This is a big pile of Addy’s awesome oatmeal raisin cookies! Soft, succulent and the best oatmeal cookies I’ve ever had.
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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 me. 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.
Other cookie recipes:
On to Addy’s Awesome Oatmeal Raisin Cookie Recipe
I start by preheating the oven to 350 degrees Fahrenheit.
I get my stand mixer and put room temperature butter into it. I add the sugars and mix until creamy.
Add the wet ingredients for these oatmeal raisin cookies
I crack the eggs in and add the vanilla. I turn the mixer on again until the added ingredients are combined.
Time to gather the dry ingredients.
Folks, we have my trusty spelt flour, baking powder, baking soda and salt. I add them into the mixer and mix until combined.
Now, I grab the oatmeal, raisins, nuts and shredded coconut.
Creating a ‘stir’ with Addy’s oatmeal cookies
I add all of the above ingredients into the dough, get my spatula and fold it all into the oatmeal raisin cookie dough.
I grab my cookie scooper and fill it with dough. Next, I squeeze the ball out of the scooper and roll it into balls between my palms. I only use the scooper to get the same amount of cookie dough.
I place each ball on my cookie sheets and once it has filled up, I place it in the oven.
It takes 15 minutes to bake these cookies!
They are fluffy when they first come out of the oven, but they will deflate.
After the cookies are done, I let them cool for 5 minutes before I remove them and place them on a wire rack. Once I remove the cookies, I fill up the sheet again and bake, bake, bake until all the dough is gone.
This recipe makes 4 dozen delicious cookies!
Time to eat the Oatmeal Raisin Cookies
Since this is a food blog, after all, I plate the cookies for show!
And what a show it is!
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 recipe!
Please feel free to leave me a comment, Yum the recipe to Yummly and Pin any photo to Pinterest! Because, as they say – and as Addy demonstrated – “Sharing is caring!” 🙂
And as always, may all your dishes be delish!
- 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