This soup is the authentic cream of potato soup that I have created after much experimentation with the recipe. You’ll frequently double this recipe because it is so flavorful and loaded with vegetables.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups quick cooking oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup raisins
- 1 cup sweetened dried cranberries (such as Craisins®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Beat together butter, sugars, eggs, and vanilla in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Combine oats, flour, baking soda, baking powder, and salt in a separate bowl. Add flour mixture, 1 cup at a time, beating batter briefly after each addition. Mix in raisins and cranberries. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 12 to 14 minutes.
- You can freeze the cookies in an airtight container for up to 3 months.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 234 mg |
| Sugars | 24 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is utterly the best cookie recipe I’ve made in a long time!!! My husband found Craisins on sale, and as a result, we had an abundance. I started looking for recipes, and this one seemed very well reviewed. I made it as per the recipe. They turned out, fluffy and moist. They were not too dry, and spread out quite nicely. The flavour is amazing. I do agree. It does need the hint of cinnamon and ginger. But that is for taste. I would not make any changes at all and will definitely be keeping this as one of my favourite recipes.
Love these cookies. I get the cookies ready to bake and put them in the fridge. Then I bake just a couple at a time in my toaster oven. Hot fresh cookies everyday!
I doubled the recipe . I worried at first that I made a mistake because they looked like they had too much fat . They turned out really good though . I used craisins and pecans . Very good.
This is THE most popular cookie I have ever made. People are clamoring for it. I add 1 t ginger and 1 t cinnamon. I cut down the sugars to 3/4 cups of each. Then when making for my grandboys, I omit the craisins and raisins and add chocolate chips. They devour these. Better than regular chocolate chips because of the oatmeal. Lastly, for the adults, I add kosher or sea salt to the top of each cookie. I think THIS is why they are so unique.
I don’t usually do these ratings but I couldn’t resist this one. I’ve made these countless times and they have never disappointed. Following the recipe is a must. I used the same procedure as Britt Rounseville.
turned out great! no changes, followed recipe and everyone loved them
The BEST oatmeal cookie I’ve ever had! Only thing I did differently was to add chopped walnuts. MAKE THEM. 🙂
Great recipe! Soft and chewy how I prefer. I added 1/2c less white sugar and added walnuts.
I followed recipe exactly. Baked for 12 mins and they are a nice chewy cookie. Mine did not fall apart at all. I refrigerated my dough while oven was preheating and in between batches. I used a scoop so cookies were uniform and I slightly flattened with a fork before baking. I left them on the cookie sheet after baking for 2 mins and then transferred to rack. I’m making for a gathering and made extra for family. Family liked them. I don’t buy quick oats but was given a good amount so I will definitely make these again.
fell apart
Wonderful !! I wouldn’t change a thing!
Made this exactly as written and we’re very happy with them. The baking powder does make the cookie spread more than recipes that don’t include it, but I watched my baking time and they are chewy and delicious. I left them on the racks to firm up longer than I do with plumper cookies, don’t want them to all stick together in the cookie jar!
Baked up nicely and still some moist. Everyone loved them
I was looking for an oatmeal recipe that my husband would love. This is it! He hates raisins so I used an extra half cup of cranberry and I also added 1 cup of pecans. Other than that, I followed the recipe. Perfect!
It was great! Followed it according to recipe. Used a scoop to make them rounded. Pressed each cookie with a fork to even out the cookie. Husband loved them!!!
delicious! swap cranberries with more raisins and walnuts! Yum!!!
Just love this recipe and want to try more like these. But anyone who want to make this amazing Oatmeal recipe with different toppings, then must checkout this……..am sure you’d love these toppings also. https://thehubcook.com/oatmeal-recipes/
These were one of the best cookies I have ever made, and I have been baking for over 50 years. Made no changes, it didn’t need any. Gave out the recipe to friends and family as they requested it!
I ended up adding an extra 1/2 cup of oats and an extra 1/2 cup of flour. I only used crasins. I used unsalted butter and self-rising flour. The original recipe was too soft with all the butter. The cookies were too flat. I adding the extra oats and flour made them perfect. I want to make them again and add pecans to them.
They were good. I would make again. They were definitely crunchy. I think the next time I would make sure the craisens were soft.
Delicious cookies. I omitted the raisins, but kept the craisins and added 1 cup of white chocolate chips instead. Baked at 375 convection for 10 minutes.