This is a dish that I developed on my own, and everyone who tries it adores it. In the same amount of time it takes to cook pasta, you can make something that tastes exactly like restaurant food!
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter
- 1 ¼ cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins.
- Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 118 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I like this recipe. I made it as written except I added roasted pecans. They are sweet enough and the salted butter removes issue of blandness. Healthy and easy to make labels it a keeper in my book.
Great recipe! I used half the ingredients because I’m on a diet!! I also added nutmeg and they came out so delicious. I can’t stop eating them!!!!
The BEST Oatmeal Cookies EVER!!
Very good, its my new recipe i will be using forever!!
These are very good! Crispy around the edges, chewy in the middle. I used a bag of Trader Joe’s Golden Berry Blend for variety (dried cranberries, blueberries, cherries and golden raisins. I confess to adding a bit of salt and a bit of ground nutmeg. Other than that, I left the recipe as is and they are delicious. I will make them again!
The cookies were average. I made them as the recipe indicated but I think they came out a bit dry. I also took them out sooner as mentioned by other people. The taste was ok, but I’ve had better recipes. I do not think I will make them again. Also, I found it odd that they do not use salt and I am wondering if this is why the cookies did not taste as sweet as other recipes.
This is a great base recipe using rolled oats (most oatmeal cookie recipes call for quick oats, but I prefer the texture with rolled oats). That said, this recipe definitely needs salt. I added a scant teaspoon. I use this recipe as a foundation, and I often add quite a bit more sugar when I don’t care about making them “healthy.” Then, instead of the honey, I’ll add 2/3 cup granulated sugar. As a final note, since rolled oats are thicker than quick, I let the dough rest for a few hours at room temp (or up to 72 hours in the fridge) before cooking. The oats integrate really nicely then.
Excellent cookie. Followed the recipe pretty much but added walnuts and white chocolate chips. Also salt. Also used half wheat flour. They are plenty sweet, probably because of the white chocolate, so next time I will reduce the sugar by half. These made a lot of cookies!
Delicious
Nice recipe. I make smaller cookies so this yields five dozen for me. I don’t sift the flour etc – I just beat the butter, eggs, and vanilla (I omit the honey because I don’t see the point) then dump in everything else and beat it for a minute. Quick and easy.
Oh, my, word! These were great cookies. I ran out of butter and substituted it with 3/4 cup of olive oil; and it still turned out amazing!
This recipe is by far, the best oatmeal cookies. The mix is very dry but get in there with your hands and mix. They came out perfectly!
Hooray! I got bored, found this recipe I had printed earlier. Not a cook, I can do the essentials but never a baker. Made these today and I think there are much better than my daily Quaker Oats cookie. In fact I might cancel my monthly delivery of them. I froze one tonight, tomorrow I will see if they freeze and thaw OK. A BIG THANK YOU to the person that submitted this recipe!
Loved the cookies. No complaints!
Looking for Rubarb Desert
My first time making oatmeal raisin cookies, and I may never want another recipe. These are great! Will definitely be making them again.
This is indeed a perfectly yummy crisp oatmeal cookie. But it does stick to the cookie sheet. I used parchment paper for blissful perfection. And added cranberries. Yum
My husband loves these cookies. I ran out of brown sugar so had to use 1/4 c white sugar. Other than that followed the recipe. Would make again in a heart beat. Thank you.
This recipe is fantastic! Made it just as directed.
Very good.
Added some semi chocolate chips….