The best oatmeal raisin cookies eva!


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Last time I made oatmeal cookies they were a bust. The flavor was good but the consistency wasn’t what I was looking for. They were flat and hard. It could be that it had something to do “user error” but I followed the instructions to a T and they still didn’t come out good.  So my hunt continued for the perfect oatmeal cookies.

Mr. Delish (aka Cookie Monster) is an avid cookie eater and his cookie standards are very high. To me a cookie is a cookie but not to him. With his help, I’m getting there…. I’m learning to distinguish an awesome cookie versus a standard cookie – I also learn from him how to differentiate when you get a good batch of cheez-its and when you don’t … but we won’t go there right now okay  😉

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Mr. Delish’s favorite place to buy cookies from is “Cookies From Home“.  It’s the best place to get fresh cookies that taste homemade. The cookies I made this weekend are just like the ones you get there if not better. These cookies are soft, chewy and have an amazing flavor. So far the BEST cookies I have ever had!

I found this recipe on a very popular recipe blog called Smitten Kitchen and after reading the reviews on the cookie recipe, I knew I had to try them. One thing I learned from them is one trick for baking thick & chewy cookies is to chill the dough prior to baking them. Who would’ve thought that? I’m sure the pros knew it but now me!

I can’t wait to try more of their recipes and share them with you  :)

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Oatmeal Raisin Cookies

Recipe from Smitten Kitchen – makes about 24 cookies


  • 1/2 cup (4 ounces) butter, softened
  • 2/3 cup light brown sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 1/2 cup walnuts, chopped (optional – I used 1/4 cup)


Preheat oven to 35o degrees

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth using an electric mixer.

In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this mix into the butter/sugar mixture and cream a little bit more until mixed well.

Without using the electric mixer, stir in the oats, raisins and walnuts and mix well.

Chill the dough – I put it in the fridge for about two hours prior to baking.

Scoop about 1 1/2 tbsp  of  dough on a baking sheet lined with parchment paper. Space the dough about 2 inches apart.

Bake them for about 10-12 minutes ( mine took about 8 minutes since it’s a gas stove and it bakes super fast. Your baking time will very depending on your oven and how cold the cookies were going in). The cookies are done when the edges are golden but the center looks a little undercooked.

Remove from oven and keep on baking sheet for about 5 minutes prior to transferring them to a cooling rack.


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  • 09/07/2012 - 3:07 pm

    ally - these look so brilliantly divine! could i substitute chocolate chips for raisins?!

    • 09/08/2012 - 10:40 pm

      ana @ fit, fun & delish! - Hi Ally, you can definitely do that but the calories and macronutrients content would change. I was actually thinking of adding some next time. Great minds think alike :-)ReplyCancel

  • 09/16/2012 - 12:56 pm

    Malin Undeland - Oh, I love a good raisin oatmeal cookie – yours look amazing!ReplyCancel

    • 09/16/2012 - 2:49 pm

      ana @ fit, fun & delish! - Oh girl they’re amazing! Thanks Malin!!ReplyCancel

  • 10/09/2012 - 12:53 pm

    Kristina - LOVED these cookies! I needed a quick dessert for a party and whipped these lovelies up. Soft, chewy, raisin-y. I’ll definitely will be making these again!ReplyCancel

    • 10/09/2012 - 3:00 pm

      ana @ fit, fun & delish! - Yay Kristina!!! This makes me so happy! I’m glad they were a hit! xoReplyCancel

  • 04/19/2016 - 5:28 pm

    Mary - Hi Is it 1/2 cup butter (8oz) or 4 oz or 1/2 cup plus 4 oz butter?ReplyCancel

    • 04/25/2016 - 10:05 am

      Ana @ Muy Delish - Hi Mary! Sorry I’m just seeing your question. It’s 1/2 cup of butter which equals 4 ounces. Depending on how your butter is measured. Enjoy!ReplyCancel

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