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.
Christy, I will have to try your recipe. I’ve been using the recipe under the lid on the oatmeal box. I measure out 3 cups of the oats and then “pulse” them so they are fine. My husband loves them this way and I do too.
Keep those recipes coming!!!! And don’t pay any attention to negative comments. Life is too short.
Oatmeal Raisin cookies are the best in the world, well as long as they are home made. I have to say I have my favorite recipe, it used to be on the top of the oatmeal box and was called “Jenny’s Oatmel Cookies” so that must be why I liked them so much. It calls for 2-1/2 sticks of margarine. They have since changed the recipe (less butter)(and changed the name, how rude), but it isn’t as good. Thank goodness I kept that old recipe. I’ve never found another recipe I like as well, but since I trust you Christy I am going to try this one. I will leave out the nuts though. Thanks for the recipe!
Jenny in Florida
These sound delicious and will be bakin and smelling my kitchen up soon!!! I have one question for you that has nothing to do with these cookies or maybe it does, 🙂 Cooking all these wonderful recipes how do you stay so beautiful and you look like you’re in shape. I gain weight just looking at these. I am trying to lose and this is sooooo hard. You must have a wonderful metabolism or just are constantantly moving, or can resist. Phew I’m out of breath!!! Part of my problem is I Love Cookbooks and have to try things now and then, 🙂 And if I had the talent you do I’d brag and gloat or whatever that person up there said you did. You are such a natural and anyone can see that… this is what you were chosen to do in your life, Yeah!!!!
i made these cookies yesterday! thanks so much for the recipe ;o)
i doubled the recipe; i didn’t have golden raisins, so i used half dark raisins & half cranberries to equal the quantity, and I used 3 types of nuts because i had a little left in each my bags of walnuts, pecans, and hazelnuts… i probably used more nuts than it called for (just over 2/3C, for the doubled recipe)
the recipe is flexible enough for changes! delish!
thanks again!
OOOHhhh Mmmm Geee these are good good good. thanks so much for the recipe.
Hi, Christy. I made some of these cookies yesterday (without extra raisins on top) and they’re delicious. My new favorite oatmeal cookie recipe. : )
PS I love people who name their homes and cars.
People, make these NOW. They have some sorta crack in them, I swear, because I can’t say out of them. LOL I whipped some up last night for my hubby to take on a trip with him today and the ones I kept for me are almost gone. And no, I will NOT say how many I kept. They’re not fussy at all and came together super quick! These are my new favorite cookie.