Awesome Oatmeal Cookies
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Awesome Oatmeal Cookies are an oatmeal cookie lover’s dream! Packed with two kinds of raisins, nuts and so much delicious flavor, these are TOTALLY worth the effort!
Today, let’s talk about the ultimate antidote to a hectic day: Awesome Oatmeal Cookies. These cookies may have a lot of ingredients, but they are COMPLETELY worth the little bit of extra hassle! With two types of raisins and a beautiful nutty texture, these cookies are some of the best oatmeal cookies out there! So grab your apron and a tall glass of milk, and let’s get baking!
What You’ll Need to Make Awesome Oatmeal Cookies
Ingredients:
- brown sugar
- oats
- raisins (golden and regular)
- dried cranberries
- one egg
- baking powder
- baking soda
- salt
- cinnamon
- finely chopped nuts
- stick of margarine
- flour
- white sugar
Let’s talk substitutions.
- This recipe calls for the two types of raisins, but if you don’t have both, feel free to use the one you have!
- Leave out the nuts if you like! I often do because they add a good bit of expense to things, but they do add a nice texture. It’s up to you!
- I’m using old fashioned oats in this but if you only have quick oats that’ll work in a pinch.
- As for brown sugar, use what you got, light or dark. I use them interchangeably but prefer dark whenever I have it.
How to Make Awesome Oatmeal Cookies
In a mixing bowl place your softened margarine, brown sugar, and granulated sugar. Mix until well-combined.
Toss in your egg and the cinnamon. Mix it up again!
Now in a separate bowl place your oats and your flour…
…and the raisins, dried cranberries, and nuts.
Stir that together.
Add in your salt, baking powder, and baking soda and stir again. Mix your wet ingredients from before with this dry ingredient mix.
Spray a baking sheet with cooking spray.
Scoop cookies onto the prepared baking sheet with a cookie scoop.
Take a few of each color raisin and place on top of the cookie for aesthetic purposes if you wish!
Bake at 350 for 12-15 minutes.
Let sit on pan for two or three minutes and then remove to cooling racks to cool completely.
Enjoy these delicious cookies! Your entire family will thank you for your efforts!
How to Store Awesome Oatmeal Cookies:
Storing oatmeal cookies properly can help maintain their freshness and texture. Here’s how to do it:
- Cool Completely: Allow the awesome oatmeal cookies to cool completely before storing them. If you store them while they’re still warm, they can become soggy due to trapped moisture.
- Use Airtight Containers: Place the cookies in an airtight container. This helps prevent moisture from getting in and keeps the cookies fresh longer. You can use plastic containers with tight-fitting lids or glass jars with rubber seals.
- Layering: If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
- Moisture Absorbers: Adding a moisture absorber such as a small packet of silica gel or a few grains of uncooked rice can help keep the cookies dry and fresh.
- Room Temperature Storage: Awesome oatmeal cookies are best stored at room temperature. Avoid storing them in the refrigerator, as the cold temperature can make them lose their texture and become stale faster.
- Freezing: If you want to store awesome oatmeal cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container or zip-top bag. When ready to eat, let them thaw at room temperature for about 30 minutes or reheat them in the oven for a few minutes.
By following these steps, you can keep your oatmeal cookies fresh and delicious for longer! That is, if they last that long!
Ingredients
- 1-1/2 cups old-fashioned oats
- 1/2 cup all purpose flour
- 1/2 cup dark raisins plus more for putting on top
- 1/2 cup golden raisins plus more for putting on top
- 1/3 cup dried cranberries
- 1 teaspoon vanilla extract
- 1/3 C diced walnuts
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick margarine softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon ground cinnamon
Instructions
- Place sugars and margarine in mixing bowl. Mix until well blended. Add egg and cinnamon, mix again.
- In separate bowl, place all remaining ingredients. Stir with a spoon and dump into mixing bowl with wet ingredients. Mix until well blended.
- Spoon by heaping tablespoonfuls onto greased baking sheets. Top with a few additional raisins of each color. Bake at 350 for twelve to fifteen minutes until the edges are lightly browned.
- Remove from oven and allow to cool for a few minutes before removing from cookie sheets and cooling completely.
Hi Christy–
I saw this recipe for these cookies this morning and just had to make them and they are soooo good!! I like the fact they don’t have a ton of flour in them, so I think they’d make a good breakfast cookie (any excuse to eat cookies for breakfast ;P) I have been using the oatmeal date cookie recipe from Martha Stewart as my standard go-to oatmeal cookie for years but I think I just found my new go-to! Hmmm..I think coconut might be really good in these…and maybe chocolate chunks?
And I just want to tell you what a fantastic resource you are, I just found you a month or two ago and I’m on here everyday looking at recipes..well, not just looking, I’ve made lots of them and they are all really really good. So thank you so much for all you do, you seem like Superwoman to me, I don’t know how you accomplish all that you do!
Southern food is my weakness so thank you too for the last few pounds I’ve gained LOL
Have a great weekend,
Maggie
Fort Worth TX
Girl, you are a woman after my own heart with the breakfast cookie idea! Makes total sense, too, I mean they are healthier than a lot of stuff out there for breakfast and surely have less sugar and more “good stuff”!
Thank you so much for your kindness!!! If I seem like superwoman, let me assure you I’m paddling like mad underneath ! I am likely the most unorganized person you will ever meet ~looks at the laundry mountain and sighs~
Hope to get to meet you when I come to Texas for the book!!!!
in the meantime, WELCOME, I sure am glad you’re here!
Gratefully,
Christy 🙂
Christy, can’t wait til you come to Fort Worth! It would be a great pleasure to meet you!! And there are some fantastic places to eat here, and wonderful Texas music, you will love it!
Thanks for the warm welcome 😀 this place felt like home the first time I came here…
Maggie
Hi, I just signed up during the week- already a great recipe to try.
I thought I would send you a quicker, easier way to print recipes.
If you do the same highlighting that your FAQ explains, you can simply go to File, Print, when the printer window opens, check the “selection” box and then hit “Ok”. This will print only the selected text on the page.
Chris, I didn’t know about that! thank you!!!
Do you happen to know if its just Windows 7 that does that or do all of them? I gotta go check it out now!
Gratefully,
christy
P.S. Great to have you here!
Chris,God bless you, I learned something new today, this is a short cut to what I’ve been trying to do. Thanks!!!
Christy, your intro to the cookie recipe brought tears to my eyes. Growing up in west Tennessee at probably about the same time your parents grew up made your post so nostalgic. I remember that goal of finishing high school. Three years later, I also went to college. It was like a dream. Today, I still marvel at the good fortune mingled with scrimping and saving and hard work that brought it about. Oh, how grateful I am for you and for me. WE are blessed by this and soooooo much more.
Amen, Janie, Amen!
what type flour please? just checking. i am not a seasoned cook.
Hey Patti!
I’m so sorry about that, I knew I was forgetting something!
I went in and put it up there, all purpose.
Thank you so much for pointing this out!
Gratefully,
Christy
Christy-
Ever use one of your Mason jars on your blender? Just put nuts,etc. in the jar and screw on the business end of the blender pitcher (if it fits, of course;many do) and buzz away. Great for small batches.
Pete
These do look delicious! I am searching for the perfect oatmeal cookie. I made the Quaker recipe and it is on my website. They were very good but flat. Then I made the Barefoot contessa’s recipe and they were totally awesome especially after I added 1 extra cup of oatmeal to the recipe. That made them stand up a bit without melting down into a flat disc on the baking pan. I will try this recipe also! I like the idea of using two different raisins. Thanks for sharing!
I have everything in my kitchen to make these except for the oats.
Don’t like the dark raisens as much as the Golden Sweets which I keep all the time. I will stir up the ones I have into the cookies.
I will keep 2 or 3 of them and give the rest away. I would eat them all if they were around and I can’t dare gain all my weight that it took me a year to lose 3 or 4 years ago. I eat anything I want but small portion size or I start creeping up. I am sure these are wonderful because they have everything I like in them.
Betty, I also keep only the golden raisins. About eating them, I use oatmeal to keep my cholesterol down. Needless to say, cooked oatmeal gets boring and I dont like flavors in mine. So, my DOCTOR suggested I take an oatmeal cookie recipe and see how many cookies I would have to eat to make a serving of oatmeal. It was 4. I use cooking Splenda in the recipe for sugar and made a bunch for senior independent living last year. Had to end up making 6 batches… they took the recipe and use it now instead of all the harmful cholesterol lowering drugs. We worked on using oatmeal in meatloaf and many other foods as well. So, eat and enjoy!