Oatmeal Raisin Cookies

HAPPY HALLOWEEN! Have I got a new treat for you. A cookie recipe!

i’m fairly picky when it comes to my cookies. My main requirement is that they’re soft and chewy. I like cookies that taste like they’re fresh out of the oven, even when they aren’t. I usually go for chocolate cookies: Oreos, chocolate chip cookies, etc. but one of Bryan’s favorites is the original Oatmeal Raisin Cookie. I decided to whip up a batch a few weeks ago and the outcome was a delicious, soft and chewy winner.

Oatmeal Raisin Cookies



  • 1 cup Earth Balance or other butter, softened (I nuke it in the microwave for 10 seconds)
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon rice syrup (can sub. honey, molasses, syrup)
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins


  1. Preheat oven to 350 degrees F.
  2. Mix together softened butter and both sugars, until smooth.
  3. Add egg and mix. Add vanilla, rice syrup, mix and set aside.
  4. In a separate bowl combine the flour, baking soda, cinnamon, and salt.
  5. Add flour mixture to the wet ingredients and mix until combined. Beat in the oats and raisins.
  6. Place dough in refrigerator for 5 minutes to avoid cookies spreading too much when cooked.
  7. Scoop out about 1″ balls of dough on a lined cookie sheet and bake 10 minutes, or until golden brown.
  8. Remove, let cool and enjoy with a cold glass of ice cold milk.

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