Ingredients and quantities: 1 cup all purpose flour 3/4 tsp salt 1/2 tsp baking soda 4 tbsp of butter or 56g 1/2 cup oil 1/4 tsp cinammon 3/4 cup brown sugar 1/2 cup white sugar 1 egg + 1 egg yolk 1 tsp vanilla 3 cups rolled oats 1/2 cup raisins
FULL RECIPE HERE: Dry Ingredients 1 cup all-purpose flour 3/4 tsp salt 1/2 tsp baking soda 4 Tbsp butter (browned- see instructions below) 1/4 tsp cinnamon 1/2 cup vegetable oil 3/4 cup brown sugar 1/2 cup white sugar 1 egg + 1 egg yolk 1 tsp vanilla 3 cups rolled oats 1/2 cup raisins Mix dry ingredients in a large bowl. Brown butter (1-3 mins, swirl pan which allows for more even browning). Place browned butter in a glass bowl; add cinnamon (which blooms the spice); add oil and mix. To same bowl, add sugars and mix. Add eggs and vanilla. Mix well. To same bowl, add flour mixture (dough will be thick). Add oats and raisins and mix well. Portion about 3 Tablespoons of dough onto a sheet pan lined with parchment paper. Wet hands and flatten cookies to about 2” in diameter. Bake one tray at a time (to ensure even baking) at 375 degrees for about 10 mins. Cookies will appear “underdone.” Edges will just start to set, center will be soft. Keep cookies on the baking tray for 5 mins (will continue to bake). Move cookies to a wire rack to cool further. Enjoy!
Made these three times. Everyone loves them. My only suggestion is when you put together the brown sugar, sugar, oil and egg mixture you let that set for at least 10 min. The science is explained on What’s eating Dan - chocolate chip cookies
Pro Tip: Soak the raisins! Beat the eggs well, add the vanilla and add the raisins to the egg & vanilla. Soak the raisins in the egg mixture for an hour. Add the egg, raisin and vanilla mixture to your flour and oat mixture! Eggs become caramelized from the sugar in the raisins, raisins are plump & juice and sweet! Cookies take on a nice carmel/nutty type flavor without having to brown any butter. Tried and true recipe from my grandmother. I've been making them this way for 45 years!
I know this recipe was posted a year ago, but I just found it last week. Made these cookies the next morning, and they were phenomenal! I'm a 62 year old grandma and I've been baking for decades and these were by far the best oatmeal cookies I've ever made or had! Thank you so much!
Right! I'm a 70 year old grandpa and just finished another batch of these. I found that, if you brown the butter until almost burned, it makes the flavor almost like butterscotch.
I know this comment is 'way late, but I wanted to let you know how much I appreciate your take on this cookie. It's everything a proper oatmeal cookie should be. I've been making them for a couple of years now and made them this morning. While I was thinking about it, I wanted to say thank you. You guys really know what you're doing.
OMG. Glad the algorithm decided I needed to see this. Made these with my kid tonight. This recipe came out so so good. Crispy chewy tasty as heck. Good as any cookie I've ever bought. Perfection. Only change I made was 3/4 cup raisins instead of 1/2 cup, because raisins are THE TRUTH
Bake at 375 (at my home, for 12 minutes)!!! This recipe is a keeper. My daughter and I followed every step, and of course as I stated we added 2 more minutes for cooking. The cookies are moist with great brown edges. Be sure to use “wet hands” and flatten the dough...it works. Thanks for this one and good luck to all the at home bakers. Cheers.
Christopher Young thank you! Baking these for my mom, as she’s in a retirement home missing her favorite treat- oatmeal raisin cookies! She’s picky, so I’m glad they turned out well for you :) Cheers!
I am 67 yrs old and have been baking cookies my whole life. I'm pretty goos except for Oatmeal cookies. could never master oatmeal cookies no matter what I tried. These are freakin' awesome. This recipe changed my life. i have a readon to keep on living. i feel like I should give someone my car. Thank you.
Followed the recipe exactly; browned the butter, weighed out 3 tablespoons of batter for each cookie (mine were 60 grams each), measured them to 2 1/2 inches, baked 10 minutes. My edges were JUST starting to turn golden brown, I was tempted to go longer, but pulled them at 10. I’m glad that I did because they are fantastic! 10 out of 10 recommend!!
I absolutely love this recipe. I think I'm addicted to chocolate, so instead of adding raisins, I added chocolate chips. I've made it both ways, and love both. Thanks so much for sharing this recipe.
Instead of using flour, I put 2 cups of oatmeal in my food processor and made oat flour. Then measured that out as equal parts to the recipe. This worked really well.
You gals rock. I love the concise explanations of why you chose ingredients and how to treat them. Thank you so much for helping us understand the fine nuances of being a more skilled cook.
Original Quaker Oat Cookies from 1960’s 3/4 c Shortening Crisco 3/4 c Brown sugar 1/2 c Sugar 1egg 1/4 c water 1 t Vanilla 1c unbleached flour 1/2 t soda 1t salt 3 cups oats old Fashioned 1c Walnuts Perfection!!! These look really good tho so gonna try and see if better than mine!
I made these as well...it was missing something so next time I will add the almond extract too. Amazing cookie though! I am going to try oatmeal chocolate chip cookie later on.
I will try adding the almond extract when I make these, because usually when you use oats as a streusel topping for pie or cookies you're trying to sub the oats as nuts! The Almond Extract will make these scrumptious!! I might even add some crushed almond slices or even toasted crushed sunflower seeds and chopped crasins.
Oh boy! I made this recipe about a month ago when no one else was home. I ate them all in less than 24 hours with no regrets. They were perfect, but I tweaked the recipe. I used about 1/2 cup of white raisins. I also toasted about 1 cup of pecans and very coarsely chopped them. I'm going to make them again right now, only this time I'll double the recipe!
Nice! I have a old fashioned oatmeal cookie recipe I’ve been using for probably 40 years. It’s tender and chewy and keeps that way. Secret ingredient is raisins steeped in simmering water, then adding raisins w some of the raisin water to the batter. Only oatmeal cookie recipe I ever use 🥰
The original Quaker Vanishing oatmeal cookie recipe has made some adjustments over the years. In this 2019 video it is stated that the back of the box recipe calls for 20 tablespoons butter. The 2021 back of the box recipe calls for 1 stick butter plus 6 tablespoons (14 tablespoons/7 ounces.) At one time 20 tablespoons of oleomargarine was needed to compensate for the water content between oleomargarine and butter. My late 70’s calls for 1 stick butter ( 4 ounces) plus 3/4 cup oil. Said to bake for 8 finish on sheet for 3 minutes then remove to rack to finish cooling. Your 2019 oil/ browned butter recipe with adjusted flour measurement and correct baking time also returns to the original directions to hand mix, which is the method I have always used. However, the blooming of the reduced cinnamon in the warm butter was new to me and I couldn’t believe the improvement. Bravo! This one is a must use, especially for my raisin/no raisin divided oatmeal cookie loving family.
Made these today “without raisins” as per my hubby’s request so I used dried cranberries instead, somehow made a difference. Turned out amazing! Next time I’ll need to make them smaller though 🤔. My neighbours will love me!!
I doubled the recipe and added only 5 cups of oats instead of 6 cups, and added 1/2 cup of macadamia nuts and 1/2 of white chocolate chips. Perfect and yummy!
This is my third time baking these lovely cookies, this time I omitted the white sugar and they came out just right for my taste. Thanks y'all, you guys make a great team!!
These cookies are fantastic! Since it is Christmas time I used a variety of dried fruit ( apricots, golden raisins, blueberries, strawberries, cherries ) to jazz it up a bit and they were so chewy and delicious! I was amazed at how just that tiny bit of cinnamon bloomed in brown butter made such a depth of flavor! SO good!!!
I'm headed to the kitchen to begin. This is one reason I love winter. Baking cookies with Christmas music on. I'm all for the raisins, and walnuts too. I use Monk Fruit to replace refined white sugar, it's perfect. So many struggle with sugar, so I try to cut it when possible. Cannot delete the brown sugar though. Texture and toffee taste is key. Thank you from Michigan, in helping me bake with confidence. Explanations in your demo's are always appreciated.
Delightful video demonstration and explanations - THANK YOU! These cookies are the oatmeal-est Oatmeal cookies EVER! Perfect texture and flavor, just as promised. I made some tiny changes based on my preferences, experience and comments: Yes to cutting white sugar by a few tablespoons, yes to adding spiced rum as a partial or full substitute for vanilla, yes to lightly and carefully toasting the oats for just a few minutes in the preheated oven before adding to dough (you went to the trouble of browning the butter, you might as well toast the oats!), yes to cutting the scoop size to 2 Tablespoons (3 Tablespoon size is very large for a child), yes to pressing the cookies with the buttered bottom of a glass dipped in white sugar, yes to doubling the recipe (because otherwise you will not want to share), but, sorry, no to raisins (unless maybe they were soaked in rum!) and no to chocolate chips or nuts (much as I LOVE them, this recipe is homage to the whole oat and I prefer it unadorned). This recipe is a keeper!
I just made these without the raisins (didn't have any) , WOW! they really are the best oatmeal cookies I've ever tasted. Not overly sugary or greasy, with a very distinct taste of baked oatmeal. Excellent and as always thanks for the efforts.
Followed the recipe and techniques in the video presentation. Best oatmeal cookies I have ever made! I only had blonde raisins so used them. I baked the third tray a little longer than the recommended 10 minutes until they were decidedly brown, but without a dark bottom and, I have to say, I liked them better than the less baked version as suggested!! Thanks very much for this delicious recipe!!
For Same Name: I used Olive Oil in all of my baking when I could eat those goodies and no one knew the difference. I don’t care for veggie oil for health reasons. Bridgette, I am with you🥰 No raisins in cookies. Isn’t it wonderful that we can all choose our own preference for what ingredients we use in cooking and baking. We’re not breaking any laws🤭 I love these two sweet ladies. They are great in giving us new ideas and we can add or subtract according to our personnel taste. I love Bridgette’s sense of humor. What a great team you girls are. I have purchased kitchen tools from Amazon that I have seen on your shows. THANK YOU🥰🥰🥰🥰🥰🥰🥰 You have put together a great team. The relationship between all of you is so relaxing and fun and comfortable. I love your programs 🥰🥰🥰
I have tried several different oatmeal raisin recipes and this is by far the best. Everyone loves them. I just added 3/4 cup of raisins because we love them.Thank you
Full recipe: Brown 4 T butter, add ½ cup vegetable oil. Add ¼ t cinnamon, ¾ cup brown sugar, ½ cup white sugar, 1 egg plus 1 yolk, and 1 t vanilla. Mix in flour mixture: 3 cups old fashioned oats, 1 cup AP flour, ¾ t salt, ½ t Baking soda. Scoop 3 T dough per cookie onto a parchment lined sheet and flatten. Bake for 10min, at 375, cool on the tray for 5 min, then cool on a rack.
I used this recipe as a base and made the following modification. -Replaced 1 cup ap flour with 1 cup almond flour -Reduced white sugar from 1/2 cup to 1/4 cup - Used salted Kerry Gold Irish butter and did not add the salt - Used 2 whole eggs rather than 1 whole egg and 1 egg yolk Overall? Best darn oatmeal cookies I have ever made in my life! Thank you.
@@christmaspresent227 I put the full amount when I made it. I'd reduce the sugar by maybe 1/3 cup? Since theres two types of sugars its up to you which you would take out
Hello. I made this recipe today and they're quite tasty! I didn't have enough canola oil and added extra butter to compensate. I added 1 cup of chocolate chips - no raisins. And, maybe it's our oven, but I cooked at 325 degrees for 12 minutes. They're crispy around the edges and chewy in the middle.
Made these and they are delicious!!! Browning the butter was definitely a new technique, this replaces any other recipe I’ve used. I truly loved watching you both, everything was so easy to follow.
I made these cookies, exactly as written. The consistency of the cookie dough terrified me but the results were just as described.. absolutely delicious!
this is my favorite cookie recipe. my kids and grandkids are always asking for grandpa's oatmeal cookies. I've made these dozens of times. my kids all thank you. although my arthritic shoulder is kind of sore. 😎
I must say this is an amazing recipe. All my life, oatmeal cookies (without raisins though, chocolate chips all the way!) have been a favourite of mine. Still, I could never made a decent homemade version. I made these today and they’re incredible. Thank you!
So, I'm an American living in France. Here I am with my French in-laws during our fourth week of the Corona quarantine. I decided to make my favorite childhood cookies for them. Let's just say the French in-laws loved your recipe. I took other commenters' advice and reduced the sugar a bit. Oh man I had to fight the Frenchies off to get me a damn cookie! Thank you both.
I made these oatmeal cookies today and they're the best I ever tasted. I used craisins instead of raisins because that's what I got in the pantry. Right sweetness, chewy inside and crispy outside. Definitively, my new cookies for Christmas presents.
Ran an established decades old traditional bakery in a small urban hamlet for a moment..... This is probably the best no-nonsense approach to oatmeal cookies that you'll find. period. I've now replaced the recipe I used from the late 1940's with this one and have never looked back. Planning to make my ?th batch tomorrow, thought I'd come back and comment. I reduce the white sugar by 1/4 cup, and find them even better! Thanks for this recipe.
@@colleenkaralee2280 When I use dried cherries, I cut them into small pieces and as the damp dough bakes it also hydrates the cherries. Btw, when I make apple crisp or pie, I include raisins, or craisins, or dried cherries.
I'll try it your way first. Second time I will add spices, but not the exact spices on the oat box recipe. Love me some spiced oatmeal cookies!!! I also think pecans would be the perfect nut to add to oatmeal cookies!
Love this resepie. This is a resepie I learned in home economics class back in 1966. And I had forgotten how delicious they are. AMEZING FLAVOR THANK YOU!
Normally, for a dough as thick as that one looks, I would put it in the fridge and wait for the flour to hydrate (possibly overnight). In this case though, would you do that? or would that negatively affect the texture of the oats?
Someone from my church brought me 2 oatmeal cookies using this recipe. 1 for my husband and 1 for me. It was the best cookie I ever ate, and I had a very hard time not eating the cookie for my husband. The mysterious and joyful combination of flavors was so surprising! Thank you!
I cut the recipe in half and used honey for a sweetener along with 50 percent less sugar-cran-raisins and these really turned out well...This is a great recipe...Yummy Julia..!!
Just got done making these. I added gf flour I put flax seed,pecans and bits of toffee pieces. Turned out so good. Crunchy on outside soft inside. Yummy so good. Yes so fast done in 10 min.ty
I tried the recipe and oh my gosh! The cookie turned out perfect, it looked perfect and it tasted remarkable. Just follow all the steps and you are good to go. This should be your go to recipe for oatmeal & Raisins and my suggestion would be to use currents instead of raisins.
Another trick: always soften your raisons by letting them soak in water for ten minutes or so before adding them (just use a strainer of some sort to drain excess water before adding to recipe). No more hard as rock raisins! Try it, and you will be amazed at how much a difference it makes!
@@vaylonkenadell I keep a quart jar of rum and raisins in my cupboard. The raisins will want to float but a pickling weight holds them down nicely. When all the raisins are used, you're left with raisin-infused rum to add to recipes (or drinks)!
I made this recipe for my husband and son. We all agreed this is the best oatmeal cookie recipe of all time. The first batch is now gone. I’m going to make another batch today. Thank you so much!
It's crazy how improved this channel is. It started out as a dumpster fire and did a complete 180. The explanations of the decisions in the recipes are massively invaluable.
I like the explanations of the decisions in the recipes because it allows me to extrapolate how I can change other recipes and what may happen when I do and why. That is why they have value.
Our new FAVORITE recipe..we even substituted some chocolate chips for raisins n a few cookies and they were DELICIOUS..thank you ATK for another golden recipe. You guys are simply the best 🙏🏼
Thanks for a great Chewy Oatmeal Cookie. I made it for my Sister and her husband on yesterday and they loved it. Half the recipe was made with Golden Raisins and the other half with Natural California Raisins. I even made two cookies without Raisins, my preference; I will add chocolate chips next time. It is really a great tasting cookie with crunchy edges and a chewy center. Awesome! These ladies are great teachers. I love their videos!
I love oatmeal raisin cookies. HOWEVER, I have not really eaten a true oatmeal cookie until I made these. These cookies are Yummilicious. The flavor is undeniably true oatmeal. So glad I came across this recipe. Thank you! You all do such a great job of creating baking and cooking into an art.
Fantastic recipe! Even my picky dad approved! I think one of the best parts of this recipe is the browned butter it really enhances the oat flavor and makes a richer and fuller flavor. I did however make a few adjustments: I subbed in a couple tablespoons of Grandma's Molasses instead of the white sugar. Added an 1/4 tsp of ground ginger and 1/2 tsp of cinnamon cause I love flavor. Soaked the raisins in some orange juice.
These are absolutely the perfect oatmeal cookie, hands down. Sadly, the grandkids insist on chocolate chips instead of the raisins. But even then...cookie heaven!
My 9yr old daughter wanted to bake oatmeal raisin cookies, we chose to try this receipe becouse we wanted a chewy alternative. The cookies taste delicious! Thank you for the receipe.
From NW Indiana: they look so good, I am anxious to try them! A few weeks back I made a batch with the 'box' recipe. TOO MUCH butter and cinnamon and not enough oats! All that work for a disappointing outcome! THANK YOU!
I made these cookies today and they are amazing! I tweaked the recipe slightly by adding 2 whole eggs instead as my dough seemed a bit dry and didn't form a ball easily. Adding the additional egg white did the trick and they turned out perfect!
I have made these cookies twice so far and they are the best I have ever made. The only changes I made were 1 cup of raisins and i weighed the cookie dough on my kitchen scale, 50 grams each for consistency. A little homage to Martha Stewart. My wife loves them. I do all the cooking at home.
Ingredients and quantities:
1 cup all purpose flour
3/4 tsp salt
1/2 tsp baking soda
4 tbsp of butter or 56g
1/2 cup oil
1/4 tsp cinammon
3/4 cup brown sugar
1/2 cup white sugar
1 egg + 1 egg yolk
1 tsp vanilla
3 cups rolled oats
1/2 cup raisins
Thanks for ingredients list
Thank you so much
Is any one know how many calories each cookie,I been ask for weeks
Thanks for the list ☺️
@@annburnett9427 Who honestly gives a crap...
FULL RECIPE HERE:
Dry Ingredients
1 cup all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
4 Tbsp butter (browned- see instructions below)
1/4 tsp cinnamon
1/2 cup vegetable oil
3/4 cup brown sugar
1/2 cup white sugar
1 egg + 1 egg yolk
1 tsp vanilla
3 cups rolled oats
1/2 cup raisins
Mix dry ingredients in a large bowl.
Brown butter (1-3 mins, swirl pan which allows for more even browning). Place browned butter in a glass bowl; add cinnamon (which blooms the spice); add oil and mix. To same bowl, add sugars and mix. Add eggs and vanilla. Mix well. To same bowl, add flour mixture (dough will be thick). Add oats and raisins and mix well. Portion about 3 Tablespoons of dough onto a sheet pan lined with parchment paper. Wet hands and flatten cookies to about 2” in diameter.
Bake one tray at a time (to ensure even baking) at 375 degrees for about 10 mins. Cookies will appear “underdone.” Edges will just start to set, center will be soft. Keep cookies on the baking tray for 5 mins (will continue to bake). Move cookies to a wire rack to cool further. Enjoy!
Thank you 🤗💕
Perfection! Thank u
thank you for sharing!
not a raisin fan, prefer dried cranberries, or choc chips
Thank you for sharing 😊.
Made these three times. Everyone loves them. My only suggestion is when you put together the brown sugar, sugar, oil and egg mixture you let that set for at least 10 min. The science is explained on What’s eating Dan - chocolate chip cookies
Pro Tip: Soak the raisins! Beat the eggs well, add the vanilla and add the raisins to the egg & vanilla. Soak the raisins in the egg mixture for an hour. Add the egg, raisin and vanilla mixture to your flour and oat mixture! Eggs become caramelized from the sugar in the raisins, raisins are plump & juice and sweet! Cookies take on a nice carmel/nutty type flavor without having to brown any butter. Tried and true recipe from my grandmother. I've been making them this way for 45 years!
"Please remember the following: Some people are allergic to vegetable oil, so please suggest an alternative type of oil."
Thankyou,that sounds like grandmother knew what she was doing.Going to try today😊
@@lemkkramer3705Exactly. Plus vegetable and seed oil is extremely unhealthy.
I used coconut oil plus the unsalted butter - another option is macadamia nut or grape seed oil.
I know this recipe was posted a year ago, but I just found it last week. Made these cookies the next morning, and they were phenomenal! I'm a 62 year old grandma and I've been baking for decades and these were by far the best oatmeal cookies I've ever made or had! Thank you so much!
Right! I'm a 70 year old grandpa and just finished another batch of these. I found that, if you brown the butter until almost burned, it makes the flavor almost like butterscotch.
I know this comment is 'way late, but I wanted to let you know how much I appreciate your take on this cookie. It's everything a proper oatmeal cookie should be. I've been making them for a couple of years now and made them this morning. While I was thinking about it, I wanted to say thank you. You guys really know what you're doing.
why didn’t cookies stick together. I followed recipe exactly
OMG. Glad the algorithm decided I needed to see this. Made these with my kid tonight. This recipe came out so so good. Crispy chewy tasty as heck. Good as any cookie I've ever bought. Perfection.
Only change I made was 3/4 cup raisins instead of 1/2 cup, because raisins are THE TRUTH
I’m 66 and I made these cookies. Everyone loved them and are the favorite cookies the family wants me to bake!! They are delicious!
Bake at 375 (at my home, for 12 minutes)!!! This recipe is a keeper. My daughter and I followed every step, and of course as I stated we added 2 more minutes for cooking. The cookies are moist with great brown edges. Be sure to use “wet hands” and flatten the dough...it works. Thanks for this one and good luck to all the at home bakers. Cheers.
Christopher Young thank you! Baking these for my mom, as she’s in a retirement home missing her favorite treat- oatmeal raisin cookies! She’s picky, so I’m glad they turned out well for you :) Cheers!
Shay S-P Tell your mom that your virtual baking community sends happy baking and eating. 💛
Christopher Young lol! I sure will! She is going to love them! Thank you :)
Pre heat time?
I'm so glad I saw your comment!!! Baking them for 12 min was perfect!!! Thank you for the tip😊
I am 67 yrs old and have been baking cookies my whole life. I'm pretty goos except for Oatmeal cookies. could never master oatmeal cookies no matter what I tried. These are freakin' awesome. This recipe changed my life. i have a readon to keep on living. i feel like I should give someone my car.
Thank you.
You’re so right
I could really use a car...
Gunna try this recipe tonight though. I can make ridiculously good chocolate chip cookies but need to learn oatmeal
😅😅😅😅😅😅😅
Followed the recipe exactly; browned the butter, weighed out 3 tablespoons of batter for each cookie (mine were 60 grams each), measured them to 2 1/2 inches, baked 10 minutes. My edges were JUST starting to turn golden brown, I was tempted to go longer, but pulled them at 10. I’m glad that I did because they are fantastic! 10 out of 10 recommend!!
how many cookies were you able to make at 60g each?
@@kpopmultistan5407I was able to make 24 of around 52 g each
I absolutely love this recipe. I think I'm addicted to chocolate, so instead of adding raisins, I added chocolate chips. I've made it both ways, and love both. Thanks so much for sharing this recipe.
Hah! 🙌🏼💝 Same here!
Instead of using flour, I put 2 cups of oatmeal in my food processor and made oat flour. Then measured that out as equal parts to the recipe. This worked really well.
Ooooooooo 🤩
Are you saying that you replaced the flour , with ground oatmeal, so as to make them gluten free ??????
NO. The selling point of oatmeal cookie is the texture. You just killed it
@@karenstrock4470 I think yes.. she is trying to say that
@@yogistra they will not be crunchy?
You gals rock. I love the concise explanations of why you chose ingredients and how to treat them. Thank you so much for helping us understand the fine nuances of being a more skilled cook.
Original Quaker Oat Cookies from 1960’s
3/4 c Shortening Crisco
3/4 c Brown sugar
1/2 c Sugar
1egg
1/4 c water
1 t Vanilla
1c unbleached flour
1/2 t soda
1t salt
3 cups oats old Fashioned
1c Walnuts
Perfection!!!
These look really good tho so gonna try and see if better than mine!
I’ve been looking for oatmeal cookie recipe that I love for 20 YEARS! These are perfection!!! Thank you! ❤
I made these cookies yesterday. All I can say,.... delicious! I made one deviation...I added a half tsp of almond extract.
Love this idea! I use almond extract for almost everything but never thought to add it to Oatmeal cookies!
I made these as well...it was missing something so next time I will add the almond extract too. Amazing cookie though! I am going to try oatmeal chocolate chip cookie later on.
I will try adding the almond extract when I make these, because usually when you use oats as a streusel topping for pie or cookies you're trying to sub the oats as nuts! The Almond Extract will make these scrumptious!! I might even add some crushed almond slices or even toasted crushed sunflower seeds and chopped crasins.
What do you think about dipping these in butterscotch or white chocolate!
@@patriciahayes1311 I dip them into a thick chocolate ganache. I am not into white chocolate - but I will try Butterscotch.
Anybody else grew up watching these 2 lovely ladies cook on Saturday afternoons?
No, I live in Denmark so I just met them a few months ago (on UA-cam). So are you telling me they used to be on tv?
ʜᴀɴᴢō they seem much happier with old ego-trip Chris hovering about.
@@freyjasvansdottir9904 The show has aired in the US since 2001. I grew up watching it and it's great!
ʜᴀɴᴢō still do
Have watched them for several years. Nice to be able to see shows here as well.
Oh boy! I made this recipe about a month ago when no one else was home. I ate them all in less than 24 hours with no regrets. They were perfect, but I tweaked the recipe. I used about 1/2 cup of white raisins. I also toasted about 1 cup of pecans and very coarsely chopped them. I'm going to make them again right now, only this time I'll double the recipe!
Nice! I have a old fashioned oatmeal cookie recipe I’ve been using for probably 40 years. It’s tender and chewy and keeps that way. Secret ingredient is raisins steeped in simmering water, then adding raisins w some of the raisin water to the batter. Only oatmeal cookie recipe I ever use 🥰
Exactly what this recipe needed - hydrated raisins. I also have large raisins soaking in wine that need a test run.
rum will change your world
Will love to try your recipe😊
Ooh i like this idea of hydrating the raisins in water, wine, or rum!
I use chocolate covered raisins
The original Quaker Vanishing oatmeal cookie recipe has made some adjustments over the years. In this 2019 video it is stated that the back of the box recipe calls for 20 tablespoons butter. The 2021 back of the box recipe calls for 1 stick butter plus 6 tablespoons (14 tablespoons/7 ounces.) At one time 20 tablespoons of oleomargarine was needed to compensate for the water content between oleomargarine and butter. My late 70’s calls for 1 stick butter ( 4 ounces) plus 3/4 cup oil. Said to bake for 8 finish on sheet for 3 minutes then remove to rack to finish cooling. Your 2019 oil/ browned butter recipe with adjusted flour measurement and correct baking time also returns to the original directions to hand mix, which is the method I have always used. However, the blooming of the reduced cinnamon in the warm butter was new to me and I couldn’t believe the improvement. Bravo! This one is a must use, especially for my raisin/no raisin divided oatmeal cookie loving family.
Made these today “without raisins” as per my hubby’s request so I used dried cranberries instead, somehow made a difference. Turned out amazing! Next time I’ll need to make them smaller though 🤔. My neighbours will love me!!
I doubled the recipe and added only 5 cups of oats instead of 6 cups, and added 1/2 cup of macadamia nuts and 1/2 of white chocolate chips. Perfect and yummy!
I can't wait to try these, these look like my grandmother cooks and she would add pecans or walnuts. Thank you for all that you all do.
I love pecans.
Walnuts 👍💜
I added walnuts abs chocolate and it was amazing.. note after a few hours they were soft and better tasting
Adding Walnuts are Superb!!!
I made them this morning and got a thumbs up from my wife! Thanks!
This is my third time baking these lovely cookies, this time I omitted the white sugar and they came out just right for my taste. Thanks y'all, you guys make a great team!!
Literally the best oatmeal recipe I have ever tried. I added a banana, used 1/2 the oil added 1/2c applesauce and it was delicious! Thank you!
I'll try the suggestion!
These cookies are fantastic! Since it is Christmas time I used a variety of dried fruit ( apricots, golden raisins, blueberries, strawberries, cherries ) to jazz it up a bit and they were so chewy and delicious! I was amazed at how just that tiny bit of cinnamon bloomed in brown butter made such a depth of flavor! SO good!!!
Interesting tip melting/browning the butter. I can see how that would add loads of flavor! Thanks for sharing.
That would add flavour?
@@stardust_here yes because brown butter gives off more flavor
You can tell the hosts really enjoy cooking and eating food. I'll try this recipe soon!
In other words, the hosts are fat porkers??
Just made these, Didn’t have raisins I had a chocolate bar with raisins and peanuts. Wow!!!! Great recipe. Crispy outside chewy inside!
Definitely eating with those necks
I'm headed to the kitchen to begin. This is one reason I love winter. Baking cookies with Christmas music on. I'm all for the raisins, and walnuts too. I use Monk Fruit to replace refined white sugar, it's perfect. So many struggle with sugar, so I try to cut it when possible. Cannot delete the brown sugar though. Texture and toffee taste is key. Thank you from Michigan, in helping me bake with confidence. Explanations in your demo's are always appreciated.
Thank you ladies. I'm an oatmeal cookie maker/fan, so I appreciate these tips. Great idea!
Delightful video demonstration and explanations - THANK YOU! These cookies are the oatmeal-est Oatmeal cookies EVER! Perfect texture and flavor, just as promised. I made some tiny changes based on my preferences, experience and comments: Yes to cutting white sugar by a few tablespoons, yes to adding spiced rum as a partial or full substitute for vanilla, yes to lightly and carefully toasting the oats for just a few minutes in the preheated oven before adding to dough (you went to the trouble of browning the butter, you might as well toast the oats!), yes to cutting the scoop size to 2 Tablespoons (3 Tablespoon size is very large for a child), yes to pressing the cookies with the buttered bottom of a glass dipped in white sugar, yes to doubling the recipe (because otherwise you will not want to share), but, sorry, no to raisins (unless maybe they were soaked in rum!) and no to chocolate chips or nuts (much as I LOVE them, this recipe is homage to the whole oat and I prefer it unadorned). This recipe is a keeper!
I just made these without the raisins (didn't have any) , WOW! they really are the best oatmeal cookies I've ever tasted. Not overly sugary or greasy, with a very distinct taste of baked oatmeal. Excellent and as always thanks for the efforts.
Followed the recipe and techniques in the video presentation. Best oatmeal cookies I have ever made! I only had blonde raisins so used them. I baked the third tray a little longer than the recommended 10 minutes until they were decidedly brown, but without a dark bottom and, I have to say, I liked them better than the less baked version as suggested!! Thanks very much for this delicious recipe!!
I’ve never baked before and I just made these - delicious! Thank you!
I'm using coconut oil along with 4 tablespoons of butter.
Thanks for the tips.
For Same Name:
I used Olive Oil in all of my baking when I could eat those goodies and no one knew the difference. I don’t care for veggie oil for health reasons.
Bridgette, I am with you🥰 No raisins in cookies.
Isn’t it wonderful that we can all choose our own preference for what ingredients we use in cooking and baking.
We’re not breaking any laws🤭
I love these two sweet ladies.
They are great in giving us new ideas and we can add or subtract according to our personnel taste.
I love Bridgette’s sense of humor.
What a great team you girls are.
I have purchased kitchen tools from Amazon that I have seen on your shows. THANK YOU🥰🥰🥰🥰🥰🥰🥰
You have put together a great team.
The relationship between all of you is so relaxing and fun and comfortable.
I love your programs 🥰🥰🥰
Hey Shirley Pizzuto~ Thank you for this. I'm an olive oil fan too and will now try these! Thank you!
I have tried several different oatmeal raisin recipes and this is by far the best. Everyone loves them. I just added 3/4 cup of raisins because we love them.Thank you
Full recipe:
Brown 4 T butter, add ½ cup vegetable oil. Add ¼ t cinnamon, ¾ cup brown sugar, ½ cup white sugar, 1 egg plus 1 yolk, and 1 t vanilla. Mix in flour mixture: 3 cups old fashioned oats, 1 cup AP flour, ¾ t salt, ½ t Baking soda.
Scoop 3 T dough per cookie onto a parchment lined sheet and flatten. Bake for 10min, at 375, cool on the tray for 5 min, then cool on a rack.
I would add to first hydrate the raisins or any other dried fruit addition.
You're a hero
Is there no measurement for the raisins? - nvm! 1/2 cup raisins!
God bless u
Thanks.
I used this recipe as a base and made the following modification.
-Replaced 1 cup ap flour with 1 cup almond flour
-Reduced white sugar from 1/2 cup to 1/4 cup
- Used salted Kerry Gold Irish butter and did not add the salt
- Used 2 whole eggs rather than 1 whole egg and 1 egg yolk
Overall? Best darn oatmeal cookies I have ever made in my life! Thank you.
thanks a lot, just the recipe I need.
I made these today and they are so good! They were a little too sweet, so I'd recommend cutting a little bit of the sugar though.
I felt the same. They're super good warm, but the next day they're like rocks. I put one in the microwave for 5 seconds just to soften the cookie.
@@christmaspresent227 I put the full amount when I made it. I'd reduce the sugar by maybe 1/3 cup? Since theres two types of sugars its up to you which you would take out
@@christmaspresent227 Hi there! I hadn't reduce the sugar. I had followed the recipe. However, I my comment was in agreement with FlowersInTheVase_.
I agree
agree--- too sweet, and not a fan of the vegetable oil addition. Give me classic Quaker Oats cookies anyday.
Hello. I made this recipe today and they're quite tasty! I didn't have enough canola oil and added extra butter to compensate. I added 1 cup of chocolate chips - no raisins. And, maybe it's our oven, but I cooked at 325 degrees for 12 minutes. They're crispy around the edges and chewy in the middle.
Made these today and the texture, flavor, and size of the cookies were perfect!
I just made these with and without the raisins. Best oatmeal cookies ever per husband, son, and me. Thank you, ATK. Bravo!
Turned out great... I split the dough and did half raisin half chocolate chip 👍
I used your recipe and the cookies came out perfect my first time ever making cookies I'm 58 year old guy thank you 🙏
Absolutely love all of your recipes. I am a fan of raisins in cookies, but love chocolate chips in oatmeal cookies too.
I made these cookies yesterday and they are without a doubt the best oatmeal cookies EVER. Thanks ladies
Made these and they are delicious!!! Browning the butter was definitely a new technique, this replaces any other recipe I’ve used. I truly loved watching you both, everything was so easy to follow.
I made these cookies, exactly as written. The consistency of the cookie dough terrified me but the results were just as described.. absolutely delicious!
Just finished making these. OMGoodness! Delicious! No need to look further for a better oatmeal raisin cookie recipe ever again!
this is my favorite cookie recipe. my kids and grandkids are always asking for grandpa's oatmeal cookies. I've made these dozens of times. my kids all thank you. although my arthritic shoulder is kind of sore. 😎
Baked these for make-ahead ice cream sandwiches (no raisins) for my Super Bowl party and they were a hit
Who won the game?? :P
Its-its!!! Those from the San Francisco Bay area know what I speak of. Yummm.
I must say this is an amazing recipe. All my life, oatmeal cookies (without raisins though, chocolate chips all the way!) have been a favourite of mine. Still, I could never made a decent homemade version. I made these today and they’re incredible. Thank you!
So, I'm an American living in France. Here I am with my French in-laws during our fourth week of the Corona quarantine. I decided to make my favorite childhood cookies for them. Let's just say the French in-laws loved your recipe. I took other commenters' advice and reduced the sugar a bit. Oh man I had to fight the Frenchies off to get me a damn cookie! Thank you both.
Cute story!
@@marydelaney2894 How did you find me?! Was it random?
Ronnel B. I was simply responding to your review about the oatmeal cookies...cute tale it was, enjoy!
And yes very random
@@marydelaney2894 Oh sorry. I have a friend with your exact name. I just called her. So, it's confirmed. You guys are two totally different people.
I made these oatmeal cookies today and they're the best I ever tasted. I used craisins instead of raisins because that's what I got in the pantry. Right sweetness, chewy inside and crispy outside. Definitively, my new cookies for Christmas presents.
I just made them, they are so so so good, so perfect chewy oatmeal cookies for me, thank you so much for the recipe, love love love you both.
Ran an established decades old traditional bakery in a small urban hamlet for a moment..... This is probably the best no-nonsense approach to oatmeal cookies that you'll find. period. I've now replaced the recipe I used from the late 1940's with this one and have never looked back. Planning to make my ?th batch tomorrow, thought I'd come back and comment. I reduce the white sugar by 1/4 cup, and find them even better! Thanks for this recipe.
Dried cherries are great instead of raisins also!
I have dried Bing cherries and dried sour cherries. I think it is best to hydrate them a bit first.
@@colleenkaralee2280 When I use dried cherries, I cut them into small pieces and as the damp dough bakes it also hydrates the cherries. Btw, when I make apple crisp or pie, I include raisins, or craisins, or dried cherries.
I just seen your video about 1 hour ago and guess what just came out my oven . Oh let me just say this recipe is a keeper ❤ God bless you all❤
I'll try it your way first. Second time I will add spices, but not the exact spices on the oat box recipe. Love me some spiced oatmeal cookies!!! I also think pecans would be the perfect nut to add to oatmeal cookies!
Fabulously delicious, from someone that used to follow the recipe on the canister, never again, my husband loves this new recipe, thank you so much
Thank you , I cant say enough of how good this cookies are.
Tried it.... and have only one word FABULOUS! It was first time I was able to make PERFECT and So PROFESSIONAL taste. !!
I agree with only using cinnamon in oatmeal cookies!!!!
Love this resepie. This is a resepie I learned in home economics class back in 1966. And I had forgotten how delicious they are. AMEZING FLAVOR
THANK YOU!
Normally, for a dough as thick as that one looks, I would put it in the fridge and wait for the flour to hydrate (possibly overnight). In this case though, would you do that? or would that negatively affect the texture of the oats?
STICK WITH WHAT SHE SAYS.
They would have figured that out and told you.
Someone from my church brought me 2 oatmeal cookies using this recipe. 1 for my husband and 1 for me. It was the best cookie I ever ate, and I had a very hard time not eating the cookie for my husband. The mysterious and joyful combination of flavors was so surprising! Thank you!
Must have dried cranberries also. Takes it to a whole new level.
Pied Piper I thought cranberries would top it off for me, but nope! I tried the one Panera Bread sells--it's decent but I will stick to raisins only.
I prefer raisins
DarknessFalls29 I use crasins! Taste classy😁. They were on clearance and I had to use them up. Serendipity!
I got to try this as unfortunately I'm not a fan of raisins... thanks for the tip 😊
Absolutely!!
I cut the recipe in half and used honey for a sweetener along with 50 percent less sugar-cran-raisins and these really turned out well...This is a great recipe...Yummy Julia..!!
You both always do such an amazing job explaining what works, and why. Oh my gosh, I can’t wait to make those!! 😋
Just got done making these. I added gf flour I put flax seed,pecans and bits of toffee pieces. Turned out so good. Crunchy on outside soft inside. Yummy so good. Yes so fast done in 10 min.ty
I tried the recipe and oh my gosh! The cookie turned out perfect, it looked perfect and it tasted remarkable. Just follow all the steps and you are good to go. This should be your go to recipe for oatmeal & Raisins and my suggestion would be to use currents instead of raisins.
Love watching ladies cooking and talking!
I learn so much from the show.
Thank you!
Another trick: always soften your raisons by letting them soak in water for ten minutes or so before adding them (just use a strainer of some sort to drain excess water before adding to recipe). No more hard as rock raisins! Try it, and you will be amazed at how much a difference it makes!
thanks! great tip!
Or rum!
Great tip. I made these today, and the soaked raisins were much more enjoyable.
@@vaylonkenadell I keep a quart jar of rum and raisins in my cupboard. The raisins will want to float but a pickling weight holds them down nicely. When all the raisins are used, you're left with raisin-infused rum to add to recipes (or drinks)!
Or use the superior golden raisin! Taste so much better!
I made this recipe for my husband and son. We all agreed this is the best oatmeal cookie recipe of all time. The first batch is now gone. I’m going to make another batch today. Thank you so much!
It's crazy how improved this channel is. It started out as a dumpster fire and did a complete 180.
The explanations of the decisions in the recipes are massively invaluable.
I like the explanations of the decisions in the recipes because it allows me to extrapolate how I can change other recipes and what may happen when I do and why. That is why they have value.
You’re Funny 😁 Things do change over time 👍🏼
Yes I’m like oh! This is what cooking school must be like!
Loved watching on PBS - actual show has always been good.
Yes, gave me a few tips I will use, they'll make big difference, for me, the test kitchen teaches guest great
Thank you guys
This is my go-to oatmeal cookie recipe - we love these cookies!
The ingredients are simple. The instruction is clear. It looks so doable. Love it. Thanks, ladies.
Can’t wait to try.♥️
Our new FAVORITE recipe..we even substituted some chocolate chips for raisins n a few cookies and they were DELICIOUS..thank you ATK for another golden recipe. You guys are simply the best 🙏🏼
Best oatmeal recipe ever!! Well.. The only one that ever came out good for me. Thank you guys.
Sounds great I will try it soon !! Love raisins!
Thanks for a great Chewy Oatmeal Cookie. I made it for my Sister and her husband on yesterday and they loved it. Half the recipe was made with Golden Raisins and the other half with Natural California Raisins. I even made two cookies without Raisins, my preference; I will add chocolate chips next time. It is really a great tasting cookie with crunchy edges and a chewy center. Awesome! These ladies are great teachers. I love their videos!
I love oatmeal raisin cookies. HOWEVER, I have not really eaten a true oatmeal cookie until I made these. These cookies are Yummilicious. The flavor is undeniably true oatmeal. So glad I came across this recipe. Thank you! You all do such a great job of creating baking and cooking into an art.
Fantastic recipe! Even my picky dad approved! I think one of the best parts of this recipe is the browned butter it really enhances the oat flavor and makes a richer and fuller flavor. I did however make a few adjustments: I subbed in a couple tablespoons of Grandma's Molasses instead of the white sugar. Added an 1/4 tsp of ground ginger and 1/2 tsp of cinnamon cause I love flavor. Soaked the raisins in some orange juice.
These are absolutely the perfect oatmeal cookie, hands down. Sadly, the grandkids insist on chocolate chips instead of the raisins. But even then...cookie heaven!
My nephew and I love them with chocolate chips too. They're the best
My 9yr old daughter wanted to bake oatmeal raisin cookies, we chose to try this receipe becouse we wanted a chewy alternative. The cookies taste delicious! Thank you for the receipe.
Now I have found this way too. I was very helpful thanks to your cookies recipe. Thank you for sharing. I want to make my own style.
It is one of the best oatmeal cookies. I've made a lot of different recipes; this is by far the best
I made these. Can confirm. These ladies know their damn cookies! Holy smokes!
Very nice how the lady pours the ingredients and tells you the exact measurements you need. Cannot wait to make these.
This is perfect. I just added extra 5 minutes in baking for that extra crispiness, but everything is perfect!
Yes! Those cookies looked underbaked 7:10
From NW Indiana: they look so good, I am anxious to try them! A few weeks back I made a batch with the 'box' recipe. TOO MUCH butter and cinnamon and not enough oats! All that work for a disappointing outcome! THANK YOU!
I always love your recipes. Can't wait to try this one. Yum Yum ...👍
I made these cookies today and they are amazing! I tweaked the recipe slightly by adding 2 whole eggs instead as my dough seemed a bit dry and didn't form a ball easily. Adding the additional egg white did the trick and they turned out perfect!
Ina Garten has said on many occasion that she Only uses Extra large Eggs - and that has made her baked goods come out better.
"serves one...", LOL!
I have made these cookies twice so far and they are the best I have ever made. The only changes I made were 1 cup of raisins and i weighed the cookie dough on my kitchen scale, 50 grams each for consistency. A little homage to Martha Stewart. My wife loves them. I do all the cooking at home.
jburtonca I just made them and I’ll try one cup of raisins next time!!!
Chocolate chips instead of raisins! Oatmeal chocolate chip cookies! Love them!
Peanut butter oatmeal chocolate chip cookies.
Stop! Lol
Peanut butter oatmeal cookies with chocolate-covered raisins. Now I'm doing it.
With chopped, roasted almonds.
Somebody stop me!
Jen S. How were they??????? 🥰
Now you talking my language
@@j.s.1816 Hahaha 🤣
I made these this morning. This is the best recipe. Many thanks!