Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. The cookies should be two inches apart on a parchment-lined baking sheet. Either way, heat oven to 350☏ (175☌) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Stir in the oats, raisins and walnuts, if using them.Īt this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. (It’s got oats and dried fruit, right? Like granola!) I, uh, don’t always succeed. And sometimes, though not this one, I add chopped walnuts because they were made to go together.Īnd then I try not to eat them for breakfast. I use only brown sugar (instead of a mix of brown and white). It never has enough raisins in it, so I up them. I find it too sweet, so I dial back the sugar. I start with the standard recipe on every can of Quaker oats and then start making it better. Nope, my oatmeal raisin cookies demand their own texture, and one I can’t get from those other recipes. Just to confuse, this is unlike other oatmeal cookie recipes on this site, the crunchier chocolate chip pecan version and the thick but shattery, salty white chocolate version. A crisp edge is always welcome, but the rest of it must be thick and chewy. I have very specific tastes in oatmeal raisin cookies. Wrap and refrigerate until ready to serve.I woke up Sunday morning craving oatmeal raisin cookies something fierce, so I tried to make myself eat oatmeal with raisins and brown sugar in it for breakfast but that didn’t work, and so there was nothing left to do but to bake cookies. Continue with the remaining cookies and filling. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Once incorporated, add the vanilla and beat to incorporate. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary.

Cool on the pan for 5 minutes then transfer to a rack to cool completely.įor the filling: Add the cream cheese and butter to a large bowl. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart.

Stir in the oats, walnuts and the drained raisins. Add the flour mixture and beat until just incorporated. Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.īeat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Line two large rimmed baking sheets with parchment paper.įor the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain. Preheat the oven to 350 degrees with racks in the upper and lower thirds.

Subways oatmeal raisin cookie recipe