Best in the world oatmeal cookies are soft, chewy and melt in your mouth delicious. I dare you to find a better oatmeal cookie recipe! This recipe was originally printed in the Pinch of Salt Lake cookbook, a Jr. League cookbook from SLC.
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 these, 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’s the name of the recipe. Sheesh. So, over 20 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.
For some unknown reason, oatmeal raisin is a combination people over 50 love. 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!
Feel free to leave out the raisins and just go plain oatmeal cookies. Either way, these really are the tastiest oatmeal cookies. The texture is just right- soft and chewy on the outside with a slight crunch on the outside. Make sure not to over-bake these! You’ll want them nice and soft. The oatmeal gives it a hearty taste and keeps you coming back for more. These are the best cookies to share with friends/neighbors/family. They’re also good for hiding from your kids in the kitchen and eating a few for an afternoon snack.
Best in the World Oatmeal Cookies
Pinch of Salt Lake Cookbook
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 2 cups raisins
- 1/4 cup water
- 1 cup butter softened
- 1 cup sugar
- 1 cup brown sugar firmly packed
- 2 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
Instructions
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Preheat oven to 375 degrees
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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 Saran wrap. Let sit for about 5 minutes.
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In a large bowl cream butter and sugars together on medium speed until smooth, about 1 minute.
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Add eggs and beat until incorporated with butter and sugar mixture.
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Add vanilla. Add all remaining dry ingredients and mix just until all wet and dry ingredients are incorporated.
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Drain raisins and add to dough.
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With a 2 inch scoop, place dough on an ungreased cookie sheet.
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Bake for about 7-8 minutes. Cookies will be slightly under baked.
Recipe Notes
-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.
Carrian says
That's so funny. Don't you just love those moments that you can laugh about for years to come
Beaverton huh? I felt like I was instantly taken back to picking up my friend's first car in highschool. We drove to Beaverton to get it and it was so exciting for us.
erin noelle says
Add some chocolate chips and these probably are the best in the world.
Anonymous says
Loved these cookies! Very, very good. I will make these again!
Briana says
BEST cookies I’ve made! Everyone loved them, even my husband who doesn’t like oatmeal cookies. They are so yummy. The golden raisins are so much better than the other ones. Every time I want to bake a new cookie I only use Abountiful Kitchen recipes!
Si Foster says
These are definitely some of my all-time favorite cookies too, Briana. I love how you used golden raisins instead. Thanks so much for sharing and for reading ABK!
xo
Si