This is a big pile of Addy’s awesome oatmeal raisin cookies! They are crispy, yet soft and succulent and the best oatmeal cookies I’ve ever had.
And Christopher is stealing one! I don’t blame him. They are delicious. They’re the best oatmeal raisin cookies I’ve ever had. Really!
I had to work long and hard to get this recipe. When I worked at a medical center in California, I worked with a lovely woman named Adelaide – Addy for short. We worked closely together and she acted like a pseudo mom to me.
But she was territorial about her oatmeal cookies. She told me that this recipe was her grandmother’s.
I cajoled and cajoled and these were some of the arguments I used:
- Don’t you want everyone to know how delicious these cookies are?
- Don’t you want to spread these cookies far and wide? Remember, I’m from the East Coast
- These are the best oatmeal cookies ever, Addy
One of those arguments worked. Did I feel guilty? A little, but Addy ended up telling me that she wasn’t really sure why she hadn’t given out the recipe before. She guessed it was because her grandmother kept it so secret.
I’m so glad she gave it to me. Addy died many years ago, but her memory and her cookies live on.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
- Take out butter an hour before making these cookies
- Use a stand mixer as it makes mixing cookies easier
- Don’t over mix the dry ingredients, just until incorporated
- Don’t over cook these cookies, you want the slightly crispy on the outside but soft on the inside
- They will be fluffy right out of the oven but they will deflate
- Let cookies cool on cookie sheet for 5 minutes before removing to a wire rack
How to make oatmeal raisin cookies
Preheat oven to 350 degrees Fahrenheit.
- Butter, sugars and eggs
- The above wet ingredients mixed
- Flour, baking powder and baking soda
- The above dry ingredients mixed until just incorporated
- Stir in oatmeal, raisins, walnuts and coconut flakes. Do not over mix
More process shots
- Use a Cookie scoop to get the same amount of cookie dough. Roll the dough into balls between your palms
- Baked for 15 minutes. The cookies are fluffy when they come out of the oven
Since this is a food blog, after all, I plate the cookies for show!
Christopher is hungry.
So am I but I still have more photos to take. Which I do as fast as I can.
Those cookies are calling to me.
Yum! So delicious!
I hope you enjoyed this oatmeal raisin cookies recipe!
Other cookie recipes
And as always, may all your dishes be delish!
If you’ve tried this oatmeal raisin cookies recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Oatmeal Raisin Cookies
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup butter softened
- 2 eggs
- 1 teaspoon vanilla
- 2 cups spelt flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cup oatmeal
- 1 cup shredded coconut
- 1 cup raisins
- 1 cup walnuts
- Preheat oven to 350 F
- In a mixer, add butter and sugars. Mix until combined
- Add eggs and vanilla and mix until combined
- Add flour, baking powder, baking soda and salt and mix until combined
- Stir in oats, coconut, raisins and nuts
- Grab a medium ball of dough and roll into a ball. Place each ball on a few cookie sheets
- Place one of the sheets in the oven and bake for 15 minutes or until they are done
- Let the cookies cool for 5 minutes before removing them from the cookie sheet
- Bag cookies up or serve some immediately with a nice big glass of milk or tea
- Bite into a cookie
- Thank Addy