These are by far the best oatmeal cookie recipe I have ever made. I first made them a couple months ago and my family devoured them…even those who’s favorite cookie is a chocolate chip cookie loved these sooo much. My husband bought a store bought version about a week ago, and they only made me want to get back in the kitchen to make these. I wholeheartedly believe soaking the raisins is what makes all the difference. So so so glad to have come across this recipe and thank you for sharing it! ❤
My son is a Major in the Green Beret, Special Forces, serving in our active duty military. He is finally stateside for a while, and oatmeal raisin cookies are his absolute favorite from childhood. I wanted to make him the best batch of these cookies he’s ever had, and I found your recipe. It’s our new favorite and replaces all other oatmeal cookie recipes I’ve collected for over 50 years. A well deserved ⭐️⭐️⭐️⭐️⭐️. Thank you. I’ve subscribed.
Awhhhhh….. thank you so much for the touching comment/. I will pray for your son for safety and peace in his life. He deserves the best of everything! ♥️🙏🇺🇸
It's as you said, it is the best Oatmeal Raisin Cookie Recipe out there. My granddaughter wanted to make these cookies, so I searched for a recipe for Oatmeal Raisin. When I saw your title, I stopped right there. I assisted her in making these cookies and I was in awe of how good these cookies turned out. We had more than enough dough left over. For the next batch, I will cut the ingredients in half. Thank you for your recipe; and as you said, they are the "BEST"!!!!!!!
Thank you for this recipe. Next time I will definitely cut the sugar. 400 g of sugar is just way too much. I bake quite often and for this amount of cookies I would use 180 - 200 g (max!). It might also have to do with the sweetness and type of sugar though as I read in one comment it hasn't been sweet enough. I would also use less salt. Other than that: the raisin-egg bath has definitely done the trick. Very yummy!
THANKS FOR SHARING ELLE ✔️ I SOAK MY RAISINS IN WARM-HOT APPLE JUICE & 1-tsp. OF MY HOMEMADE-PURE VANILLA EXTRACT, THE RAISINS ARE PLUMP, FLAVORFUL AND THEY ARE DELICIOUS…I ENJOY BAKING WITH THE OLD-FASHIONED OATS, SO I SOAK THE RAISINS, BUT I NEED TO GIVE YOUR METHOD A TRY… THANKS 😊 AGAIN FOR THE RECIPE, YOUR COOKIES LOOK AMAZING 👏👏👏
Wow! Sounds like a super recipe you have! 😀Let me know how it turns out when you try mine, and if you made any alterations to my recipe. How long do you soak your raisins?
@@Ellieskitchen SOAK/STEEP DARK OR GOLDEN RAISINS IN WARM-HOT MARTINELLI’S GOLD METAL APPLE JUICE, WITH NO ADDITIVES OF ANY KIND, WITH PURE VANILLA EXTRACT BETWEEN 12-20 MINUTES, I OBSERVE HOW PLUMP THEY BECOME AND PLACE THEM IN A COLANDER TO DRAIN EXCESS LIQUID… I ((( DO-NOT-ALLOW ))) THE RAISINS TO BE EXTREMELY SATURATED-PLUMP, TO THE POINT OF BURSTING… THE HEARTY OLD-FASHIONED OATS WILL ABSORB-PULL SOME OF THE APPLE JUICE & VANILLA FROM THE INFUSED-RAISINS :) P.S. I TRY TO STAY AWAY FROM THE MICROWAVE….SO I HAVE USE A VERY SMALL SAUCE PAN TO HEAT THE APPPLE JUICE, REMOVE FROM HEAT, THEN I ADD THE VANILLA & RAISINS STIR & PLACE A LID ON THE PAN…
Me and my mom judt made these cookies because we had some leftover excess ingredients thank you this is our 3rd attempt to make oatmeal rasin cookies (we tried a website then another video) and this video came out the best not even close!!! Thank you and God bless you!
Thank you for sharing this amazing recipe. These cookies are so delicious. I’ve tried recipes on RU-vid some hits and others are a miss. But these cookies are worth the time and energy.
Yummy!!!!!! Running to my kitchen to soak the raisins. I have all your ingredients in the house. Yeah! My husband is going to be so happy. Oatmeal raisins are his favorite. I hope they come out as delicious as yours. Thanks for the recipe. God bless you. ❤🙏🏼
This is the best oatmeal raisin recipe I have ever found! You will not be disappointed! Thanx for the positive comment and may the blessings of God be returned you 12 fold! 🙏❤️
I am late to this recipe but my goodness these were so so good my family loved them and my little ones who don't really like raisins could not stop asking for more. Absolutely delicious
Love oatmeal cookies! Going to make these just plant-based as I have a family history of Cancer so need to avoid the estrogen and BLV in dairy and the lead and choline in eggs. Thanks for sharing
Hellooo👋 I was looking for a good oatmeal raisin cookie recipe and yours was the first one I saw, lo and behold I just baked them and I have and must say they are truly as you say the best oatmeal raisin cookies everrrrrrrr my goodness yes they are indeed 💪💪💪🔥🔥🔥😋 and I am literally dancing in my kitchen 💃💃💃thank you, thank youuuuu 😚🥳❤️🍂🍁
@@EllieskitchenI'm about to make them but I'm wondering if i can add some more rasins into it and if i do, would i need to add extrade eggs and stuff into thw saoking mixture?
@@Ellieskitchen I just tried hem and they are SO GOOD last time a baked was my first time baking and I made some muffins but they turned out pretty bad but this is my second time baking and I messed up a little but they are still 10/10 cookies and i will try again
I made this recipe today, and I used dark brown sugar instead of light, they bake perfectly, a bit underdone but I let them cool off on the pan. The only thing is they were not as sweet as I thought. They're delicious for sure, and oh so cheewy. But next time I'll tweak the sugar a little. Thanks for the recipe.
Thank-you for sharing this recipe. I really appreciate being able to see actual measuring cups used.. takes the guessing out of which cups? Dry or Liquid? Everyone will not share that information and it is a need to know fact in successful baking; again thanks, excited to bake them!😊
Glad to see you using quality ingredients ~ Watkins spices etc are hard to beat! Wondering though about the kind of raisins you use; have you tried other types besides these dark ones you show here? I have a yellowish plump raising and am wondering how that would work for this recipe. Very enjoyable to watch and salivate.
Thank you for the kind comment. I do prefer using ingredients of quality. Good eye catching the Watkins vanilla! I’ve inky used the dark raisins. I don’t see why you couldn’t fry a difficult kind of raisin/. Give it a try and let me know how they turn out. 😃 thanks for watching
@@Ellieskitchen I just made the cookies and absolutely love the recipe! It is definately a recipe for high altitude baking. Is the recipe book you got this out of still in print? Author? Thank You so much!
@@dionysusmccvi I’m glad they turned out for you 🥰 the cook book can be found on line. It’s called “Colorado cache cookbook”. By the junior league of Denver. Should be able to buy one used for $10
Ok. It didn't work out the first time so I kept tweaking it cz I didn't want to waste it. I add more brown sugar & the other trick is to use less flour. Its much Chewier this time but came out dark died to me adding more brown sugar. I'm not baking at 300 degrees for 10 mins & now it's better. Ty
Good Morning, first off let me just thank you for sharing your recipe. Can you tell me how many days in advance can you make these cookies, also how many days can you keep the dough refrigerated before actually baking . I’m trying to be time efficient when baking several times. Thanking you in advance, have a wonderful day 🌞
Hello. 😀 I have made these ahead and froze them immediately, they seem to thaw nicely when I’m ready to serve them .Also… I have made the dough and kept it in the refrigerator and made a few cookies here and there daily til the dough was gone (approximately a week). You have a blessed day ♥️🙏
Hello, my name is PJ, I stumbled across your video, I have a question ❓ I noticed you added ur raisins to the egg mixture with cinnamon, tell me how this method works & why ? I'm always looking for new options in baking cookies, best regards, PJ
Hi I’m going to try n bake these tomorrow . I wud like to use olive oil instead of butter , wud 1 cup of oil b ok , also I have dates paste frozen , wud like to use that instead of white sugar, how much should I use? Many thx
Thank you for the questions… unfortunately I have never made this with oil but I did research your question, I learned that 3/4 cup of olive oil can take the place of 1 cup butter. And one cup of the date paste to replace 1 cup of sugar . I hope this helps. I have never used substitutes before. Let me know they turn out.
Hi, welcome to my channel: Yes you can sitll make this. Use a wooden spoon to Mix. The cookie scooper holds about 2 Tablespoons of dough. Be sure to pay attention to how long the cookies need to bake so they don’t get over baked.
If you use all brown sugar… use the light brown. Brown sugar contains molasses and it gives cookies a certain flavor, color and texture to cookies that the white sugar does not. Dark brown sugar would have a higher content of the molasses which adds moisture to the cookie dough. So you might find the cookies Turing out to be too moist, maybe even fall apart. I’ve never tried this recipe with just brown sugar… if you give it a try, would you let me know how they turn out? Thank you 😃
Your recipe looks delicious and I want to try it. I’m not a baker so my question is kind of silly but how are you mixing the batter? By hand with the spatula, or are you using a mixer?
A mixer. And no question is silly…. Glad you asked. I think I might have skipped the mixing part of the video… if I remember correctly my hand mixer broke while I was using it. Thanks for visiting my channel and have a blessed week ❤️
I have not tried this recipe with those extra ingredients. Maybe give it a try and see how they turn out. I know the walnuts won’t make much of a difference. I do know if more raisins are added to the egg bath, that might make a difference. If you want more raisins, I would add the extra when you add the walnuts. Don’t soak the extra raisins.
Do you use old fashioned or quick oats? Can I substitute old fashioned for the quick oats? I can't wait to try, especially since you decided to add the walnuts. Thank you for sharing.
Hi! Yes I used quick oats. And yes, old fashioned oats can be used... just be sure to “ pulse” them about 5-7 times in a blender/ food processor for best results. “Pulsing “ old fashioned oats makes them “ finer” so they cook quicker ( like quick oats).
@@Ellieskitchen Hi Ellie. I just went ahead and made your cookies with old fashioned oats straight from the container. They were a hit! And soaking the raisins kept them from being to chewy. My husband put vanilla ice cream in between for an even more decadent cookie treat. Thanks for the only oatmeal cookie recipe I'll ever need again.😊👍
Princess Lupi so glad you’re another fan of this awesome recipe! It’s the only one you’ll ever need for oatmeal cookies! Also glad to know the old fashioned oats worked! Be sure to stay tuned for my next recipe for homemade ice cream that’s simple and stays creamy. No ice cream maker required! 😍
@@Ellieskitchen thank GOD Ellie , indeed our LORD and SAVIOR he coming very soon is a time to be close to him in obedience and repentance of sins bcz sin’s cannot enter the KINGDOM of GOD. Shalom!
Yes he is coming soon! Keep your eyes set to the sky! Amen! You might like my other channel “poppys wonderful world”. I play the piano and sing Christian songs. It’s not a real popular channel LOL because I don’t think very many people know about it. I record songs for my friend who moved away. She likes to hear them but you’re welcome to check it out
I would try almond flour or rice flour, because there’s oats already in the recipe. If it’s the gluten that causes the concern..I know that pillsbury has made a gluten free flour. I have never tried substituting the flour before, I can’t say if the results will be the same. Thank you for watching. God bless
Hello! And welcome to my channel! This recipe makes approx 3 dozen cookies...depending on the size the baker prefers to make them. ENJOY! #bestoatmealcookieever
@@Ellieskitchen how different texture using 100% brown sugar and both ? And last question, which one more better taste, using brown sugar or palm ? Anyw thank so much for answering my questions 🙏🥰
@@andikagoh i. Don’t know what the difference will be In texture , I’ve never used only brown sugar. And i would guess the brown sugar would have more flavor than the palm sugar. I have used palm sugar before in some of my baking and I have discovered that the sweetness isn’t as strong. Hope this helps
Hi, I made this twice. The first time I made them as directed, and they were tasty with great texture, but sooo sugary. The second time I made them the same way, except I used only 2/3 of the sugar. The taste is fine, but this batch is thicker and more airy, versus the thinner, more dense texture of the first batch. I much preferred the texture of the first batch. Is there any way to get that back without using as much sugar? For what it's worth, I also bought a scoop which I used on the second batch, whereas I just hand rolled the first batch into balls. I don't know if that could have anything to do with the way they cooked, with the second batch not flattening out as much and being less dense.
Hi thanks for the comment/. I’m not sure how to get the texture back that you prefer. I’m not a professional baker/. I share my favorite recipes as they are. I’m guessing that maybe your scooper is bigger or smaller compared to the first batch/. Maybe the size and cooking time has something to do with it. Or maybe you used a different brand of flour…? Or went from real butter to margarine..? All of these changes can make a difference/. I hope this helps.
@@Ellieskitchen K thanks. I think everything else was the same. I think it was either the difference in the way I portioned them (hand rolled vs. scooped), like maybe hand rolling packed the dough in tighter, creating a denser texture... or it was the amount of sugar. I guess only time and experience will tell. or maybe I will do some more research... These are the only cookies I have ever made by the way.
Hello! Welcome to my channel! ❤️ This recipe makes approx 3 dozen... depends on the size the baker makes them. And yes... cut the recipe in half if that’s too many cookies. Also.. these cookies freeze well if needed for future use. I have never froze the dough before, so I’m not sure how that would work out. ENJOY! 💕
