This is my husband’s favorite cookie. I made 200+ of them as favors for our wedding guests. After trying many recipes I found that the one on the bottom of the lid of the Quaker Oats container was my favorite. But when I saw this one in my Test Kitchen cookbook I thought I’d give it a try. You know, for research. They are quite good and may give the Quaker recipe a run for its money.
But really a fair comparison can’t be made. I’d probably have to have them side by side to decide which is better. These are puffier and more tender than the others, they are more full of oats and are flavored with nutmeg instead of cinnamon. I kind of missed the cinnamon, so I’d add some the next time. I might also add more raisins.
I accidentally added 2 extra egg yolks to these, which I would do again. It makes for a cakier texture that I don’t always like, but was nice here. How do I accidentally add 2 extra egg yolks, you ask? On the same page as this recipe is a recipe for chocolate chip cookies. I’d thought about making those but then decided on the others. But I still had the egg amount from the other recipe in my head and didn’t realize my mistake until I’d already mixed up the dough. Kind of reminded me of that Friends episode where the pages of a cookbook stick together when Rachel is making something and it ends up being a combination of some dessert and pot pie. Maybe I’m not remembering that exactly right. Anyway, thankfully this was a happy accident!
Oatmeal Raisin Cookies
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon (optional)
- 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs plus 2 egg yolks
- 3 cups old fashioned oats
- 1 1/2 cups raisins
- Preheat oven to 325°F and line a cookie sheet with parchment paper.
- Whisk together flour, powder, salt and spices in a small bowl. Set aside.
- Combine butter and sugars and beat until light and fluffy, about 4 minutes. Scrape down the bowl.
- Add in the eggs, one at a time, beating in between each addition. Scrape down the bowl.
- Mix in the flour mixture on low speed until just combined. Add in the oats and raisins until incorporated.
- Using a 1/4 cup measure or a large cookie scoop, measure out the dough and roll into balls. Place on the cookie sheet, 8 cookies per sheet with space to spread, and bake for about 20 minutes until edges have begun to brown. Centers may be soft, but should not look wet.
- Let cookies cool on the sheet for 5 minutes, then move to a cooling rack. Repeat with the remaining cookies.