. I baked up a batch of Best in the World Oatmeal Cookies, and sent Grant over to the neighbors apartment to share.
When he came home he said “They said thanks for the cookies. I told them you said they were the best oatmeal cookies in the world.”Hello. Husbands! I didn’t say they were the best oatmeal cookies in the world, THAT IS TH ENAME OF THE RECIPE! Sheesh. So, over 30 years later, we still laugh about the name of these cookies. I guess you had to be there. Seriously one of my favorite oatmeal cookie recipes ever.
The texture of the Best Oatmeal Cookie in the World is just right- soft and chewy on the inside with a slight crunch on the outside. Make sure not to over-bake these! You’ll want them nice and soft. To get a perfectly baked cookie, I look for the cookie to just form a top crust and no longer look wet and shiny. Shortly after the top crust forms on a cookie, it will begin to turn a light golden color. At this point the cookie is done! If you remove from the oven at this moment, I promise they are perfectly baked after cooling!
The method for cooking the raisins in a small amount of water before adding to the dough makes the raisins extra moist and gives this cookie a texture like no other.
For some unknown reason, oatmeal raisin is a combination people over 50 love. If you know the reason why young people have such hate for raisins, please leave a comment below! I love raisins. I love them in oatmeal, on salads, and absolutely in cookies! If you are baking up a batch of cookies for your parents, or grandparents, try this recipe. My guess is, they’ll love this more than anything you can buy in a store for their next birthday or anniversary!
Best in the World Oatmeal Cookies
Original recipe found in the Pinch of Salt Lake Cookbook printed back in the 1980’s, this recipe truly is the best oatmeal raisin cookie recipe I’ve made.
- 2 cups raisins regular or golden raisins
- 1/4 cup water
- 1 cup butter (I use unsalted) softened
- 1 cup granulated sugar
- 1 cup brown sugar, light or dark firmly packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 3/4 cups all purpose flour
- 2 1/2 cups old fashioned oats
- 1/4 cup cornstarch
Preheat oven to 375 degrees
Bring raisins and water to a boil in a small saucepan, Cover and turn off heat. Or place raisins in small bowl and add 1/4 cup water. Microwave for about 2 minutes covered with plastic wrap. Let sit for about 5 minutes.
In a large bowl cream butter and sugars together on medium speed until smooth, about 1 minute.
Add eggs and beat until incorporated with butter and sugar mixture.
Add vanilla. Add all remaining dry ingredients and mix just until all wet and dry ingredients are incorporated. This takes about 30 seconds at most on low speed or by hand.
Drain raisins and fold into dough.
With a 2 inch scoop, place dough on an ungreased cookie sheet. flatten slightly with palm of hand. Dough should no longer be wet looking, if dough is shiny or wet looking, fold in 2 more tablespoons of flour before scooping onto cookie sheet.
Bake for about 7-8 minutes or until the dough is no longer wet looking and top crust has barely formed. Cookies will be slightly under baked.
- Don’t over mix after adding the dry ingredients.
- You may use either regular or golden raisins. I like golden best!
- Sometimes, I lightly sprinkle sea salt on top of the cookies right when removed from oven or just before baking.