Oatmeal Cookies (the best!)

Oatmeal Cookies that are chewy and soft and filled with raisins and nuts and maybe even chocolate chips; are my favorite kind of oatmeal cookie. These cookies made with a touch of wheat germ and lots of oatmeal, with raisins that are softened before adding to the batter, are truly the best oatmeal cookie I’ve tasted.

I dare say these are the best oatmeal cookies. In my mind what makes a  great oatmeal cookie are soft plump raisins, complemented by crunchy nutty walnuts.

This simple oatmeal cookie with the addition of chocolate chips is my way of eating oatmeal, but if you prefer them straight up be my guest.

What makes this the best oatmeal cookie?

Perhaps it is that the raisins are softened by combining them with the egg and vanilla. Let this mixture sit for about 60 minutes and then mix into this pretty easy drop cookie batter.

Another great addition to this chewy oatmeal cookie is wheatgerm. Besides adding some extra fiber to the cookie, wheatgerm adds a bit of nuttiness, in addition to the nuts. If you don’t have wheatgerm, just substitute flour or flaxseed.

I love having wheatgerm in the fridge. It also makes a great addition to pancakes, sprinkled on oatmeal or used in granola.

This simple batter is made in about 15 minutes, after the egg mixture has softened the raisins.

To chill or not to chill?

Then it is a matter of chilling the dough for about an hour so these great cookies don’t spread. Of course, if you do want them flatter and crispier there is no real need to chill. Just remember the cookies will spread!

You must know that chocolate chip cookies are hands down my favorite cookie. But you must also know that any cookie I’m eating at the time is my favorite cookie. I adore cookies.

With cookies in mind and my brother’s impending visit, I decided to bake him his favorite cookie. At least I’m told that oatmeal cookies are his favorite cookie.

After all he is 5 1/2 years younger that I am and I never really paid much attention to the kind of cookie he liked. A long while back my mother sent an oatmeal cookie recipe to me and it had a note attached saying it was Mark’s favorite cookie. 

It was at that point I wondered what Mark my mother was talking about. Who in our family preferred oatmeal cookies over chocolate chip?

It goes without saying that most everyone in our family always desired chocolate cake when it came to birthday time. Not Mark…he wanted white cake with white frosting, no less.  I think my mother often alluded to the postman when it came to my brother, but aside from his dessert choices he’s a damn good brother.

I can’t wait for him to get here and also so I can spend time with his wife Diane; the only sister I’ve ever had. We should be in Taos while you read this and then are heading to Abiquiu where Georgia O’Keeffe painted some of my favorite paintings.

It should be a fun road trip with lots of fun snacks planned to take along. Which is kind of why I made these oatmeal cookies!

There are lots of recipes out there for oatmeal cookies. Some barely contain oatmeal. Others seem to contain the whole box. Some are crispy, others chewy.

I can go either way with cinnamon but many recipes seem to have it. I compared three different recipes and decided that this one from the original Colorado Cache cookbook sounded good.

I liked that the raisins were soaked in the egg and vanilla mixture which ensures that there will be no hard raisins in any bite. I did make a few adjustments but the most important thing is that this cookie tastes great.

Sweet and chewy, this wholesome bite of goodness is sure to satisfy the pickiest oatmeal cookie lovers.

Of course I must tell the truth. I did divide the dough in half. And guess what I added to the that half? Yep! Chocolate chips for this side of the family.

After all, we don’t want any cookie wars breaking out while we are on the road. Better to keep everyone happy!

(This is an updated post from June 2018.)

Here are a few of my favorite cookies:

Chocolate Cherry Chocolate Crumb Cookies

Chocolate Toffee Icebox Cookies

Mocha Chocolate Chip Cookies

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Oatmeal Cookies (the best!)

★★★★★ 5 from 3 reviews

• Author: Abbe Odenwalder
• Prep Time: 15 Minutes plus 1 hour chill time
• Cook Time: 10-13 minutes
• Total Time: 25 Minutes
• Yield: About 36 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

Oatmeal Cookies that are chewy and soft and filled with raisins and nuts and maybe even chocolate chips; are my favorite kind of oatmeal cookie. These cookies made with a touch of wheat germ and lots of oatmeal, with raisins that are softened before adding to the batter, are truly the best oatmeal cookie I’ve tasted.

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Ingredients

Scale 1x2x3x

3 eggs well beaten

1 c raisins, (I used golden)

1 1/2 t vanilla extract

1 c butter

1 c brown sugar

1 c white sugar

2 1/2 c flour

1 1/4 t salt

2 t baking soda

2 c oatmeal

1/2 c wheat germ

1 c chopped toasted pecans or walnuts

1 c chocolate chips for 1/2 of dough

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Instructions

Combine eggs, raisins and vanilla and let stand for one hour covered with plastic wrap.

Cream together butter and sugars. Cream well for a few minutes until light and fluffy.

Add flour, salt and baking soda to sugar mixture. Beat well.

Blend in egg mixture, oatmeal, wheat germ and chopped nuts.

Divide dough in half and add chocolate chips to half of dough if you want some with chocolate.

Chill dough for about 1 hour so your cookies do not spread.

Preheat oven to 350 when ready to bake. Form dough into approximately 1 T sized balls. Place balls on ungreased cookie sheet. Bake for 11 minutes.

If you prefer your cookie crisper bake for up to 2 minutes longer. Remove from oven and let set enough until you can remove with a spatula. They will look like they are probably not done, though they should be puffed up and a touch golden on top and around the bottoms.

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Keywords: oatmeal cookie, simple oatmeal cookies, chewy oatmeal cookies, the best oatmeal cookies,