Grammy's Kitchen · Oatmeal Cookies · Soft and Chewy Oatmeal Raisin Cookies
One of 37 oatmeal cookies recipes we measured
from sallysbakingaddiction.com
It ranks #1 of 37 for sweetness perceived among the oatmeal cookies recipes we compared. 1,098 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 92% | 95% |
| total sugar | 120% | 172% |
| brown sugar share of total sugar | 67% | 68% |
| egg | 40% | 42% |
| leavener | 2% | 3% |
| salt | 1% | 2% |
| mix-ins | 240% | 240% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature |
| 200 g | 1 cup (200g) packed light or dark brown sugar |
| 50 g | 1/4 cup (50g) granulated sugar |
| 100 g | 2 large eggs* |
| 9 g | 2 teaspoons pure vanilla extract |
| 21 g | 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) |
| 209 g | 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled) |
| 5 g | 1 teaspoon baking soda |
| 4 g | 1 and 1/2 teaspoons ground cinnamon |
| 3 g | 1/2 teaspoon salt |
| 255 g | 3 cups (255g) old-fashioned whole rolled oats* |
| 140 g | 1 cup (140g) raisins (see Note below) |
| 64 g | optional: 1/2 cup (64g) chopped toasted walnuts |
Method: 4 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these cookies for the first time and they are delicious! I see where some are saying they're not sweet enough, they are oatmeal cookies, not sugar cookies, they are plenty sweet. The first time I try a recipe, I don't make any changes until I've taste” — a cook, 5.0★
“Always a hit! The best soft chewy oatmeal raisin cookies I have had. This time I was taking to a party and only had time to bake half the dough - so just froze the rest as big lump rather than balls. Thawed today for about and hour or so - baked and they we” — a cook, 5.0★