The Pioneer Woman Tasty Kitchen
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Chewy Gooey Oatmeal Raisin Cookies

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

Prep:

Cook:

Level: Easy

System:

36

Description

The softest, chewiest oatmeal raisin cookies. Awesome slightly undercooked and straight out of the freezer.

Ingredients

  • 3 whole Well Beaten Eggs
  • 1 cup Raisins
  • 2 teaspoons Vanilla Extract
  • 2 sticks Butter
  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2-½ cups Flour
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 2 teaspoons Baking Soda
  • 2 cups One Minute Oats
  • 1 cup Pecans (optional)

Preparation

Combine eggs, raisins, and vanilla. Set aside (in the fridge) for 1 hour.

Cream butter, brown sugar, and white sugar. Add flour, salt, cinnamon, and baking soda. Mix well; it will be very crumbly.

Add egg mixture, plus oats and pecans (optional).

Drop by teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes at 350 degrees. They will be light brown.

4 Comments

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Avatar of sdodds92

sdodds92 on 1.3.2010

I stumbled upon this recipe when my dad wanted a sweet treat. He said he loved oatmeal raisin cookies that were filled with nuts and had a nice crunchy outside but a warm gooey inside. Can I say this cookie is absolute PERFECTION.

I made them a tad small on accident and ended up with over 50 cookies…oops. It doesn’t matter the size, these cookies deserve 5 stars/mitts!! Thank you so much for sharing this recipe!!

Avatar of

on 12.27.2009

Okey, I will admit that I’m a little spoiled with creaming sugars,butter,eggs & vanilla,in my food processor when I start cookies,but this was well worth the extra effect. These cookies were the best oatmeal raisin I’ve ever had!.I made a tray for my grandson,who only eats this type. They were a hit!

Avatar of aginto

aginto on 11.20.2009

Wow….sooooo good. I reduced the white sugar by 1/2 cup and they’re still so delicious, so perfectly crunchy on the outside but soft and chewy in the centre.

MMMMMMMMMMMMMMMMM……

Avatar of kaycarrasco

kaycarrasco on 8.23.2009

I’m in the middle of making these right now. They’re *wonderful*! (I won’t confess how many I already, ahhh, “tested.”) I decided to take a short break, though, and chill the dough a bit; it’s baking up a bit thinner than I prefer. Still, wow, this is a *keeper*!

6 Reviews

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Avatar of snowclouds

snowclouds on 6.13.2012

These cookies are awesome. I do add about a tsp of nutmeg and double the cinnamon. I’ve made them 4-5 times now and they keep coming out perfectly. Also, this recipe makes a lot of cookies…about 30 medium cookies.

Avatar of lauraehall

lauraehall on 2.23.2011

I really love these cookies! I substituted the raisins for craisins and instead of doing pecans I added a cup of white chocolate chips. I will definitely be making these again…probably when I’m wanting to impress someone!

Avatar of theladymcarthur

theladymcarthur on 12.24.2010

Made these cookies to give as gifts for Christmas and I almost didn’t get to giftwrap them since my husband kept sneaking off with one or two each time he came into the kitchen. Very good cookie and easy to make. A winner in my books!

Avatar of Jacki

Jacki on 10.26.2010

The flavor of these cookies is perfect. Texture, amazing.

My problem? I needed 5 dozen, so I changed the quantity from 36 cookies to 60 cookies. Awesome that Tasty Kitchen does the conversions for me!

So I started baking. The first batch I did drop by teaspoonfuls as stated, and they ended up like tiny bite-sized cookies. So I switched to heaping teaspoons. They were still a bit small. Maybe tablespoons is what the author meant?

So I baked and baked, batch after batch. I got my 60 cookies, and wasn’t even halfway through the dough!

I stopped at 100 cookies, and decided to freeze the rest of the dough. I just don’t need so many cookies! Hopefully the dough freezes well, and I can make the rest for Thanksgiving next month. Or maybe I’ll save them for Christmas cookies.

Anyway, the recipe makes a damn good cookie, I just think the number of servings is off. Way off! With the 60 cookie measurements I probably would have gotten close to 200 cookies if I had kept going. No less than 150.

Avatar of britni

britni on 10.24.2010

Spur of the moment, I wanted to make something, looked in my cupboard saw raisins and was immediately looking for oatmeal raisin cookies. I stumbled across this recipe and really loved it! Makes a ton of cookies really quick, I didnt have baking soda but went with the recipe anyways and they still turned out.

Yum

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