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

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Level: Easy

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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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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!!

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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!

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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……

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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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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.

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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!

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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!

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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.

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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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